Light and fluffy vanilla cake with plump apples, topped with buttercream and candied nuts, this Apple Layer Cake with Candied Pecans is so good you’ll be dreaming of your next slice!
The apple tree in my backyard has a mind of its own, and we never know from year to year if it’s going to grow apples. Well, this year, it delivered, and we have an endless supply of fresh juicy apples, which of course gets me thinking of new ways to use them. The plumpness of the apples and the sweet buttercream icing topped with sweet, crunchy pecans, make the the most amazing flavor combination. I promise this apple cake recipe doesn’t disappoint!
TIPS
Bring everything to room temp – Soft butter, eggs, and milk make a world of difference in creating a tender, fluffy crumb.
Tossing apples in cinnamon sugar – keeps them from sinking and gives each bite a cozy burst of spice.
Smooth frosting – beat it longer than you think—3 to 4 minutes makes it extra airy.
Make-ahead pecans – Candied pecans can be made a few days in advance; just store them airtight so they stay crunchy.
Ingredients in Apple Layer Cake with Candied Pecans
- CAKE
- Unsalted Butter – room temperature
- All-Purpose Flour
- Baking Powder
- Salt
- Granulated Sugar
- Large Eggs – room temperature
- Vanilla Extract
- Buttermilk – can also add 1 tbsp of vinegar to the bottom of a measuring cup and fill to the one cup line with milk, and allow to sit for 5 minutes.
- Chopped and peeled Apples (cut into 1/2-1″ inch cubes)
- Cinnamon
- Nutmeg
- CANDIED PECANS
- Brown sugar
- Ground cinnamon
- Kosher salt
- Pecans crushed into small pieces
- BUTTERCREAM
- Unsalted butter, at room temperature
- Confectioners’ sugar
- Vanilla extract
- Milk – regular or plant-based
Instructions
- CANDIED PECANS
- Place a piece of parchment paper on a baking sheet
- Add the brown sugar, cinnamon, salt, and 1 tablespoon water in a pan over medium heat.
- Cook, stirring often, until the sugar melts and begins bubbling, about 1 minute.
- Add the pecans and stir together until coated
- Pour the candied pecans onto the baking sheet making sure to spread them out evenly
- BUTTERCREAM
- In a stand mixer with a paddle attachment or electric mixer on medium-high speed, cream butter, and sugar on medium-high until light and fluffy
- Gradually beat in Confectioners’ sugar and then vanilla
- Stir in Milk and beat for 3-4 minutes
- CAKE
- Whisk flour, baking powder, salt, and spices in a medium bowl
- Beat the butter and sugar on medium speed with a stand mixer until light and fluffy (3-4 minutes)
- Add the eggs one at a time and then vanilla and beat well
- Alternate adding the dry ingredients and buttermilk in three batches and mix until smooth
- Toss apple chunks into sugar and cinnamon to coat and then stir into the batter
- Pour cake batter into the two prepared cake pans and bake in the preheated oven at 350 degrees for 30-35 minutes or until a toothpick comes out clean from the center.
- Allow to cool for 20 minutes and then turn to wire racks and allow to cool for 10 mins
- ASSEMBLE THE CAKE
- Spread buttercream on top of the first cake layer and sprinkle a thick layer of pecans.
- Place the second layer on top of the first layer
- Frost the top and sides of cake, and sprinkle remaining pecans on top.
Apple Layer Cake with Candied Pecans
Ingredients
- CAKE
- 1 cup Unsalted Butte room temperature
- 3 cups All-Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Salt
- 1-1/4 cups Granulated Sugar
- 4 Large Eggs – room temperature
- 1 tbsp Vanilla Extract
- 1-1/4 cups Buttermilk
- ¾ cup finely chopped apples
- 1 tsp Cinnamon
- ¼ tsp nutmeg
- CANDIED PECANS
- 4 tbsp Brown sugar
- ¼ tsp Ground cinnamon
- ¼ tsp Kosher salt
- 1 cup Pecans crushed into small pieces
- BUTTERCREAM
- ½ cup Unsalted butter at room temperature
- 2 cups Confectioners’ sugar
- 1-1/2 tsps Vanilla extract
- 2 tbsp Milk – regular or plant-based
Instructions
- CANDIED PECANS
- Place a piece of parchment paper on a baking sheet
- Add the brown sugar, cinnamon, salt, and 1 tablespoon water in a pan over medium heat.
- Cook, stirring often, until the sugar melts and begins bubbling, about 1 minute.
- Stir in the pecans until evenly coated
- Pour the candied pecans onto the baking sheet making sure to spread them out evenly until they dry
- BUTTERCREAM
- In a stand mixer with a paddle attachment or electric mixer on medium-high speed, cream butter, and sugar on medium-high until light and fluffy (about 2-3 minutes)
- Gradually beat in Confectioners sugar and then vanilla
- Stir in Milk and beat for 3-4 minutes
- CAKE
- Whisk flour, baking powder, salt, and spices in a medium bowl
- Beat the butter and sugar on high speed with a stand mixer on medium speed until light and fluffy (3-4 minutes)
- Add the eggs one at a time and then vanilla and beat well
- Alternate adding the flour mixture and buttermilk in three batches and mix at medium speed until smooth
- Toss apple chunks in 2 tsp sugar and 1 tsp cinnamon and stir into the batter
- Pour batter into prepared pans and bake in the oven at 350 degrees for 30-35 minutes or until a toothpick comes out clean from the middle.
- Allow to cool for 20 minutes and then turn to wire racks and allow to cool for 10 mins
- ASSEMBLE THE CAKE
- Spread buttercream on top of the first cake layer and sprinkle a thick layer of pecans top on.
- Place the second layer on top of the first layer
- Frost the sides and the top of the cake, then evenly sprinkle the remaining pecans over the top
Type of Apples For Apple Layer Cake with Candied Pecans
Depending on your flavor preference, there are several kind of apples that work great in baked goods.
Granny Smith apples– The tartness helps to keep baked goods from being overly sweet and also keeps their shape when baked
Jonagold – mildly sweet and slightly less tart than Granny Smith
Braeburn – sweeter than Granny Smith or Jonagold, but not overly sweet, and holds up well in baking
Honeycrisp apples – sweet with a hint of honey, but not overly sweet, and a great baking option
Do I Have To Use Pecans?
Really any kind of candied nuts will work with this. It’s the crispy, buttery, sweet flavor that counts. Some other types you can try are walnuts, pistachios, hazelnuts, or unsalted peanuts!
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