Dessert: United States – Appalachian United States – West Virginia Stack Cake

Serving Size: 10

Approximate Time

Prep 40 min

Cook 15 min

Additional 24 hrs

Total 25 hrs

Ingredients

- All-purpose flour 4 cups (480 g)  
- Baking powder 2 tsp (8 g)  
- Baking soda 1 tsp (5 g)  
- Salt 1 tsp (6 g)  
- Ground cinnamon 2 tsp (4 g)  
- Ground nutmeg 1/2 tsp (1 g)  
- Unsalted butter, softened 1 cup (226 g)  
- Granulated sugar 1 cup (200 g)  
- Large eggs 3 (approx. 150 g)  
- Sorghum molasses 3/4 cup (180 ml)  
- Buttermilk 1 1/2 cups (360 ml)  
- Vanilla extract 2 tsp (10 ml)  
- Butter for greasing pans (no measurement)  
- Dried apples (unsweetened), chopped 8 oz (225 g)  
- Apple cider 2 cups (480 ml)  
- Brown sugar, packed 1/2 cup (100 g)  
- Sorghum molasses 1/4 cup (60 ml)  
- Fresh lemon juice 1 tbsp (15 ml)  
- Ground cinnamon 1 tsp (2 g)  
- Unsalted butter 2 tbsp (28 g)  
- Optional: bourbon or dark rum 2 tbsp (30 ml)  
- Confectioners' sugar for dusting 1/4 cup (30 g)

Instructions

Short Description:
A tall, rustic layered cake of multiple thin cake rounds sweetened with sorghum molasses and filled between layers with a spiced dried-apple preserve; flavors deepen after resting and the cake is traditionally assembled from many thin layers.

Regional Notes:
This is the West Virginia version of the Appalachian stack cake, defined by the use of sorghum molasses in the batter and the dried-apple preserve filling. Unlike generic layered cakes, West Virginia stack cake uses many thin, rustic layers (traditionally one per guest) and is often rested 24+ hours so the molasses and apple filling meld into a dense, sliceable dessert.

1. Preheat the oven to 350°F (175°C). Grease two 9-inch (23 cm) round cake pans (or multiple small pans) with butter and line bottoms with parchment if desired. This recipe is built for 8 thin layers; if you have fewer pans, you will bake in batches.  
2. In a medium bowl whisk together flour, baking powder, baking soda, salt, 2 tsp cinnamon, and nutmeg; set dry mix aside.  
3. In a large bowl cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, beating until incorporated. Mix in 3/4 cup (180 ml) sorghum molasses and 2 tsp (10 ml) vanilla until smooth.  
4. Alternate folding the dry mix and the buttermilk into the butter mixture in three additions, beginning and ending with the dry mix; stir just until combined and the batter is smooth but not overworked. Batter will be pourable but somewhat thick.  
5. Divide batter into 8 equal portions (use a scale or scoop; each portion approx. 1 cup / 240 ml of batter) and spread thinly and evenly into prepared pans — if using two 9-inch pans, bake two layers at a time, scraping and re-greasing between batches. Smooth tops so layers are about 1/4–1/2 inch (6–12 mm) thick.  
6. Bake each batch 10–12 minutes, or until edges are lightly browned and a toothpick inserted into the center comes out clean. Thin layers bake quickly; watch closely to avoid overbrowning. Cool layers in pans 5 minutes, then transfer to a wire rack to cool completely.  
7. While layers cool, make the dried-apple preserve: combine chopped dried apples, apple cider, brown sugar, 1/4 cup (60 ml) sorghum molasses, 1 tsp cinnamon, and lemon juice in a medium saucepan. Bring to a simmer over medium heat, then reduce heat and cook gently, stirring occasionally, until apples are tender and the liquid is reduced to a thick, jammy consistency, about 25–35 minutes. Stir in 2 tbsp (28 g) butter and optional 2 tbsp (30 ml) bourbon/rum; mash slightly for a spreadable texture. Cool to room temperature (will thicken further as it cools).  
8. To assemble, place one cool cake layer on a serving plate. Spread a thin (about 1/4 cup / 60 g) layer of the cooled apple preserve over it, leaving the edges bare. Repeat stacking remaining layers with apple preserve between each, pressing gently to settle the stack. Reserve a small spoonful of preserve for garnish if desired. Aim for 8 layers.  
9. Cover the assembled cake loosely with plastic wrap and let it rest at room temperature for at least 12–24 hours (up to 48 hours) to allow the molasses-scented cake layers to soften and the flavors to meld; this resting is traditional and improves texture.  
10. Before serving, dust the top lightly with confectioners' sugar and spoon any reserved preserve over the top or along the side for presentation. Slice with a sharp knife and serve at room temperature.  
11. Store leftovers wrapped at room temperature for 1–2 days or refrigerated up to 5 days; allow chilled slices to return to room temperature before serving for best flavor.