Dessert: United States – Virginia, Southern United States – Apple Stack Cake

Serving Size: 10

Approximate Time

Prep 1 hr 10 min

Cook 14 min

Additional 26 hrs

Total 27 hrs 24 min

Ingredients

- 3 cups (375 g) all-purpose flour
- 1 1/2 tsp (7 g) baking soda
- 1 tsp (4 g) baking powder
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1.5 g) ground ginger
- 1/4 tsp (0.5 g) ground cloves
- 1/4 tsp (0.5 g) ground nutmeg
- 1/2 tsp (3 g) fine salt
- 1 cup (200 g) packed dark brown sugar
- 3/4 cup (180 ml) sorghum syrup (or dark molasses)
- 1 cup (226 g) unsalted butter, softened
- 2 large eggs, approx. 100 g total
- 1 cup (240 ml) buttermilk
- 1 tsp (5 ml) vanilla extract
- 12 oz (340 g) dried apples (unsweetened or lightly sweetened), coarsely chopped
- 3 cups (720 ml) apple cider or unsweetened apple juice
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) packed dark brown sugar
- 2 tbsp (28 g) unsalted butter
- 1 tsp (2 g) ground cinnamon (for filling)
- 1/4 tsp (1 g) ground cloves or 1/2 tsp (1 g) allspice
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (optional, for thickening)
- Additional butter or oil for greasing pans
- 1/4 cup (60 ml) sorghum syrup or molasses (optional, for brushing between layers)
- Powdered sugar for dusting (optional)

Instructions

Short Description:
A traditional Virginia multi-layered cake of thin spiced cake rounds stacked with a sweet, rehydrated dried-apple filling and sorghum/molasses, allowed to rest so the layers meld into a moist, deeply flavored dessert.

Regional Notes:
This Southern (Virginia) version highlights sorghum syrup (a common Appalachian sweetener) or dark molasses and uses dried apples rehydrated and cooked into a dense filling. Unlike many generic apple cakes, the stack cake is many thin layers assembled with filling and left 24–48 hours to soften and marry flavors — a hallmark of the regional tradition.

1. Preheat the oven to 350°F (175°C). Grease and lightly flour two 8-inch (20 cm) round cake pans. You will bake layers in batches to make 6–8 thin layers (this recipe is sized for eight thin rounds).
2. Whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt in a large bowl; set aside.
3. In the bowl of a stand mixer (or large mixing bowl), cream the butter and brown sugar on medium speed until light and fluffy, about 3–4 minutes. Beat in the sorghum syrup (or molasses) until incorporated.
4. Add the eggs one at a time, mixing until each is incorporated, then beat in the vanilla.
5. With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk (dry, buttermilk, dry), mixing just until combined after each addition. Scrape down the bowl — batter should be thick but spreadable.
6. Divide the batter into eight equal portions (use a scale or measure by eye; each portion will be roughly 3/4 cup to 1 cup depending on pan depth). Spread one portion into each prepared 8-inch pan to form thin rounds about 1/4–3/8 inch (6–10 mm) thick. If you only have two pans, bake in batches.
7. Bake rounds for 10–14 minutes, rotating pans halfway, until a toothpick inserted in the center comes out clean and edges are set. Do not overbake; layers should remain pliable. Let layers cool in pans for 5 minutes, then turn out onto a wire rack to cool completely. Repeat until all layers are baked.
8. While the layers cool, make the dried-apple filling: place the chopped dried apples and apple cider in a medium saucepan and bring to a gentle boil. Reduce heat and simmer, stirring occasionally, until the apples are plump and most of the liquid is reduced, about 25–30 minutes.
9. Stir in the granulated sugar, brown sugar, butter, cinnamon, cloves (or allspice), and lemon juice. Continue to simmer until the mixture is jammy. If the filling is too loose, stir in the cornstarch slurry and cook an additional 1–2 minutes until thickened. Remove from heat and let cool to room temperature (filling will thicken further as it cools).
10. To assemble, place one cake round on a serving plate. If using, brush a thin layer (~1 tsp) of sorghum/molasses on the cake surface for extra flavor and moistness. Spread about 1/2 cup (120 g) of the cooled dried-apple filling evenly over the layer. Repeat with remaining rounds and filling, finishing with a cake round on top (reserve a little filling if you like to dot the top or dust with powdered sugar).
11. Press the stacked cake gently to settle layers, then wrap the cake tightly in plastic wrap or cover tightly with a cake dome. Let the cake rest at cool room temperature or in the refrigerator for 24–48 hours — this is essential so the apple filling softens the cake and flavors meld.
12. Before serving, bring the cake to room temperature for 30–60 minutes if refrigerated. Slice with a sharp knife and serve plain or dusted with powdered sugar. Leftovers keep covered in the refrigerator up to 5 days and often taste even better after another day.