Bourbon Apple Pie Layer Cake Recipe | The Feedfeed (2024)

Makes 1 (6 inch) Layer Cake


1 recipe of brown butter cake (recipe below)
1 recipe of apple pie filling (recipe below)
1 recipe of brown sugar cheesecake frosting (recipe below)
1/2 recipe of pie crumbs (recipe below)

Special Equipment Needed:
1 (6") cake ring (a 6" spring form pan cake be used in a pinch)
Acetate sheets, 3" wide by 20" long (wax paper can be used in a pinch)


1. Put a piece of parchment or a silpat on the counter. Invert the cake onto it and peel off the parchment or silpat from the bottom of the cake. Use the cake ring to stamp out 2 circles from the cake. these are your top 2 cake layers. The remaining cake “scrap” will come together to make the bottom layer of the cake. If you're using the spring form pan, cut out 2 (6") circles using the pan's bottom as a guide and form a third round with the "scrap".

2. Clean off the cake ring and line it with an acetate strip. If you're using the spring form pan, line it as well. Put cake scraps together inside the cake ring to form you're first cake layer.

3. Soak the first layer of cake with liquid from the apple pie filling using a pastry brush.

4. Spread 1/3 of the frosting on top of first cake layer.

5. Next, sprinkle with 1/3 of the pie crumbs. Remember- you're only using a total of half of the original pie crumb recipe. Press evenly into the frosting.

6. Spread half of the apple solids on top of the frosting and crumbs.

7. Congrats! You've completed one layer. Repeat this a second time.

8. Place your final cake layer on top of the first two layers inside of your cake ring and acetate sheets. Your layers may be taller now than the first acetate sheet. If this is the case, wrap a second acetate sheet around the outside top of the first to serve as a continuation.

9. Soak the third layer with apple pie filling liquid and spread the final 1/3 of frosting on top. Sprinkle remaining pie crumbs on top.

10: Chill in the freezer for at least 6 hours prior to removing ring. Allow cake to defrost in the fridge for 3 hours prior to eating.


For the brown butter cake: Makes 1 quarter sheet pan

55 g butter (4 tablespoons (1/2 stick))
40 g brown butter (below) (2 tablespoons)
250 g granulated sugar (1 1/4 cups)
60 g light brown sugar (1/4 cup tightly packed)
3 eggs
110 g buttermilk (1/2 cup)
65 g grapeseed oil (1/3 cup)
2 g vanilla extract (1/2 teaspoon)
185 g cake flour (1 1/2 cups)
4 g baking powder (1 teaspoon)
4 g kosher salt (1 teaspoon)
Pam or other nonstick cooking spray (optional)


1. Heat the oven to 350°f.

2. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl once more.

3. Stream in the buttermilk, oil, and vanilla while the paddle swirls on low speed. Increase the speed to medium-high and paddle 5 to 6 minutes, until the mixture is practically white, twice the size of your originally fluffy butter-and-sugar mixture, and completely hom*ogenous. you’re basically forcing too much liquid into an already fatty mixture that doesn’t want to make room for it, so if it doesn’t look right after 6 minutes, keep mixing. Stop the mixer and scrape down the sides of the bowl.

4. On very low speed, add the cake flour, baking powder, and salt. mix for 45 to 60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated. Scrape down the sides of the bowl. mix on low speed for another 45 seconds to ensure that any little lumps of cake flour are incorporated.

5. Pam-spray a quarter sheet pan and line it with parchment, or just line the pan with a silpat. using a spatula, spread the cake batter in an even layer in the pan. bake for 30 to 35 minutes. The cake will rise and puff, doubling in size, but will remain slightly buttery and dense. at 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests.

6. Take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer (don’t worry, it’s not cheating). the cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.


For the apple pie filling:Makes about 400 g (1 ¾ cups)

2 lemons
300 g granny smith apples (2 medium)
14 g butter (1 tablespoon)
150 g light brown sugar (2/3 cup tightly packed)
1 g ground cinnamon (1/2 teaspoon)
1 g kosher salt (1/4 teaspoon)
1- 1.5 Tbsp (adjust to taste) of good quality bourbon


1. Fill a medium bowl halfway with cold tap water. Juice one lemon into it. Fish out and discard any seeds. You will use this lemon water to keep your apple pieces looking fresh and pert.

2. Peel the apples, then halve and quarter them. Put each apple quarter on its side and cut a small slice down the length of the apple to remove the seeds and core. Cut each apple quarter lengthwise into thirds and then crosswise into fourths, leaving you with 12 small pieces from every apple quarter. transfer these pieces to the lemon water as you go.

3. When you’re ready to cook, drain the apples (discard the lemon water) and combine them in a medium pot with the juice of the remaining lemon, butter, brown sugar, cinnamon, and salt. Slowly bring to a boil over medium heat, using a spoon to gently stir the mixture as it heats up and the apples begin to release liquid. Reduce the heat and simmer the apples gently for 3 to 5 minutes. During the last minute of cooking, add the bourbon to taste. Be careful not to cook the apples so much that they turn into applesauce.

4. Transfer to a container and put in the fridge to cool down. Once completely cooled, the filling can be stored in the fridge in an airtight container for up to 1 week; do not freeze.


For the brown sugar cheesecake frosting:

1/2 lb butter (2 sticks), softened at room temp
8 oz cream cheese (one block), softened at room temp
240 g light brown sugar (1 cup)
2 g vanilla extract (1/2 teaspoon)
Confectioners sugar


1. Cream the butter, cream cheese, and brown sugar together until smooth and combined.

2. Add the vanilla and 4 cups of confections sugar. Beat until combined. Add additional sugar until the consistency is smooth and spreadable. I used about 5 cups.


For the pie crumbs: Makes about 350 g (2 ¾ cups)

240 g flour (1 1/2 cups)
18 g sugar (2 tablespoons)
3 g kosher salt (3/4 teaspoon)
115 g butter, melted (8 tablespoons (1 stick))
20 g water (1 1/2 tablespoons)


1. Heat the oven to 350°f.

2. Combine the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until well mixed.

3. Add the butter and water and paddle on low speed until the mixture starts to come together in small clusters.

4. Spread the clusters on a parchment- or silpat- lined sheet pan. Bake for 25 minutes, breaking them up occasionally. the crumbs should be golden brown and still slightly moist to the touch at that point; they will dry and harden as they cool.

5. Let the crumbs cool completely before using in a recipe or eating. Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.

This recipe is adapted from Milk Bar

Bourbon Apple Pie Layer Cake Recipe | The Feedfeed (2024)


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