• Home
  • About me
  • WORK WITH ME
  • Recipes
  • PRIVACY POLICY

Supergolden Bakes

Sweet, savoury and everything in between

Spiced apple layer cake with mascarpone frosting

October 22, 2017 by Lucy Parissi 13 Comments

This spiced apple layer cake with mascarpone frosting is moist, incredibly fragrant and utterly delicious. Decorate with toffee apples or maybe a few leaf-shaped cinnamon cookies.

Spiced apple layer cake with mascarpone frosting - the perfect cake for fall

This spice apple layer cake you guys… this cake is maybe the most delicious cake I have made. So says my esteemed tasting team (a.k.a my lovely neighbours) and I must concur.

If you love apples and cinnamon, you simply must move it right to the very top of your fall baking list.

The recipe started as apple cupcakes and then morphed into an apple bundt cake before finding this incarnation as a glorious spiced apple layer cake.

It works in all forms incredibly well and I think it would also be successful as a loaf cake if you didn’t want any fancy frills.

slice of Spiced apple layer cake with mascarpone frosting

The secret to its amazing flavour is a simple apple purée made with cooking apples, sugar, cinnamon and lemon juice.

The purée keeps the cake moist, fragrant and almost apple pie like in its concentrated apple-ness – not a word but you get where am I going, right? Take a look at the video below to see how easy it is!

I decorated mine with a toffee apple which just so happened to be what I had handy on the day. Originally I intended to decorate it with a cinnamon cookie wreath which I think would have been beautiful too. Maybe on another cake…

The toffee sauce drizzle is totally optional too, but looks very appropriate. You could use store-bought caramel instead of making it from scratch, simple gently heat the caramel until it is a little runny.

You will have a lot of toffee sauce leftover if you make it – thankfully it can be kept in the fridge and used over ice cream, waffles or other seasonal bakes.

How to make the spiced apple cake

Step 1. Put all the ingredients for the apple purée in a saucepan and bring to the boil over medium-low heat. Keep stirring until the apples are soft and breaking up. Use an immersion blender or food processor to process to a smooth purée.
 
Step 2. Measure 300g (1 cup + 3 tbsp) of the apple purée and reserve the rest to be used between the layers. Add the vegetable oil and eggs to the 300g (10 1/2oz) apple purée and pulse until liquidised.
 
Step 3. Sift the dry ingredients in a large bowl. Add the wet ingredients and fold together with a spatula, making sure you scrape the bottom and sides of the bowl. Divide the batter between the prepared cake tins. Bake in the centre of the oven for about 22-25 minutes. The cake is ready when firm on top and a skewer inserted in the centre comes out clean. Leave to cool in the tins for 10 minutes and carefully turn out onto a wire rack to cool.
 
Step 4. Mix the mascarpone, icing sugar, spices and vanilla on low speed, gradually adding the cream. Gradually increase the speed until you have firm peaks, scraping the down the bottom and sides of the bowl halfway through. Do not over beat as the frosting may curdle. Transfer to a piping bag fitted with a round tip. Transfer the remaining apple purée into a smaller piping bag fitted with a small round tip. Pipe a ring of frosting around the edge of the bottom cake layer. Pipe apple purée inside the ring and level. Ad a full layer of frosting over the top (see video for demo) and level. Repeat until you have assembled the cake.
 
Step 5. Pipe or smooth a thin layer of frosting (crumb coating) over the entire cake. Use a palette knife to smooth the top of the cake letting the buttercream spread over the edges.
Step 6. Use a side scraper to smooth the buttercream on the sides of the cake – using a turntable will make this easier. Freeze the cake for 30 minutes. Add another layer of frosting to cover the cake. Use a serrated side scraper to smooth the frosting (or a plain one for a smooth finish). Carefully drizzle some toffee sauce around the perimeter of the cake so that it drizzles down the sides. Top with a toffee apple or pipe any remaining frosting over the top of the cake to decorate. Add a few chopped nuts around the base of the cake to decorate (optional).

Making the spiced apple layer cake step by step

Spiced apple layer cake tips and troubleshooting

  • The layers can be made up to three days in advance and kept, wrapped in plastic (cling film), at room temperature.
  • Keep the assembled layer cake in the fridge but without the toffee apple, should you decide to use it as decoration.
  • Use cinnamon cookies, perhaps cut into leaf shapes, for decoration instead of the toffee apple.
  • You can use store-bought caramel sauce or Dulce de leche instead of the toffee sauce.
  • Store any leftover toffee sauce in the fridge. It is delicious drizzled over ice cream, cakes and desserts.
  • Icing sugar = powdered sugar, double cream=heavy cream, plain flour = all purpose flour

Spiced apple layer cake with mascarpone frosting | Supergolden Bakes

Have you made my spiced apple layer cake?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!

YOU MAY ALSO LIKE

  • Vegan tropical celebration cake
  • Earl Grey layer cake with Swiss buttercream and Earl Grey Caramel
  • Chocolate layer cake with blackberry Italian buttercream
  • Red velvet layer cake with vanilla and strawberry frosting
Spiced apple layer cake with mascarpone frosting | Supergolden Bakes

Spiced apple layer cake with mascarpone frosting

Lucy Parissi | Supergolden Bakes
This spiced apple layer cake with whipped mascarpone frosting is moist, incredibly fragrant and utterly delicious.
5 from 3 votes
Print Rate
Course: Layer cake
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 10 slices
Calories: 734kcal

Ingredients

For the apple purée

  • 3 medium cooking apples peeled and cubed
  • 75 g | 2.5oz | 1/3 cup + 1 tbsp dark brown sugar
  • 1 tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg
  • juice of a small lemon

For the Cake

  • 150 g | 10.3oz | 1 1/4 cup all purpose flour
  • 150 g | 10.3oz | 3/4 cups soft light brown sugar
  • 100 g | 7oz | 3/4 cup + scant tbsp ground almonds
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 1/4 tsp ground cloves
  • –––
  • 300 g | 10.5oz | 1 cup + 3 tbsp apple purée
  • 80 ml | 2.7 fl oz | 1/3 cup vegetable oil
  • 2 large eggs

Mascarpone frosting

  • 400 g | 14oz | 1 3/4 cups mascarpone
  • 200 g | 7oz | 1 cup icing sugar
  • 100 g | 3.5oz | 1/3 cup + 1 tbsp double cream
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg

Toffee sauce

  • 115 g | 1 stick unsalted butter
  • 100 g | 3½ oz | ½ cup light brown sugar
  • 1 tsp vanilla paste or extract
  • ¼ tsp salt
  • 2 tbsp heavy cream
  • chopped nuts to decorate optional

Instructions

  • Preheat your oven to 180 C/ 350 F. Spray 3x15cm (6in) cake tins with cake release and line the bottoms with baking paper.
  • Put all the ingredients for the apple purée in a saucepan and bring to the boil over medium-low heat. Keep stirring until the apples are soft and breaking up. Use an immersion blender or food processor to process to a smooth purée.
  • Measure 300g (10 1/2oz) of purée and reserve the rest to be used between the layers.
  • Add the vegetable oil and eggs to the 300g (10 1/2oz) apple purée and pulse until liquidised.
  • Sift the dry ingredients in a large bowl. Add the wet ingredients and fold together with a spatula, making sure you scrape the bottom and sides of the bowl.
  • Divide the batter between the prepared cake tins.
  • Bake in the centre of the oven for about 22-25 minutes. The cake is ready when firm on top and a skewer inserted in the centre comes out clean.
  • Leave to cool in the tins for 10 minutes and carefully turn out onto a wire rack to cool.
  • Mix the mascarpone, icing sugar, spices and vanilla on low speed, gradually adding the cream. Gradually increase the speed until you have firm peaks, scraping the down the bottom and sides of the bowl halfway through. Do not over beat as the frosting may curdle. Transfer to a piping bag fitted with a round tip.
  • Transfer the remaining apple purée into a smaller piping bag fitted with a small round tip.
  • Pipe a ring of frosting around the edge of the bottom cake layer.
  • Pipe apple purée inside the ring and level. Ad a full layer of frosting over the top (see video for demo) and level. Repeat until you have assembled the cake.
  • Pipe or smooth a thin layer of frosting (crumb coating) over the entire cake. Use a palette knife to smooth the top of the cake letting the buttercream spread over the edges.
  • Use a side scraper to smooth the buttercream on the sides of the cake – using a turntable will make this easier. Freeze the cake for 30 minutes.
  • Prepare the toffee sauce. Put the butter and sugar in a small saucepan and whisk together over medium heat until the butter is completely melted and sugar has dissolved.
  • Add the cream (take care as the toffee might sputter), vanilla and salt and boil for one minute. Leave to cool slightly.
  • Add another layer of frosting to cover the cake. Use a serrated side scraper to smooth the frosting (or a plain one for a smooth finish).
  • Carefully drizzle some toffee sauce around the perimeter of the cake so that it drizzles down the sides.
  • Top with a toffee apple or pipe any remaining frosting over the top of the cake to decorate. Add a few chopped nuts around the base of the cake to decorate (optional).

Video

Notes

You can use store-bought caramel sauce instead of making the toffee sauce. This recipe will make quite a lot of toffee sauce – you can add some between the layers or keep it in the fridge to drizzle over ice cream or other desserts.

Nutritional Info

Calories: 734kcal | Carbohydrates: 75g | Protein: 8g | Fat: 46g | Saturated Fat: 27g | Cholesterol: 115mg | Sodium: 289mg | Potassium: 187mg | Fiber: 3g | Sugar: 57g | Vitamin A: 22.3% | Vitamin C: 3% | Calcium: 15.3% | Iron: 8.9%
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

This spiced apple layer cake with mascarpone frosting is the perfect cake for fall | Supergolden Bakes

SaveSave

FOLLOW ME ON SOCIAL MEDIA
  • Facebook
  • Twitter
  • Instagram
  • YouTube
  • Pinterest
  • Email

Related Posts:

  • Ginger layer cake with wine poached pears and cream cheese frostingGinger layer cake with wine poached pears and cream…
  • One-bowl chocolate cake with chocolate mascarpone frostingOne-bowl chocolate cake with chocolate mascarpone frosting
  • Apple coffee cake with streusel toppingApple coffee cake with streusel topping
  • Rose layer cake with strawberries and creamRose layer cake with strawberries and cream
  • Chocolate layer cake with blackberry Italian buttercreamChocolate layer cake with blackberry Italian buttercream
  • Gingerbread cake with cinnamon cream cheese frostingGingerbread cake with cinnamon cream cheese frosting

Filed Under: Cake, Sweet Tagged With: apples, autumn, cake, fall, toffe apples, toffee sauce

« Pork schnitzel with creamy mushroom sauce
Saucy Fish Co. Thai spiced fishcakes with crunchy rainbow Thai salad »

Never Miss A Post!

Subscribe to get the all the latest tasty goodness delivered to your inbox!

Comments

  1. G J says

    February 9, 2019 at 1:36 pm

    What size cake tin would you recommend using?

    Reply
    • Lucy Parissi says

      February 9, 2019 at 2:53 pm

      I used small tins – 15cm /6 in. You could use bigger ones, your layers won’t be as deep. If you have really big time then make two layers instead of three.

      Reply
  2. Emely Diaz says

    December 23, 2018 at 6:18 am


    I’m making this tomorrow so we can have it for our Christmas Eve dinner. But my husband is allergic to nuts, and I see the recipe calls for ground almonds. Can I just add more flour or skip this ingredient altogether? Thank you!! and Happy Holidays from the Caribbean!

    Reply
    • Lucy Parissi says

      December 28, 2018 at 6:28 pm

      Oh sorry I saw this now – you can omit the nuts and replace with more flour the cake might be a bit more dense as result

      Reply
  3. Michele says

    August 22, 2018 at 10:30 am


    This cake is absolutely stunning! Thank you so much for allowing me to us it in my apple round-up! Have a great day!

    Reply
    • Lucy Parissi says

      August 22, 2018 at 11:10 am

      Thanks for including it Michele xxx

      Reply
  4. Marnee says

    November 24, 2017 at 10:20 am

    Any ideas on which apples to use if cooking apples are not available? Here in Spain it is very difficult if not impossible to find them. Would love to make this cake as had such overwhelming results with some of your other recipes.

    Reply
    • Lucy Parissi says

      November 24, 2017 at 3:21 pm

      You can use any crisp tart apple – make sure that you have about 500g of apples.

      Reply
  5. Janet Welte says

    November 12, 2017 at 10:50 pm

    In your cake directions, no where do I read that you should only use 300 gr. in it and reserve the rest. Am I correct on assuming that is what you did? I would like to make this, but I want to be sure on this 1st. Thank you

    Reply
    • Lucy Parissi says

      November 14, 2017 at 8:43 am

      That’s right – 300g is used in the cake batter and the remaining purée is piped between the layers. Cook the apples first, make the purée, measure 300g to use in the cake and reserve the rest. I have made that a bit clearer in my instructions, so thank you for pointing that out 🙂

      Reply
  6. Kate - gluten free alchemist says

    October 29, 2017 at 10:27 am

    Oh wow! I LOVE this cake Lucy…. It has to be one of the most eye-catching and delicious I have seen. Just gorgeous xx

    Reply
  7. Elaine says

    October 23, 2017 at 5:52 pm

    Oh my sweetness! This is a masterpiece at the least! I really like how the toffee sauce drizzle is on the edges and in the middle but not in between. This is something that must be very hard to replicate however I would like to try it at least once!

    Reply
  8. Ben Myhre says

    October 23, 2017 at 11:51 am

    This pie screams fall and “get in my face”. 😉

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter

Search

Foodies100 Index of UK Food Blogs
Foodies100

HEY, NICE TO MEET YOU!

I’m Lucy, former art director and designer, now full time blogger. I live in London with husband, two kids, two dogs and at least a dozen cake stands. So glad you have stopped by, hope you are hungry!

Come find me on social media

  • Facebook
  • Twitter
  • Instagram
  • G+
  • Pinterest
  • Tumblr
  • Email

Copyright

All content is © 2012-2019 Lucy Parissi and supergoldenbakes.com. All rights reserved. Short excerpts and links only may be used, provided that full and clear credit is given to Lucy Parissi and supergoldenbakes.com. My images are represented by StockFood.

Subscribe to our Newsletter

Subscribe to get the all the latest tasty goodness delivered to your inbox!

Copyright © 2019 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This site uses cookies: Find out more.