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Baking recipe · from the recipe book

Spiced Apple Layer Cake with Vanilla Custard

Tender, cinnamon-warm apple cake layers studded with fresh apple, filled with silky vanilla custard and finished with a light whipped cream top.

Spiced Apple Layer Cake with Vanilla Custard

Ingredients

  • 2⅓ cups300 gAll-purpose flour
  • 1 cup250 gUnsweetened applesauce
  • 1½ medium300 gApplepeeled and finely diced
  • ⅔ cup packed150 gBrown sugarpacked
  • ¾ cup150 gGranulated sugardivided: one third for the custard, two thirds for the cake
  • 4 large200 gEggsdivided: 1 egg for the custard, 3 eggs for the cake
  • ½ cup120 gCanola oil
  • ½ cup (120 ml)120 gButtermilk, low-fat
  • 1¾ tsp8 gBaking powder
  • 1⅛ tsp5 gBaking soda
  • ¾ tsp4 gSalt
  • 2¼ tsp6 gGround cinnamon
  • ½ tsp1 gGround nutmeg
  • 1 tbsp12 gVanilla extractdivided: half for the custard, half for the cake
  • 1½ cups (350 ml)360 gWhole milk
  • ¼ cup30 gCornstarch
  • 2 tbsp30 gUnsalted butterdivided: most for the custard, a little for greasing the pans
  • 1 cup (240 ml)240 gHeavy creamcold
  • ¼ cup30 gPowdered sugar

Steps

  1. Make the custard first so it can chill: in a saucepan, whisk one third of the granulated sugar with the cornstarch, then whisk in the milk and 1 of the eggs.
  2. Cook over medium heat, whisking constantly, until it bubbles, thickens and reaches 160°F (71°C), about 6 minutes. Off the heat, whisk in most of the butter (save a little for the pans) and half of the vanilla. Press plastic wrap on the surface and chill at least 2 hours.
  3. Preheat the oven to 350°F (175°C). Grease two 9-inch round pans with the reserved butter and line the bottoms with parchment.
  4. In a bowl, whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  5. In a large bowl, whisk the remaining 3 eggs with the brown sugar and the remaining two thirds of the granulated sugar until smooth, then whisk in the canola oil, applesauce, buttermilk and the remaining half of the vanilla.
  6. Stir the flour mixture into the egg mixture just until no dry streaks remain, then fold in the diced apple.
  7. Divide the batter evenly between the pans and bake 28–32 minutes, until a toothpick in the center comes out clean.
  8. Cool the layers in the pans 10 minutes, then turn out onto a rack and cool completely, about 1 hour.
  9. Whip the cold heavy cream with the powdered sugar to soft peaks.
  10. Place one layer on a plate, spread the chilled custard over it, leaving a small border, and top with the second layer.
  11. Spread the whipped cream over the top and chill 30 minutes before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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