John'S Three Layer Apple Cake

Name: John'S Three Layer Apple Cake
Ingredients: FOR THE CAKE; 1/2 cup unsalted butter, melted, plus more for pans; 2 cups all-purpose flour, plus more for pans (spooned and leveled); 2 teaspoons baking soda; 1/2 teaspoon baking powder; 2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 3/4 teaspoon salt; 2 cups packed light-brown sugar; 2 large eggs; 4 granny smith apples, peeled, two coarsely grated and two diced; FOR THE BUTTERCREAM; 4 large egg whites; 1 cup packed light-brown sugar; 1/4 teaspoon salt; 1 1/2 cups unsalted butter, room temperature, cut into pieces

16 ingredients

8 steps

Ingredients

FOR THE CAKE
1/2 cup unsalted butter, melted, plus more for pans
2 cups all-purpose flour, plus more for pans (spooned and leveled)
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
3/4 teaspoon salt
2 cups packed light-brown sugar
2 large eggs
4 granny smith apples, peeled, two coarsely grated and two diced
FOR THE BUTTERCREAM
4 large egg whites
1 cup packed light-brown sugar
1/4 teaspoon salt
1 1/2 cups unsalted butter, room temperature, cut into pieces

Directions

1

Preheat oven to 350 degrees. Butter three 8-inch-round cake pans; line bottoms with parchment paper. Butter, then flour paper and sides (tapping out excess); set aside.
2

In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and salt; set aside. In a large bowl, whisk together butter, sugar, and eggs until well combined; fold in grated and diced apples. Add flour mixture; mix just until combined. Divide batter among prepared pans; smooth tops.
3

Bake until a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cakes in pans 20 minutes, then invert onto wire racks; peel off parchment. Invert cakes again, and let cool completely on racks.
4

Make buttercream: In a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt until sugar has dissolved; remove from heat. Using an electric mixer on medium, beat mixture until fluffy and cooled, about 15 minutes. Increase to high; beat until stiff peaks form. Reduce to medium-low; gradually add butter, beating until fully incorporated, about 3 to 5 minutes.
5

Assemble cake: Place one layer on a serving plate; spread top with buttercream. Top with another layer; spread top with buttercream. Top with third layer; spread remaining buttercream over top and sides of cake.
6

Refrigerate at least 1 hour (or up to 4 days). To serve, bring cake to room temperature; slice with a serrated knife.
7

Helpful Hint:.
8

You can also bake the cake in a 13-by-9-inch pan; the baking time will be about the same. Also, if the buttercream separates, continue beating -- it will come together.