Best 3 Johns Three Layer Apple Cake Recipes

A magnificent dessert that has won the hearts of many, John's Three Layer Apple Cake is a delightful treat that combines layers of tender apple-cinnamon cake with a fluffy vanilla filling and a crunchy streusel topping. This heavenly cake is perfect for special occasions or as a sweet ending to any meal. With its perfect balance of flavors and textures, it's sure to become a family favorite. So, gather your ingredients, preheat your oven, and embark on a culinary journey to create this masterpiece that will leave you craving for more.

Let's cook with our recipes!

JOHN'S THREE-LAYER APPLE CAKE

John's Three-Layer Apple Cake image

Imagine those caramel apples you loved as a kid, now all grown up and baked into a cake, courtesy of John Barricelli.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 2h20m

Number Of Ingredients 14

Ingredients

4 large egg whites
1 cup packed light-brown sugar
1/4 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into pieces
1/2 cup (1 stick) unsalted butter, melted, plus more for pans
2 cups all-purpose flour (spooned and leveled), plus more for pans
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

Steps:

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

Nutrition Facts : Calories 603 g, Fat 31 g, Fiber 2 g, Protein 5 g

JOHN'S THREE LAYER APPLE CAKE

John's Three Layer Apple Cake image

Make and share this John's Three Layer Apple Cake recipe from Food.com.

Provided by scarley

Categories Dessert

Time 3h5m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

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
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

Steps:

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

BAKERY THREE LAYER CAKE

Bakery Three Layer Cake image

This cake taste just like the ones at your bakery, it is so moist! Frost it with you favorite butter cream frosting. For this use 1/2-cup each butter, oil and shortening only no changes please! See my recipe#78579 for greasing pans

Provided by Kittencalrecipezazz

Categories Dessert

Time 35m

Yield 3 layer cakes

Number Of Ingredients 11

Ingredients

1 cup buttermilk
1 teaspoon baking soda
2 cups white sugar
1/2 cup butter, softened
1/2 cup vegetable oil
1/2 cup shortening (room temperature)
4 egg yolks
1/2 teaspoon almond extract
2 teaspoons vanilla
2 cups all-purpose flour
4 egg whites (room temperature)

Steps:

Set oven to 325 degrees.
Grease three 9-inch round cake pans (if desired line the bottom of the pans with parchment paper).
In a bowl combine the buttermilk with baking soda; let stand while preparing the next steps.
In a large bowl cream sugar with butter, oil and shortening until well combined (no sugar granules should remain).
Add in egg yolks, almond extract and vanilla; beat until well combined.
Add in the buttermilk mixture alternately with the flour into the creamed mixture.
In a large glass or stainless steel mixing bowl beat egg whites until stiff peaks form.
Fold 1/3 of the whites into the creamed batter until blended, then fold in remaining whites until no streaks remain.
Divide the batter between the three pans.
Bake for 25-30 minutes or until cakes test done.
Cool in pans for 15 minutes then remove to wire racks to cool completely before frosting.

Nutrition Facts : Calories 1844.8, Fat 108.2, SaturatedFat 35.2, Cholesterol 336.3, Sodium 808, Carbohydrate 202.3, Fiber 2.2, Sugar 138.2, Protein 19.7

Tips:

Choose the right type of apples. Granny Smith apples are a good choice for this cake because they hold their shape well and have a tart flavor that complements the sweetness of the cake.
Peel and core the apples thinly. This will help them cook evenly and prevent them from becoming too mushy.
Use fresh lemon juice. Fresh lemon juice will help to brighten the flavor of the cake and prevent the apples from browning.
Don't overmix the batter. Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
Bake the cake at the right temperature. The cake should be baked at 350 degrees Fahrenheit for about 60 minutes, or until a toothpick inserted into the center comes out clean.

Conclusion:

This three-layer apple cake is a delicious and classic dessert that is perfect for any occasion. The combination of sweet apples, cinnamon, and nutmeg creates a warm and inviting flavor that is sure to please everyone. With its moist texture and tender crumb, this cake is a surefire hit.