Old Fashioned Stack Cake

12 servings Prep: 30 m Cook: 1 h 15 m Total: 1 h 45 m Intermediate
Old Fashioned Stack Cake
Apple Stack Cake has roots in the southern Appalachian Mountains. Made with a filling of dried apples, sorghum, and warm spices stacked in six layers, it’s one of the earliest desserts of the region and a true showstopper for special occasions.

Ingredients

  • 4 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup shortening or butter
  • 1 cup brown sugar
  • 1 cup sorghum
  • 3 eggs, beaten
  • 3/4 cup milk
  • 1 tsp vanilla
  • Filling:
  • 4 1/2 cups dried apples
  • 1/2 tsp ginger
  • 1/2 tsp cloves
  • 1/2 tsp allspice

Step-by-Step Instructions

  1. Cake Directions: Preheat oven to 350°F. Grease and flour 6 nine-inch round cake pans. Sift and mix all dry ingredients (flour, baking powder, salt and baking soda).
  2. Cream together the shortening, brown sugar and sorghum. Add beaten eggs, milk, and vanilla. Stir in the dry ingredients until well combined.
  3. To make the cake layers, pour the batter, 3/4 inch thick, into the prepared pans, dividing evenly among the 6 pans. Batter will be thick, you may need to pat even with floured hand. Bake at 350°F for about 10 minutes. Watch closely to see that it gets brown but doesn’t burn. Remove from oven and let cool completely.
  4. Filling Directions: Place dried apples in a saucepan and add enough water to cover. Cook over medium heat for 30-45 minutes, watching closely so that they don’t burn; they should be quite thick and soft when done. Mash the apples and add ginger, cloves, and allspice. Cool completely.
  5. To assemble: Spread the spiced apple filling between each layer and on top of the cake. Cover tightly and let stand several hours or overnight at room temperature. This allows the layers to soften and the flavors to meld together.

Common Problems and Solutions

Q: Why are my cake layers too thick or thin?

A: The batter should be about 3/4 inch thick in each pan. Since you're dividing among 6 pans, eyeball it or weigh the batter to ensure even distribution. Too thick and they won't bake evenly; too thin and they'll be fragile.

Q: Can I bake the layers in batches if I don't have 6 pans?

A: Absolutely. Bake 2-3 layers at a time, let the pans cool, then grease and flour them again for the next batch. The batter can sit at room temperature while you work in batches.

Q: How do I know when the apple filling is thick enough?

A: The filling should be the consistency of thick applesauce or apple butter—it should mound on a spoon without running off. If it's too watery, continue cooking uncovered to evaporate more liquid.

Tips and Techniques

Six 9-inch round pans is a lot of equipment. If you don’t have that many, bake in batches—the batter holds up fine while waiting. Also, the overnight rest isn’t optional; it’s what makes this cake work. The layers start out firm and cookie-like, but the apple filling softens them into a moist, tender cake.

Ingredient Substitutions

  • sorghum: molasses or dark corn syrup
  • dried apples: apple butter or thick applesauce with added spices
  • shortening: butter

Equipment Needed

  • 6 nine-inch round cake pans (or bake in batches)
  • Large mixing bowls
  • Electric mixer or wooden spoon for creaming
  • Medium saucepan for cooking apples
  • Potato masher or fork for mashing cooked apples

Historical Context

Stack cake originated in Appalachia as a wedding cake tradition. Guests would each bring a layer, and the height of the finished cake showed how popular the couple was. Dried apples were practical for mountain communities where fresh fruit wasn’t available year-round.