Cinnamon Apple Butter Cake

Cinnamon Apple Butter Cake!
Saturday was the first day it actually felt like fall outside! I was so excited when I went to the farmers market and didn’t immediately start sweating after getting out of my car. Buuut, then it was a thousand degrees outside on Sunday and absolutely miserable. Sigh.

But I couldn’t stand it any longer–I had to make something fall flavored!

Cinnamon Apple Butter Cake!
Many bloggers have jumped headlong into the pumpkin spice, but my favorite fall flavors are apple, cinnamon, and caramel. I’m not knockin’ pumpkin spice by any means, there are just some other flavors that are equally as exciting! This cake features two of my faves: a cinnamon cake with apple butter filling.

And brown butter frosting because brown butter. ♥

Today I’m also bringing you the part two of the My Cake Decorating Review! I posted the first one last week after experimenting with royal icing and decorating sugar cookies. (Fyi, I am now obsessed with royal icing and decorating sugar cookies.)

This time I decided to play with some fondant and make some fall leaves.

Cinnamon Apple Butter Cake!
I tried really hard to pipe some royal icing flowers, but that failed hard. I’m pretty sure the problem was mostly my fault though. Pretty sure my royal icing wasn’t thick enough, so fall-colored flowers just looked like red, yellow, and green blobs.

By the time I gave up on that, I didn’t really have time to make the royal icing again. I happened to have some fondant in the same colors, you know…how you do, and I decided to go with a pile-of-leaves-on-top-of-a-cake kind of look.

Cinnamon Apple Butter Cake!
There were so many options in the second set of booklets from My Cake Decorating, I honestly had a hard time choosing what to make! There were mini cakes, petit fours, cheesecake, cookies, and on and on. In addition to the fondant leaves, I also practiced making fondant roses, which I wanted to stick on everything. There were a lot of helpful fondant tips, plus unique and gorgeous ways of decorating cakes with it. Which I guess I’ll just save for another day!

Cinnamon Apple Butter Cake!
Cinnamon Apple Butter Cake

Yield: two-layer 8 inch cake, or a three-layer 6 inch cake


    cinnamon cake
  • 1/4 cup + 4 tbsp butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup milk
  • 1 1/2 cups all purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • apple butter filling
  • 2 cups chopped apples
  • 1/2 tsp ground cinnamon
  • 1/3 cup sugar
  • brown butter frosting
  • 1 cup butter, browned and cooled back to a solid state
  • 1/2 tsp vanilla
  • 2-3 tbsp milk
  • 2 1/2 cups powdered sugar
  • fondant leaves
  • red, green and yellow fondant


    cinnamon cake
  1. Preheat the oven to 350 degrees and line three 6-inch cake pans (or two 8-inch cake pans) with parchment paper and spray with non-stick spray.
  2. Combine flour, cinnamon, baking soda, and baking powder in a bowl and whisk together. Set aside.
  3. In another medium-sized bowl, beat softened butter on medium speed until smooth and creamy. Add sugar and mix until incorporated and fluffy. Next, add the eggs and mix well. Add half of the flour mixture and half of the milk, and mix until just combine. Repeat with the second half of the flour and milk.
  4. Divide the batter equally among the cake pans and bake for 15-17 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cakes in the pans for 10 minutes, then let them cool completely on wire racks.
  5. apple butter filling
  6. Puree chopped apples in a food processor or blender. Combine apple puree, cinnamon, and sugar in a sauce pan over medium heat. Bring the mixture to a simmer and cook for 15 minutes, stirring often. After 15 minutes, the mixture should be thicker and resemble jelly. Transfer apple butter to a heat proof bowl and let it cool completely. (Speed up this process by putting it in your refrigerator!)
  7. Once the apple butter is cool, spread it between the cake layers.
  8. brown butter frosting
  9. Cream butter (that has been browned and turned back into it's solid state) on medium speed in the bowl of a stand mixer until smooth and creamy. Add vanilla extract and milk. Then add half of the powdered sugar and mix on low speed until mostly combine. Bump up the speed to medium and mix until smooth. Add the second half of the powdered sugar and repeat. Mix for another minute. Spread frosting on the outside of the cake.
  10. fondant leaves
  11. Roll out the fondant to 1/4th inch thick and use a sharp knife to cut out oval-ish leave shapes. Use a rose petal tool to thin out and curve the edges of the leaves and use a knife to press a line into the center. Arrange leaves on top of the cake, and use any extra fondant as glue to hold them in place.

Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.

Leave a Reply to Elizabeth @ Cancel reply

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