Apple Layer Cake with Cinnamon and Brown Sugar Buttercream

This Apple Layer Cake with Cinnamon and Brown Sugar Buttercream makes a delicously sweet and spiced dessert.  It couldn’t be easier to make either, thanks to Gay Lea’s Cinnamon & Brown Sugar Spreadables.

One of my favourite treats to have for dessert with coffee is a slice of delicious cake smothered in delectable buttercream.  I can remember the first time I ever tasted buttercream.  It was on a homemade cake my mom made for my little sisters birthday.  I was completely blown away and obsessed with it ever since.  

 

I was really inspired to try and take Gay Lea’s Cinnamon & Brown Sugar Spreadables and see what kind of awesome and super easy flavoured buttercream I could whip up with it.   If you haven’t checked out Gay Lea’s Spreadables, they combine creamery butter with unsaturated canola oil to make it spreadable on any food, right from the fridge. It’s a source of Omega 3, with no added preservatives and real cinnamon and brown sugar.

 

I honestly wasn’t sure how the buttercream would turn out because of the canola oil but it actually turned out perfect.  It was nice and fluffy but stiffened perfectly and the flavour is sweetly spiced.  An amazing accompaniment to the apple cake!

For the apple cake I decided to use a yellow cake mix as the base rather than going from scratch and  I decided to just add apples and leave out the spices you would normally find in a traditional apple cake as I wanted the cake itself to be light and fruity to balance out the spice of the Cinnamon and Brown Sugar Buttercream. 

 

Apple Layer Cake with Cinnamon and Brown Sugar Buttercream

Ingredients:

1 Box Yellow Cake Mix + Ingredients Listed on Box
2 Granny Smith Apples, Chopped
1 Granny Smith Apple, Grated
1 pkg (1 Cup) Gay Lea’s Cinnamon & Brown Sugar Spreadables
3 Cups Powdered Sugar
1 tbsp Milk

 

Directions:

Preheat the oven to 375 degrees C.

Prepare the cake mix as directed on the box, using only 2/3 of the water called for.

Mix in both chopped and grated apples then stir to combine.

Pour into two 8″ round cake pans and bake for 40-45 minutes or until a tester comes out clean when inserted into cake.

Let cool 5 mins then transfer to a cooling rack.

When the cake is cool, prepare the butter cream.

With a mixer, cream together the Gay Lea’s Cinnamon & Brown Sugar Spreadables and the Powdered Sugar then add the milk to thin out as needed.  The buttercream should be fluffy and stiff enough that it holds a peak when your whisk is held upside down.

To assemble the cake, spread a thick layer of buttercream over one of the cakes then lay the other cake on top. 

Spread remaining buttercream over top and sides of cake.

Serve & Enjoy.

 

 

 

 

 

Disclosure: I am part of the Gay Lea Ambassador Campaign with Influence Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.