Fall is my absolute favorite time of year and there is no better way to celebrate an apple harvest than with a gluten-free dessert that combines two iconic confections – pie and cake! This Gluten-Free Apple Pie Layer Cake is a showstopper for any autumn gathering. Picture layers of rich browned butter cake, spiced apple pie filling, and a silky butterscotch ganache frosting. It’s decadence at its finest, and trust me, it’s as good as it sounds.

The Inspiration Behind the Cake

As the leaves turn into rich shades of amber and the air gets crisp, I find myself craving all things apple. It’s tradition in my house to go apple picking every fall and create something mouth-watering to share with family and friends. There’s just something about the sweetness of baked apples combined with the decadence of browned butter that is so cozy. I’ve also been getting asked about gluten-free cake recipes, so I wanted to create one for those of you out there looking for something to make for any autumn celebration – and voilà! The Apple Pie Layer Cake was born.

The Power of Browned Butter

If you’ve never had browned butter, you’re in for a real treat. It’s the unsung hero of this cake, and it starts with one simple step—melting butter over heat. The transformation is beyond magical. As the butter cooks, the milk solids begin to caramelize, creating a rich and nutty flavor. By adding the browned butter to the cake layer, it makes the cake extra moist and flavorful, pairing beautifully with the apple pie filling and butterscotch ganache frosting.

For those unfamiliar with browning butter, here’s a tip: keep a close eye on it. The butter will turn golden and develop a wonderful aroma of toasted nuts. Once it hits that perfect amber color, remove it from heat immediately to avoid burning.

Choosing the Right Apples for the Perfect Filling

The apple filling is the heart of this recipe, and the great thing about apples is that there are so many varieties to choose from. A good rule when making apple confections is to use a combination of varieties to create balance in flavor. Some types of apples are sweeter and others are more tart. I chose to use a blend of Granny Smith and Honeycrisp.

Both types of apples hold their shape well after baking, making them perfect for fillings. They both also have a bit of tartness, but the Honeycrisp adds a slight sweetness that pairs well with cinnamon, ginger, and nutmeg. If you prefer a milder flavor, you can substitute Honeycrisp with Fuji or Golden Delicious apples, which have a much sweeter flavor. Have fun with it and experiment with your favorite apple varieties!

How to Perfect the Butterscotch Ganache

Making the butterscotch ganache can seem intimidating, but it’s easier than you think. The key is gently heating the cream and then pouring it over the butterscotch chips. Let it sit for a couple of minutes before stirring, which helps the chips melt evenly and prevents the ganache from splitting.

If your ganache is too runny, let it cool a bit longer until it thickens to a spreadable consistency. If it hardens too much, a few seconds in the microwave will soften it up again. Adding a pinch of sea salt can also bring out the butterscotch flavor even more, pairing perfectly with the apple pie filling and browned butter cake layers.

Different Fall Flavor Variations

While the apple pie filling is the star of this cake, there’s plenty of room to get creative with variations:

Pear Pie Layer Cake: Swap the apples for ripe pears and add a pinch of cardamom to the filling for a unique twist.
Nutty Crunch: Add a layer of toasted pecans or walnuts between the layers for a crunchy surprise.
Pumpkin Cheesecake: Replace the apple filling with a spiced pumpkin no-bake cheesecake, making it a pumpkin pie-inspired cake.

No matter which variation you choose, these flavors are sure to keep your taste buds celebrating the season.

How to Store and Serve Your Cake

If you’re making the cake ahead of time, you can store the layers and filing separately and assemble them the day of your event. Make your cake layers no more than 1 day ahead of time and wrap each layer individually, so that they don’t stick together in the fridge.

Once assembled, keep your cake fresh and moist by storing it in an airtight container at room temperature for up to two days. If you want it to last longer, refrigerate the cake, but be sure to let it sit at room temperature for about 30 minutes before serving. This will help restore its soft texture.

Life is always better with a little sweetness, and even more so when it’s in cake form! This gluten-free Apple Pie Layer Cake will not only satisfy your sweet tooth but will also fill your home with the comforting scents of fall. Try it out and let me know how you enjoy it — happy baking

Apple Pie Layer Cake Recipe

Ingredients

For the Browned Butter:

- 1 ½ cups (339g) unsalted butter

For the Browned Butter Cake:

- 1 cup (226g) of browned butter (plus more for greasing)

- 2 ¾ cups (360g) gluten-free all-purpose flour

- 1 ⅓ cups (284g) packed brown sugar (light or dark)

- 2 tsp (7g) baking powder

- 1 tsp (5g) baking soda

- 2 tsp (5g) cinnamon

- ½ (4g) teaspoon salt

- 3 large eggs at room temperature

- 1 cup (224g) Greek yogurt (I use Fage)

- ½ cup (120mL) milk, at room temperature

- 2 tsp vanilla extract

For the Apple Pie Filling:

- 2 tbsp (60g) unsalted butter

- 1 lb (393g) peeled, cored, and diced apples

- ½ cup (67g) packed brown sugar

- 1 tsp (3g) cinnamon

- 1 tbsp (3g) freshly squeezed lemon juice

For the Butterscotch Ganache Frosting:

- 2 ½ cups (624g) butterscotch chips

- 1 ½ cup (340ml) heavy cream

- 2 cups (480g) powdered sugar

Instructions

Step 1: Make the Browned Butter Cake

Preheat your oven to 350°F (175°C). Grease and line (3) 8-inch round cake pans with parchment paper.
In a saucepan over medium heat, melt the butter and cook it until it turns a deep golden brown, stirring frequently. Remove from heat and let cool to just about room temperature.
In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk the eggs, Greek yogurt, and vanilla extract. Slowly add the browned butter, mixing well until combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Divide the batter evenly between the three prepared pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Step 2: Prepare the Apple Pie Filling

In a large bowl, combine the diced apples, sugar, lemon juice, cinnamon Toss until the apples are well coated.
In a skillet over medium heat, melt butter and then add the apple mixture. Cook for about 10 minutes, or until the apples are slightly softened. Remove from heat, strain off juices, and set apples aside to cool.

Step 3: Make the Butterscotch Ganache Frosting

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Remove from heat and pour over the butterscotch chips in a bowl. Let it sit for 2-3 minutes, then stir until smooth and creamy. Save 3/4 - 1 cup of the ganache and set aside. Add remaining ganache into a mixing bowl and allow to cool completely.
Once completely cooled, using an electric mixer on high, beat the larger portion of ganache for about 5 minutes or until it is lighter in color. Sift in powdered sugar a little at a time, making sure there are no clumps. Now it’s time to build the cake!

Step 4: Assemble the Cake

Place one layer of cake on a serving plate. Spread an even layer of butterscotch ganache frosting, creating a ridge along the outer edge of the cake. Then add a layer of the apple pie filling inside the ridge you created.
Repeat with the second layer of cake, another layer of frosting and apples. Add the final layer of cake on top.
Coat the top and sides of the cake with the remaining butterscotch ganache frosting.
Take the 3/4 - 1 cup of butterscotch ganache and pour over the top of the cake, allowing it to drip down the sides.
Decorate as desired, perhaps with extra apple slices or a sprinkle of cinnamon.