My grandmother has always fixed these at Christmas and they are the first thing everyone asks about. “Where is the stack cake?” The super thin layers are what make this recipe stand out…delicious!
- Preheat oven to 450°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, ginger, baking soda and salt; add to creamed mixture alternately with molasses and buttermilk, beating well after each addition.
- Drop two scant 1/4 cupfuls of batter, at least 7 in. apart, onto a parchment paper-lined baking sheet. With well-floured fingers, pat each into a 5- to 6-in. circle. Bake 2-3 minutes or until golden brown. Remove from pans to wire racks to cool completely. Repeat with remaining batter.
- To assemble, place one cake layer on a serving plate; spread with 2 tablespoons apple butter. Repeat layers four times; top with a sixth layer. Repeat to make two more stack cakes. Refrigerate, covered, until serving. If desired, serve with additional apple butter.
1 piece: 280 calories, 6g fat (4g saturated fat), 35mg cholesterol, 343mg sodium, 52g carbohydrate (29g sugars, 1g fiber), 4g protein.
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1-1/2 teaspoons ground ginger
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup molasses
- 1/2 cup buttermilk
- 2 cups apple butter
- Additional apple butter, optional