Apple Pie Layer Cake {Milk Bar Monday}

Welcome to another Milk Bar Monday! Milk Bar Monday is a group of me + 6 other ladies that are baking our way through the Momofuku Milk Bar cookbook. Buy the cookbook here to bake along with us!

This week Nicole from Sweet Peony chose our challenge. She decided on the apple pie layer cake.

I must admit…I was a little nervous about starting this adventure. There are a few specialty cake tools needed that I’ve never used before, and this cake has a lot of components to it.

There were a few bumps along the way.

The biggest problem: My acetate cake collars didn’t show up in time for me to make the cake.

slice of cake Apple Pie Layer Cake {Milk Bar Monday}

Luckily Krissy had read about substituting overhead plastic sheets in place of the acetate. I stopped by the bookstore on campus and only found a few of the plastic project covers, but bought them anyways.

I cut the sheets into 3 inch wide strips, used in place of acetate collars and it worked!

It’s the perfect solution for any one that either can’t find, or doesn’t want to buy acetate cake collars. 

cut into cake1 Apple Pie Layer Cake {Milk Bar Monday}

The other problem…no buttermilk. Luckily you can make your own! Simply add 1 tbsp white vinegar or lemon juice to a little bit less than 1 cup of milk. Let stand 5 minutes then use immediately.

Overall, this cake was not as intimidating as I thought it would be. And it is totally indulgent.

cake steps Apple Pie Layer Cake {Milk Bar Monday}

You start by layering cake scraps in the bottom of the 6 inch cake ring, then soaking it with an apple cider mixture. Then you spread a layer of liquid cheesecake over the cake, top that with pie crumbs, and then carefully layer the apple pie filling on top of it all.

Once you’ve made it that far…repeat the process. 

After it’s assembled: top with the pie crumb frosting and put the whole thing in the freezer.

apple layer 200x300 Apple Pie Layer Cake {Milk Bar Monday}   pie crumb blended with milk 200x300 Apple Pie Layer Cake {Milk Bar Monday}   finished cake labelled  201x300 Apple Pie Layer Cake {Milk Bar Monday}

As soon as you’re ready to dig into the cake, defrost in the fridge for a minimum of 3 hours then slice away.

Want to make your own Apple Pie Layer Cake? Get the recipe over at Sweet Peony here!

Don’t forget to save the scraps!  — Use any extra cake, liquid cheesecake, and pie crumbs to make some delicious cake truffles.

Don’t forget to stop by the other lovely ladies participating into today’s Milk Bar Monday.

Audra of The Baker Chick

Cassie from Bake Your Day

Krissy from Krissy’s Creations

and Jacqueline of The Dusty Baker

About bigfatbaker

BigFatBaker is written by Erin Meyer. Erin is a college student looking to learn more about the kitchen through her various baking adventures. Check out the about page for more information!


  1. Ooh I sure love all your pictures Erin! Your piped on frosting is so beautiful- and I am so glad the plastic sheets worked ok! :)

  2. This is like the best of both worlds! What a stunning treat!

  3. This looks beautiful! I should try to make a mini version so I don’t eat the whole cake!! I haven’t had a true cake in so long and yours looks perfect!! I just love apples!! Funny it seems today is an apple day, a lot of people are posting apple recipes, which is ok with me!

  4. I love a recipe that challenges and this one certainly does. It looks so delicious too. Well done!

  5. Wow this cake looks absolutely amazing!! I would devour this in no time!! :)

  6. Yay! It looks perfect. And I’m on board with you that it seems like it’d be an intimidating recipe and actually is pretty workable. Totally decadent and worth the work. And congrats at learning some new tricks!

  7. You all have convinced me that I absolutely need this book. I don’t even know what acetate is but even though you didn’t have it this cake looks beyond amazing.

  8. Hoooly cow, that looks amazing!! I would absolutely love a slice of this. It looks so rich and perfect!

  9. So glad to hear that projector sheets work in place of acetate strips! Your cake turned out perfect… so pretty! And you’re right- this cake is indulgent, but completely worth it :)

  10. So beautiful. I have a ton of apples that I have been seeking inspiration for! Great job!

  11. This cake looks so pretty and delicious!

  12. lovely pictures cake looks fabulous

  13. YAH!! So happy the plastic overhead sheets worked! Oh, and I had the same bump with the buttermilk. I did the same thing you did :). I’m in LOVE with that first picture!

  14. Mmmm… Wish you would deliver to my place ;)

    “Happy Cooking”

  15. Oh my WORD!!!!! This looks incredible! Appley Cheesecakey sweet goodness, yuuuuuum!


  1. [...] I be brave enough to actually follow the real recipe next time and from here too? (this is how it was suppose to turn out, courtesy of these two beautiful bakers (Sweet Peony and [...]

  2. [...] You can also find the liquid cheesecake used in the Carrot Cake Truffles & Apple Pie Layer Cake. [...]

  3. [...] And to use up the second half of my mother dough, what could be better than cinnamon rolls filled with liquid cheesecake?! [...]

  4. Carrot Cake says:

    [...] out 2 circles from the baked cake. Place the cake ring on a plate and line the inside with acetate (see more instructions on how to do this here!) Take most of the scraps from around the stamped out circles and press it into an even layer in the [...]

  5. [...] the apple pie layer cake I made back in February?  Imagine that (minus the frosting) rolled up into a cake truffle covered in white chocolate. Just [...]

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