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Apple Butter Stack Cake

Prep Time:45 mins
Cook Time:40 mins
  • 350 Calories
  • 6g Protein
  • 13g Total Fat
  • 50g Carbs
Whether your frontier is hosting an autumn gathering with family and friends or indulging in a tart-tasting treat to kick off the fall, this Old-Fashioned Apple Butter Stack Cake fires on all cylinders, from festive flavors to elevated nutrition. Crafted with 100% whole grain flapjacks, each layer is lathered with a generous heap of spiced, salted apple butter. Fall never tasted so sweet and satisfying.


  • 4 cups Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
  • 1 teaspoon ground cinnamon
  • 3/4 cup unsalted butter, softened
  • 1-1/2 cup sugar 
  • 2 eggs
  • 2 teaspoons vanilla 
  • 1/2 cup buttermilk 
  • 2-1/2 cups apple butter


  1. Preheat oven to 350°F and trim 8 – 9” circles out of parchment paper. 
  2. In a large bowl, combine Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix and cinnamon; set aside. 
  3. In a separate large bowl, use an electric mixer to beat the butter and sugar together until light and fluffy. 
  4. Add the eggs one at a time. Then, mix in vanilla. 
  5. Add the dry mixture alternatively with the buttermilk, making sure to begin and end with the dry. 
  6. Evenly divide the dough into 8 pieces and form each into a disk in the center of the parchment circles. 
  7. Dust the top of each disk with Kodiak mix or flour and use a rolling pin to roll the dough out to the edges of each parchment circle. 
  8. Transfer the parchment circles with the rolled-out dough onto a sheet pan.  
  9. Bake for 10-12 minutes or until the edges are lightly browned. Repeat with remaining dough until all layers are baked.
  10. Once all the layers have cooled, assemble the cake by spreading 1/3 cup of apple butter between each layer. Dust the top layer with powdered sugar. 
  11. Cover and refrigerate for 24 hours before serving*.

*Refrigerating for 24 hours before serving will allow the cake to moisten and become easier to slice. 

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