Stack Cake
Stack Cake is a layered dessert featuring thin pastry-like layers with rich flavors of molasses, ginger, and vanilla, perfect for special occasions or nostalgic family gatherings.
Ingredients
Instructions
- Cream together the butter or oleo and brown sugar.
- Add the well-beaten egg, molasses, and buttermilk; mix well.
- Sift together the plain flour, baking powder, soda, salt, and ginger; add to the wet mixture.
- Mix well and add vanilla extract.
- Divide the dough into 5 equal balls and roll out each as for pastry to fit 9-inch cake pans.
- Bake at 350°F (175°C) for 10 to 12 minutes per layer.
- Cool the baked layers and stack with dried apples in between.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light. If you don't have buttermilk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice. Ensure your dough is evenly rolled to achieve uniform layers for baking. If you're short on time, you could also use dried fruit or nuts as filling instead of dried apples.
Serving Suggestions
This stack cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Consider serving it alongside a fresh fruit salad for a refreshing contrast. You could also enjoy it with a cup of tea or coffee for a cozy dessert experience. For a twist, try layering it with cream cheese frosting for a richer dessert.
Storage & Reheating
Store leftover stack cake layers in an airtight container at room temperature for up to 3 days. For longer storage, they can be wrapped tightly in plastic wrap and frozen for up to 2 months. To reheat, let thaw in the refrigerator overnight, then warm in a 300°F (150°C) oven for about 10 minutes to restore moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Stack Cake contains roughly 1007 calories, with 4g protein, 239g carbohydrates, and 4g fat. It is an excellent source of calcium (44% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1412mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
You can substitute all-purpose flour with whole wheat flour for a nuttier flavor, though the texture may be denser. Gluten-free flour blends can also work, but be sure to check if they contain xanthan gum, which helps with structure.
What can I use instead of dried apples?
If dried apples are not available, you can substitute with dried peaches, apricots, or even raisins for a different flavor profile. Fresh fruit can also work; just be sure to adjust the moisture accordingly to avoid a soggy cake.
How can I make this cake more festive?
To elevate your stack cake for special occasions, consider adding layers of cream cheese frosting between the layers, or top it with a caramel drizzle. Sprinkling chopped nuts or spices on top can also add a festive touch to the presentation.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).