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servings:

This moist Apple Cinnamon Layer Cake is so flavorful and perfect for fall celebrations! We've filled and frosted it with homemade cream cheese frosting.

• 1 (8oz) (226g) package cream cheese, softened
• 1 stick (1/2cup) (113g) unsalted butter, softened
• 2 cups (400g) sugar
• 4 large eggs
• 3 cups (342g) cake flour — see Notes for substitution
• 2 teaspoons (6 g) baking powder
• 1/2 teaspoon (3g) baking soda
• 1/2 teaspoon (3g) salt
• 2 teaspoons (6g) cinnamon
• 1/2 cup (121g) milk
• 1/4 cup (54g) vegetable oil ( we use canola)
• 2 teaspoons (8g) vanilla extract
• 1 1/2 cups (140g) of shredded apples ( we used Golden Delicious and Granny Smith)
• 2 sticks ,1 cup, (226g) unsalted butter, slightly softened
• 2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly.
• 2 teaspoons (8 g) vanilla extract
• ½ teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
• 6 to 6 ½ cups (690g to 747g) powdered sugar

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