Spiced Cabbage Apple Cake Layered Cake Recipe

This Spiced Cabbage Apple Layered Cake Recipe is a dessert that cleverly includes vegetables without anyone knowing. It is a spiced cake with complex flavors that make it irresistible. Finished with a spiced cream cheese icing, it's a dessert that will leave everyone guessing its secret ingredient.

Keys to making the perfect layered cake using whole wheat flour

• My favorite whole wheat flour to use in cakes and most cookies is whole wheat pastry flour. This is a low-protein flour that acts a lot like a pastry flour or all-purpose flour. I also chose to use a blend of flour- whole wheat pastry flour and all-purpose flour. This allows me to add in the whole wheat flour, but still maintain the texture everyone is looking for in a cake. 
• Be sure not to overmix. Once the eggs are added in this recipe, do not overmix. Everything from that point on are only mixed until they are combined. 
• DO NOT overbake. This might be the most important key to baking with whole wheat flour. Overbaking can ruin a bake quickly. 
• Remove it from the pan once it is baked. Let it sit in the pan for maybe 5 minutes, then place it on a cooling rack.

Ingredients

• Whole wheat pastry flour- As noted above, this is my favorite whole grain flour to use when baking cakes. 
• All-purpose flour- While I used a blend of flours, you can also use 100% of either flour. 
• Baking soda and baking powder- used for leavener.
• Salt- It doesn’t take much, but it essential in this recipe. 
• Ground cinnamon- This is a spiced cake, so cinnamon is a must. 
• Ground nutmeg
• Oil and butter- I love using a blend of both butter and oil for the best texture. Oil keeps the cake moist, even with whole wheat flour, and the butter adds that delicious butter flavor. 
• Eggs- large eggs. 
• Brown sugar- granulated sugar can also be used, but I love brown sugar for a depth of flavor. 
• Greek yogurt- This is almost always a staple in my cake recipes that use whole wheat flour. This again, will make keep the cake moist. 
• Vanilla- Like salt, it doesn’t take much, but it is essential for enhancing flavors. 
• Grated cabbage and apples- I know the cabbage bit sounds weird, but it adds a nice depth of flavor. Be sure to great these, you want the pieces to be very small. 
• Chopped pecans- These are optional. 
• Cream cheese- for the spiced icing. 
• Powdered sugar- for the icing as well. 
• Milk- to get the consistency you are looking for in the icing. 

How to make

Start by mixing the flour, baking powder, baking soda, salt, and cinnamon into a small bowl and set it aside. 

In another, medium bowl add in the melted butter, oil, and brown sugar. Mix these together. 

Next in are the eggs and vanilla. Mix until they are combined. The flour mixture will be mixed in after this- again, only mixing to combine. 

Last in are the cabbage, apples and pecans. Divide the batter between the 2 8-inch cake rounds. Be sure to prepare these first by spraying with pan release. Or you can butter and flour the pan. 

Bake until a toothpick comes out almost dry. One key of baking with whole wheat flour is to underbake JUST slightly. It will continue to bake even after it is removed from the oven. The residual heat will hold and cook even when it comes out of the oven. 

When the cake has cooled completely, it is time to ice it. Mix together the cream cheese, butter, powdered sugar, vanilla, spices, and milk. You want a medium consistency in the icing, so add as much more milk or powdered sugar as needed.

Spread the icing over the middle of the cake, then top with the second layer of cake. Continue icing the rest of the cake and topping as you like. I piped some rosettes on top and added whole pecan to those, but you can top however you like.

How to prepare a cake pan for baking

• Grease and Flour:
  • Butter or Shortening: Use a pastry brush or paper towel to evenly coat the bottom and sides of the pan with butter or shortening.
  • Flour: Add a couple of tablespoons of flour to the pan and tilt it around to cover all the greased surfaces. Tap out the excess flour.
  • Cocoa Powder for Chocolate Cakes: For chocolate cakes, use cocoa powder instead of flour to avoid a white coating on the cake's surface.
• Parchment Paper:
  • Bottom Lining: Cut a piece of parchment paper to fit the bottom of the pan. Grease the pan first, place the parchment paper, and then grease the parchment paper as well. This ensures the cake doesn't stick to the bottom.
  • Sides: Grease the sides of the pan and line with strips of parchment paper if needed, especially for taller cakes.
• Non-stick Baking Spray:
  • All-in-One: Use a non-stick baking spray that contains flour (like Baker's Joy or Pam Baking). Spray the bottom and sides of the pan evenly.
  • Ensure Coverage: Make sure all surfaces are well-coated, especially the corners and edges.
• Grease and Sugar:
  • Grease: Use butter or shortening to grease the pan as usual.
  • Sugar: Sprinkle granulated sugar instead of flour, which can create a slightly caramelized crust, adding a bit of extra texture and flavor.
• Using Cake Release:
  • Homemade Mix: Mix equal parts of flour, vegetable oil, and shortening to create a paste. Brush this mixture onto the pan with a pastry brush for a reliable release.

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Spiced Cabbage Apple Cake Layered Cake Recipe

I know, I know, but hear me out. The cabbage is added vegetables in your diet, but you can hardly taste them in this spiced cake recipe. It is delicious and so moist!

Course Dessert

Cuisine American

Diet Vegetarian

Keyword apple, cabbage, cabbage cake, cinnamon, spice cake, whole wheat pastry flour

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

cooling time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 10 servings

Author Amy Sandidge

Ingredients

Cake Batter

• ¾ cup whole wheat pastry flour
• 1 ½ cup all purpose flour
• 2 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• ¾ cup canola oil or other neutral flavored oil
• ½ cup granulated sugar
• ¾ cups brown sugar
• 3 eggs
• ¼ cup buttermilk
• 1 cup nonfat plain Greek yogurt
• 2 teaspoons vanilla
• ¾ cup shredded cabbage
• ¾ cup shredded apples
• ¾ cup chopped pecans

Cream Cheese Icing

• 4 ounces cream cheese, softened
• 1 stick butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• milk this is a variable, depending on the consistency you are looking for.

Instructions

• Preheat the oven to 350 degrees. Prepare your cake pans for baking. I spray them with pan release, but you could also brush them with melted butter and sprinkle them with flour if you prefer.
• Start by mixing the flour, baking powder, baking soda, salt, and cinnamon into a small bowl and set it aside.
• In another, medium bowl add in the melted butter, oil, and brown sugar. Mix these together.
• Next in are the eggs and vanilla. Mix until they are combined. The flour mixture will be mixed in after this- again, only mixing to combine.
• Last in are the cabbage, apples and pecans. Divide the batter between the 2 8-inch cake rounds. Be sure to prepare these first by spraying with pan release. Or you can butter and flour the pan.
• Bake until a toothpick comes out almost dry. One key of baking with whole wheat flour is to underbake JUST slightly. It will continue to bake even after it is removed from the oven. The residual heat will hold and cook even when it comes out of the oven.
• When the cake has cooled completely, it is time to ice it. Mix together the cream cheese, butter, powdered sugar, vanilla, spices, and milk. You want a medium consistency in the icing, so add as much more milk or powdered sugar as needed.
• Spread the icing over the middle of the cake, then top with the second layer of cake. Continue icing the rest of the cake and topping as you like. I piped some rosettes on top and added whole pecan to those, but you can top however you like.

• Cakes
• Baked
• Whole Wheat Pastry Flour