Makes 12-14 Servings



  • 1 1/3 Cups Butter
  • 1½ Cups Granulated Sugar
  • 4 Eggs
  • 2½ Cups Flour
  • 2 Teaspoons Baking Powder
  • 2/3 Cup Sour Cream
  • 2 Envy™ Apples, Peeled, Cored and Finely Diced


  • 2/3 Cup Butter
  • 3 Cups Powdered Sugar
  • 1 Teaspoon Vanilla Extract
  • ½ Teaspoon Cinnamon
  • 2-3 Tablespoons Whole Milk


  • ½ Cup Toffee Sauce
  • Dried Rose Buds and Petals for garnish


  1. Pre-heat the oven to 350 degrees F and line three 8 inch cake pans with parchment paper
  2. Using an electric mixer, cream the butter and sugar for 5-8 minutes until light and fluffy
  3. Add the eggs one at a time beating between each (they will make the mixture spilt a little but it will come back together when you add the flour)
  4. Sift over the combined flour and baking powder and fold all together with the sour cream and diced Envy™ apples
  5. Divide the mixture evenly between the lined cake pans and smooth the tops flat
  6. Bake the cakes for 30-40 minutes – rotating the cakes halfway through baking to ensure even cooking
  7. Allow the cakes to cool completely before assembling the cake
  8. For the frosting whip the butter and icing sugar until creamy
  9. Add the vanilla and cinnamon and beat well
  10. Slowly add enough milk to make the frosting spreadable while continuously beating
  11. When ready to serve arrange the first cake layer in the center of your cake stand
  12. Spread with 1/3 of the vanilla and cinnamon frosting and spread to the edges
  13. Top with the second cake layer and repeat with another 1/3 of the frosting
  14. Top with the last cake layer and using the remaining frosting make pretty dollops or swirls of frosting on top
  15. Drizzle the cake with a little toffee sauce allowing it to drizzle down the sides
  16. Decorate the top with rose buds and petals or fresh berries

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