A celebratory cake if ever there was one, this cozy, comforting cake is ubiquitous at weddings and holidays in Virginia. When she makes it for herself, pastry chef Lisa Donovan uses homemade apple butter and stacks the cake 12 layers high. This version, made with store-bought apple butter and half the layers, is easier and just as rewarding. If you can’t find sorghum syrup, cane syrup makes a fine substitute, just steer clear of honey or maple syrup as their viscosity varies too much.
