Cinnamon Roll Layer Cake
people
This Cinnamon Roll Layer Cake is from Lindsay Conchar's (creator of the blog, Life, Love and Sugar) new cookbook, Simply Beautiful - Homemade Cakes. It is an 8-inch three layer cake. Each layer is covered in a cinnamon glaze and completely frosted with a incredible cinnamon frosting. It's like a cinnamon roll for dessert!
Equipment
- (3) 8-inch round baking pans
- parchment paper
- large mixing bowls
- Mixer
- serrated knife
- offset spatulas
Ingredients
Cake Layers
- ¾ cup unsalted butter room temperature
- 1 ½ cups sugar
- ¾ cup sour cream room temperature
- 2 tsp. vanilla extract
- 6 large egg whites room temperature, divided
- 2 ½ cups all-purpose flour
- 4 tsp. baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup milk room temperature
- ¼ cup water room temperature
Cinnamon Frosting
- 1 ½ cups salted butter room temperature
- 1 ½ cups vegetable shortening
- 12 cups powdered sugar
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- ¼ cup water or milk room temperature
Cinnamon Sugar Glaze
- 5 tbsp. powdered sugar
- 2 tbsp. light brown sugar loosely packed
- 1 tbsp. ground cinnamon
- 2 tbsp. water
Instructions
Cake Layers
- Preheat the oven to 350 degrees F. Line the bottom of 3 (8-inch) cake pans with parchment paper and grease the sides.
- In a large mixer bowl, cream the butter and sugar together on medium speed until light in color and fluffy, 3 to 4 minutes.
- Add the sour cream and vanilla extract and mix until combined.
- Add 3 of the egg whites and mix until well combined. Add the 3 remaining egg whites and mix until well combined. Scrape down the sides of the bowl as needed to make sure everything is combined.
- Combine the flour, baking powder, cinnamon and salt in a medium bowl.
- Combine the milk and water in a small measuring cup.
- Add half of the flour mixture to the batter and mix until combined.
- Add the milk mixture to the batter and mix until combined.
- Add the remaining half of the flour mixture and mix until smooth.
- Scrape down the sides of the bowl as needed to ensure everything is well combined.
- Divide the batter evenly between the prepared cake pans.
- Bake the cakes for 23 to 25 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
- Remove the cakes from the oven and allow them to cool for 2 to 3 minutes, then remove them from the pans and transfer them to a cooling rack to finish cooking.
Cinnamon Frosting
- Beat the butter and shortening together until smooth.
- Slowly add 6 cups of the powdered sugar and mix until smooth.
- Add the vanilla extract, ground cinnamon and water or milk and mix until smooth.
- Slowly add the remaining 6 cups powdered sugar and mix until smooth. Set the frosting aside.
Cinnamon Sugar Glaze
- Add the powdered sugar, brown sugar and cinnamon to a small bowl and whisk to combine.
- Add the water and whisk until smooth.
Cake Assembly
- Using a large serrated knife, remove the domes from the tops of the cakes so that they're flat.
- Place the first cake on a serving plate or cardboard cake round. Spread 2 1/2 tablespoons of cinnamon glaze over the cake layer. Allow it to soak into the cake.
- Spread 1 cup of cinnamon frosting in an even layer on top of the cake.
- Repeat this process with the second layer of cake, glaze and frosting, then add the final layer cake on top.
- Add a crumb coat to the cake and then frost the sides and the top.
- Add the horizontal stripes by lightly pressing a 9-inch offset spatula on the side of the cake while gently turning.
- Pipe a shell border around the outside edge of the cake.
- Finish by sprinkling some ground cinnamon on top of the cake.
Notes
For decorating, I used the Wilton 1 M and Ateco 844 (or Wilton 2D).
Nutrition
Serving: 1person | Calories: 1095kcal | Carbohydrates: 152g | Protein: 5g | Fat: 55g | Saturated Fat: 26g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 4g | Cholesterol: 86mg | Sodium: 301mg | Potassium: 244mg | Fiber: 1g | Sugar: 131g | Vitamin A: 1014IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg