Apple Cinnamon Cake
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Ingredients
For the Cake:
- 2 c. Imperial Sugar granulated sugar
- 1½ c. vegetable oil
- 1 tsp vanilla extract
- 3 eggs, room temperature
- ½ c. orange juice with no pulp, room temperature
- 3 c. all-purpose flour
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp. salt
- 2½ c. apples, peeled, cored, and diced
For the Cinnamon Buttercream:
- 2 c. salted butter, room temperature
- 12 c. Imperial Sugar confectioners powdered sugar
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- ⅓ c. heavy whipping cream
Instructions
Preheat oven to 325°.
Prepare three 8-inch round cake pans by coating with non-stick baking spray.
In a medium bowl, sift flour, baking soda, cinnamon, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, oil, and vanilla on medium speed until smooth.
Gradually spoon in the dry ingredients while alternating with the orange juice. The batter will be slightly stiff.
Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl, if needed.
Mix until just combined, be careful not to over mix.
Fold in diced apples.
Divide batter evenly between the three 8” round pans.
Bake for 35-40 minutes until a cake tester or toothpick inserted into the center comes out clean.
Allow cakes to cool in pans for 5 to 7 minutes, then remove and transfer to a wire rack to finish cooling.
To assemble cake:
Use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Place the first cake on a serving plate or a cardboard cake round.
Spread 1 cup of frosting in an even layer on top of the cake.
Repeat the process with the second layer of cake, glaze, and frosting, then add the final layer of cake on top.
Using an angled spatula, spread frosting evenly around the sides of the cake and smooth. Smooth out the sides of the cake with a cake scraper/smoother. Finish the top of the cake with the frosting.
Decorate as you desire.
