Cinnamon Roll Layer Cake

Cinnamon Roll Layer Cake

A love like no other cinnamon married with sugar. Dessert is always a treat at the end of a meal because no matter how full we are, we will almost always relish a little dessert, especially when it's cinnamon & sugar. This roll-inspired cake is well worth the extra time it takes to make it into a cake "from scratch." And, it is not just personal attention that makes this homemade cake taste better. It's the fresh ingredients that make it gratifying.

We all know a successful bake is only as good as its recipe. And, then it has to be a delicious one, at that! In addition, there are some basic ingredients you will need to make a delightful & satisfying cake. You will always need flour, leavening agents, sugar, dairy, fats, extracts, spices, or another flavor add-in. So, today, we're discussing some baking basics when it comes to making a delicious and memorable cake.

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Ingredients

For the Cake:

• ½ c. salted butter, room temperature
• ¼ c. vegetable oil
• 1½ c. granulated sugar
• ¾ c. sour cream, room temperature
• 2 tsp. vanilla extract
• 6 egg whites, room temperature
• 2½ c. all-purpose flour
• 4 tsp. baking powder
• 1 tsp. ground cinnamon
• ¼ tsp. salt
• ¼ c. milk, room temperature

For the Frosting:

• 1½ c. salted butter, room temperature
• 1¼ c. shortening
• ¼ c. vegetable oil
• 12 c. powdered sugar
• 1 tsp. vanilla extract
• 1 tsp. ground cinnamon
• 6 Tbsp. heavy whipping cream

For the Glaze:

• 5 Tbsp. powdered sugar
• 2 Tbsp. light brown sugar
• 1 Tbsp. ground cinnamon
• 2 Tbsp. water

Instructions

To make the cake:

1. Spray three 8-inch round cake pans with Baker’s Joy. Preheat oven to 325°.

2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy.

3. Add sour cream and vanilla extract and mix until well combined.

4. Add egg whites, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

5. Sift together flour, baking powder, ground cinnamon, and salt into a medium-sized bowl. Set aside. Combine the milk and water, and mix with a spoon.

6. Alternate adding the dry ingredients and milk mixture to the batter. Mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

7. Divide the batter evenly between the cake pans and bake for about 35-38 minutes, or until a toothpick comes out with a few crumbs.

8. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

To make the frosting:

1. Meanwhile, beat the butter, oil, and shortening together until smooth.

2. Slowly add half of the powdered sugar and mix until smooth.

3. Add the vanilla extract, ground cinnamon, and heavy cream, and mix until smooth.

4. Slowly add the remaining powdered sugar and mix until smooth. Allow frosting to set for 25 minutes.

To make the glaze:

Place the powdered sugar, brown sugar, and cinnamon in a small bowl and whisk until combined. Add the water and whisk until smooth.

To assemble the cake:

1. To put the cake together, 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.

2. Spread 2½ tablespoons of cinnamon sugar glaze over the cake layer. Allow it to soak into the cake. Spread 1 cup of frosting in an even layer on top of the cake.

3. Repeat the process with the second layer of cake, glaze, and frosting, then add the final layer of cake on top. Set the cake aside.

4. Using an angled spatula, spread the frosting evenly around the sides of the cake and smooth it. Smooth out the sides of the cake with a cake scraper/smoother. Finish the top of the cake with the frosting.

5. Sprinkle the top of the cake with cinnamon.

Photos by Audrie Dollins