Cinnamon Layer Cake Recipes

CINNAMON LAYER CAKE

Steps:

• Preheat oven to 350 degrees. Grease with shortening and flour 2 8" round cake pans. Set aside.
• Beat cake mix, pudding mix, milk, oil, eggs, cinnamon and vanilla in bowl of electric mixer on low speed just to moisten, scraping sides as needed. Beat on medium speed 2 minutes.
• Divide the batter between the two prepared pans.
• Bake 22-24 minutes or until toothpick inserted into cake comes out clean. Cool in pans for 10 minutes, then remove from pans and cool completely on a wire rack.
• Beat 1 cup butter in large bowl of an electric mixer (whisk attachment and medium speed) until light, fluffy and almost white in appearance.
• Add 1 teaspoon vanilla. Mix until blended.
• Add in 1 tablespoon cinnamon and 2 cups powdered sugar**. Beat until well blended.
• Add 3 tablespoons of heavy cream and beat until light and fluffy, about 2-3 minutes. Add more powdered sugar to stiffen the buttercream, or more heavy cream to make it more spreadable, as you desire.
• Place one cake layer on a cake plate.
• Spread a thin layer of frosting over the top of the cake.
• Place the second cake layer on top.
• Frost the entire outside of the cake with the remaining frosting.
• Dust the top of the cake with cinnamon and decorate with cinnamon sticks if desired.

APPLE CINNAMON LAYER CAKE WITH GOOEY CARAMEL DRIZZLE

Steps:

• For the apple cinnamon cake: Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with baking spray or line with parchment.
• Mix the brown sugar and cinnamon together in a bowl. Set aside.
• Beat the butter and granulated sugar together in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy. Beat in the eggs, 1 at a time, until incorporated.
• Add the vanilla extract and beat until incorporated, then remove the bowl from the mixer.
• Sift the flour and baking powder together in a bowl, then stir into the creamed butter mixture by hand. Mix the milk into the batter until smooth.
• You should have about 6 cups of batter. Pour 1 1/2 cups of the batter (or a quarter of your total batter) into one of the prepared cake pans; add a quarter of the apples and a quarter of the brown sugar mixture, lightly patting the apple mixture into the batter. Gently pour another 1 1/2 cups of the batter over the apple layer; top with another quarter of the apples and brown sugar mixture. Lightly pat the apples into the batter.
• Repeat with the remaining cake pan, batter, apples and brown sugar mixture.
• Bake until a toothpick inserted in the center of the cakes comes out clean, 30 to 40 minutes. Cool the cakes slightly, then invert them onto a rack to cool completely.
• For the cinnamon buttercream: Add the butter, confectioners' sugar, cinnamon, vanilla and 1 tablespoon heavy cream to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on slow to incorporate all the ingredients. If the frosting seems too thick, add the remaining tablespoon heavy cream. Turn the mixer on high and beat until the frosting is lighter and fluffier, 1 to 2 minutes. (You want the frosting to be a spreadable consistency.)
• To assemble the cake: place the first layer of cake on a cake stand. Drizzle with up to 3 tablespoons of caramel. Spread the top of the layer with all of the frosting. Place the other cake layer on top and drizzle with up to 3 tablespoons of caramel. Serve immediately.
• The cake keeps, covered in the refrigerator, for up to 3 days.

THREE-LAYER CINNAMON SWIRL CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
• Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar and beat until fluffy. Add eggs, one at a time, beating briefly after each addition.
• Combine flour, baking powder, cardamom, and salt in a large bowl. Add flour mixture to butter mixture in 3 batches, alternating with milk, beating batter briefly after each addition. Add vanilla and almond extracts; beat until smooth.
• Transfer about 1/3 of the batter to a small bowl and divide it evenly amongst the prepared cake pans.
• Add brown sugar and cinnamon to remaining batter and beat until well mixed. Pour into the cake pans and swirl with a spoon to mix slightly.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While cakes are cooling, cream butter for the frosting in a large bowl. Slowly add 2 1/2 cups powdered sugar; beat until mixed. Add remaining powdered sugar alternately with milk and vanilla extract. Beat until frosting is smooth and reaches a thick spreading consistency.
• Frost and stack layers of cake and sprinkle cinnamon on top.

CINNAMON LAYER CAKE

Steps:

• Pre heat oven to 350 degrees.
• Coat 2 (9") round cake pans with cooking spray.
• Cake.
• Combine 3/4 cup brown sugar,butter & 1tsp cinnamon.
• Spread half of mixture in each pan to within 2" of edge.
• At medium speed beat cake mix, sour cream,eggs,oil and 1/4 cup water until blended.
• Increase speed to medium-high beat until fluffy, about 2 minutes.
• Transfer 1 cup to a small bowl.
• Divide rest of batterbetween the 2 pans over the sugar.
• Stir remaining brown sugar & cinnamon into reserved batter.
• Drop by heaping Tbs on to batter in pans.
• Swirl being careful not to stir up sugar layer.
• Bake 25-30 minutes or until toothpick inserted into center comes out clean.
• Cool on racks 10 minutes.
• Remove from pans.
• Cool on racks.
• Frosting
• At medium-high speed beat cream cheese,butter& vanilla until smooth.
• Beat in sugar until light & fluffy.
• If desired reserve 1 cup to a pastry bag with star tip.
• Place 1 cake layer sugar sid up on a plate.
• Spread with 1 1/2 cups frosting to within 1/2" of edge.
• Top with remaining cake layer sugar side down.
• Spread with remaining frosting.
• With reserved frosting pipe rosettes.
• serves 16.