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Cinnamon Layer Cake

Ingredients 

FOR THE CAKE:

  • 1 box yellow cake mix (15.25 ounces)
  • 1 small box vanilla instant pudding mix (3.4 ounces)
  • 1 cup milk
  • 1/2 cup canola oil
  • 4 large eggs
  • 1 tablespoon cinnamon
  • 2 teaspoons vanilla extract

FOR THE CINNAMON BUTTERCREAM:

  • 1 cup butter (at room temperature)
  • 1 teaspoon vanilla extract
  • 1 tablespoon cinnamon
  • 2 cups powdered sugar**
  • 3 tablespoons heavy cream

Instructions 

MAKE THE CAKE:

  • 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.

MAKE THE CINNAMON FROSTING:

  • 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.

ASSEMBLE THE CAKE:

  • 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.

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