Cinnamon Roll Layer Cake with cinnamon in the cake and frosting and the most wonderful cinnamon sugar glaze soaked into the cake layers. A recipe from the new cookbook Simply Beautiful Homemade Cakes by our contributor, Lindsay Conchar.
I’m so excited to share this cake with you today and give you a peek inside my cookbook, Simply Beautiful Homemade Cakes. I’ve been working on this book for a year and half now and it’s such fun to share it with everyone. As you can probably tell from the title, this cookbook is all about the cakes! There are 65 delicious cakes to choose from.
My favorite chapter is of course full of 16 beautiful layered cakes, much like this one. With flavors like Bourbon Spice Toffee Layer Cake, Guinness Chocolate Mousse Cake and Lemon Raspberry Cake, there’s something for everyone.
But I didn’t stop with just layered cakes. The first chapter is all about the simpler side with a few cookie cakes, single layer cakes (hello Red Wine Chocolate Cake!) and some icebox cakes. Those are perfect for when you something a little quicker. There’s also a chapters for cupcakes, ice cream cakes (all using no churn ice cream), cheesecakes (looking at you, Bourbon Peach Streusel Cheesecake) and variety of seasonal cakes.
To top it all off, the final chapter is full of decorating tips and techniques with more than 15 tutorials showing everything from how to set up your cake pans to how to create the ombre effect you see on this cake. While the tutorials aren’t meant for someone who’s more advanced on the decorating scale, it’s a great additional chapter for someone who’s still learning.
Every recipe has a color photo (or two) with each cake, so you know just what you’re going to be making. Plus, the different cakes, fillings and decorating techniques can be mixed and matched to come up with your own awesome creations.
This Cinnamon Roll Layer Cake is definitely one of my favorites from the book. I’m a cinnamon girl all the way and this cake seriously delivers. The cake layers are wonderfully moist and fluffy and pretty straightforward to make. Making the batter begins with creaming the butter and sugar together until it’s light and fluffy.
Next is the sour cream, which adds wonderful moisture and flavor to the cake. The egg whites are next and lend a super soft cake. The remaining steps are adding the wet and dry ingredients.
Once the cakes are baked and cooled, the best part – the cinnamon sugar glaze – is spread over the top of them. With a mix of powdered sugar, brown sugar and cinnamon, this glaze really gives them that cinnamon roll flavor that makes you feel just like you’re eating breakfast.
To finish the cake off, it’s covered in cinnamon frosting! This time around I switched it up and created the ombre effect on the cake by coloring some of the frosting with a mix of copper and ivory (you could use brown). The cake in the book is decorated a little differently and both tutorials are in the book. This cake is absolutely delicious no matter how you decorate it, but that’s always the fun part, right? Besides eating it, of course.
Cinnamon Roll Layer Cake
Cinnamon Roll Layer Cake with cinnamon in the cake and frosting and the most wonderful cinnamon sugar glaze soaked into the cake layers.
- Yield: One 8" Layer Cake 1x
- Category: ✽ ✽ ✽ ✽
For the Cinnamon Cake:
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups sugar
- 3/4 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 6 large egg whites, room temperature
- 2 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3/4 cup milk, room temperature
- 1/4 cup water, room temperature
For the Cinnamon Frosting:
- 1 ½ cups salted butter, room temperature
- 1 1/2 cups shortening
- 12 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 4–5 tablespoons water or milk
For the Cinnamon Sugar Glaze:
- 5 tablespoons powdered sugar
- 2 tablespoons light brown sugar, loosely packed
- 1 tablespoon ground cinnamon
- 2 tablespoons water
Make the Cinnamon Cake:
- Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
- In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
- Add sour cream and vanilla extract and mix until well combined.
- Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
- Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Divide the batter evenly between the cakes pans and bake for about 23-25 minutes, or until a toothpick comes out with a few crumbs.
- Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
Make the Cinnamon Frosting:
- Beat the butter and shortening together until smooth.
- Slowly add half of the powdered sugar and mix until smooth.
- Add the vanilla extract, ground cinnamon and water or milk and mix until smooth.
- Slowly add remaining powdered sugar and mix until smooth. Set aside.
Make the 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.
Assemble the Cake:
- 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.
- Spread 2 1/2 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.
- Repeat the process with the second layer of cake, glaze and frosting, then add the final layer of cake on top. Set cake aside.
- Divide the remaining frosting into 3 bowls, with an extra 1 ½ to 2 cups of frosting in one bowl. Leave the bowl with the larger amount of frosting as is, and color the other two bowls with gel icing color to get two other shades of brown.
- Spread the darkest shade of frosting into an even layer around the bottom of the cake. Add the other colored frosting to the middle of the cake. Finish the top of the cake with the regular uncolored frosting. Smooth out the sides of the cake.
- To finish off the cake, pipe swirls of frosting around the top edge using an open star tip. I combined the remaining frosting (all shades) and allowed the colors to swirl together.
Store the cake at room temperature in an airtight container.
Excerpted from Simply Beautiful Homemade Cakes: Extraordinary Recipes and Easy Decorating Techniques by Lindsay Conchar. Copyright © 2016. Reprinted with permission from Page Street Publishing Co. All rights reserved.
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