Cinnamon Layer Cake with Cinnamon Buttercream Filling/Frosting Make the filling and the frosting first, letting the former chill and the latter thicken slightly at room temperature while the cake is baking and cooling. Pour the caramel cream through the strainer onto the chocolate and discard the cinnamon. Whisk until the chocolate melts and the mixture is smooth.

Ingredients of Cinnamon Layer Cake with Cinnamon Buttercream Filling/Frosting

  1. Prepare of For The Cinnamon Cake.
  2. Prepare 2 1/2 cups of all purpose flour.
  3. Prepare 1 teaspoon of baking powder.
  4. It's 1/2 teaspoon of baking soda.
  5. You need 1/2 teaspoon of salt.
  6. You need 1 tablespoon of plus 1 teaspoon ground cinnamon.
  7. It's 8 ounces of unsalted butter at room temperature (2 stcks).
  8. It's 4 of large eggs.
  9. It's 1 1/2 teaspoons of vanilla extract.
  10. Prepare 1 cup of spur cream.
  11. Prepare of For Cinnamon Buttercream Frosting.
  12. It's 8 ounces of unsalted butter, at room temperature (2sticks).
  13. Prepare 1/4 teaspoon of salt.
  14. Prepare 11/2 teaspoons of ground cinnamon.
  15. It's 5 cups of confectioner's sugar.
  16. It's 2 tablespoons of heavy cream.
  17. It's 2 teaspoons of vanilla extract.
  18. Prepare of For Garnish.
  19. Prepare of cinnamon sugar as needec.
  20. You need as needed of orange sprinkles.
  21. Prepare as needed of shaved white chocolate.

Cinnamon Layer Cake with Cinnamon Buttercream Filling/Frosting step by step

  1. Preheat the oven to 350. Spray 3- 8 - inch cake pans with bakers spray.
  2. Whisk together in a bowl the flour, baking soda, salt, baking powder and vanilla, set aside.
  3. In another bowl beat butter and sugar until light and fluffy.
  4. Add eggs one at a time beating in each egg well. Beat in vanilla.
  5. Aternating sour crem with flour mixture, stiring until combined.
  6. Divide evenly in cake pans and bake until a toothpick pick comes out just clean about 18 to 22 minutesCool 10 minutes in pans then cool completely on a rack.
  7. .
  8. MAKE Cinnamon Filling and Frosting.
  9. In a large bowl combine all frosting ingredients and start beating on low until combined then increase speed for a light creamy texture..
  10. Fill and Frost Cake.
  11. Place one cake layer, bottom up on serving plate.
  12. Spread with some filling.
  13. Add second cake layer, bottom up.
  14. Add some filling.
  15. Add last third layer and frost entire cake.
  16. .
  17. To garnish, sprinkle with Cinnamon sugar orange sprinkles and shaved white chocolate.
  18. Allow cake to be refrigerated a couple of hours for easy slicing but serve at room temperature.
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I only ever use real butter, but you can use whatever you have on hand. Although I think margarine changes the taste, your buttercream frosting made with margarine will. This cinnamon buttercream is the perfect topping to a holiday cake, or any homemade cake. It's rich and creamy with the perfect amount of cinnamon. It's one of the most delicious buttercreams I've ever tasted.

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