Cinnamon Roll Layer Cake

Cinnamon Roll Layer Cake

Yield: Makes 12 - 14 servings

This Cinnamon Roll Layer Cake is from Lindsay Conchar's (creator of the blog, Life, Love and Sugar) new cookbook, Simply Beautiful - Homemade Cakes. It is an 8-inch three layer cake. Each layer is covered in a cinnamon glaze and completely frosted with a incredible cinnamon frosting. It's like a cinnamon roll for dessert!

Cake Layers

  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 3/4 cup sour cream, room temperature
  • 2 tsp. vanilla extract
  • 6 large egg whites, room temperature, divided
  • 2 1/2 cups all-purpose flour
  • 4 tsp. baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup milk, room temperature
  • 1/4 cup water, room temperature

Cinnamon Frosting

  • 1 1/2 cups salted butter, room temperature
  • 1 1/2 cups vegetable shortening
  • 12 cups powdered sugar
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1/4 cup water or milk, room temperature
  • Cinnamon Sugar Glaze
  • 5 tbsp. powdered sugar
  • 2 tbsp. light brown sugar, loosely packed
  • 1 tbsp. ground cinnamon
  • 2 tbsp. water

Cake Layers

  1. Preheat the oven to 350 degrees F. Line the bottom of 3 (8-inch) cake pans with parchment paper and grease the sides.
  2. In a large mixer bowl, cream the butter and sugar together on medium speed until light in color and fluffy, 3 to 4 minutes.
  3. Add the sour cream and vanilla extract and mix until combined.
  4. Add 3 of the egg whites and mix until well combined. Add the 3 remaining egg whites and mix until well combined. Scrape down the sides of the bowl as needed to make sure everything is combined.
  5. Combine the flour, baking powder, cinnamon and salt in a medium bowl.
  6. Combine the milk and water in a small measuring cup.
  7. Add half of the flour mixture to the batter and mix until combined.
  8. Add the milk mixture to the batter and mix until combined.
  9. Add the remaining half of the flour mixture and mix until smooth.
  10. Scrape down the sides of the bowl as needed to ensure everything is well combined.
  11. Divide the batter evenly between the prepared cake pans.
  12. Bake the cakes for 23 to 25 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
  13. Remove the cakes from the oven and allow them to cool for 2 to 3 minutes, then remove them from the pans and transfer them to a cooling rack to finish cooking.

Cinnamon Frosting

  1. Beat the butter and shortening together until smooth.
  2. Slowly add 6 cups of the powdered sugar and mix until smooth.
  3. Add the vanilla extract, ground cinnamon and water or milk and mix until smooth.
  4. Slowly add the remaining 6 cups powdered sugar and mix until smooth. Set the frosting aside.

Cinnamon Sugar Glaze

  1. Add the powdered sugar, brown sugar and cinnamon to a small bowl and whisk to combine.
  2. Add the water and whisk until smooth.

Cake Assembly

  1. Using a large serrated knife, remove the domes from the tops of the cakes so that they're flat.
  2. Place the first cake on a serving plate or cardboard cake round. Spread 2 1/2 tablespoons of cinnamon glaze over the cake layer. Allow it to soak into the cake.
  3. Spread 1 cup of cinnamon frosting in an even layer on top of the cake.
  4. Repeat this process with the second layer of cake, glaze and frosting, then add the final layer cake on top.
  5. Add a crumb coat to the cake and then frost the sides and the top.
  6. Add the horizontal stripes by lightly pressing a 9-inch offset spatula on the side of the cake while gently turning.
  7. Pipe a shell border around the outside edge of the cake.
  8. Finish by sprinkling some ground cinnamon on top of the cake.

For decorating, I used the Wilton 1 M and Ateco 844 (or Wilton 2D).

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