Cinnamon Layer Cake with Cinnamon Buttercream Filling/Frosting. Spice up your frosted desserts with this delicious Cinnamon Buttercream Frosting. It is so easy to It is the perfect topping for your pumpkin, apple, carrot, or spice cake, cupcake, bread, or bar. Although I think margarine changes the taste, your buttercream frosting made with margarine will.
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. You can cook Cinnamon Layer Cake with Cinnamon Buttercream Filling/Frosting using 21 ingredients and 20 steps. Here is how you achieve that.
Ingredients of Cinnamon Layer Cake with Cinnamon Buttercream Filling/Frosting
- It’s of For The Cinnamon Cake.
- It’s 2 1/2 cups of all purpose flour.
- It’s 1 teaspoon of baking powder.
- Prepare 1/2 teaspoon of baking soda.
- Prepare 1/2 teaspoon of salt.
- Prepare 1 tablespoon of plus 1 teaspoon ground cinnamon.
- It’s 8 ounces of unsalted butter at room temperature (2 stcks).
- It’s 4 of large eggs.
- You need 1 1/2 teaspoons of vanilla extract.
- It’s 1 cup of spur cream.
- You need of For Cinnamon Buttercream Frosting.
- Prepare 8 ounces of unsalted butter, at room temperature (2sticks).
- Prepare 1/4 teaspoon of salt.
- Prepare 11/2 teaspoons of ground cinnamon.
- It’s 5 cups of confectioner's sugar.
- It’s 2 tablespoons of heavy cream.
- It’s 2 teaspoons of vanilla extract.
- You need of For Garnish.
- It’s of cinnamon sugar as needec.
- Prepare as needed of orange sprinkles.
- It’s as needed of shaved white chocolate.
This Cinnamon Apple Layer Cake is rounded out with a cinnamon-filled American buttercream. It's the perfect final addition to the cake. Once frosted, I used my icing smoother and decorator to add some texture to the sides of the cake, then pressed some crushed cinnamon apple chips into the. If you want plain buttercream frosting, omit cinnamon and replace it with another teaspoon of vanilla.
Cinnamon Layer Cake with Cinnamon Buttercream Filling/Frosting step by step
- Preheat the oven to 350. Spray 3- 8 – inch cake pans with bakers spray.
- Whisk together in a bowl the flour, baking soda, salt, baking powder and vanilla, set aside.
- In another bowl beat butter and sugar until light and fluffy.
- Add eggs one at a time beating in each egg well. Beat in vanilla.
- Aternating sour crem with flour mixture, stiring until combined.
- 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.
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- MAKE Cinnamon Filling and Frosting.
- In a large bowl combine all frosting ingredients and start beating on low until combined then increase speed for a light creamy texture..
- Fill and Frost Cake.
- Place one cake layer, bottom up on serving plate.
- Spread with some filling.
- Add second cake layer, bottom up.
- Add some filling.
- Add last third layer and frost entire cake.
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- To garnish, sprinkle with Cinnamon sugar orange sprinkles and shaved white chocolate.
- Allow cake to be refrigerated a couple of hours for easy slicing but serve at room temperature.
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This is from The Cake Mix Doctor. Posted to go with Tomato Soup Spice Cake, but I think it'd be good with any spice cake recipe. The batter is mixed by hand with cinnamon and nutmeg, then grated zucchini is folded in; cake flour. Layers of light, fluffy butter cake are swirled with cinnamon sugar, creating a ribbon of cinnamon visible when you slice into it. I filled and frosted the cake with a fluffy vanilla buttercream, made with European-style cultured butter to give the frosting a richer depth of flavor and an almost cream.
