Description
Indulgent cinnamon roll layer cake merges classic breakfast comfort with elegant dessert artistry. Delicate layers swirl with warm spices and cream cheese frosting, promising a delightful experience you’ll savor with each memorable bite.
Ingredients
Scale
Cake Base:
- 2 ½ cups (300 g) all-purpose flour
- 1 ¾ cups (350 g) granulated sugar
- 4 large eggs
- ½ cup (115 g) unsalted butter (softened)
- 1 cup (240 milliliters) whole milk or buttermilk
- ½ cup (120 milliliters) vegetable oil
- 2 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 teaspoons vanilla extract
Filling and Swirl:
- ½ cup (100 g) brown sugar
- 2 teaspoons cinnamon
- ¼ cup (60 g) unsalted butter (melted)
Frosting:
- 8 ounces (225 g) cream cheese (softened)
- ½ cup (115 g) unsalted butter (softened)
- 3 cups (360 g) powdered sugar
- 1 teaspoon vanilla extract
- 23 tablespoons milk (for desired consistency)
Instructions
- Prepare the baking workspace by heating the oven to 350F (175C). Thoroughly coat three 8-inch round cake pans with grease and flour, or line them with parchment paper to prevent sticking.
- In a medium mixing bowl, thoroughly combine the dry ingredients by whisking flour, baking powder, salt, and cinnamon until well integrated.
- Using an electric mixer, cream the softened butter, oil, and sugar in a large bowl until the mixture becomes light, airy, and significantly increased in volume, which typically takes 2-3 minutes of consistent beating.
- Incorporate eggs individually into the butter mixture, ensuring each egg is fully blended before adding the next. Introduce vanilla extract and mix until smooth and uniform.
- Gradually fold the dry ingredient mixture into the wet ingredients, alternating with milk. Begin and conclude with dry ingredients, stirring gently to maintain a smooth, lump-free batter without overmixing.
- Distribute the batter equally among the prepared cake pans, using a spatula to ensure even spreading and elimination of air pockets.
- Place the pans in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the cake’s center – it should emerge clean with no raw batter attached.
- Remove cakes from the oven and allow them to rest in the pans for 10 minutes, which helps them set and makes removal easier. Carefully transfer the layers to a wire cooling rack to reach room temperature completely before further assembly.
Notes
- Adjust oven temperature for different pan sizes to ensure even baking and prevent burning.
- Soften butter at room temperature for at least 30 minutes to achieve a smooth, creamy texture when mixing.
- Use room temperature eggs to help them incorporate more evenly and create a more uniform cake batter.
- For a more intense cinnamon flavor, toast ground cinnamon in a dry skillet for 1-2 minutes before adding to the dry ingredients.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 482
- Sugar: 56 g
- Sodium: 204 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 98 mg