CINNAMON LAYER CAKE
Jazz up a box cake mix with cinnamon and buttery sweet cinnamon frosting. This Cinnamon Layer Cake is an easy dessert recipe that anyone can make!
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease with shortening and flour 2 8" round cake pans. Set aside.
- Beat cake mix, pudding mix, milk, oil, eggs, cinnamon and vanilla in bowl of electric mixer on low speed just to moisten, scraping sides as needed. Beat on medium speed 2 minutes.
- Divide the batter between the two prepared pans.
- Bake 22-24 minutes or until toothpick inserted into cake comes out clean. Cool in pans for 10 minutes, then remove from pans and cool completely on a wire rack.
- Beat 1 cup butter in large bowl of an electric mixer (whisk attachment and medium speed) until light, fluffy and almost white in appearance.
- Add 1 teaspoon vanilla. Mix until blended.
- Add in 1 tablespoon cinnamon and 2 cups powdered sugar**. Beat until well blended.
- Add 3 tablespoons of heavy cream and beat until light and fluffy, about 2-3 minutes. Add more powdered sugar to stiffen the buttercream, or more heavy cream to make it more spreadable, as you desire.
- Place one cake layer on a cake plate.
- Spread a thin layer of frosting over the top of the cake.
- Place the second cake layer on top.
- Frost the entire outside of the cake with the remaining frosting.
- Dust the top of the cake with cinnamon and decorate with cinnamon sticks if desired.
Nutrition Facts : Calories 411 kcal, Carbohydrate 46 g, Protein 4 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 95 mg, Sodium 389 mg, Fiber 1 g, Sugar 32 g, ServingSize 1 serving
CINNAMON LAYER CAKE
Got the beginings of this from womans world magazine. Tweeked it a bit. Hubby gave me a hard time about taking leftovers to work.Only 2 small slices made it.
Provided by Katha
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Pre heat oven to 350 degrees.
- Coat 2 (9") round cake pans with cooking spray.
- Cake.
- Combine 3/4 cup brown sugar,butter & 1tsp cinnamon.
- Spread half of mixture in each pan to within 2" of edge.
- At medium speed beat cake mix, sour cream,eggs,oil and 1/4 cup water until blended.
- Increase speed to medium-high beat until fluffy, about 2 minutes.
- Transfer 1 cup to a small bowl.
- Divide rest of batterbetween the 2 pans over the sugar.
- Stir remaining brown sugar & cinnamon into reserved batter.
- Drop by heaping Tbs on to batter in pans.
- Swirl being careful not to stir up sugar layer.
- Bake 25-30 minutes or until toothpick inserted into center comes out clean.
- Cool on racks 10 minutes.
- Remove from pans.
- Cool on racks.
- Frosting
- At medium-high speed beat cream cheese,butter& vanilla until smooth.
- Beat in sugar until light & fluffy.
- If desired reserve 1 cup to a pastry bag with star tip.
- Place 1 cake layer sugar sid up on a plate.
- Spread with 1 1/2 cups frosting to within 1/2" of edge.
- Top with remaining cake layer sugar side down.
- Spread with remaining frosting.
- With reserved frosting pipe rosettes.
- serves 16.
CINNAMON ZUCCHINI CAKE WITH CREAM CHEESE FROSTING RECIPE
We have found the best way to eat zucchini: in our amazing Cinnamon Zucchini Cake! This recipe will quickly become a family favorite.
Provided by Camille Beckstrand
Categories Dessert
Time 1h5m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
- Beat eggs, vegetable oil, applesauce, sugar, brown sugar, and vanilla together in a large bowl.
- Add in flour, baking powder, baking soda, cinnamon, salt, and nutmeg and mix well.
- Fold in zucchini and stir until completely mixed in. Pour batter into prepared 9 x 13 inch pan.
- Bake for 35-40 minutes or until toothpick inserted into the center comes out clean.
- While the cake cools, mix together frosting ingredients and spread over the top of the cooled cake.
- If desired, sprinkle the top of the cake with cinnamon and sugar.
Nutrition Facts : Calories 392 kcal, Carbohydrate 64 g, Protein 5 g, Fat 14 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 49 mg, Sodium 424 mg, Fiber 1 g, Sugar 46 g, UnsaturatedFat 4 g, ServingSize 1 serving
CINNABON CINNAMON ROLL CAKE RECIPE
This Cinnabon Cinnamon Roll Cake has all the delicious flavor of homemade cinnamon rolls, but without all the work!
Provided by Camille Beckstrand
Categories Dessert
Time 40m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- With a hand or stand mixer, combine flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined, mix in melted butter.
- Pour batter into a 9 x 13 inch baking pan sprayed with nonstick cooking spray.
- In a large bowl, mix together softened butter, brown sugar, flour and cinnamon until combined.
- Drop by spoonfuls over the batter and use a knife to swirl cinnamon topping into the cake for a marbling effect.
- Bake for 25-30 minutes, or until an inserted toothpick comes out clean.
- Whisk together all glaze ingredients until smooth and drizzle over warm cake.
- Cut into slices and serve.
Nutrition Facts : Calories 372 kcal, Carbohydrate 82 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 32 mg, Sodium 228 mg, Fiber 1 g, Sugar 56 g, ServingSize 1 serving
THREE-LAYER CINNAMON SWIRL CAKE
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
- Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar and beat until fluffy. Add eggs, one at a time, beating briefly after each addition.
- Combine flour, baking powder, cardamom, and salt in a large bowl. Add flour mixture to butter mixture in 3 batches, alternating with milk, beating batter briefly after each addition. Add vanilla and almond extracts; beat until smooth.
- Transfer about 1/3 of the batter to a small bowl and divide it evenly amongst the prepared cake pans.
- Add brown sugar and cinnamon to remaining batter and beat until well mixed. Pour into the cake pans and swirl with a spoon to mix slightly.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- While cakes are cooling, cream butter for the frosting in a large bowl. Slowly add 2 1/2 cups powdered sugar; beat until mixed. Add remaining powdered sugar alternately with milk and vanilla extract. Beat until frosting is smooth and reaches a thick spreading consistency.
- Frost and stack layers of cake and sprinkle cinnamon on top.
Nutrition Facts : Calories 898.5 calories, Carbohydrate 152.3 g, Cholesterol 141.3 mg, Fat 30.5 g, Fiber 1.2 g, Protein 7.2 g, SaturatedFat 18.5 g, Sodium 500.5 mg, Sugar 116.5 g
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