Warm Vanilla Cinnamon Cake Recipes

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BUTTERY CINNAMON CAKE



Buttery Cinnamon Cake image

This cake is the best cinnamon cake I have ever made. Every time I serve it, the compliments never end. Serve it warm, about 45 minutes out of the oven, for an even greater pleasure.

Provided by Leta Harris

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h35m

Yield 14

Number Of Ingredients 14

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
¾ teaspoon salt
⅔ cup shortening
1 ⅓ cups white sugar
1 ½ teaspoons vanilla extract
3 eggs
⅔ cup milk
½ cup white sugar
6 tablespoons butter
⅓ cup water
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10 inch Bundt pan. Stir together the flour, baking powder, 1 teaspoon ground cinnamon and salt; set aside.
  • In a large bowl, beat shortening, 1 1/3 cups white sugar and 1 1/2 teaspoon vanilla until light and fluffy. Add eggs one at a time, beating for at least 1 minute after each egg. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack. Remove cake from pan while it is still warm, and poke holes around the top of the cake with a fork. Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake.
  • To Make Cinnamon Syrup: In a saucepan, combine 1/2 cup white sugar, butter, water, 1 teaspoon vanilla and 3/4 teaspoons ground cinnamon. Heat and stir until butter melts.

Nutrition Facts : Calories 320.9 calories, Carbohydrate 41 g, Cholesterol 53.9 mg, Fat 16.2 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 6.1 g, Sodium 284.3 mg, Sugar 26.9 g

CINNAMON VANILLA WEDDING CAKE WITH MEXICAN HOT CHOCOLATE BUTTERCREAM



Cinnamon Vanilla Wedding Cake with Mexican Hot Chocolate Buttercream image

Provided by Food Network

Categories     dessert

Time 55m

Yield 1 (2 layer) cake

Number Of Ingredients 18

500 milliliters egg whites
800 grams granulated sugar
900 grams unsalted butter, room temperature
250 grams white chocolate, melted and cooled
250 grams dark chocolate, melted and cooled
2 teaspoons ground cinnamon
2 teaspoons sweet ancho chile pepper
1 teaspoon cayenne pepper
2 teaspoons vanilla extract
2 sticks butter
2 cups sugar
4 large eggs
3 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup whole milk
1 1/2 teaspoons vanilla extract

Steps:

  • Combine the egg whites and sugar in a stand mixer bowl and whisk to combine. Place bowl over simmering water while whisking regularly until the mixture reaches 140 degrees F on an instant-read thermometer and the sugar is completely dissolved. Remove bowl from heat and whip the mixture at medium to high speed until the meringue has cooled almost completely.
  • Slowly add the room temperature butter piece by piece until the buttercream takes on a cottage cheese consistency. Add the melted cooled chocolates, spices, and vanilla until incorporated and smooth.
  • Cream the butter in a stand mixer until smooth and light. Add sugar and continue to mix until fully incorporated and fluffy.
  • Add 1 egg at a time, beating well after each addition. In a medium bowl sift together flour, baking powder, cinnamon, and salt.
  • Preheat oven to 350 degrees F.
  • Combine milk and vanilla. Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour. Pour evenly into 2 buttered and floured 9-inch cake pans.
  • Bake for 40 minutes or until golden - cake should pull away from the side and spring back to the touch.
  • Frost cake and decorate as desired.

CINNAMON CHOCOLATE CAKE



Cinnamon Chocolate Cake image

The best thing about this cake is how good it tastes. The next best thing is I can prepare it in about 45 minutes, since it gets frosted while still warm. I've even dashed home from work at lunch, baked this dessert and returned with it for an afternoon celebration. -Rosemary Woodrow, Sparks, Nevada

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 24-30 servings.

Number Of Ingredients 20

2 cups all-purpose flour
2 cups sugar
1-1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup water
1/2 cup vegetable oil
1/2 cup butter, cubed
1/4 cup baking cocoa
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
FROSTING:
1/2 cup butter, cubed
1/3 cup heavy whipping cream
1/4 cup baking cocoa
1-1/2 teaspoons ground cinnamon
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup finely chopped walnuts

Steps:

  • In a bowl, combine the first four ingredients. In a saucepan, combine the water, oil, butter and cocoa; bring just to a boil over medium heat. Pour over dry ingredients; mix well. Add eggs, buttermilk, vanilla and baking soda; mix well. Pour into a greased 15x10x1-in. baking pan. , Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., Meanwhile, for frosting, combine the butter, cream, cocoa and cinnamon in a saucepan. Cook and stir over medium heat until butter is melted and mixture is heated through. Remove from the heat; beat in sugar and vanilla until smooth. Stir in walnuts. Carefully spread over warm cake. Cool completely.

Nutrition Facts : Calories 260 calories, Fat 14g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 133mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

CINNAMON AND VANILLA CAKE



Cinnamon and Vanilla Cake image

easy to bake and too easy to eat! close textured and very more-ish! TIP: best served slightly warm

Provided by kierawilliams_

Time 50m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • preheat oven to 180°
  • grease and line tin
  • cream sugar and butter until smooth
  • beat in the eggs
  • add in the vanilla paste
  • sift in the flour and cinnamon
  • add in the milk
  • pour into tin and smooth out until even
  • bake for 20-25mins
  • leave to cool for 5mins before removing from the tin
  • place on wire rack until cool
  • cut, serve and enjoy!

WARM VANILLA CAKES



Warm Vanilla Cakes image

Provided by Jonathan Reynolds

Categories     dessert

Time 50m

Yield 10 individual cakes

Number Of Ingredients 9

8 ounces chopped white chocolate
6 tablespoons unsalted butter, plus more for greasing the molds
1/2 cup flour, sifted
5 large eggs, separated
4 vanilla beans, preferably Madagascar
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
Confectioners' sugar for dusting
Vanilla ice cream for serving

Steps:

  • In a double boiler over simmering water, melt the chocolate and butter, stirring frequently. When smooth, remove from the heat and whisk in flour and egg yolks. Split the vanilla beans and scrape the seeds into the batter. Set aside.
  • In the bowl of an electric mixer, combine the egg whites, cream of tartar and 1 tablespoon of the sugar. Beat at medium speed until peaks just begin to form. Slowly sprinkle in the remaining sugar. Continue to beat for 2 minutes. Stir a good-size dollop of the whites into the chocolate mixture, then very gently fold in the rest. Refrigerate overnight.
  • Preheat oven to 350 degrees. Butter the insides of 10 ramekins or muffin cups, each with a capacity of about 1/2 cup. Cut out circles of parchment paper for the bottom of each mold, insert and then butter the paper. Fill each mold about 3/4 full and bake until golden brown, 15 to 20 minutes.
  • Remove from the oven and cool 1 minute. Run the tip of a knife around each cake to release it. Gently invert onto plates. Discard the parchment. Sprinkle each cake with confectioners' sugar. Top with a scoop of ice cream and serve.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 17 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 57 milligrams, Sugar 24 grams, TransFat 0 grams

WARM VANILLA CAKES



Warm Vanilla Cakes image

Provided by Amanda Hesser

Categories     project, dessert

Time 1h

Yield 12 cakes

Number Of Ingredients 8

7 tablespoons butter; more for molds
10 ounces top-quality white chocolate
5 eggs at room temperature, separated
3 vanilla beans, split in half lengthwise and seeds scraped
1/4 cup plus 2 tablespoons bread flour, sifted
Pinch cream of tartar
1/4 cup plus 2 tablespoons sugar
Vanilla ice cream

Steps:

  • Melt butter and 7 ounces white chocolate in a double boiler over water that is hot but not boiling. When mixture is melted, remove from heat and stir until smooth. Whisk in egg yolks and half the vanilla-bean seeds. Sift flour over mixture. Whisk until smooth.
  • In an electric mixer fitted with a whisk, combine egg whites and cream of tartar. Whisk until fluffy. Slowly add sugar a little at a time, until meringue is shiny and tight. Fold a little of the chocolate mixture into meringue; then fold meringue into remaining chocolate mixture, until mixture is smooth. Cover with plastic wrap, and refrigerate about 8 hours.
  • Heat oven to 375 degrees. Line a baking sheet with parchment paper. Butter 12 metal rings 2 1/2 inches in diameter and 1 1/4 inches high. Place them on parchment paper. Using a spatula, spoon cool batter into a pastry bag with a tip opening of about 1/2 inch. Fill molds 1/3 full. Break remaining chocolate into pieces about 1 inch square and 1/8 inch thick. Drop a piece in each mold. Sprinkle a little cluster of vanilla seeds from remaining beans. Cover chocolate with more batter so molds are barely 2/3 full.
  • Bake 12 to 14 minutes, until risen and still a bit jiggly in center. Remove from oven. Have 12 plates ready. Slip tip of a knife under cake, and lift it a little; then slide a spatula underneath, and transfer to a serving plate. Holding mold in place with tongs, run a sharp knife around top edge of mold; then lift mold off cake with tongs. Repeat with other cakes. Serve immediately with ice cream.

VANILLA AND CINNAMON CRUMB CAKE



Vanilla and Cinnamon Crumb Cake image

Make and share this Vanilla and Cinnamon Crumb Cake recipe from Food.com.

Provided by looneytunesfan

Categories     Breads

Time 1h15m

Yield 1 10inch cake

Number Of Ingredients 15

1 1/2 cups cake flour
2/3 cup sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
10 tablespoons cold unsalted butter, cut into small pieces
6 tablespoons unsalted butter, at room temperature
3/4 cup sugar
3 large eggs
2 teaspoons pure vanilla extract
2 1/4 cups cake flour, unsifted
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream (not fat-reduced)

Steps:

  • Preheat the oven to 350 degrees (325 degrees for a dark-finish pan).
  • Line a 10-inch springform pan with parchment, grease the bottom and sides and set aside.
  • To make the crumb top, in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the flour, sugar; and cinnamon.
  • Cut in the vanilla and cold butter on low speed until coarse dry crumbs are formed.
  • Pour into a small bowl and set aside.
  • If not using immediately, refrigerate until needed.
  • To make the cake batter, without cleaning the mixing bowl, cream the butter and sugar on medium speed until light and fluffy, about 1 minute.
  • Add the eggs, one at a time, and the vanilla extract and beat well on medium speed for 30 seconds.
  • The mixture will be loose.
  • Add the flour; cinnamon, baking powder; baking soda, and salt and beat on low speed for 15 seconds.
  • Add the sour cream and beat on medium-high speed only until the lumps smooth out and the mixture looks fluffy, about 30 seconds on medium-high speed.
  • Do not overbeat.
  • Spread the batter evenly into the prepared springform pan.
  • Sprinkle the top evenly with the crumb topping.
  • Bake on the center rack of the oven for 45 to 55 minutes, or until the top is crisp and feels firm when gently touched in the center; the cake separates slightly from the sides of the pan, and a cake tester inserted into the center comes out clean (it may be a bit moist; that's okay).
  • Do not overbake, or the cake will be dry.
  • Remove from the oven and cool in the pan on a wire rack for 5 minutes before removing the sides of the pan.
  • Let cool at least 30 minutes before serving warm, or cover in plastic wrap to serve later at room temperature.
  • Store at room temperature for up to 3 days.

BUTTERY CINNAMON CAKE



Buttery Cinnamon Cake image

This recipe is wonderful warm, but is also very good at room temperature. Perfect for company or Christmas morning!! Makes 1 - 10 inch fluted tube pan

Provided by fantasticfoodlady

Categories     Breads

Time 55m

Yield 14 serving(s)

Number Of Ingredients 14

2 cups flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
2/3 cup shortening
1 1/3 cups white sugar
1 1/2 teaspoons vanilla extract
3 eggs
2/3 cup milk
1/2 cup white sugar
6 tablespoons butter
1/3 cup water
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees.
  • Grease and lightly flour one 10 inch fluted tube pan.
  • Stir together the flour, baking powder, 1 tsp.
  • ground cinnamon and salt.
  • Beat shortening until light and fluffy.
  • Add 1 1/3 cups white sugar, and 1 1/2 tsp.
  • vanilla.
  • Continue beating until fluffy.
  • Add eggs one at a time beating for at least 1 minute after each egg.
  • Add flour mixture and milk alternately to egg mixture, beating after each addition.
  • Pour batter into prepared pan.
  • Bake at 350 degrees for 40 minutes.
  • Remove cake from oven and let cool in pan for 10 minutes before turning out.
  • After removing cake from pan and while it is still warm poke holes around the top of the cake with a fork.
  • Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake.
  • Sprinkle with confections sugar.
  • To make cinnamon syrup: In a saucepan combine 1/2 cup white sugar, the butter, water, 1 tsp.
  • vanilla and 3/4 tsp.
  • ground cinnamon.
  • Heat and stir until butter melts.
  • Do not boil!
  • Pour syrup over cake while it and the cake are still warm.

Nutrition Facts : Calories 322.8, Fat 16.4, SaturatedFat 6.2, Cholesterol 60, Sodium 258.7, Carbohydrate 41, Fiber 0.6, Sugar 26.4, Protein 3.6

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WARM APPLE CINNAMON CAKE WITH CARAMEL GLAZE - YELLOWTHYME
2017-08-28 Cut the Peel,Core and Chop Apples. Preheat the oven to 180 degree C or 350 degree F. Step 2: Mix the dry ingredients – Flour,Salt,Baking soda and Cinnamon. Step 3:Mix the Wet ingredients – Break the eggs, add oil,milk and whisk.Add the sugar and mix it up.
From yellowthyme.com
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10 BEST VANILLA CINNAMON CAKE RECIPES | YUMMLY
2022-06-07 Apple and Cinnamon Cake An Italian in my kitchen. vanilla, baking powder, sugar, lemon juice, apples, eggs, cinnamon and 6 more. Yummy Cinnamon Cake Recipe. Nice Food For Everydays. powdered sugar, flour, softened butter, salt, vanilla, flour and 9 more.
From yummly.com
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Top Asked Questions

How do you make a simple cinnamon cake?
HOW TO MAKE CINNAMON CAKE This cake comes together in just a few easy steps. PRE-STEP:Preheat oven to 350°F. Spray two 9-inch round baking pans with non-stick cooking spray and set aside. MIX:In a medium bowl, mix flour, baking powder, baking soda, salt and ground cinnamon. Set aside.
How to make the perfect cinnamon dessert?
Perfect dessert for the cinnamon lover on a Sunday brunch or Easter! Preheat oven to 350 degrees F. Generously grease and lightly flour a 10-inch bundt pan. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. In a large bowl, beat together the sugar, butter, and vanilla with an electric mixer until smooth and creamy.
How do you add cinnamon to frosting?
Add powdered sugar, milk, ground cinnamon and vanilla extract. Increase to high speed and beat for 3 minutes or until smooth. Spread the frosting between layers and over top and sides of cake. Sprinkle with cinnamon-sugar.
What kind of cake do you use for a cinnamon swirl cake?
I use a butter yellow cake because it enhances the buttery cinnamon that is swirled on top. However, if you prefer to make your own cake, that will work too! Any homemade white, yellow, or butter cake recipe will work for this. Simply swirl in the cinnamon filling as seen in the directions below as usual.

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