Recipes...CINNAMON ROLL LAYER CAKE
ingredients
Cake
3/4 cup unsalted butter, room temperature
1 half of cups granulated sugar
three/4 cup bitter cream, room temperature
2 teaspoons vanilla
6 massive egg whites, divided
2 half of cups all motive flour
4 teaspoon baking powder
1 teaspoon ground cinnamon (see notice)
1/2 teaspoon kosher salt
3/4 cup milk, room temperature
1/four cup water, room temperature
Cinnamon Frosting
1 1/2 cups salted butter, room temperature
1 half of cups vegetable shortening
12 cups powdered sugar, divided
1 teaspoon vanilla
1 teaspoon floor cinnamon (see word)
1/4 cup water or milk
Cinnamon Sugar Glaze
five tablespoons powdered sugar
2 tablespoons light brown sugar, packed
1 tablespoon floor cinnamon
2 tablespoons water
instructions
Cake
Preheat the oven to 350�F. Line the lowest of 3 (eight- inch) cake pans with parchment paper and grease the edges. (I used nonstick spray).
within the bowl of your stand mixer geared up with the paddle attachment cream the butter and sugar together on medium speed until light and fluffy, three-four mins. upload the sour cream and vanilla and mix until blended. upload three of the egg whites and mix till nicely blended. upload the remaining 3 egg whites and blend till nicely blended. Scrape down the sides of the bowl as needed to ensure the whole thing is blended.
Whisk together the flour, baking powder, cinnamon, and salt in a medium bowl. In a small bowl integrate the milk and water. With the mixer on low speed upload 1/2 of the flour combination to the batter and mix till blended. add the milk aggregate to the batter and blend until blended. upload the closing flour and mix until clean, scraping the perimeters of the bowl as necessary.
Divide the batter flippantly some of the 3 cake pans. Bake for 23-25 minutes or until a toothpick inserted within the middle of the desserts comes out easy.
permit the desserts to chill 2-three mins in the pan after which dispose of them from the pans onto a cord rack to cool absolutely.
Frosting
in the bowl of your stand mixer fitted with the paddle attachment beat the butter and shortening collectively on medium speed until smooth. Slowly upload in 6 cups of the powdered sugar and blend until easy. add within the vanilla, cinnamon and water or milk and blend until clean. Slowly add the final 6 cups of powdered sugar and blend till smooth, scraping the perimeters of the bowl as necessary.
Cinnamon Sugar Glaze
In a small bowl whisk together powdered sugar, brown sugar, cinnamon, and water till clean. Set aside.
assembly
Use a massive serrated knife to carefully take away any domes the cake fashioned whilst baking, so they�re flat. region the first cake on a serving plate. spread 2 1/2 tablespoons of the glaze over the cake layer. All it to soak into the cake. unfold 1 cup of frosting onto the pinnacle of the cake. Repeat the procedure with the second layer of the cake, and then upload the final layer of cake and frost as preferred.
Notes
within the cake I used 2 teaspoons cinnamon.
And in the frosting I used 1 1/2 tablespoons of cinnamon, whilst the original recipe requires 1 teaspoon.
I had quite a bit of frosting leftover, which i'm saving for my subsequent batch of cinnamon rolls!
Cake
3/4 cup unsalted butter, room temperature
1 half of cups granulated sugar
three/4 cup bitter cream, room temperature
2 teaspoons vanilla
6 massive egg whites, divided
2 half of cups all motive flour
4 teaspoon baking powder
1 teaspoon ground cinnamon (see notice)
1/2 teaspoon kosher salt
3/4 cup milk, room temperature
1/four cup water, room temperature
Cinnamon Frosting
1 1/2 cups salted butter, room temperature
1 half of cups vegetable shortening
12 cups powdered sugar, divided
1 teaspoon vanilla
1 teaspoon floor cinnamon (see word)
1/4 cup water or milk
Cinnamon Sugar Glaze
five tablespoons powdered sugar
2 tablespoons light brown sugar, packed
1 tablespoon floor cinnamon
2 tablespoons water
instructions
Cake
Preheat the oven to 350�F. Line the lowest of 3 (eight- inch) cake pans with parchment paper and grease the edges. (I used nonstick spray).
within the bowl of your stand mixer geared up with the paddle attachment cream the butter and sugar together on medium speed until light and fluffy, three-four mins. upload the sour cream and vanilla and mix until blended. upload three of the egg whites and mix till nicely blended. upload the remaining 3 egg whites and blend till nicely blended. Scrape down the sides of the bowl as needed to ensure the whole thing is blended.
Whisk together the flour, baking powder, cinnamon, and salt in a medium bowl. In a small bowl integrate the milk and water. With the mixer on low speed upload 1/2 of the flour combination to the batter and mix till blended. add the milk aggregate to the batter and blend until blended. upload the closing flour and mix until clean, scraping the perimeters of the bowl as necessary.
Divide the batter flippantly some of the 3 cake pans. Bake for 23-25 minutes or until a toothpick inserted within the middle of the desserts comes out easy.
permit the desserts to chill 2-three mins in the pan after which dispose of them from the pans onto a cord rack to cool absolutely.
Frosting
in the bowl of your stand mixer fitted with the paddle attachment beat the butter and shortening collectively on medium speed until smooth. Slowly upload in 6 cups of the powdered sugar and blend until easy. add within the vanilla, cinnamon and water or milk and blend until clean. Slowly add the final 6 cups of powdered sugar and blend till smooth, scraping the perimeters of the bowl as necessary.
Cinnamon Sugar Glaze
In a small bowl whisk together powdered sugar, brown sugar, cinnamon, and water till clean. Set aside.
assembly
Use a massive serrated knife to carefully take away any domes the cake fashioned whilst baking, so they�re flat. region the first cake on a serving plate. spread 2 1/2 tablespoons of the glaze over the cake layer. All it to soak into the cake. unfold 1 cup of frosting onto the pinnacle of the cake. Repeat the procedure with the second layer of the cake, and then upload the final layer of cake and frost as preferred.
Notes
within the cake I used 2 teaspoons cinnamon.
And in the frosting I used 1 1/2 tablespoons of cinnamon, whilst the original recipe requires 1 teaspoon.
I had quite a bit of frosting leftover, which i'm saving for my subsequent batch of cinnamon rolls!
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