Cinnamon Roll Layer Cake combines the beloved flavors of classic cinnamon rolls with the sophistication of a layered cake. This dessert is perfect for any special occasion or as a weekend treat for your family. With its rich cinnamon swirl, cream cheese frosting, and moist layers, it’s sure to impress.
Why Youโll Love This Recipe
- Combines the comfort of cinnamon rolls with the elegance of a cake.
- Perfect balance of sweetness and spice.
- A show-stopping dessert for celebrations.
- The cream cheese frosting adds a tangy richness.
- Customizable with variations to suit your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cake flour
- Granulated sugar
- Brown sugar
- Baking powder
- Salt
- Ground cinnamon
- Eggs
- Milk
- Unsalted butter
- Vanilla extract
- Cream cheese
Directions
- Prepare the Cake Layers:
- Preheat the oven and prepare your cake pans by greasing and lining them with parchment paper.
- In a mixing bowl, combine the dry ingredients (cake flour, granulated sugar, baking powder, salt, and cinnamon).
- In a separate bowl, whisk together wet ingredients (eggs, milk, and vanilla extract). Gradually add the wet mixture to the dry ingredients, followed by the melted butter.
- Divide the batter equally into the prepared pans. Bake until a toothpick inserted in the center comes out clean.
- Make the Cinnamon Swirl:
- Combine brown sugar, ground cinnamon, and melted butter to create a thick cinnamon paste.
- Assemble the Layers:
- Allow the cake layers to cool completely. Spread the cinnamon paste evenly between each layer.
- Prepare the Cream Cheese Frosting:
- Beat softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract until creamy.
- Decorate:
- Frost the outside of the cake with the cream cheese frosting and add decorative swirls or drizzles of leftover cinnamon paste if desired.
- Serve:
- Chill the cake slightly before slicing for cleaner cuts.
Servings and Timing
- Servings: 10-12
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Total Time: 1 hour
Variations
- Nutty Addition: Add chopped pecans or walnuts to the cinnamon swirl for added crunch.
- Gluten-Free: Use a gluten-free cake flour blend to accommodate dietary needs.
- Caramel Drizzle: Top the frosted cake with a caramel drizzle for extra indulgence.
- Spiced Frosting: Mix a pinch of cinnamon into the cream cheese frosting for a cohesive flavor profile.
- Mini Cakes: Bake the batter in smaller pans to create individual servings.
Storage/Reheating
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap slices or the entire cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
- Reheating: Let the cake come to room temperature before serving to enjoy its best texture and flavor.
FAQs
How do I ensure my cake layers are moist?
Use room-temperature ingredients and avoid overmixing the batter to keep the cake light and moist.
Can I make this cake ahead of time?
Yes! You can prepare the cake layers and frosting a day in advance and assemble just before serving.
Can I use a different frosting?
Absolutely. A simple buttercream or whipped cream frosting would also pair beautifully with the cinnamon flavors.
How do I prevent the cake from sticking to the pan?
Grease the pans thoroughly and line them with parchment paper for easy release.
Can I add raisins to the cinnamon swirl?
Yes, raisins can be a delicious addition to the cinnamon filling for extra texture.
Can I bake this as a sheet cake?
Certainly! Adjust the baking time as needed for a single-layer sheet cake.
Whatโs the best way to frost the cake smoothly?
Chill the cake layers before frosting and use a cake scraper or spatula for even application.
Is it necessary to chill the cake before serving?
While not essential, chilling helps the frosting set and makes slicing easier.
Can I use oil instead of butter in the batter?
Yes, you can substitute melted butter with an equal amount of neutral-flavored oil for a slightly different texture.
How long should I let the cake cool before frosting?
Let the layers cool completely, which typically takes about 1-2 hours, to avoid melting the frosting.
Conclusion
Cinnamon Roll Layer Cake is the perfect fusion of cozy flavors and stunning presentation. Whether itโs for a birthday, holiday, or a simple family dessert, this cake is guaranteed to delight. Try it today and enjoy a slice of cinnamon heaven!
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Cinnamon Roll Layer Cake
Description
This Cinnamon Roll Layer Cake features three layers of moist, cinnamon-infused cake, each brushed with a cinnamon sugar glaze and frosted with creamy cinnamon cream cheese frosting. It’s like enjoying a cinnamon roll in cake formโa perfect treat for any occasion.
Ingredients
For the Cake:
- 2 1/2 cups (320g) all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, room temperature
- 1 1/2 cups (300g) granulated sugar
- 3/4 cup (180g) sour cream, room temperature
- 2 teaspoons vanilla extract
- 6 large egg whites, room temperature
- 3/4 cup (180ml) milk, room temperature
- 1/4 cup (60ml) water, room temperature
For the Cinnamon Sugar Glaze:
- 5 tablespoons powdered sugar
- 2 tablespoons light brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons water
For the Cinnamon Cream Cheese Frosting:
- 1 1/2 cups (340g) unsalted butter, room temperature
- 8 ounces (225g) cream cheese, cold and cut into cubes
- 6 cups (720g) powdered sugar, sifted
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Prepare the Cake Layers:
- Preheat your oven to 350ยฐF (176ยฐC). Grease and flour three 8-inch round cake pans, lining the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.
- Add the sour cream and vanilla extract, mixing until well combined.
- Add the egg whites in two batches, mixing well after each addition and scraping down the sides of the bowl as needed.
- With the mixer on low speed, alternately add the dry ingredients and the combined milk and water, beginning and ending with the dry ingredients. Mix just until incorporated.
- Divide the batter evenly among the prepared pans. Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 2-3 minutes, then turn them out onto wire racks to cool completely.
- Prepare the Cinnamon Sugar Glaze:
- In a small bowl, whisk together the powdered sugar, brown sugar, and cinnamon.
- Add the water and mix until smooth. Set aside.
- Prepare the Cinnamon Cream Cheese Frosting:
- In a large mixing bowl, beat the butter on medium speed until smooth.
- Gradually add the powdered sugar, mixing on low speed until incorporated.
- Add the vanilla extract, ground cinnamon, and salt, mixing until combined.
- Add the cold cream cheese cubes one at a time, mixing on medium speed until smooth and creamy. Avoid overmixing to prevent the frosting from becoming too soft.
- Assemble the Cake:
- If necessary, level the tops of the cooled cakes with a serrated knife.
- Place the first cake layer on a serving plate. Brush the top with approximately 2 tablespoons of the cinnamon sugar glaze, allowing it to soak in.
- Spread about 1 cup of the cinnamon cream cheese frosting over the glazed layer.
- Repeat the process with the second cake layer.
- Place the third cake layer on top, brush with the remaining glaze, and apply a thin layer of frosting over the top and sides of the cake to create a crumb coat.
- Refrigerate the cake for about 30 minutes to set the crumb coat.
- Apply the remaining frosting evenly over the entire cake.
- Optional Decoration:
- For an added touch, you can pipe a spiral of frosting on top of the cake or add a decorative border using a piping bag fitted with a star tip.
Notes
- Due to the cream cheese frosting, store the cake in the refrigerator. For the best flavor and texture, remove the cake from the refrigerator 2-3 hours before serving to allow it to come to room temperature.
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