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 form—a perfect treat for any occasion.

Ingredients

Units Scale

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

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Instructions

Prepare the Cake Layers:
- Preheat your oven to 350°F (176°C). 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.