Cinnamon Layer Cake with Whipped Cinnamon Cream Filling and Frosting

Name: Cinnamon Layer Cake with Whipped Cinnamon Cream Filling and Frosting
Total time: 2700 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/2 cups cake flour; 1 1/2 cups all purpose flour; 1 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 tablespoon ground cinnamon; 8 ounces unsalted butter at room temperature ( 2 sticks); 1 3/4 cup granulated sugar; 4 large eggs, at room temperature; 1 1/4 cups milk, at room te,perature; 1 teaspoon vanilla extract; FOR CINNAMON WHIPPED CREAM FILLING AND FROSTING; 10 ounces cinnamon chips; 3 cups heavy whipping cream; 8 ounces mascarpone cheese, at room temperature; 1 teaspoon vanilla extract; 1/8 teaspoon salt; 1 cup confectioner's sugar; 1/2 teaspoon ground cinnamon; FOR GLAZE AND GARNISH; 1/2 cup cinnamon chips; 1/4 cup heavy cream; 2 tablespoons decorative sparkle sugar mixed with 1/4 teaspoon ground cinnamon; 2 tablespoon shaved white chocolate

fenway @Fenway

A moist cinnamon spice four layer cake surrounded and filled with a light creamy cinnamon whipped cream. Then drizzled with a delicious cinnamon glaze. This cake is for anyone who loves cinnamon rolls or anything cinnamon. Serve it with a scoop of vanilla ice cream for a special treat!

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Ingredients

45 mins

12 servings

1 1/2 cupscake flour
1 1/2 cupsall purpose flour
1 1/2 teaspoonbaking powder
1/2 teaspoonsalt
1 tablespoonground cinnamon
8 ouncesunsalted butter at room temperature ( 2 sticks)
1 3/4 cupgranulated sugar
4large eggs, at room temperature
1 1/4 cupsmilk, at room te,perature
1 teaspoonvanilla extract
FOR CINNAMON WHIPPED CREAM FILLING AND FROSTING
10 ouncescinnamon chips
3 cupsheavy whipping cream
8 ouncesmascarpone cheese, at room temperature
1 teaspoonvanilla extract
1/8 teaspoonsalt
1 cupconfectioner's sugar
1/2 teaspoonground cinnamon
FOR GLAZE AND GARNISH
1/2 cupcinnamon chips
1/4 cupheavy cream
2 tablespoonsdecorative sparkle sugar mixed with 1/4 teaspoon ground cinnamon
2 tablespoonshaved white chocolate

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Steps

45 mins

1

START CINNAMON WHIPPED CREAM FILLING AND FROSTING. IT NEEDS TO CHILL AT LEAST 6 HOURS OR OVERNIGHT
2

Place the 10 ounces of cinnamon chips in a large bowl
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Heat the 3 cups of cream until hot but not boiling, pour over cinnamon chips, let sit 1 minute then stir untl completely smooth. Let cool to room temperature then cover and refrigerate until very cold, at least 6 hours. Don't beat until your ready to fill and frost the cake.
5

MAKE CINNAMON LAYER CAKE
6

Preheat oven to 325. Spray 4 8 inch cake pans with bakers spray. Line bottoms with parchment paper and spray paper with bakers spray
7

In a bowl whisk flours, baking powder, salt and cinnamon until combined
8

Combine milk and vanilla in another bowl
9

In a large bowl beat butter and sugar until light and fluffy
10

Add eggs one at a time beating in after each egg
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Add 1/3 of flour alternating with 1/3 of milk, just mixing in
12

Add flour and milk in two more additions stirring until just combined
13

Divide evenly into prepared pans and bake about 15 to 20 minutes until a toothpick comes out just clean. Cool in pans 15 minutes on rack. Run a thin knife around edges to loosen then remove to a parchment lined rack. Cakes can stick to racks Cool completely
14

MAKE CINNAMON WHIPPED CREAM FILLING AND FRISTING
15

Whip cold cinnamon cream cream until it holds its shape
16

Beat in another bowl mascarpone, confectioner's sugar, salt and cinnamon until smooth
17

Fold mascarpone mixture into cinnamin whipped cream in 2 additions until uniform in color
18

FILL AND FROST CAKE
19

Place one layer bottom side up on serving plate. Top with some cinnamon whipped cream
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Place second layer, bottom up and top with some filling
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Place second layer, bottom up and top with some filling
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Place third layer and again top with some filling
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Place last fourth layer, bottom up and frost entire cake. Refigerate at least 1 hour befor glazing
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MAKE GLAZE AND GARNISH CAKE
26

Put the cinnamon chips in a bowl
27

Heat the cream until hot but not boiling pour over cinnamon chips let sit 1 minute then stir until completely smooth. Refrigerate just until it has thickened to a thick pourable consistency
28

Drizzle over cake, add cinnamon sparkle sugar and shaved white chocolate
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30

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Cooksnaps

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fenway @Fenway

on February 19, 2016 18:55

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.