Recipe Background
Fall Festival Cinnamon Roll Cake is what happens when classic cinnamon rolls take on a brand-new form; that of the three-tiered cake! The cake itself is tender and infused with warm, welcoming cinnamon and then soaked with a cinnamon-sugar glaze for extra cinnamon goodness. Coating the entirety of the cake, you'll find a luxurious, rich, luscious cinnamon frosting. Fall Festival Cinnamon Roll Cake is a blue-ribbon winner of a cake!
Fall Festival Cinnamon Roll Cake is what happens when classic cinnamon rolls take on a brand-new form; that of the three-tiered cake! The cake itself is tender and infused with warm, welcoming cinnamon and then soaked with a cinnamon-sugar glaze for extra cinnamon goodness. Coating the entirety of the cake, you'll find a luxurious, rich, luscious cinnamon frosting. Fall Festival Cinnamon Roll Cake is a blue-ribbon winner of a cake!
Ingredients
For the cake:
- 3/4 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 3/4 cup sour cream room temperature
- 2 teaspoons vanilla
- 6 large egg whites
- 2 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 3/4 cup milk room temperature
- 1/4 cup water room temperature
For the cinnamon frosting:
- 1 1/2 cups salted butter room temperature
- 1 1/2 cups vegetable shortening
- 12 cups powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon plus more, to taste, for topping
- 1/4 milk
For the cinnamon-sugar glaze:
- 5 tablespoons powdered sugar
- 2 tablespoons light brown sugar packed
- 1 tablespoon ground cinnamon
- 2 tablespoons water
Directions
- Preheat the oven to 350 degrees F.
- Line the bottom of three (8-inch) cake pans with parchment paper and grease the sides.
- In the bowl of a stand mixer fitted with the paddle attachment, add 3/4 cup of the unsalted butter and the granulated sugar, creaming them together on medium speed until light and fluffy, about 3-4 minutes.
- Add the sour cream and 2 teaspoons of the vanilla to the butter mixture and mix until combined.
- Add 3 of the egg whites to the butter mixture and mix until well-combined.
- Add the remaining 3 egg whites and mix until well-combined.
- Scrape the sides of the bowl as needed to make sure everything is combined.
- In a medium bowl, add the flour, the baking powder, 1 teaspoon of the cinnamon, the salt and whisk to combine.
- In a small bowl, add 3/4 cup of the milk and 1/4 cup of the water.
- With the stand mixer on low speed, add 1/2 of the flour mixture to the butter mixture and mix until combined.
- Add the milk mixture to the butter mixture and mix until combined.
- Add the remaining flour mixture to the batter and mix until smooth, scraping the sides of the bowl as necessary.
- Divide the batter evenly among the prepared cake pans.
- Bake the cakes until a toothpick inserted into the center of the cakes comes out clean, about 23-25 minutes.
- Allow the cakes to cool in the pans for 2-3 minutes.
- Transfer the cakes to wire racks to cool completely.
- Clean out the bowl of the stand mixer and the paddle attachment.
- In the bowl of the stand mixer fitted with the paddle attachment, add 1 1/2 cups of the salted butter and the shortening and beat together on medium speed until smooth.
- Slowly add in 6 cups of the powdered sugar and mix until smooth.
- Add the remaining vanilla, 1 teaspoon of the cinnamon, and the remaining milk to the butter mixture and beat until smooth.
- Slowly add in 6 cups of the powdered sugar and mix until smooth, scraping the sides of the bowl as necessary until a frosting forms.
- In a small bowl add the remaining powdered sugar, the brown sugar, 1 tablespoon of the cinnamon, and the remaining water and whisk until smooth. Set the glaze aside.
- Using a large serrated knife, carefully remove the domes of the cakes so that they are flat.
- Place the first cake on a serving plate and spread 2 1/2 tablespoons of the cinnamon sugar glaze over the cake layer.
- Allow the glaze to soak into the cake.
- Spread 1 cup of the frosting on top of the cake.
- Place the second cake on top of the first cake and repeat the glaze-soaking and frosting processes.
- Add the third cake on top of the second cake and repeat the glaze-soaking and frosting processes.
- Frost the sides of the cake with the remaining frosting and optionally pipe decorations on the sides and top of the cake.
- Slice and serve dusted with the extra cinnamon.
×
