Cinnamon Layer Cake with Whipped Cinnamon Cream Filling and Frosting
Cinnamon Layer Cake with Whipped Cinnamon Cream Filling and Frosting

Hi everyone, hope you’re having an incredible day. Today, I will show you a way to make a special dish, cinnamon layer cake with whipped cinnamon cream filling and frosting. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Cinnamon Layer Cake with Whipped Cinnamon Cream Filling and Frosting is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Cinnamon Layer Cake with Whipped Cinnamon Cream Filling and Frosting is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook cinnamon layer cake with whipped cinnamon cream filling and frosting using 23 ingredients and 30 steps. Here is how you cook it.

The ingredients needed to make Cinnamon Layer Cake with Whipped Cinnamon Cream Filling and Frosting:
  1. 1 1/2 cups cake flour
  2. 1 1/2 cups all purpose flour
  3. 1 1/2 teaspoon baking powder
  4. 1/2 teaspoon salt
  5. 1 tablespoon ground cinnamon
  6. 8 ounces unsalted butter at room temperature ( 2 sticks)
  7. 1 3/4 cup granulated sugar
  8. 4 large eggs, at room temperature
  9. 1 1/4 cups milk, at room te,perature
  10. 1 teaspoon vanilla extract
  11. FOR CINNAMON WHIPPED CREAM FILLING AND FROSTING
  12. 10 ounces cinnamon chips
  13. 3 cups heavy whipping cream
  14. 8 ounces mascarpone cheese, at room temperature
  15. 1 teaspoon vanilla extract
  16. 1/8 teaspoon salt
  17. 1 cup confectioner's sugar
  18. 1/2 teaspoon ground cinnamon
  19. FOR GLAZE AND GARNISH
  20. 1/2 cup cinnamon chips
  21. 1/4 cup heavy cream
  22. 2 tablespoons decorative sparkle sugar mixed with 1/4 teaspoon ground cinnamon
  23. 2 tablespoon shaved white chocolate
Steps to make Cinnamon Layer Cake with Whipped Cinnamon Cream Filling and Frosting:
  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
  4. 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
  11. 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
  20. Place second layer, bottom up and top with some filling
  21. Place second layer, bottom up and top with some filling
  22. Place third layer and again top with some filling
  23. Place last fourth layer, bottom up and frost entire cake. Refigerate at least 1 hour befor glazing
  25. 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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