Cinnamon Roll Layer Cake -from Lindsay Conchar’s (creator of the blog – Life, Love, and Sugar) new cookbook, Simply Beautiful – Homemade Cakes. This cake is an 8-inch three layer cake with each layer covered in a cinnamon glaze and completely frosted with an incredible cinnamon frosting. It’s like a cinnamon roll in the form of dessert!
I am SO very happy to introduce you to Lindsay Conchar, founder of the blog Life, Love and Sugar, AND newly published author!! Her brand spanking new cookbook, Simply Beautiful Homemade Cakes: Extraordinary Recipes and Easy Decorating Techniques was released last week.
This Cinnamon Roll Layer Cake is from Lindsay’s new cookbook, Simply Beautiful Homemade and it’s like a cinnamon roll for dessert!
This cake is unbelievable! There’s just a touch of cinnamon in each of the three layers, a delicious cinnamon glaze that’s spread on top of each layer and then that frosting…
It complements the cake beautifully. If you love cinnamon rolls, you’re going to love this cake. Think of it as a breakfast treat for dessert!
I had the honor of meeting Lindsay at our Blog N’ Bake retreat back in March. She made her Raspberry Cream Cheese Coffee Cake, so I was over-the-moon excited when she’d told us that she was coming out with a cookbook!
Like this Cinnamon Roll Layer Cake, take a look at these other great cakes that my fellow food bloggers have made from Lindsay’s book…
Caramel Apple Cheesecake from Crazy for Crust
Maple Streusel Pumpkin Cake from Lemon Tree Dwelling
Peanut Butter Cup Ice Cream Cake from Beyond Frosting
Mocha Nutella Cupcakes from Sally’s Baking Addiction
Tiramisu Cake from The First Year
I have SO many talented blogger friends with so many great cookbooks. It is really pretty awesome.
While I do own a blog, 365 Days of Baking & More, I don’t have too many layer cakes because I’m not one to decorate them.
I’m going to be honest, I don’t have the patience and I
discovered already knew when I began frosting this one that I’m a wee bit of a perfectionist. I wanted to make sure everything was covered just so and that the frosting was spread evenly on top of each layer.
It took me a while, but then again everything does when I’m in the kitchen. Which is why you’ll never see on my recipes how long a recipe should take you to make. I ain’t going there.
BUT, what I’m trying to say is, that if I can make this cake, so can you and any of the other incredible recipes Lindsay has in her book. She’s also included in the back of the book step-by-step tutorial WITH pictures from frosting, to making a crumb coat, down to the decorative piping. She’s got it all so that people knew to cake making won’t be intimidated.
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- 3/4 cup unsalted butter room temperature
- 1 1/2 cups sugar
- 3/4 cup sour cream room temperature
- 2 tsp. vanilla extract
- 6 large egg whites room temperature, divided
- 2 1/2 cups all-purpose flour
- 4 tsp. baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup milk room temperature
- 1/4 cup water room temperature
- 1 1/2 cups salted butter room temperature
- 1 1/2 cups vegetable shortening
- 12 cups powdered sugar
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- 1/4 cup water or milk room temperature
- 5 tbsp. powdered sugar
- 2 tbsp. light brown sugar loosely packed
- 1 tbsp. ground cinnamon
- 2 tbsp. water
- Preheat the oven to 350 degrees F. Line the bottom of 3 (8-inch) cake pans with parchment paper and grease the sides.
- In a large mixer bowl, cream the butter and sugar together on medium speed until light in color and fluffy, 3 to 4 minutes.
- Add the sour cream and vanilla extract and mix until combined.
- Add 3 of the egg whites and mix until well combined. Add the 3 remaining egg whites and mix until well combined. Scrape down the sides of the bowl as needed to make sure everything is combined.
- Combine the flour, baking powder, cinnamon and salt in a medium bowl.
- Combine the milk and water in a small measuring cup.
- Add half of the flour mixture to the batter and mix until combined.
- Add the milk mixture to the batter and mix until combined.
- Add the remaining half of the flour mixture and mix until smooth.
- Scrape down the sides of the bowl as needed to ensure everything is well combined.
- Divide the batter evenly between the prepared cake pans.
- Bake the cakes for 23 to 25 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
- Remove the cakes from the oven and allow them to cool for 2 to 3 minutes, then remove them from the pans and transfer them to a cooling rack to finish cooking.
- Beat the butter and shortening together until smooth.
- Slowly add 6 cups of the powdered sugar and mix until smooth.
- Add the vanilla extract, ground cinnamon and water or milk and mix until smooth.
- Slowly add the remaining 6 cups powdered sugar and mix until smooth. Set the frosting aside.
- Add the powdered sugar, brown sugar and cinnamon to a small bowl and whisk to combine.
- Add the water and whisk until smooth.
- Using a large serrated knife, remove the domes from the tops of the cakes so that they're flat.
- Place the first cake on a serving plate or cardboard cake round. Spread 2 1/2 tablespoons of cinnamon glaze over the cake layer. Allow it to soak into the cake.
- Spread 1 cup of cinnamon frosting in an even layer on top of the cake.
- Repeat this process with the second layer of cake, glaze and frosting, then add the final layer cake on top.
- Add a crumb coat to the cake and then frost the sides and the top.
- Add the horizontal stripes by lightly pressing a 9-inch offset spatula on the side of the cake while gently turning.
- Pipe a shell border around the outside edge of the cake.
- Finish by sprinkling some ground cinnamon on top of the cake.
For decorating, I used the Wilton 1 M and Ateco 844 (or Wilton 2D).