Today’s recipe has been one of the most requested recipes via social media lately. About a month ago, we hosted a small, family-only wedding at our home. The bride and groom had a hard time selecting a flavor for their wedding cake, but we eventually settled on cinnamon sugar. After a few test runs, I landed a recipe I felt comfortable serving for their tiny, two-tiered cake, and WOW. It did not disappoint. Since that time, I’ve made the cake a few times, and finally, I get to share it with you today! So without further ado, here’s the cinnamon sugar cake!
My best description of this cake is cinnamon toast crunch. There’s something very comforting and cozy about the flavors represented in this cinnamon sugar cake, and I think what it most reminds me of is a bowl of that nostalgic cereal. Here, fluffy cake layers (a rendition of my bourbon caramel cake!) sandwich a thick schmear of salted cinnamon and brown sugar buttercream filling, and the whole thing is slathered with a whipped vanilla bean buttercream. The brown sugar in the filling lends a certain grit that textures the otherwise fluffy and smooth cake, and that addition of salt offers the balance that a lot of other layer cakes lack. In short, this cake is the bomb, and if you make it you’ll know why.
A few things about this cake are different from our standard approach: first, this is a two layer cake. I know: so weird. We normally stick with three layers around here, but with COVID, what do we need that third layer for? Second, this is kinda a tiny cake too! Just 6″. In keeping with the theme of these days, less in more. But not to worry: if you’re wanting to serve a larger crew, you can easily double this recipe. Just double and bake the cake in two deep 9″ pans. Easy peasy!
I know November is ordinarily the month for pies, pies, and more pies, but this cinnamon sugar cake had to make it out into the world. I really think you’ll like it. Give it a shot and let me know what you think! Not to worry- we’ve got some Thanksgiving-ish stuff coming in soon. Happy Monday and happy baking!
If you like this cinnamon sugar cake you should try:Print
Cinnamon Sugar Cake
This cinnamon sugar cake has fluffy layers, a salted brown sugar cinnamon filling, and a whipped vanilla buttercream frosting the outside!
- Prep Time: 30
- Cook Time: 30
- Total Time: 120
- Yield: 7 Servings 1x
- Category: Dessert
For the cake:
- ½ cup unsalted butter, at room temperature
- ¼ cup canola oil
- ½ cup sugar
- ¼ cup brown sugar, packed
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1–3/4 cups cake flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3/4 cup milk, at room temperature
- 1 teaspoon vanilla extract
For the filling:
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup brown sugar
- 1–1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1–1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 tablespoons milk or cream
For the buttercream:
- ¾ cup unsalted butter, at room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1–2 tablespoons milk or cream
To prepare the cake:
- Preheat the oven to 350. Lightly grease two 6” round pans and cut out parchment paper rounds to fit into the bottom of them. Set aside.
- In a large bowl or the bowl of a stand mixer, cream together the butter, canola oil, sugar, and brown sugar until smooth, about a minute and a half. Add the egg and yolk and stir until combined. Scrape the sides of the bowl and stir in any unincorporated bits. Add half of the cake flour, the baking powder, baking soda, and salt and stir on low to combine. Add ¼ cup of the milk as well as the bourbon and vanilla. Stir on low. Add the remaining cake flour and milk and stir on low just until combined. Fold in any unincorporated bits. Divide the batter evenly into the prepared pans and bake in the middle of the oven for about 30-33 minutes or until the cake has puffed, turned golden, and a toothpick inserted just barely comes out clean. Don’t overbake! Set aside to cool completely.
To prepare the filling:
- In a large bowl or the bowl of a stand mixer, cream the butter and brown sugar on medium until smooth, about one minute. Add the remaining ingredients and beat until smooth and combined, about 1 minute. Set aside in a different bowl while you prepare your buttercream.
To prepare your buttercream:
- In the same bowl as you made your filling, cream the butter on medium speed until smooth and slightly pale, about 3 minutes. Add the powdered sugar, vanilla and salt and whip and additional minute. Add the cream and beat until smooth and fluffy, about an additional minute. Assemble your cake by spreading a small amount of buttercream on a 6” cake board. Level your cake layers using a serrated knife and place the first layer on the board. Use an offset spatula to spread the filling on the top of that first layer and place the second on top. Use an offset spatula to spread the buttercream on the outside and decorate with any remaining frosting. I like to mix the remaining filling and buttercream together to pipe décor on top! Enjoy!
- For a larger cake, simply double all the ingredients and bake the batter in 2 9″ pans! Bake time may be longer.