Cinnamon Roll Layer Cake Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item"><strong>For the Vanilla Cake:</strong></li> <li class="ingredients-single-item">350g all-purpose flour</li> <li class="ingredients-single-item">2 1/2 tsp baking powder</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">225g unsalted butter, softened</li> <li class="ingredients-single-item">400g granulated sugar</li> <li class="ingredients-single-item">4 large eggs, room temperature</li> <li class="ingredients-single-item">2 tsp vanilla extract</li> <li class="ingredients-single-item">240ml whole milk, room temperature</li> <li class="ingredients-single-item"><strong>For the Cinnamon Filling:</strong></li> <li class="ingredients-single-item">100g unsalted butter, softened</li> <li class="ingredients-single-item">200g brown sugar, packed</li> <li class="ingredients-single-item">2 tbsp ground cinnamon</li> <li class="ingredients-single-item">2 tbsp all-purpose flour</li> <li class="ingredients-single-item"><strong>For the Cream Cheese Frosting:</strong></li> <li class="ingredients-single-item">250g cream cheese, softened</li> <li class="ingredients-single-item">115g unsalted butter, softened</li> <li class="ingredients-single-item">500g powdered sugar, sifted</li> <li class="ingredients-single-item">2 tsp vanilla extract</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">2 tbsp heavy cream (if needed)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Three 20cm (8-inch) round cake pans</li> <li class="equipment-single-item">Stand mixer with paddle attachment</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Offset spatula</li> <li class="equipment-single-item">Wire cooling racks</li> <li class="equipment-single-item">Cake turntable (optional but helpful)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 175°C (350°F). Grease three 20cm (8-inch) round cake pans, line the bottoms with parchment paper circles, then grease the parchment and lightly dust with flour, tapping out any excess. This thorough preparation ensures your cakes will release cleanly from the pans. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a medium bowl, whisk together the flour, baking powder, and salt. Proper mixing of dry ingredients ensures even distribution of the leavening agents, which will give your cake consistent texture throughout. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 4-5 minutes until pale and fluffy. This extended beating incorporates air into the mixture, creating the foundation for a light, tender cake. The mixture should lighten in both color and texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Each egg should be fully incorporated before adding the next to maintain the emulsion that gives your cake structure. Mix in the vanilla extract. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Reduce the mixer to low speed. Add the dry ingredients in three portions, alternating with the milk, beginning and ending with the flour mixture (flour-milk-flour-milk-flour). Mix just until combined after each addition. Overmixing at this stage can develop too much gluten, resulting in a tough cake. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Divide the batter evenly among the three prepared cake pans, using a kitchen scale if available to ensure equal layers. Smooth the tops with an offset spatula. Bake in the preheated oven for 25-30 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Allow the cakes to cool in the pans for 10 minutes before inverting onto wire racks to cool completely. Removing too soon may cause the cakes to break, while waiting too long might cause them to stick to the pans. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> While the cakes are cooling, prepare the cinnamon filling. Beat the softened butter, brown sugar, cinnamon, and flour in a bowl until well combined and spreadable. The flour helps stabilize the filling so it won't melt and run out between your cake layers. The mixture should resemble the filling of a cinnamon roll - soft, spreadable, but not runny. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> For the cream cheese frosting, beat the cream cheese and butter on medium-high speed until completely smooth, about 2 minutes. Starting with room temperature ingredients ensures a perfectly smooth frosting. Gradually add the sifted powdered sugar, vanilla, and salt, beating on low speed until incorporated, then increasing to medium-high and beating until light and fluffy, about 3-4 minutes. If the frosting is too thick, add heavy cream 1 tablespoon at a time to reach desired consistency. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Once the cakes are completely cool, place one layer on your serving plate or cake stand. Spread half of the cinnamon filling in an even layer, leaving a 1cm border around the edge (this prevents the filling from squeezing out when you stack the layers). Top with the second cake layer and repeat with the remaining cinnamon filling. Place the final cake layer on top, bottom side up for a flat surface. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Apply a thin layer of cream cheese frosting all over the cake to create a crumb coat. This initial layer seals in any loose crumbs to ensure a clean final appearance. Refrigerate for 20-30 minutes to set this layer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Once the crumb coat has firmed up, apply the remaining frosting generously over the top and sides of the cake. For a decorative touch, reserve about 1 cup of frosting in a piping bag fitted with a star tip to pipe swirls around the top edge, mimicking the look of cinnamon rolls. If desired, lightly dust the top with additional ground cinnamon for a beautiful finishing touch. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> For the best flavor, allow the cake to sit at room temperature for about 30 minutes before serving. This cake can be stored in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best taste and texture. </li> </ol>