Cinnamon Roll Layer Cake
Layers of vanilla cake swirled with cinnamon butter, filled with a creamy and delicious cream cheese frosting, and topped with a cream cheese glaze for extra deliciousness.
Equipment
- 3 6" cake pans
- Hand whisk
- Silicone spatula
- Offset spatula
- Acetate Sheet optional
Ingredients
Cinnamon Roll Cake Layers
- 500 grams all-purpose flour
- 250 grams granulated white sugar
- 20 grams baking powder
- 1/2 tsp salt
- 500 ml full-fat milk
- 2 large eggs
- 2 tsp vanilla essence
- 150 grams unsalted butter melted
Brown Sugar Cinnamon Butter
- 115 grams butter softened
- 100 grams brown sugar
- 12 grams cinnamon powder
Cream Cheese Frosting
- 240 grams cream cheese room temperature
- 110 grams unsalted butter softened
- 160 grams icing sugar
- 2 tsp vanilla essence
Instructions
Cinnamon Roll Cake Layers
- Preheat your oven to 170°C and line your cake pans with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly mixed.
- Add the egg, milk, and vanilla extract and whisk until a thick batter forms. A few small lumps are perfectly fine at this stage.
- Pour in the melted butter and whisk again until the batter becomes smooth and fully combined.
- Make the brown sugar and cinnamon butter: Mix softened butter, brown sugar, cinnamon powder, and sea salt until soft and spreadable.
- Transfer the cake batter into the prepared pans, then spoon or pipe small amounts of the cinnamon butter over the batter, and gently swirl it using a knife or spatula. Save a little filling for assembling the cake later.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before slicing and layering.
Cream Cheese Frosting
- Beat the cream cheese in a bowl until smooth and softened.
- Add the butter and whip for about 2–3 minutes until creamy and well blended.
- Mix in the icing sugar and vanilla extract on low speed until combined, then increase to high speed and whip for another minute until thick and fluffy.
Assembling the Cake
- Place one cake layer on your serving plate and spread a generous amount of cream cheese frosting evenly over the top.
- Add a few small spoonfuls of the cinnamon butter filling and gently smooth it out.
- Place the second layer on top and repeat the frosting and filling process. Finish with the final cake layer on top.
- If using the acetate sheet method: Wrap the sheet around the cake tightly, making sure it stands taller than the cake, and secure the ends. Chill the cake in the refrigerator for 1 hour to help it set.
- Before serving, warm the remaining frosting in the microwave for about 30 seconds until pourable, then whisk until smooth.
- Pour the glaze over the chilled cake, then finish with a light dusting of cinnamon. If using the acetate sheet method, pull it up after pouring the glaze for a dramatic effect.
Notes
Storage:
This cake can be stored covered in the fridge for up to 3 days.
Make Ahead:
All the elements can be made a day ahead and assembled the next day. Make sure to tightly wrap the cake layers in cling film to retain moisture.
Tips & Tricks:
- Lining the pans with parchment paper helps the cake release easily and keeps the layers neat and even.
- Don’t overmix the batter once the butter is added; mix just until smooth for a soft, tender crumb.
- The cinnamon butter should be soft, not melted, so it swirls nicely through the batter without sinking.
- The cream cheese and butter for the frosting should both be at room temperature to avoid splitting.
- For clean layers, make sure the cake is completely cool before assembling. A warm cake can melt the frosting.
- For a dramatic glaze effect, pour the cream cheese glaze while the acetate sheet is still on, then slowly lift it off so the glaze flows beautifully down the sides.
- If the frosting feels too thick to glaze, warm it in short bursts and whisk well until smooth and runny.