About
Fall Festival Cinnamon Roll Cake is what happens when classic cinnamon rolls take on a brand-new form; that of the three-tiered cake! The cake itself is tender and infused with warm, welcoming cinnamon and then soaked with a cinnamon-sugar glaze for extra cinnamon goodness. Coating the entirety of the cake, you'll find a luxurious, rich, luscious cinnamon frosting. Fall Festival Cinnamon Roll Cake is a blue-ribbon winner of a cake!
Ingredients
- For the cake:
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 3/4 cup sour cream, room temperature
- 2 teaspoons vanilla
- 6 large egg whites
- 2 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 3/4 cup milk, room temperature
- 1/4 cup water, room temperature
- For the cinnamon frosting:
- 1 1/2 cups salted butter, room temperature
- 1 1/2 cups vegetable shortening
- 12 cups powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon, plus more, to taste, for topping
- 1/4 milk
- For the cinnamon-sugar glaze:
- 5 tablespoons powdered sugar
- 2 tablespoons light brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons water
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Line the bottom of three (8-inch) cake pans with parchment paper and grease the sides.
Step 3 -In the bowl of a stand mixer fitted with the paddle attachment, add 3/4 cup of the unsalted butter and the granulated sugar, creaming them together on medium speed until light and fluffy, about 3-4 minutes.
Step 4 -Add the sour cream and 2 teaspoons of the vanilla to the butter mixture and mix until combined.
Step 5 -Add 3 of the egg whites to the butter mixture and mix until well-combined.
Step 6 -Add the remaining 3 egg whites and mix until well-combined.
Step 7 -Scrape the sides of the bowl as needed to make sure everything is combined.
Step 8 -In a medium bowl, add the flour, the baking powder, 1 teaspoon of the cinnamon, the salt and whisk to combine.
Step 9 -In a small bowl, add 3/4 cup of the milk and 1/4 cup of the water.
Step 10 -With the stand mixer on low speed, add 1/2 of the flour mixture to the butter mixture and mix until combined.
Step 11 -Add the milk mixture to the butter mixture and mix until combined.
Step 12 -Add the remaining flour mixture to the batter and mix until smooth, scraping the sides of the bowl as necessary.
Step 13 -Divide the batter evenly among the prepared cake pans.
Step 14 -Bake the cakes until a toothpick inserted into the center of the cakes comes out clean, about 23-25 minutes.
Step 15 -Allow the cakes to cool in the pans for 2-3 minutes.
Step 16 -Transfer the cakes to wire racks to cool completely.
Step 17 -Clean out the bowl of the stand mixer and the paddle attachment.
Step 18 -In the bowl of the stand mixer fitted with the paddle attachment, add 1 1/2 cups of the salted butter and the shortening and beat together on medium speed until smooth.
Step 19 -Slowly add in 6 cups of the powdered sugar and mix until smooth.
Step 20 -Add the remaining vanilla, 1 teaspoon of the cinnamon, and the remaining milk to the butter mixture and beat until smooth.
Step 21 -Slowly add in 6 cups of the powdered sugar and mix until smooth, scraping the sides of the bowl as necessary until a frosting forms.
Step 22 -In a small bowl add the remaining powdered sugar, the brown sugar, 1 tablespoon of the cinnamon, and the remaining water and whisk until smooth. Set the glaze aside.
Step 23 -Using a large serrated knife, carefully remove the domes of the cakes so that they are flat.
Step 24 -Place the first cake on a serving plate and spread 2 1/2 tablespoons of the cinnamon sugar glaze over the cake layer.
Step 25 -Allow the glaze to soak into the cake.
Step 26 -Spread 1 cup of the frosting on top of the cake.
Step 27 -Place the second cake on top of the first cake and repeat the glaze-soaking and frosting processes.
Step 28 -Add the third cake on top of the second cake and repeat the glaze-soaking and frosting processes.
Step 29 -Frost the sides of the cake with the remaining frosting and optionally pipe decorations on the sides and top of the cake.
Step 30 -Slice and serve dusted with the extra cinnamon.
