CINNAMON ROLL LAYER CAKE

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 a incredible cinnamon frosting. It’s like a cinnamon roll in the form of dessert!

Ingredients
Cake Layers

• 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

Cinnamon Frosting

• 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

Cinnamon Sugar Glaze

• 5 tbsp. powdered sugar
• 2 tbsp. light brown sugar loosely packed
• 1 tbsp. ground cinnamon
• 2 tbsp. water

Instructions
Cake Layers

1. Preheat the oven to 350 degrees F. Line the bottom of 3 (8-inch) cake pans with parchment paper and grease the sides.
2. In a large mixer bowl, cream the butter and sugar together on medium speed until light in color and fluffy, 3 to 4 minutes.
3. Add the sour cream and vanilla extract and mix until combined.
4. 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.
5. Combine the flour, baking powder, cinnamon and salt in a medium bowl.
6. Combine the milk and water in a small measuring cup.
7. Add half of the flour mixture to the batter and mix until combined.
8. Add the milk mixture to the batter and mix until combined.
9. Add the remaining half of the flour mixture and mix until smooth.
10. Scrape down the sides of the bowl as needed to ensure everything is well combined.
11. Divide the batter evenly between the prepared cake pans.
12. Bake the cakes for 23 to 25 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
13. 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.

Read more please visit : www.365daysofbakingandmore.com

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