Simple Way to Prepare Speedy Cinnamon Layer Cake with Whipped Cinnamon Cream Filling and Frosting

Cinnamon Layer Cake with Whipped Cinnamon Cream Filling and Frosting.

You can cook Cinnamon Layer Cake with Whipped Cinnamon Cream Filling and Frosting using 23 ingredients and 30 steps. Here is how you cook that.

Ingredients of Cinnamon Layer Cake with Whipped Cinnamon Cream Filling and Frosting

1. You need 1 1/2 cups of cake flour.
2. It's 1 1/2 cups of all purpose flour.
3. It's 1 1/2 teaspoon of baking powder.
4. It's 1/2 teaspoon of salt.
5. You need 1 tablespoon of ground cinnamon.
6. It's 8 ounces of unsalted butter at room temperature ( 2 sticks).
7. Prepare 1 3/4 cup of granulated sugar.
8. It's 4 of large eggs, at room temperature.
9. You need 1 1/4 cups of milk, at room te,perature.
10. You need 1 teaspoon of vanilla extract.
11. You need of FOR CINNAMON WHIPPED CREAM FILLING AND FROSTING.
12. It's 10 ounces of cinnamon chips.
13. You need 3 cups of heavy whipping cream.
14. Prepare 8 ounces of mascarpone cheese, at room temperature.
15. Prepare 1 teaspoon of vanilla extract.
16. You need 1/8 teaspoon of salt.
17. You need 1 cup of confectioner's sugar.
18. Prepare 1/2 teaspoon of ground cinnamon.
19. Prepare of FOR GLAZE AND GARNISH.
20. It's 1/2 cup of cinnamon chips.
21. Prepare 1/4 cup of heavy cream.
22. You need 2 tablespoons of decorative sparkle sugar mixed with 1/4 teaspoon ground cinnamon.
23. It's 2 tablespoon of shaved white chocolate.

Cinnamon Layer Cake with Whipped Cinnamon Cream Filling and Frosting instructions

1. START CINNAMON WHIPPED CREAM FILLING AND FROSTING. IT NEEDS TO CHILL AT LEAST 6 HOURS OR OVERNIGHT.
2. Place the 10 ounces of cinnamon chips in a large bowl.
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4. Heat the 3 cups of cream until hot but not boiling, pour over cinnamon chips, let sit 1 minute then stir untl completely smooth. Let cool to room temperature then cover and refrigerate until very cold, at least 6 hours. Don't beat until your ready to fill and frost the cake..
5. MAKE CINNAMON LAYER CAKE.
6. Preheat oven to 325. Spray 4 8 inch cake pans with bakers spray. Line bottoms with parchment paper and spray paper with bakers spray.
7. In a bowl whisk flours, baking powder, salt and cinnamon until combined.
8. Combine milk and vanilla in another bowl.
9. In a large bowl beat butter and sugar until light and fluffy.
10. Add eggs one at a time beating in after each egg.
11. Add 1/3 of flour alternating with 1/3 of milk, just mixing in.
12. Add flour and milk in two more additions stirring until just combined.
13. Divide evenly into prepared pans and bake about 15 to 20 minutes until a toothpick comes out just clean. Cool in pans 15 minutes on rack. Run a thin knife around edges to loosen then remove to a parchment lined rack. Cakes can stick to racks Cool completely.
14. MAKE CINNAMON WHIPPED CREAM FILLING AND FRISTING.
15. Whip cold cinnamon cream cream until it holds its shape.
16. Beat in another bowl mascarpone, confectioner's sugar, salt and cinnamon until smooth.
17. Fold mascarpone mixture into cinnamin whipped cream in 2 additions until uniform in color.
18. FILL AND FROST CAKE.
19. Place one layer bottom side up on serving plate. Top with some cinnamon whipped cream.
20. Place second layer, bottom up and top with some filling.
21. Place second layer, bottom up and top with some filling.
22. Place third layer and again top with some filling.
23. Place last fourth layer, bottom up and frost entire cake. Refigerate at least 1 hour befor glazing.
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25. MAKE GLAZE AND GARNISH CAKE.
26. Put the cinnamon chips in a bowl.
27. Heat the cream until hot but not boiling pour over cinnamon chips let sit 1 minute then stir until completely smooth. Refrigerate just until it has thickened to a thick pourable consistency.
28. Drizzle over cake, add cinnamon sparkle sugar and shaved white chocolate.
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