Best 3 Cinnamon Butter Cake Recipes

CINNAMON LAYER CAKE

Steps:

• Preheat oven to 350 degrees. Grease with shortening and flour 2 8" round cake pans. Set aside.
• Beat cake mix, pudding mix, milk, oil, eggs, cinnamon and vanilla in bowl of electric mixer on low speed just to moisten, scraping sides as needed. Beat on medium speed 2 minutes.
• Divide the batter between the two prepared pans.
• Bake 22-24 minutes or until toothpick inserted into cake comes out clean. Cool in pans for 10 minutes, then remove from pans and cool completely on a wire rack.
• Beat 1 cup butter in large bowl of an electric mixer (whisk attachment and medium speed) until light, fluffy and almost white in appearance.
• Add 1 teaspoon vanilla. Mix until blended.
• Add in 1 tablespoon cinnamon and 2 cups powdered sugar**. Beat until well blended.
• Add 3 tablespoons of heavy cream and beat until light and fluffy, about 2-3 minutes. Add more powdered sugar to stiffen the buttercream, or more heavy cream to make it more spreadable, as you desire.
• Place one cake layer on a cake plate.
• Spread a thin layer of frosting over the top of the cake.
• Place the second cake layer on top.
• Frost the entire outside of the cake with the remaining frosting.
• Dust the top of the cake with cinnamon and decorate with cinnamon sticks if desired.

BUTTERY CINNAMON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10 inch Bundt pan. Stir together the flour, baking powder, 1 teaspoon ground cinnamon and salt; set aside.
• In a large bowl, beat shortening, 1 1/3 cups white sugar and 1 1/2 teaspoon vanilla until light and fluffy. Add eggs one at a time, beating for at least 1 minute after each egg. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack. Remove cake from pan while it is still warm, and poke holes around the top of the cake with a fork. Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake.
• To Make Cinnamon Syrup: In a saucepan, combine 1/2 cup white sugar, butter, water, 1 teaspoon vanilla and 3/4 teaspoons ground cinnamon. Heat and stir until butter melts.

CINNAMON BUTTER CAKE

Steps:

• For the filling:.
• Heat the oven to 350 degrees.
• Lightly butter a 9 or 9 1/2-inch springform pan.
• Dust the pan with flour, tapping out the excess.
• In a bowl, combine the brown sugar and cinnamon.
• Divide the mixture in half.
• Place one half in a small bowl, drizzle over the melted butter, and toss to coat the mixture; it should look like damp sand.
• Set both aside.
• For the cake:.
• Sift the flour, baking powder, baking soda, and salt onto a sheet of waxed paper.
• In an electric mixer, cream the butter on medium speed for 1 minute.
• Add the sugar in 2 portions, beating for 1 minute after each addition.
• Beat in the eggs, blending just to incorporate them; do not over-beat at this point.
• Blend in the vanilla extract.
• On low speed, beat in half of the flour mixture, the sour cream, then the remaining flour mixture.
• Scrape down the sides of the mixing bowl with a rubber spatula to keep the batter even-textured.
• Spoon a little more than half of the batter into the pan.
• Sprinkle over the plain sugar-cinnamon mixture.
• Spoon the remaining batter on top and smooth the top with a palette knife.
• Sprinkle the buttered cinnamon-sugar over the top.
• Bake the cake for 45 minutes, or until the top is set and a wooden pick inserted about 2-inches from the center of the cake is clean when withdrawn. The edges of the baked cake will not shrink noticeably unless the cake overbakes.
• Set the cake on a rack to cool.
• Unclasp the ring on the pan, leaving the cake on its metal base.
• Slice the cake into 10 thick wedges for serving.