Cinnamon Cake with Spiced Cream Cheese Frosting
Merry Christmas!!! Here’s my dessert for today, a Cinnamon Cake with spiced cream cheese frosting and gingerbread houses. This is a super soft cake with a creamy and pipable cream cheese frosting.
Tips and Tricks
Ginerbread Houses
The gingerbread houses I made from this Gingerbread Men recipe.
I cut the houses freehand and in different shapes and sizes, then I used a toothpick, a fork, knife, cookie cutters, anything I had in hand to trace the windows, doors and roofs.
Because I knew Christmas eve was going to be hectic and I needed all the extra time I could get, I made them three weeks earlier. I froze them and took out of the freezer one day before using them, waited until they were completely defrosted and dusted them with powdered sugar.
Stags and Trees
The stags and trees were made out of fondant, I also made them a week before and when decorating the cake I “glued” them with a bit of frosting.
What makes this cake moist and fluffy?
There are a few things that you need to do to achieve this:
Room temperature ingredients. I can’t stress enough how important this is! it ensures that the ingredients mix more evenly and it helps getting better volume.
Leave the ingredients 30-60 minutes outside of the fridge prior to using. You can even allow your eggs to sit -completely covered- in warm water for 5 minutes.
Over baking. Over baking your layers will result in dry cake. After all of the effort of making it, make sure that the cake stays in the oven just long enough!
Cake flour. Using cake flour in this recipe is necessary for having a tender and fluffy cake, so do not substitute for all-purpose flour
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Cinnamon Cake with Spiced Cream Cheese Frosting
Ingredients
Cinnamon Cake
- 2 Cups cake flour
- 2 teaspoons baking powder
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon salt
- 2/3 Cup full fat milk
- 2 Tablespoons sour cream
- 2/3 Cup butter room temperature
- 1 Cup granulated sugar
- 1/3 Cup brown sugar
- 1 1/2 teaspoon vanilla extract
- 3 large eggs room temperature
Cream Cheese Frosting
- 1/2 Cup shortening
- 1/2 Cup unsalted butter room temperature
- 8 ounce cream cheese room temperature
- 1 teaspoon vanilla extract
- 6 1/2 Cups powdered sugar sifted
- 1/2 teaspoons salt
- 1 teaspoons all spice
Decoration
- 2 Cups unsweetened shredded coconut
- Gingerbread house cookies recipe link on post
Instructions
Cinnamon Cake
- Preheat oven to 350 Farenheit. Line and grease three baking pans of 6-inches each. Mix flour, baking powder, cinnamon and salt. Set aside. On a medium sized bowl mix milk and sour cream and set aside2 Cups (473.2 ml) cake flour, 2 teaspoons baking powder, 1 Tablespoon ground cinnamon, 1/2 teaspoon (0.5 teaspoon) salt, 2/3 Cup (157.7 ml) full fat milk, 2 Tablespoons sour cream
- Beat butter, sugars and vanilla extract together, until fluffy, for 1 to 1.5 minutes. Add eggs, one at a time, mixing after each addition. Add flour mixture and milk mixture, alternating between each one, and mix.2/3 Cup (151.3 g) butter, 1 Cup (200 g) granulated sugar, 1/3 Cup (73.3 g) brown sugar, 1 1/2 teaspoon (1.5 teaspoon) vanilla extract, 3 large eggs
- Pour batter into prepared pans, and bake for 28-30 minutes. Let cool for 20 minutes and then remove pans and place in a wire rack to finish cooling
Spiced Cream Cheese Frosting
- On medium-high speed, cream together shortening, butter and cream cheese until smooth, around 1 minute. Add vanilla and mix1/2 Cup (102.5 g) shortening, 1/2 Cup (113.5 g) unsalted butter, 8 ounce (226.8 g) cream cheese, 1 teaspoon vanilla extract
- Incorporate sifted powdered sugar, salt and all spice, slowly; make sure it’s well incorporated6 1/2 Cups (780 g) powdered sugar, 1/2 teaspoons (0.5 teaspoons) salt, 1 teaspoons all spice
- Frost cooled cakes and stack. Cover your cake with shredded coconut and add the gingerbread houses on the sides of the cake. Place any extra fondant decorations, using your frosting as "glue"2 Cups (186 g) unsweetened shredded coconut, Gingerbread house cookies
