Cinnamon Cake with Spiced Cream Cheese Frosting

5 from 5 votes

Cinnamon Cake with spiced cream cheese frosting and gingerbread houses. This is a super soft cake with a creamy and pipable cream cheese frosting.

Prep Time35

Cook Time28

Total Time1 43

Servings: 12

Author: Maria Corcuera

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 aside
2 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

On medium-high speed, cream together shortening, butter and cream cheese until smooth, around 1 minute. Add vanilla and mix
1/2 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 incorporated
6 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