Cinnamon Cake with Cinnamon-Cream Cheese Frosting

Cinnamon Cake with Cinnamon-Cream Cheese Frosting


  • 2  cups all purpose flour
  • 1½  teaspoons baking powder
  • 2  teaspoons ground cinnamon
  • ¼  teaspoon salt
  • 1  cup whole milk
  • ½  cup unsalted butter, room temperature
  • 4  large eggs
  • 1¾  cups sugar
  • 2  teaspoons grated orange peel
  • 1  teaspoon vanilla extract

  • ½  cup unsalted butter, room temperature
  • 8  oz cream cheese, room temperature
  • 2-3 cups powdered sugar
  • 1  teaspoon vanilla extract
  • 2  teaspoons cinnamon


Preheat oven to 350°F. Butter and flour two 9-inch cake pans. Sift first 4 ingredients into small bowl. Stir milk and butter in small saucepan over low heat just until butter melts; set aside.

Using electric mixer, beat eggs and sugar in large bowl until thick enough for batter to fall in heavy ribbon when beaters are lifted, about 5 minutes. Beat in orange peel and vanilla. Add flour mixture; beat just until blended. Add warm milk mixture; beat just until blended. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean and cakes begin to pull away from sides of pans, about 24 minutes. Cool cakes in pans on racks 20 minutes. Cut around pan sides and turn cakes out onto racks. Turn cakes right side up.

For frosting, mix the butter and cream cheese together with an electric mixer until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and cinnamon and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness. Spread one cup of frosting onto first layer. Top with second layer. Smooth the rest of the frosting onto the top and sides using your preferred technique. I like to use my tongue.

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