Cinnamon Layer Cake

Name: Cinnamon Layer Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12
Cuisine: American
Ingredients: Gold Medal All Purpose Flour with Resealable Bag; Morton Lite Salt; Arm & Hammer Fridge-N-Freezer Baking Soda; O Organics Cream Cheese Spread Tub; 1-2-3 Vegetable Cooking Oil; SIGNATURE SELECTS Sugar, Light Brown; Good & Gather Unsulphured Molasses; Badia Spices Cinnamon Powder; O Organics Sugar, Organic, Powdered; SIGNATURE SELECTS Baking Powder, Double Acting; Value Corner Vanilla Flavor, Imitation; Signature Farms Lemon Juice; O Organics Milk, Low Fat, Organic; Silk Heavy Whipping Cream Alternative, Dairy Free, Gluten Free; Sugar In The Raw Cane Sugar, Turbinado

Serves 12

30 mins prep

30 mins cook

120 mins total

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For Cinnamon Cake

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Preheat the oven to 350°F(175°C). 
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Lightly grease three 8-inch(20 cm) round cake pans with oil and line the bottoms with baking paper.

In a large mixing bowl, whisk together the milk and lemon juice and let it sit for 10 minutes until slightly curdled.

Add the oil, vanilla extract, light brown sugar and cane sugar then mix until the sugar is fully dissolved.

Sift in the flour, baking powder, baking soda, cinnamon powder, and salt. Stir until the batter is smooth and free of lumps.

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Mix Molasses syrup if using. 
```

Pour the batter evenly into the prepared pans. Bake for 25 to 30 minutes, or until the tops are set and spring back when gently pressed.

Allow the cake layers to cool completely on a wire rack.

For Cinnamon Cream Cheese Frosting

In a large mixing bowl, use either a stand mixer fitted with whisk attachment or use a handheld electric whisk.

Add the cold cream cheese and beat briefly to soften and make it smooth. Scrape down the sides with a spatula.

Gradually add the sifted powdered sugar in two additions, mixing on medium speed until the mixture is smooth and light, about 2 minutes.

Add the cold whipping cream, vanilla extract, and cinnamon powder. Continue mixing until the frosting is fully combined, smooth, and holds medium peaks.

Cake Assembly

Place the first cake layer onto the prepared stand or plate.

Add 6-7 scoops of cream cheese frosting on top and spread it evenly with an offset spatula.

Gently place the second cake layer on top of the frosted layer. Repeat the frosting step, add 6-7 scoops and spread evenly.

Add the final cake layer on top, pressing down gently to align and secure the stack.

Apply a thin layer of frosting over the entire cake to trap crumbs and create a smooth base. Chill the cake in the refrigerator for about 30 minutes to set.

Once the crumb coat has firmed up, apply a thicker, even layer of frosting.

Fill a piping bag fitted with a round nozzle with the remaining frosting and pipe dollops or borders on the top and sides of the cake. Dust cinnamon sugar if desired.

Refrigerate the finished cake for at least 30 minutes to allow the frosting to set and make slicing easier.

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