I can’t believe this day has finally arrived. I’ve graduated from “kindergarten blogging” and have my very own self-hosted website. Woo hoo! Let’s celebrate with a cinnamon spice layer cake recipe, topped with a rich maple cream cheese frosting!
I was going to make my favorite (and most requested) double chocolate bundt cake, topped with chocolate ganache without heavy cream, but a celebration of this caliber deserves multiple layers of love…and frankly, lots of rich, creamy icing!
I’ll share the layer cake recipe with you in just a bit, but first, I want to fill you in on all of the changes I’ve put into place.
Besides the new look, which I think perfectly describes me… easy, laid back, fresh, and fun, there are a number of other changes that will help you in getting the most out of this site.
- For starters, I’ve got a brand new domain name, which should be much easier for you to remember (and type!) Be sure to bookmark this for future reference: http://www.ItsYummi.com
- If you were a subscriber of posts for ItsYummilicious.Wordpress.com, you will need to resubscribe to keep receiving my new posts. I apologize for the inconvenience. You can subscribe to see my new recipes right here (click the link, then scroll to the bottom of the page).
Before we go any further, let’s check out this cinnamon spice layer cake recipe!
- I’ve added formatted recipes, thanks to EasyRecipe. Now you’ll see a pretty photo, the recipe, my notes, and maybe some nutritional information and links to products that I used to create the recipe. By the way, those links are affiliate links, meaning that if you click through and decide to make a purchase, I’ll receive a couple of pennies for each dollar you spend. I’ll be using that money to help maintain this website, so thanks in advance!
- If you want to give yourself a boost in cooking knowledge, check out my cooking terminology dictionary.
- Another great change are the coupon and savings links that you’ll find throughout the posts and pages. Clicking on them will give you access to high value, FREE coupons, e-cookbooks, and other savings and coupon sites. I’ve placed them here for you to use, so please take advantage of the savings!
Now let me share this delicious layer cake recipe with you!
Oh, and if you love cake recipes, but you don’t want to mess with the layers, be sure to also check out my recipe for caramelized banana skillet cake, or any of my bundt cake recipes.
- 1.5 sticks (6 ounces) unsalted butter, softened, plus more for buttering the paper
- 1.5 cups (6.6 oz.) all-purpose flour, plus more for dusting
- 1 cup (4.4 oz) cake flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/8 teaspoon each of ground nutmeg, ground ginger, and ground cloves
- 1/2 teaspoon salt
- 1.5 cups (11 oz.) sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup sour cream
- MAPLE CREAM CHEESE FROSTING
- 12 ounces cream cheese, at room temperature
- 3/4 stick (3 ounces) unsalted butter, at room temperature
- 1/2 cup plus 1 tablespoon (6 1/2 ounces) PURE maple syrup (Grade A or B)
- 1 3/4 cups (5 1/2 ounces) sifted confectioners’ sugar
- BAKE THE CAKE
- Preheat the oven to 350°. Butter two 9-inch round cake pans. Line the bottoms with parchment paper and butter the paper. Dust the pans with flour, tapping out the excess.
- In a medium bowl, whisk 1.5 cups of all-purpose flour with the cake flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- In a stand mixer fitted with a paddle, beat the butter with the sugar at medium speed until fluffy, about 3 minutes. Beat in the eggs and vanilla until incorporated. In 3 alternating additions, add the dry ingredients and sour cream, scraping down the side of the bowl between additions.
- Scrape the batter evenly into the prepared pans. Bake the cakes on the lower and middle racks of the oven for about 30 minutes, until golden and springy and the edges begin to pull away from the sides of the pan. Transfer the cakes to racks and let cool for 15 minutes, then turn the cakes out and let them cool completely. Remove the parchment paper.
- UNMOLD THE CAKE
- Run a thin, flexible knife or spatula around the edge of the pan to loosen the cake.
- Place a cake cardboard or the bottom of a tart pan on top of the pan. Hold the two together and flip over. Lift the pan off of the cake, leaving the parchment on the cake. Flip again so the cake is right side up.
- Using a serrated knife, level the top of the cake (if necessary), and slice the cake horizontally into two layers.
- MAKE THE ICING
- Place the cream cheese and butter in the cleaned bowl of the mixer or food processor.
- Blend until smooth. Add the maple syrup and confectioners’ sugar and mix thoroughly.
- Scrape down the bowl with a clean spatula and blend again briefly.
- ASSEMBLE AND FROST THE CAKE
- Place a cake cardboard or serving plate on your work surface. Using the second cardboard or tart bottom, transfer the cake’s top layer to the assembly board cut side up.
- With the icing spatula, spread a generous 1/2 cup layer of frosting evenly over the surface. Flip over the bottom layer of cake, slide it into place on top of the frosting then remove the parchment paper. Voila…a crumb-free surface for frosting!
- Use the remaining frosting to cover the top and side of the cake. Use a spoon to create swirls all over the top by gently pressing the tip of the spoon, rounded edge down, into the frosting in a back-and-forth motion.
This cake will keep, refrigerated, for 4 to 5 days. It is best at room temperature, so take it out of the refrigerator for 30 to 45 minutes before serving.
|Amount Per Serving||As Served|
|Calories 470kcal Calories from fat 217|
|% Daily Value|
|Total Fat 24g||37%|
|Saturated Fat 14g||70%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Thank you so much for visiting me today!
If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!