Cinnamon And Vanilla Cake Recipes

Steps:

• Combine the egg whites and sugar in a stand mixer bowl and whisk to combine. Place bowl over simmering water while whisking regularly until the mixture reaches 140 degrees F on an instant-read thermometer and the sugar is completely dissolved. Remove bowl from heat and whip the mixture at medium to high speed until the meringue has cooled almost completely.
• Slowly add the room temperature butter piece by piece until the buttercream takes on a cottage cheese consistency. Add the melted cooled chocolates, spices, and vanilla until incorporated and smooth.
• Cream the butter in a stand mixer until smooth and light. Add sugar and continue to mix until fully incorporated and fluffy.
• Add 1 egg at a time, beating well after each addition. In a medium bowl sift together flour, baking powder, cinnamon, and salt.
• Preheat oven to 350 degrees F.
• Combine milk and vanilla. Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour. Pour evenly into 2 buttered and floured 9-inch cake pans.
• Bake for 40 minutes or until golden - cake should pull away from the side and spring back to the touch.
• Frost cake and decorate as desired.

Steps:

• In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

Steps:

• In a large bowl, combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9-in. round baking pans., Bake at 350° for 20-25 minutes or until a toothpick inserted near the middle comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat butter until fluffy. Add the confectioners' sugar, milk, cinnamon and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle with cinnamon-sugar. Store in the refrigerator.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake tin with cooking spray and line with parchment paper.
• Mix flour, sugar, baking powder, vanilla extract, and salt together in a bowl. Add eggs, milk, and vegetable oil. Mix by hand or use an electric mixer on low speed until smooth. Add more flour if batter is too runny. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
• Remove from the oven and let cool, 15 to 30 minutes. Transfer to the refrigerator to chill slightly, 15 to 30 minutes more. Slice the cooled cake through the middle to make 2 layers.

Steps:

• preheat oven to 180°
• grease and line tin
• cream sugar and butter until smooth
• beat in the eggs
• add in the vanilla paste
• sift in the flour and cinnamon
• add in the milk
• pour into tin and smooth out until even
• bake for 20-25mins
• leave to cool for 5mins before removing from the tin
• place on wire rack until cool
• cut, serve and enjoy!

Steps:

• Preheat the oven to 350 degrees (325 degrees for a dark-finish pan).
• Line a 10-inch springform pan with parchment, grease the bottom and sides and set aside.
• To make the crumb top, in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the flour, sugar; and cinnamon.
• Cut in the vanilla and cold butter on low speed until coarse dry crumbs are formed.
• Pour into a small bowl and set aside.
• If not using immediately, refrigerate until needed.
• To make the cake batter, without cleaning the mixing bowl, cream the butter and sugar on medium speed until light and fluffy, about 1 minute.
• Add the eggs, one at a time, and the vanilla extract and beat well on medium speed for 30 seconds.
• The mixture will be loose.
• Add the flour; cinnamon, baking powder; baking soda, and salt and beat on low speed for 15 seconds.
• Add the sour cream and beat on medium-high speed only until the lumps smooth out and the mixture looks fluffy, about 30 seconds on medium-high speed.
• Do not overbeat.
• Spread the batter evenly into the prepared springform pan.
• Sprinkle the top evenly with the crumb topping.
• Bake on the center rack of the oven for 45 to 55 minutes, or until the top is crisp and feels firm when gently touched in the center; the cake separates slightly from the sides of the pan, and a cake tester inserted into the center comes out clean (it may be a bit moist; that's okay).
• Do not overbake, or the cake will be dry.
• Remove from the oven and cool in the pan on a wire rack for 5 minutes before removing the sides of the pan.
• Let cool at least 30 minutes before serving warm, or cover in plastic wrap to serve later at room temperature.
• Store at room temperature for up to 3 days.

Steps:

• Preheat oven to 350 degrees. Prepare muffin pan with liners.
• Sift together the flour, baking powder, salt and cinnamon.
• Mix milk and vanilla in a separate cup.
• Cream butter and then add sugar a little at a time. Mix until light and fluffy.
• Beat in the eggs one at a time until light and fluffy.
• Add flour mixture and milk mixture alternately, starting with flour mixture and ending with flour mixture until fully--but not overly--mixed.
• Fill muffin papers 3/4 cup full. Bake for 18-20 minutes until top springs back lightly when touched.