Warm Vanilla Cinnamon Cake Recipes

Steps:

• 1. You will want to make the cinnamon filling first because it must cool before you can put it on the cake.
• 2. First add cornstarch to the 1/2 cup of water and stir till it dissolves. In a sauce pan add the sugars, salt, and cornstarch and water mixture. Stir in butter. Over medium heat, bring the mixture to a boil and let cook for 3 minutes or so, stirring often. Mixture will be thick and slightly reduced. Remove from heat and whisk in cinnamon and vanilla extract. Set in the fridge to cool stirring every so often so a skin does not form on top. Cool completely before using.
• 3. Pre-heat the oven to 350 degrees. To make the cake, mix the ingredients together and spray two round cake pans with non-stick spray and flour. Bake about 20-25 minutes until a toothpick comes out clean.
• 4. Let completely cool. When the cakes are cool level the bottom layer by taking a serrated knife and and moving it back and forth along the edge of the cake pan. Then flip the cake over on to a plate and then back over onto your cake plate. Do the same with the top layer only you will want to place it on top of the second layer.
• 5. Take the cinnamon filling it will be like a gel and and layer it on the bottom layer. Take the top layer and place it on the bottom layer.
• 6. For the frosting, with an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to be sure it is mixed together. Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness that you want for your cake. Mix together a little cinnamon and sugar and sprinkle over the top of the cake.

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:

• 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:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round cake pan.
• Sift together the flour, baking powder, and salt; set aside.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and milk. Beat in the flour mixture, just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. While cake is still warm, spread with butter, and sift confectioners' sugar and cinnamon over the top.

Steps:

• In a double boiler over simmering water, melt the chocolate and butter, stirring frequently. When smooth, remove from the heat and whisk in flour and egg yolks. Split the vanilla beans and scrape the seeds into the batter. Set aside.
• In the bowl of an electric mixer, combine the egg whites, cream of tartar and 1 tablespoon of the sugar. Beat at medium speed until peaks just begin to form. Slowly sprinkle in the remaining sugar. Continue to beat for 2 minutes. Stir a good-size dollop of the whites into the chocolate mixture, then very gently fold in the rest. Refrigerate overnight.
• Preheat oven to 350 degrees. Butter the insides of 10 ramekins or muffin cups, each with a capacity of about 1/2 cup. Cut out circles of parchment paper for the bottom of each mold, insert and then butter the paper. Fill each mold about 3/4 full and bake until golden brown, 15 to 20 minutes.
• Remove from the oven and cool 1 minute. Run the tip of a knife around each cake to release it. Gently invert onto plates. Discard the parchment. Sprinkle each cake with confectioners' sugar. Top with a scoop of ice cream and serve.