As I mentioned in my Happy New Year post last week, I made a cinnamon layer cake to take to my friends’ New Year’s Eve party.
Although I took photos before being cut, I didn’t get any of the inside – normally this would mean that I just wouldn’t blog about it, but I liked the cake so much that I decided I would have to make it again so I could share it with you all.
For the icing, I was originally just going to do a white chocolate buttercream, but when I first made it I wasn’t sure if I would have enough to both sandwich the layers and cover the cake, so I also made a milk chocolate ganache which became the filling, leaving the buttercream to use as frosting.
The buttercream is sweet, for sure, but it works with the cinnamon, and the milk chocolate ganache is a little less sweet but not overpowering, as I think dark chocolate probably would have been.
I didn’t really need to decorate this cake as it was just for me, my housemates and colleagues, but an all-white cake doesn’t photograph brilliantly so I added some red sprinkles and gold dragees. I love the finish, but I can’t help but think it looks a little red velvet…
This cake is honestly one of my favourite bakes of recent months, and even if you’re not as much of a cinnamon fiend as me it’s still worth giving it a go – the fact I made it twice in a week is testament to how good it is!
Cinnamon, milk and white chocolate cake (adapted from The Novice Chef’s Churro Cake)
- 115g butter
- 200g caster sugar
- 2 medium eggs
- 1 tsp vanilla bean paste
- 60g natural yoghurt
- 1 tbsp vegetable oil
- 180g plain flour
- 1 1/2 tsp baking powder
- 2 tsp cinnamon
- 125ml milk
For the filling and frosting:
- 100g milk chocolate
- 100g white chocolate
- 115g butter
- 120g icing sugar
- 1/2 tsp salt
Beat the butter and sugar until light and fluffy. Add the eggs one at a time, then beat in the vanilla, yoghurt and vegetable oil. Sift together the flour, baking powder and cinnamon, then fold a third of it into the cake batter. Add half the milk, then another third of the flour, the rest of the milk and finish by folding in the final third of the flour.
Divide the mixture between three greased and lined 6″ round cake tins, and bake at 170 degrees (150 fan) until risen, golden and pulling away from the sides of the tins. Leave to cool while you make the fillings.
For the milk chocolate ganache, melt the milk chocolate in the microwave or over a pan of simmering water. Add hot water a tablespoon at a time, whisking into the chocolate. t might not come together after the first spoonful, but even if it splits just keep whisking and it will be fine. Add about 3 tbsp, until it’s fairly liquid but still thick enough to cool to a spreadable consistency.
For the buttercream, melt the white chocolate, stir in the salt and set aside. Beat the butter and icing sugar until combined, then add in the white chocolate and continue to beat until light and fluffy.
Spread the cooled milk chocolate ganache on top of the bottom and middle cake layers, stack all three layers, then spread a thin amount of the white buttercream all over to crumb coat. Chill in the fridge for 30 minutes, then spread the rest of the icing over the top and sides. Decorate with whatever you like – the more sprinkles the better!