Home Foods The New Brown Sugar Cinnamon Layer Cake Recipe For 2020

The New Brown Sugar Cinnamon Layer Cake Recipe For 2020



The Best Brown Sugar Cinnamon Layer Cake Recipe For 2020

The Cinnamon Diaper Cake is the perfect excuse to grab a cake for breakfast. Three layers of cinnamon butter cake stuffed with cinnamon butter icing and a sweet cinnamon icing!

If you have been a reader of my website for a long time, you know that I love a cinnamon cake recipe. Dude, I’m a fan of cinnamon desserts in general. I did it: simple cinnamon roll, cinnamon roll, breakfast stew, cinnamon roll, cinnamon buns … I even made a cinnamon roll of MILK WITH MILK, just to name a few!

When I realized that I had never made a cinnamon bun, I knew I had to fix it! Also, a cake for breakfast … you do not have to twist your arm.

Cinnamon Cake is a buttery recipe for cinnamon cake
How to make cinnamon bread
This cinnamon cake recipe is a delicious cake with cinnamon butter. It is soft and has a delicate crumb. In this recipe, I use sour cream that contributes to the mellow consistency of this cinnamon cake!Cinnamon cake mixes easily to create 3.8-inch cake layers! And we all know that a 3-layer cake is a cherry. Be excited!

How to make cinnamon frosting
When the cakes are cooked, I made the cinnamon glaze. It’s a creamy cinnamon butter icing recipe and I’m dreaming of using it for cinnamon buns!

Icing with butter cream and cinnamon
Do not forget that this recipe produces a lot of ice. I think I’m tough with butter cream and I’m always busy. I do not complain under any circumstances! And as I said … a little more cinnamon icing will be good on my cinnamon buns!

A delicious cinnamon icing gives the cake a special flavor!
A fun part of this recipe is adding a cinnamon icing that will soak it in the cake. It really contains the cinnamon flavor. Mix brown sugar, cinnamon, icing sugar and water!

When the cakes are cooked and cooled, you can “level” them with a saw blade to remove the domes. You can do this by stacking flat levels.They spread the icing directly on the cake and make it work, which is particularly fast when leveling the cake…….



Cinnamon cake
Now, just distribute a little ice cream …

Cinnamon cake
And I repeat it!

If you like the imagination, use some cinnamon icing to spread the strudel over the cinnamon cake.

I used Wilton Tip 1M and Wilton disposable pipe bags.

Cinnamon roll with butter cream and cinnamon icing
Oh, and a pinch of healthy cinnamon to hide my whistle skills!

Cinnamon Layer Cake is a buttery vanilla recipe with cinnamon icing
Look at the disc! This cinnamon bun is a show! Here is a cinnamon cake recipe that you will do again and again!

How To Make Brown Sugar Cinnamon Layer Cake Recipe Homemade


This laminated cake made with brown sugar and cinnamon is full of autumn and spice flavors, with layers of fluffy cake and the sweetest butter icing!



3 cups cake flour , measured correctly (336 grams)
2 cups packed light or dark brown sugar (440 grams)
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon ground cinnamon
1 cup unsalted butter , softened to room temperature (2 sticks, 226 grams)
1 ½ cups buttermilk , divided (375 ml)
4 large eggs
2 large egg yolks
2 teaspoons vanilla extract


¼ cup water (60 ml)
¼ cup packed light or dark brown sugar (55 grams)
¼ teaspoon ground cinnamon


4 cups powdered sugar , sifted (640 grams)
½ cup packed light or dark brown sugar (110 grams)
1 cup unsalted butter , softened to room temperature (2 sticks, 226 grams)
½ teaspoon ground cinnamon
½ teaspoon salt
¼ cup heavy cream (60 ml)
1 tablespoon vanilla extract
1 cup candied pecans , roughly chopped (120 grams)..….




Place the rack in the center of the oven. Preheat the oven to 350 ° F. Grease 2 or 3 round cake pans 8 or 9 inches (see instructions) and spread the floors with parchment paper.
Put the flour, yeast, yeast, cinnamon and salt in the bowl of a kitchen blender. Add butter and 1 cup buttermilk.
Use the accessory to beat the mixture at low speed until it is wet and combined. Increase the speed to medium-high and beat for a few minutes until the mixture is smooth and creamy.In another bowl, beat the remaining ½ cup buttermilk, eggs, yolks and vanilla.
Add the wet ingredients to the blender in three additions, mix and scrape the bowl one by one. Blend on medium speed until smooth.
Spread dough evenly over prepared cake pans.
Bake until the edges separate from the pan and the center is firm and tightens a little (20-25 minutes). (The time depends on the size of the pan and the number of pans used). It is recommended to cook only 2 pans at a time on the central grill if more than 2 pans are cooked in 2 piles.

Let the cakes cool in the pan for about 15 minutes, then place them on a grill to cool them completely.
I prefer to completely cool the cake layers before assembling the final cake. Wrap in plastic and refrigerate for up to 3 days or wrap twice and freeze for several months. Thaw in the refrigerator overnight before using.


Mix the water, brown sugar and cinnamon in a small, hot saucepan over medium heat until the sugar melts and the mixture is smooth.
Cool completely. Store in the refrigerator until use……




Put the icing sugar, brown sugar, butter, salt, cinnamon, cream and vanilla in the bowl of a mixer with a spoon.
Mix at low speed until wet and combine. Increase the speed to medium-high and beat for 4-5 minutes until the mixture is smooth, very light and creamy. Scrape the bowl several times if necessary.
Place a layer of cake on a stand or plate and brush lightly with a simple syrup with a pastry brush. Then cover with about ½ cup of icing. Cover with 1/3 cup of glaze (depending on how many layers you have).
Repeat with the other layers of cake.
Freeze the cake with the remaining butter cream and decorate as you please.


This cake can be cooked in 8 or 9 inch molds. You can use 2 or 3 pans, depending on their appearance: double layer (2 pans), triple layer (3 pans) or quadruple (2 pans, then cut each layer in half). If your 8-inch pans are only 2 inches tall, you’ll probably want to cook 3 or 4 layers of fleece to prevent overflow (my pans are 3 inches tall).
Butter, whey and eggs should be at room temperature for best results. Simply remove them from the refrigerator for 30 to 60 minutes before preparing them.
The cake flour produces the most delicate cake. You can create your own if you do not find it in the store.
Do it in advance: all the ingredients in this cake can be prepared in advance. Keep the cakes in the refrigerator for up to 5 days and in the freezer for at least 1 month. Simple syrup and butter cream can be stored in the refrigerator for a week. Allow the butter cream to reach room temperature and mix with an electric mixer before freezing the cake.


Calories: 861kcal, Carbohydrates: 120g, Protein: 8g, Fat: 40g, Saturated Fat: 22g, Cholesterol: 179mg, Sodium: 444mg, Potassium: 211mg, Fiber: 2g, Sugar: 95g, Vitamin A: 1190IU, Calcium: 134mg, Iron: 1mg

- Advertisement -