Ingredients
- 1/2 cup, packed Imperial Sugar Light Brown Sugar
- 1 teaspoon + 1/2 teaspoon ground cinnamon
- 2 sticks (1 cup) salted butter, slightly softened
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour*
- 2 teaspoons baking powder
- 1 cup whole milk
- Frosting
- 2 sticks salted butter, softened
- 1 package (8 oz.) cream cheese, softened
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream
- 5 cups Imperial Sugar Confectioners Powdered Sugar
- Glaze
- 8 tablespoons (1 stick) salted butter
- 1 cup Imperial Sugar Light Brown Sugar
- 1 1/2 teaspoons cinnamon
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 350°F. Butter and flour three 8-inch cake pans and set aside. In a small bowl, stir together brown sugar and 1 teaspoon cinnamon and set aside.
- In a large bowl, mix together flour, and baking powder; set aside. In bowl of a mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each. Add vanilla. With mixer on medium low speed, add flour and milk alternately, starting and ending with flour mixture and scraping bowl as needed.
- Divide batter evenly amongst 3 prepared pans. Divide cinnamon/brown sugar mixture between three cakes, sprinkling evenly over batter and then swirling into batter with a knife. Bake for about 25 - 30 minutes or until a toothpick inserted in center of cake comes out clean. Let cakes cool in pans for about 10 minutes, then loosen from edges of pan with a knife and carefully turn out onto cooling racks. Let cool completely.
- Prepare frosting: Beat butter, cream cheese, vanilla, and heavy cream on medium speed until smooth. With mixer on low, add powdered sugar until just combined. Increase mixer speed to high and beat for 1 minute.
- Place 1 cake round on cake stand and generously frost top. Add next cake and repeat to assemble cake. Frost outsides and top of cake then refrigerate for at least 2 hours.
- Prepare cinnamon roll glaze: In a small saucepan over medium heat, melt butter with brown sugar and cinnamon, stirring constantly. Bring to a boil and allow to boil for one minute before removing from heat. Pour into a bowl and refrigerate until cool. Pour filling into a piping bag or a resealable sandwich bag with a corner snipped off, then pipe into a swirl on top of cake. Pipe extra around edges, allowing it to drip down sides.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Kristan Roland @bakescupcakes.