How to Make Three-Layer Cinnamon Swirl Cake - A Step-by-Step Guide

There's something so comforting about the smell of cinnamon wafting through the house, especially when it's coming from a freshly baked cake. And if you're looking for the ultimate cinnamon fix, then look no further than this Three-Layer Cinnamon Swirl Cake. This cake is not only incredibly delicious, but it's also a showstopper in terms of presentation. With layers of moist, tender cake and a beautiful swirl of cinnamon sugar running through it, this cake is a true delight for the senses.

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Ingredients

  • 1 cup butter, softened
  • 2 cups white sugar
  • 4 eggs
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cardamom
  • ½ teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ⅓ cup packed dark brown sugar
  • 1 tablespoon ground cinnamon
  • ½ cup butter, softened
  • 5 ½ cups powdered sugar
  • ⅓ cup milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon, or to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Additional Time: 35 mins
  • Total Time: 1 hr 20 mins
  • Servings: 10
  • Yield: 1 9-inch 3-layer cake

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
  • Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar and beat until fluffy. Add eggs, one at a time, beating briefly after each addition.
  • Combine flour, baking powder, cardamom, and salt in a large bowl. Add flour mixture to butter mixture in 3 batches, alternating with milk, beating batter briefly after each addition. Add vanilla and almond extracts; beat until smooth.
  • Transfer about 1/3 of the batter to a small bowl and divide it evenly amongst the prepared cake pans.
  • Add brown sugar and cinnamon to remaining batter and beat until well mixed. Pour into the cake pans and swirl with a spoon to mix slightly.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
  • While cakes are cooling, cream butter for the frosting in a large bowl. Slowly add 2 1/2 cups powdered sugar; beat until mixed. Add remaining powdered sugar alternately with milk and vanilla extract. Beat until frosting is smooth and reaches a thick spreading consistency.
  • Frost and stack layers of cake and sprinkle cinnamon on top.
  • Nutrition

    899 cal.

    • Total Fat: 31g
    • Saturated Fat: 19g
    • Cholesterol: 141mg
    • Sodium: 501mg
    • Total Carbohydrate: 152g
    • Dietary Fiber: 1g
    • Total Sugars: 117g
    • Protein: 7g
    • Vitamin C: 0mg
    • Calcium: 159mg
    • Iron: 4mg
    • Potassium: 145mg