Cinnamon Roll Layer Cake

• Vegetarian

• Refrigerated

  • 6 Egg whites, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 4 tsp Baking powder
  • 2 tbsp Brown sugar, light loosely packed
  • 2 tsp Cinnamon
  • 1 tbsp Cinnamon, ground
  • 12 5/16 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 1/2 cups Sugar
  • 3 tsp Vanilla
  • 1 1/2 cups Vegetable shortening

• Dairy

  • 3/4 cup Butter, unsalted
  • 1 1/2 cups Butter, salted
  • 3/4 cup Milk
  • 3/4 cup Sour cream
  • 1/4 cup Water or milk

• Liquids

  • 3/8 cup Water

Found on 365daysofbakingandmore.com

Description

Ingredients

• 3/4 cup unsalted butter, room temperature
• 1 1/2 cups sugar
• 3/4 cup sour cream, room temperature
• 2 tsp. vanilla extract
• 6 large egg whites, room temperature, divided
• 2 1/2 cups all-purpose flour
• 4 tsp. baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 3/4 cup milk, room temperature
• 1/4 cup water, room temperature
• 1 1/2 cups salted butter, room temperature
• 1 1/2 cups vegetable shortening
• 12 cups powdered sugar
• 1 tsp. vanilla extract
• 1 tsp. cinnamon
• 1/4 cup water or milk, room temperature
• 5 tbsp. powdered sugar
• 2 tbsp. light brown sugar, loosely packed
• 1 tbsp. ground cinnamon
• 2 tbsp. water

Directions

• Preheat the oven to 350 degrees F. Line the bottom of 3 (8-inch) cake pans with parchment paper and grease the sides.
• In a large mixer bowl, cream the butter and sugar together on medium speed until light in color and fluffy, 3 to 4 minutes.
• Add the sour cream and vanilla extract and mix until combined.
• Add 3 of the egg whites and mix until well combined. Add the 3 remaining egg whites and mix until well combined. Scrape down the sides of the bowl as needed to make sure everything is combined.
• Combine the flour, baking powder, cinnamon and salt in a medium bowl.
• Combine the milk and water in a small measuring cup.
• Add half of the flour mixture to the batter and mix until combined.
• Add the milk mixture to the batter and mix until combined.
• Add the remaining half of the flour mixture and mix until smooth.
• Scrape down the sides of the bowl as needed to ensure everything is well combined.
• Divide the batter evenly between the prepared cake pans.
• Bake the cakes for 23 to 25 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
• Remove the cakes from the oven and allow them to cool for 2 to 3 minutes, then remove them from the pans and transfer them to a cooling rack to finish cooking.
• Beat the butter and shortening together until smooth.
• Slowly add 6 cups of the powdered sugar and mix until smooth.
• Add the vanilla extract, ground cinnamon and water or milk and mix until smooth.
• Slowly add the remaining 6 cups powdered sugar and mix until smooth. Set the frosting aside.
• Add the powdered sugar, brown sugar and cinnamon to a small bowl and whisk to combine.
• Add the water and whisk until smooth.
• Using a large serrated knife, remove the domes from the tops of the cakes so that theyre flat.
• Place the first cake on a serving plate or cardboard cake round. Spread 2 1/2 tablespoons of cinnamon glaze over the cake layer. Allow it to soak into the cake.
• Spread 1 cup of cinnamon frosting in an even layer on top of the cake.
• Repeat this process with the second layer of cake, glaze and frosting, then add the final layer cake on top.
• Add a crumb coat to the cake and then frost the sides and the top.
• Add the horizontal stripes by lightly pressing a 9-inch offset spatula on the side of the cake while gently turning.
• Pipe a shell border around the outside edge of the cake.
• Finish by sprinkling some ground cinnamon on top of the cake.