CINNAMON LAYER CAKE
Jazz up a box cake mix with cinnamon and buttery sweet cinnamon frosting. This Cinnamon Layer Cake is an easy dessert recipe that anyone can make!
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease with shortening and flour 2 8" round cake pans. Set aside.
- Beat cake mix, pudding mix, milk, oil, eggs, cinnamon and vanilla in bowl of electric mixer on low speed just to moisten, scraping sides as needed. Beat on medium speed 2 minutes.
- Divide the batter between the two prepared pans.
- Bake 22-24 minutes or until toothpick inserted into cake comes out clean. Cool in pans for 10 minutes, then remove from pans and cool completely on a wire rack.
- Beat 1 cup butter in large bowl of an electric mixer (whisk attachment and medium speed) until light, fluffy and almost white in appearance.
- Add 1 teaspoon vanilla. Mix until blended.
- Add in 1 tablespoon cinnamon and 2 cups powdered sugar**. Beat until well blended.
- Add 3 tablespoons of heavy cream and beat until light and fluffy, about 2-3 minutes. Add more powdered sugar to stiffen the buttercream, or more heavy cream to make it more spreadable, as you desire.
- Place one cake layer on a cake plate.
- Spread a thin layer of frosting over the top of the cake.
- Place the second cake layer on top.
- Frost the entire outside of the cake with the remaining frosting.
- Dust the top of the cake with cinnamon and decorate with cinnamon sticks if desired.
Nutrition Facts : Calories 411 kcal, Carbohydrate 46 g, Protein 4 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 95 mg, Sodium 389 mg, Fiber 1 g, Sugar 32 g, ServingSize 1 serving
CINNAMON LAYER CAKE
Got the beginings of this from womans world magazine. Tweeked it a bit. Hubby gave me a hard time about taking leftovers to work.Only 2 small slices made it.
Provided by Katha
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Pre heat oven to 350 degrees.
- Coat 2 (9") round cake pans with cooking spray.
- Cake.
- Combine 3/4 cup brown sugar,butter & 1tsp cinnamon.
- Spread half of mixture in each pan to within 2" of edge.
- At medium speed beat cake mix, sour cream,eggs,oil and 1/4 cup water until blended.
- Increase speed to medium-high beat until fluffy, about 2 minutes.
- Transfer 1 cup to a small bowl.
- Divide rest of batterbetween the 2 pans over the sugar.
- Stir remaining brown sugar & cinnamon into reserved batter.
- Drop by heaping Tbs on to batter in pans.
- Swirl being careful not to stir up sugar layer.
- Bake 25-30 minutes or until toothpick inserted into center comes out clean.
- Cool on racks 10 minutes.
- Remove from pans.
- Cool on racks.
- Frosting
- At medium-high speed beat cream cheese,butter& vanilla until smooth.
- Beat in sugar until light & fluffy.
- If desired reserve 1 cup to a pastry bag with star tip.
- Place 1 cake layer sugar sid up on a plate.
- Spread with 1 1/2 cups frosting to within 1/2" of edge.
- Top with remaining cake layer sugar side down.
- Spread with remaining frosting.
- With reserved frosting pipe rosettes.
- serves 16.
NAKED PUMPKIN CAKE WITH CINNAMON BUTTERCREAM
This is the best pumpkin cake you will ever try. It is a three-layer beauty made up of tender and flavorful pumpkin cake paired with a delicious cinnamon buttercream frosting. Pecans are the ideal crunchy complement, and the addition of a caramel drizzle is perfection -- exactly what's needed for an impressive finish. This cake is simple to put together even for a beginner.
Provided by Amanda Rettke
Categories dessert
Time 2h10m
Yield 12 servings
Number Of Ingredients 20
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray three 8-inch round cake pans with cooking spray.
- Place the brown sugar, granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended, 3 to 5 minutes.
- Turn the mixer to low and add the eggs, 1 at a time, beating well after each addition. Beat in the pumpkin and vanilla.
- Combine the flour, cinnamon, baking powder, baking soda and salt in a bowl, stirring well with a whisk.
- Add the flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour mixture. Spoon the batter into the prepared pans.
- Bake until a wooden pick inserted in the centers comes out clean, 22 to 25 minutes. Cool in the pans on a wire rack for 10 minutes, then remove from the pans and cool completely on the wire rack, about 1 hour.
- For the cinnamon buttercream: In a large bowl or stand mixer fitted with the whisk attachment, whip the butter on medium-high speed until pale and creamy, 3 to 5 minutes. With the mixer on a slow speed, carefully add the confectioners' sugar 1 cup at a time until combined, followed by the vanilla and cinnamon. Add the heavy cream a little at a time. (If you need a thicker frosting, add more confectioners' sugar; if you need a thinner consistency, add in more heavy cream.)
- Place a cooled cake layer on a cake stand. (This recipe should yield very level cake layers, but if your layers are domed, level them before assembling.) Cover with about 1/2 cup buttercream. Scatter 1/3 cup of chopped pecan over the top.
- Repeat with the next layer of cake, covering with 1/2 cup buttercream and 1/3 cup chopped pecans. Place the final layer of cake on top.
- Place the remaining buttercream in a pastry bag fitted with a large open star tip (such as #362). Pipe out a design on the top of the cake (the sides will be left "naked").
- Sprinkle the remaining pecans over the top, then drizzle the cake with caramel sauce. Serve immediately.
GIANT CINNAMON ROLL CAKE
All the flavors of a cinnamon roll are in this gorgeous cake. Cut into it to reveal showstopping vertical layers.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- For the cake: Position a rack in the center of the oven and preheat to 375 degrees F. Line 13-by-18-by-1-inch rimmed baking sheet with parchment so that 2-inches overhang the long sides. Generously grease the parchment and unlined parts of the baking sheet with butter. Use a fine sieve to generously dust a large, clean kitchen towel confectioners' sugar until it is completely covered (about 1/2 cup). Set aside.
- Beat the eggs in large bowl with an electric mixer on high speed until very thick and pale yellow, about 5 minutes. Gradually beat in the granulated sugar and continue to beat until thick and the sugar has almost dissolved, 3 minutes. Beat in 2/3 cup water and the vanilla. Gradually add flour, beating just until the batter is smooth and no lumps remain. Pour into the prepared baking sheet and spread to the corners. Bake until the top is golden and a toothpick inserted in the center comes out clean, 15 to 18 minutes. Immediately loosen the cake from sides of baking sheet using a paring knife and invert the cake onto prepared towel. Carefully peel off the parchment. Using a sharp Chef's or serrated knife, cut the hot cake crosswise into four 4-inch-wide strips. Flip each over so that the top of the cake is facing up. Push the strips together so that the cut sides are touching each other and the cake looks whole and uncut. Position the cake so that the long end is facing you. Using the towel to help you, carefully roll cake and towel, forming a tight log. Let log cool on rack for 3 minutes. This will allow the cake to roll without cracking or breaking. Carefully unroll the cake, and let sit on rack until completely cooled. The ends will be curled up and there might be surface cracks on the top of the cake and that's OK.
- For the frosting: Beat together the butter and cream cheese in large bowl with an electric mixer on high speed until light and fluffy, 3 to 4 minutes. Reserve 1/4 cup brown sugar and set aside. While beating on high, gradually add the remaining brown sugar (making sure to break up any clumps before you put it in the mixer), vanilla, cornstarch, 2 tablespoons cinnamon and salt until sugar is almost dissolved and no lumps remain, 3 to 5 minutes. If the frosting looks loose, chill for 30 minutes and continue to beat until thick and smooth. Frost the cake with half of the frosting, filling in any cracks and smoothing out the surface.
- Remove cake strips from towel and arrange on a clean work surface so that the strips are touching (short-end to short-end) to form a long cake strip running the length of your counter. Starting at one end, carefully roll-up 1 of the short ends tight enough so the cake sticks to the frosting but not so tight that the frosting gets squeezed out. Continue rolling-up each successive strip to form a fat roll. Carefully transfer to a cake plate or stand. Press on the sides of the cake to form an even and circular shape. Frost the sides of the cake with 1 cup of the remaining frosting. Refrigerate until chilled, about 30 minutes. Frost the sides of the cake again with the remaining frosting making sure it's about as thick as the inside layer of frosting.
- Mix together the reserved 1/4 cup brown sugar and 1 tablespoon cinnamon in small bowl. Pass through a course sieve to break up any lumps. Lightly sprinkle on top of the cake, making the frosting look like the cinnamon part of the cinnamon roll. Chill, uncovered for at least 1 hour and up to overnight.
- When ready to serve, stir powdered sugar and cream together in a small bowl until smooth and creamy. The mixture should be thick but pourable, add another tablespoon of cream if mixture is too thick. Drizzle over chilled cake so that some of the cream mixture drips down the sides (but don't cover up too much of the top of the cake or you won't see the cinnamon swirl!)
CINNAMON VANILLA WEDDING CAKE WITH MEXICAN HOT CHOCOLATE BUTTERCREAM
Provided by Food Network
Categories dessert
Time 55m
Yield 1 (2 layer) cake
Number Of Ingredients 18
Steps:
- Combine the egg whites and sugar in a stand mixer bowl and whisk to combine. Place bowl over simmering water while whisking regularly until the mixture reaches 140 degrees F on an instant-read thermometer and the sugar is completely dissolved. Remove bowl from heat and whip the mixture at medium to high speed until the meringue has cooled almost completely.
- Slowly add the room temperature butter piece by piece until the buttercream takes on a cottage cheese consistency. Add the melted cooled chocolates, spices, and vanilla until incorporated and smooth.
- Cream the butter in a stand mixer until smooth and light. Add sugar and continue to mix until fully incorporated and fluffy.
- Add 1 egg at a time, beating well after each addition. In a medium bowl sift together flour, baking powder, cinnamon, and salt.
- Preheat oven to 350 degrees F.
- Combine milk and vanilla. Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour. Pour evenly into 2 buttered and floured 9-inch cake pans.
- Bake for 40 minutes or until golden - cake should pull away from the side and spring back to the touch.
- Frost cake and decorate as desired.
APPLE CINNAMON LAYER CAKE WITH GOOEY CARAMEL DRIZZLE
This impressive cake is filled with the familiar flavors of fall-cinnamon and apples-and it's simply a wonderful way to enjoy them.
Provided by Amanda Rettke
Categories dessert
Time 2h
Yield One 8-inch cake
Number Of Ingredients 17
Steps:
- For the apple cinnamon cake: Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with baking spray or line with parchment.
- Mix the brown sugar and cinnamon together in a bowl. Set aside.
- Beat the butter and granulated sugar together in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy. Beat in the eggs, 1 at a time, until incorporated.
- Add the vanilla extract and beat until incorporated, then remove the bowl from the mixer.
- Sift the flour and baking powder together in a bowl, then stir into the creamed butter mixture by hand. Mix the milk into the batter until smooth.
- You should have about 6 cups of batter. Pour 1 1/2 cups of the batter (or a quarter of your total batter) into one of the prepared cake pans; add a quarter of the apples and a quarter of the brown sugar mixture, lightly patting the apple mixture into the batter. Gently pour another 1 1/2 cups of the batter over the apple layer; top with another quarter of the apples and brown sugar mixture. Lightly pat the apples into the batter.
- Repeat with the remaining cake pan, batter, apples and brown sugar mixture.
- Bake until a toothpick inserted in the center of the cakes comes out clean, 30 to 40 minutes. Cool the cakes slightly, then invert them onto a rack to cool completely.
- For the cinnamon buttercream: Add the butter, confectioners' sugar, cinnamon, vanilla and 1 tablespoon heavy cream to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on slow to incorporate all the ingredients. If the frosting seems too thick, add the remaining tablespoon heavy cream. Turn the mixer on high and beat until the frosting is lighter and fluffier, 1 to 2 minutes. (You want the frosting to be a spreadable consistency.)
- To assemble the cake: place the first layer of cake on a cake stand. Drizzle with up to 3 tablespoons of caramel. Spread the top of the layer with all of the frosting. Place the other cake layer on top and drizzle with up to 3 tablespoons of caramel. Serve immediately.
- The cake keeps, covered in the refrigerator, for up to 3 days.
THREE-LAYER CINNAMON SWIRL CAKE
Steps:
- 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 Facts : Calories 898.5 calories, Carbohydrate 152.3 g, Cholesterol 141.3 mg, Fat 30.5 g, Fiber 1.2 g, Protein 7.2 g, SaturatedFat 18.5 g, Sodium 500.5 mg, Sugar 116.5 g
CINNAMON WHITE CHOCOLATE CAKE
This is a white chocolate layer cake, accented with Saigon Cinnamon. Frost with Recipe #122090 (I was going to add it but it was already on Zaar) .
Provided by Annacia
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Microwave chocolate and butter in medium microwavable bowl on HIGH 2 minutes or until butter is melted.
- Stir until chocolate is completely melted. Cool chocolate about 5 minutes or until chocolate is lukewarm to the touch.
- Beat cake mix, milk, eggs, cinnamon and chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently.
- Beat on medium speed 2 minutes or until well blended.
- Pour evenly into 2 greased and floured (9-inch) round cake pans.
- Bake 25 to 28 minutes or until toothpick inserted in centers comes out clean.
- Cool cakes in pans 10 minutes.
- Rmove from pans; cool completely on wire racks.
- Frost cooled cake.
Nutrition Facts : Calories 361.8, Fat 18.9, SaturatedFat 9.2, Cholesterol 72.7, Sodium 396.6, Carbohydrate 43.9, Fiber 0.8, Sugar 32.1, Protein 5.1
CINNAMON BUN CAKE
I found this in Woman's World magazine and made it for Easter. My dad came back for seconds, something he never does. It may look a bit labor intensive, but it really is not.
Provided by sugaree
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Grease WELL 2 9" round cake pans.
- For Brown Sugar Layer combine ingredients and spread into each pan to within 2 inches of the edge.
- Combine all the ingredients for the cake and mix on medium speed until fluffy, approximately 2 minutes. Pour one cup batter into separate bowl and divide remaining batter into the pans.
- For Brown Sugar Swirls combine the reserved batter with cinnamon and brown sugar. Drop by tablespoons onto the batter in the pans. Swirl, being careful not to stir up the brown sugar layer.
- Bake for 25-30 minutes or until toothpick comes out clean. Cool in pans for 10 minutes then remove and cool on racks.
- Place one cake sugar side up on plate and frost the center. Top with remaining cake, sugar side down and frost the rest of the cake.
Nutrition Facts : Calories 666.5, Fat 33.8, SaturatedFat 12, Cholesterol 82.5, Sodium 476.7, Carbohydrate 89.7, Fiber 0.9, Sugar 71.2, Protein 4.2
CINNAMON CAKE WITH CREAM CHEESE FROSTING
This is a favorite "last minute" recipe, because most of these ingredients are usually in your pantry or refrigerator. It is very easily altered to meet individual tastes. Ideas: pumpkin pie spice instead of cinnamon, 2/3 cups chopped walnuts stirred into batter... It is a good recipe for cooking with a child.
Provided by PhoenixReborn
Categories Dessert
Time 1h10m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 12
Steps:
- Prepare 2 9-inch round cake pans by greasing and flouring them. You may also opt for a 9x13 pan instead. Set aside.
- Sift together the flour, baking soda, salt and cinnamon.
- In a separate bowl, cream the butter.
- Blend the brown sugar into the butter.
- Beat in eggs, mix until fluffy.
- Add the dry ingredients and the buttermilk to the creamed sugar/butter mixture. Alternate between teh two, adding a little at a time until all ingredients are incorporated.
- Pour batter into greased and floured pans. Bake 30-35 minutes, or until done. Remove from pans and cool.
- In a bowl, beat the frosting ingredients together.
- Frost the cooled cake with cream cheese frosting. Note: There is enough frosting for a 2-layer cake- if you make a sheet pan, you will end up with with leftover frosting, great for frosting some cookies!
Nutrition Facts : Calories 471.2, Fat 19.3, SaturatedFat 11.8, Cholesterol 87.4, Sodium 382.3, Carbohydrate 71.9, Fiber 0.6, Sugar 60.2, Protein 4.6
CARAMEL LAYER CAKE
Make and share this Caramel Layer Cake recipe from Food.com.
Provided by TeksGlutes
Categories Dessert
Time 1h
Yield 2 9 inch cakes
Number Of Ingredients 19
Steps:
- To Prepare the Cake:.
- Coat two (9-inch/23cm) round cake pans with cooking spray; line bottoms with wax paper or parchment paper. Coat paper with cooking spray; dust with the 1 tablespoon flour.
- Beat granulated sugar and 1/2 cup butter at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine 2 1/4 cups flour, baking powder, and salt; stir well with a whisk. Add flour mixture to sugar mixture alternately with 1 1/4 cups milk, beginning and ending with flour mixture. Stir in 2 teaspoons vanilla.
- Pour batter into prepared pans, and sharply tap pans once on counter to remove air bubbles. Bake at 350 degrees F (180 C) for 30 minutes* (see note), or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pans. Carefully peel off wax paper or parchment paper; cool completely on wire rack.
- *Note: If using non-stick or dark colored cake pans, bake at 325 degrees F (160 C), and bake for 25-27 minutes.
- To Prepare the Caramel Frosting:.
- Combine brown sugar and next 4 ingredients (brown sugar through salt) in a medium saucepan, and bring to a boil over medium-high heat, stirring constantly. Reduce heat, and simmer until thick (about 5 minutes), stirring occasionally. Remove from heat. Add confectioners' sugar and 2 1/2 teaspoons vanilla; beat at medium speed of a mixer until smooth and slightly warm. Cool 2 to 3 minutes (frosting will be thin but thickens as it cools).
- Place 1 cake layer on a plate; spoon 1/2 cup frosting on to cake layer spreading to cover. Top with remaining cake layer. Frost top and sides of cake, and garnish top of cake with pecan halves (optional). Store cake loosely covered in refrigerator.
More about "cinnamon layer cake food"
CINNAMON ROLL LAYER CAKE | THE BEST CINNAMON CAKE RECIPE
From lifeloveandsugar.com
Category DessertTotal Time 1 hr 7 minsEstimated Reading Time 7 minsCalories 832 per serving
- Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C) . 2
- . In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
- . Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
18 CINNAMON CAKE RECIPES | ALLRECIPES
From allrecipes.com
CINNAMON LAYER CAKE WITH CINNAMON CREAM CHEESE FROSTING
From bakingbites.com
MOIST CINNAMON LAYER CAKE - AMIRA'S PANTRY
From amiraspantry.com
LITTLE WONDERS, BIG CELEBRATIONS: CINNAMON LAYER CAKE
From coniferesetfeuillus.com
RECIPE OF FAVORITE CINNAMON LAYER CAKE WITH CINNAMON …
From foodmenutoday.netlify.app
CINNAMON LAYER CAKE – PERFECT FOR AFTERNOON TEA - YOURLIFECHOICES
From yourlifechoices.com.au
CINNAMON ROLL SWIRL CAKE RECIPE | MYRECIPES
From myrecipes.com
10 BEST CINNAMON COFFEE CAKE WITH CAKE MIX RECIPES - FOOD NEWS
From foodnewsnews.com
BISCOFF CINNAMON CAKE RECIPE - TIFFANY MACISAAC | FOOD & WINE
From foodandwine.com
CINNAMON SUGAR CAKE - WOOD & SPOON
From thewoodandspoon.com
THE BEST CINNAMON ROLL LAYER CAKE - 365 DAYS OF BAKING
From 365daysofbakingandmore.com
CANNOLI LAYER CAKE | HOMEMADE CINNAMON CAKE RECIPE
From lifeloveandsugar.com
BROWN SUGAR CINNAMON LAYER CAKE - COMPLETELY DELICIOUS
From completelydelicious.com
CINNAMON ROLL LAYER CAKE | FOOD NOT FRENZY
From foodnotfrenzy.com
CINNAMON ROLL LAYER CAKE | POPSUGAR FOOD
From popsugar.com
HOW TO MAKE QUICK CINNAMON LAYER CAKE WITH CINNAMON …
From foodmenutoday.netlify.app
CINNAMON ROLL LAYER CAKE – CAU DE SUCRE
From caudesucre.com
RED VELVET AND CINNAMON LAYER CAKE - JOANNE EATS WELL WITH OTHERS
From joanne-eatswellwithothers.com
CINNAMON LAYER CAKE WITH BUTTERCREAM FROSTING — SALLY'S …
From sallysconfections.com
LAYERED CINNAMON COFFEE CAKE WITH CINNAMON STREUSEL - CHELSWEETS
From chelsweets.com
THE ULTIMATE FALL DESSERT: APPLE-CINNAMON LAYER CAKE ... - FOOD …
From foodnetwork.com
APPLE CINNAMON LAYER CAKE WITH GOOEY CARAMEL DRIZZLE RECIPE
From kitcheninfinity.com
RECIPE OF SPEEDY CINNAMON LAYER CAKE WITH CINNAMON …
From foodmenutoday.netlify.app
EASY CINNAMON ROLL LAYER CAKE RECIPES | HUBPAGES
From hubpages.com
CINNAMON APPLE LAYER CAKE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
RED VELVET & CINNAMON LAYER CAKE WITH CREAM CHEESE FROSTING
From fooddiez.com
RED VELVET & CINNAMON LAYER ROSE BIRTHDAY CAKE - TIDYMOM®
From tidymom.net
CINNAMON CAKE WITH CHILE-CHOCOLATE BUTTERCREAM - FOOD & WINE
From foodandwine.com
CINNAMON ROLL LAYER CAKE – FOOD NEWS HUBB
From foodnewshubb.com
CINNAMON ROLL LAYER CAKE - THE CAKE CHICA
From thecakechica.com
COURGETTE, WALNUT AND CINNAMON LAYER CAKE - IRISH TIMES
From irishtimes.com
CINNAMON BUN NAKED CAKE WITH BROWN BUTTER FROSTING
From miminewman.com
REDDIT - DIVE INTO ANYTHING
From reddit.com
CINNAMON LAYER CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
APPLE-CINNAMON LAYER CAKE WITH SALTED CARAMEL FROSTING
From countryliving.com
CINNAMON LAYER CAKE – KETO FITNESS CLUB
From ketofitnessclub.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love