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Cinnamon Bun Cake

Cinnamon Bun Cake

Perfect fluffy cinnamon cake layers with shelf stable cream cheese icing! The cinnamon bun cookie is optional but adorable!
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes

Ingredients
  

For the Cinnamon Cake

  • 1½ cups Unsweetened Vanilla Plant Milk 355ml
  • 1 Tbs Apple Cider Vinegar 15ml
  • ⅔ cup Vegetable Oil 160ml
  • 1½ cups Granulated Sugar 300g
  • 1 teaspoon Vanilla Extract 5ml
  • 3 cups Cake Flour 360g
  • 1 teaspoon Baking Soda
  • 3 teaspoons Cinnamon
  • ½ teaspoon Salt

For the Filling & Icing

For the Garnish

Instructions
 

  • Preheat the oven to 350℉ & prepare 3-7" cake pans with grease & parchment lining
  • In a large mixing bowl combine the flour, sugar, baking soda & salt & whisk or sift to distribute evenly
  • In a large measuring cup combine the plant milk, extract, vinegar & oil
  • Pour the wet ingredients into the dry ingredients & whisk to a smooth batter
  • Divide the batter evenly amongst your cake pan(s) & bake for approximately 18-22 minutes then determine how much longer they need to bake. The cakes are done when they are springy to the touch when you gently press the centers
  • Cool completely while you prepare the cream cheese icing recipe
  • Cinnamon Bun Cookies can be make well in advance & frozen to be used as garnish on each slice

Notes

Be sure to read all the notes for success above the recipe
Storage If you are using the original recipe for cream cheese icing to fill this cake, it must be kept refrigerated, but I find it is best served room temperature so set it out for about 1 hour before serving. If you a re using the 2-2-2 Cream Cheese Icing recipe then it can stay at room temperature for up to 3 days Store for up to 1 week in the refrigerator covered for freshness. Cake can be frozen for up to 1 month wrapped well to prevent drying
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