Red Velvet & Cinnamon Layer Cake
Yield: One 4-layer (or two thicker layers), 9" round cake. Serves 12-16
I paired the fabulously moist & yummy Red Velvet Cake layers from my friends over at baking911.com with my own frosting and filling to create an old-fashioned favourite with a bit of a twist. My Whipped Cinnamon Filling/Frosting and Rich & Fluffy Cream Cheese Frosting recipes are below, and you can find the fabulous baking911.com Red Velvet Cake recipe, HERE.
Whipped Cinnamon Filling/Frosting
Yield: enough to fill a 9" round, 4-layer cake
3 sticks + 2 tablespoon (370 g/13 oz) unsalted butter, softened and cut into cubes
3 cups sifted (480 g/1 lb + 1 oz) confectioners’ sugar (icing, powdered)
3 tablespoons (45 mL) whipping cream (heavy cream 35%)
2 teaspoon (10 mL) pure vanilla extract (I use Nielsen-Massey Pure Vanilla Extract)
2 teaspoons (10 mL) ground cinnamon, or to taste
pinch of salt
1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.
2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
3. Best used right away (for ideal spreading consistency) and stirred occasionally during the cake-frosting process.
Rich & Fluffy Cream Cheese Frosting
Yield: enough to frost (only frost, not fill) a 9" round cake, with piped decorations (above)
1/3 cup (75 g/2.5 oz) unsalted butter, room temperature
1 1/2 packages (8 oz packages) cream cheese (12 oz/345 g), cut into cubes, cold
1 1/2 lbs (5 1/2 cups/685 g) confectioners' sugar
1/4 cup (60 ml) whipping cream (heavy cream 35%)
2 teaspoons (10 ml) pure vanilla extract (I use Nielsen-Massey Pure Vanilla Extract)
pinch of salt
1. Using electric mixer fitted with the paddle attachment, blend butter and icing sugar on medium low speed, until just combined, about 2 minutes.
2. Add cold cream cheese, all at once, and beat on medium speed for about 5 minutes.
3. Add whipping cream and vanilla, and beat at medium high speed for about 1 minute. Frosting will be fluffy. Be sure to not overbeat, or the frosting will start to become too thin.
Assembly of the Red Velvet & Cinnamon Layer Cake
1. With a long, sharp serrated knife, slice both cooled cake layers in half horizontally, so you now have 4 cake layers (this is optional--you can certainly leave it as 2 thicker layers with one layer of filling).
2. Spread a small dollop of either frosting onto desired cake plate or cake board (this keeps cake from shifting).
3. Place 1 cake layer on it, cut-side up. Place ~1 cup of cinnamon frosting on top, and spread evenly with a Medium Sized Offset Spatula
4. Repeat step 3 until you come to your final layer, which you will place cut side down.
5. Pile a generous amount of Fluffy Cream Cheese Frosting on top of the cake and using a clean Medium Sized Offset Spatula
6. Place remaining Fluffy Cream Cheese Frosting in a large Pastry Bag fitted with your preferred large decorating tip. For this cake I used Ateco Decorating Tip 887, and swirl rosettes around the top of the cake. Top with candy heart or anything your little heart desires!