🍰 Layered Cinnamon Coffee Cake 🍰
🌟 This delicious, layered cinnamon coffee cake is made with tender, cinnamon-swirled cake layers, brown butter frosting, and a delightful cinnamon streusel filling!
Ingredients:
Cinnamon Swirl:
1/3 cup packed light brown sugar (66g) 🍂
1/3 cup granulated sugar (66g) 🍬
1 Tbsp ground cinnamon 🌰
Cinnamon Cake Layers:
3 cups all-purpose flour (375g) 🍚
3 cups granulated sugar (600g) 🍬
2 1/2 tsp baking powder (10g) 🍰
2 tsp ground cinnamon 🌰
1 tsp fine salt 🧂
1/2 cup unsalted butter, room temperature (113g) 🧈
4 large eggs, room temperature (224g) 🥚
1 1/2 cups buttermilk, room temperature (360ml) 🥛
1/2 cup vegetable or canola oil (110ml) 🛢️
1 Tbsp Grandma's® Original Molasses - optional (20ml) 🍯
1 tsp vanilla bean paste or vanilla extract (4ml) 🌿
Browned Butter Buttercream Frosting:
2 1/2 cups unsalted butter, room temperature, divided (565g) 🧈
1 Tbsp vanilla bean paste or vanilla extract (4ml) 🌿
1 tsp fine salt (6g) 🧂
7 cups powdered sugar (904g or a 2 lb. bag) 🍚
1/3 cup heavy cream or whipping cream (80g) 🥛
Cinnamon Streusel:
1 cup all-purpose flour, heat-treated (130g) 🍚
1/2 cup packed light brown sugar (100g) 🍂
1/3 cup granulated sugar (66g) 🍬
1 Tbsp ground cinnamon 🌰
1/4 tsp fine salt 🧂
6 Tbsp unsalted butter, room temperature (85g) 🧈
Instructions:
1️⃣ Cinnamon Swirl: Whisk together 1/3 cup packed brown sugar, 1/3 cup granulated sugar, and 1 Tbsp ground cinnamon. Set aside.
2️⃣ Cinnamon Cake Layers: Preheat the oven to 350°F / 175°C. Line three 8" pans with parchment rounds and grease with nonstick baking spray or homemade cake release. Whisk together 3 cups flour, 3 cups granulated sugar, 2 1/2 tsp baking powder, 2 tsp ground cinnamon, and 1 tsp fine salt in a large bowl or the bowl of a stand mixer. Mix 1/2 cup of room-temperature butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks remain. In a separate bowl, whisk together 4 large eggs, 1 1/2 cups buttermilk, 1/2 cup vegetable or canola oil, 1 Tbsp molasses (optional), and 1 tsp of vanilla bean paste or extract. Slowly mix the wet ingredients into the dry ingredients on a low speed until just incorporated. Scrape down the sides of the bowl with a rubber spatula, then beat on a medium speed for 1 more minute to make sure everything is properly mixed.
3️⃣ Add about 1 cup (250g) of cake batter to each of the prepared pans and spread into an even layer. Sprinkle the cinnamon swirl mixture over the cake batter, adding about a third of it to each pan. Leave a 1-inch ring around the edge of the cake uncovered so that the swirl doesn’t go to the edge of the pan. Divide the remaining cake batter evenly between the three pans and drizzle it over the cinnamon sugar mixture. Carefully spread batter over the cinnamon swirl mixture to fully cover it with a small offset spatula.
4️⃣ Bake for 34-37 minutes or until a toothpick comes out with a few moist crumbs. Let the cake layers cool in the pans for 30 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan. Carefully flip the cake layers onto a wire rack once they're fully cool. Use a serrated knife to level the tops of the layers once they're fully cooled. If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making your cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble your cake.
5️⃣ Browned Butter Buttercream Frosting: As the cake layers bake and cool, make the browned butter buttercream. This can also be done in advance to speed up the cooling process. Place 1 cup (or 2 sticks) of unsalted butter cut into Tbsp-sized pieces in a large, light-colored pan over medium heat. Stir the butter the entire time with a rubber spatula to keep it moving. Once melted, the butter will begin to foam and sizzle around the edges. Keep stirring. The butter will turn golden brown in about 5–6 minutes from when you start. Some foam will subside and the milk solids at the bottom of the pan will be toasty brown. It should have a strong, nutty aroma. Immediately remove the pan from heat and pour the butter into a heatproof bowl to stop the cooking process. Set aside to allow the butter to come to room temperature but firm back up. This usually takes 1-2 hours. You can accelerate the process by popping the brown butter in the fridge for about 30 minutes. Beat 1 1/2 cups or 3 sticks of room temperature butter on a medium speed for 30 seconds with a paddle attachment or hand mixer, until smooth. Mix in the room temperature brown butter made above, 1 Tbsp vanilla bean paste or extract, and 1 tsp fine salt on a low speed. Gradually mix in 7 cups of powdered sugar on a low speed. Halfway through mixing, add 1/3 cup of heavy cream to make the frosting easier to mix. Beat on low until the ingredients are fully incorporated and the desired consistency is reached. Cover the frosting flush with plastic wrap to prevent crusting, then set aside.
6️⃣ Cinnamon Streusel Filling: The last step is to make the cinnamon streusel filling. In a large bowl, whisk together 1 cup heat-treated flour, 1/2 cup packed brown sugar, 1/3 cup granulated sugar, 1 Tbsp ground cinnamon, and 1/4 tsp fine salt. Cut 6 Tbsp of room-temperature butter into the dry ingredients with a fork to make some nice, big crumbles. You should end up with a bowl of what looks like moist sand with some pea-sized chunks. Set aside.
7️⃣ Assembling this Layered Cinnamon Coffee Cake: Stack and frost the cinnamon cake layers on a greaseproof cake board or flat plate using a dab of frosting to help stick the first cake layer to the board. Spread an even layer of browned butter buttercream on top of the first cake layer. Sprinkle about 1/3 of the cinnamon streusel on top of the frosting. Repeat with the remaining cake layers. Add a thin coat of frosting around the cake that fully covers the cake layers. Smooth using an offset spatula and/or bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch. Remove the cake from the fridge or freezer and cover the cake in a thicker second layer of brown butter buttercream. Smooth the frosting using an offset spatula and bench scraper. Gently press the remaining cinnamon streusel around the base of the cake. Place the remaining buttercream in a small piping bag fit with an open star tip (like a Wilton 1M) and pipe buttercream swirls around the top of the cake.
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