The official cake-count has now been brought up to sixteen since last Monday. Oy. But in keeping with this week’s theme of taking it easy, I’m not giving you a new cake recipe today—this post is all about the Cinnamon Buttercream.
I did break my own step-by-step photos rule though. #sorrynotsorry
When cakes #14 & #15 were picked up on Monday afternoon, my client paused before driving off to say how much he loved a vanilla cake with cinnamon buttercream that I had made last month. While he had ordered the cake, he couldn’t decide which flavors he wanted, so he let me surprise him.
I could have gone in many directions: chocolate, Oreo, malted, coconut, cream cheese…but instead I went for my secret favorite buttercream flavor: cinnamon.
Now, I have never had someone ask for a cake with Cinnamon Buttercream. Not once. But every time I have put it on a cake, I get texts and emails like you wouldn’t believe. People love butter, sugar, cinnamon, and cream whipped until fluffy and slathered between layers of cake.
Do you know why?
It’s because butter, sugar, cinnamon, and cream are freaking delicious!
Also delicious? My buttery vanilla cake. It’s a crowd favorite.
If you follow me on social media, you may have noticed I’ve been into piping recently. If you’re not, you can use more buttercream between layers and on top of the cake.
Or just keep a little bowl of Cinnamon Buttercream in the fridge and eat it with graham crackers. Not that I’d know anything about that.
While this particular combination of cake and frosting is great on its own, a little extra flourish of cinnamon-sugar never hurts.
There. Now it’s perfect.
I think I’ll call this one Sweet Sixteen.
Cinnamon Buttercream
makes enough for 1 fully-frosted 3-layer 9-inch round cake
1 1/2 cups unsalted butter, softened to room temperature
5 1/2 cups confectioners sugar
2 tablespoons (6 teaspoons) ground cinnamon
pinch of Kosher or sea salt
1 tablespoon pure vanilla extract
8 tablespoons heavy cream
For the cake pictured:
1 recipe Vanilla Layer Cake, cooled (3 layers, baked 26-28 minutes)
1 tablespoon coarse sugar
1/4 teaspoon ground cinnamon
In a large mixing bowl, use an electric mixer to beat butter until light and fluffy (about two minutes). Beat in confectioner’s sugar and cinnamon in three installments, scraping down the bowl as necessary. Beat in salt, followed by vanilla. Add heavy cream until desired consistency is reached.
For the cake pictured, frost and layer cake layers as desired. For cinnamon-sugar topping, mix together coarse sugar and cinnamon. Scatter over the top of the frosted cake.
Assembled cake will keep covered at room temperature for up to two days or in the refrigerator for up to five.
I won’t lie to you—I was tempted to take today off of blogging. I made fifteen cakes between last Monday and this Monday. I like making cake, but fifteen is A LOT.
But I love this little corner of the internet, so I’m here anyway–just taking it easy this week. I’m saying a big “NO” to 
But I’m saying yes to 
Yes to oats. (And butter and brown sugar and the tiniest pinch of nutmeg.)
Yes to chocolate chips. Yes to dried cherries.
Yes to dough that doesn’t need a chill.
Yes to Chewy Chocolate Cherry Oatmeal Cookies.
Yes.
e2 bakes brooklyn 