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Prep time
2 hours 30 minutes
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Cook time
30 minutes
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makes
One (9-inch/23-centimeter) cake
Author Notes
This is one of my favorite layer cakes for winter. It’s made of two layers of dense cinnamon cake, filled with cream cheese frosting, and finished with piles of swoopy meringue. Toast the meringue for an ultra-cozy effect, or leave it plain and reminiscent of snow, blanketing all the warm flavors hidden inside. —Erin Jeanne McDowell
Watch This Recipe
Toasty Cinnamon Meringue Cake
Ingredients
- Cinnamon Cake
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3/4 cup
(175 grams) neutral oil (like vegetable or canola)
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8 tablespoons
(113 grams) unsalted butter, melted
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2 1/4 cups
(250 grams) granulated sugar
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1 cup
(212 grams) light or dark brown sugar
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4
large (226 grams) eggs, at room temperature
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2 teaspoons
pure vanilla extract
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3 3/4 cups
(450 grams) all-purpose flour
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1 tablespoon
ground cinnamon
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1 teaspoon
fine sea salt
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1 teaspoon
baking powder
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1/2 teaspoon
baking soda
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3/4 cup
(175 grams) buttermilk, at room temperature
- Filling & Frosting
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8 ounces
(226 grams) full-fat cream cheese, at room temperature
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8 tablespoons
(113 grams) unsalted butter, at room temperature
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1 1/2 cups
(170 grams) powdered sugar
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1 teaspoon
pure vanilla extract
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1
recipe Swiss Meringue (https://food52.com/recipes...)
Directions
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Preheat the oven to 350°F/175°C with the oven rack in the center. Grease and flour two 9-inch/23-centimeter cake pans (or line with parchment paper rounds).
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In the bowl of an electric mixer fitted with the whip attachment, mix the oil and melted butter to combine. Add the sugar and brown sugar and mix on medium speed until well combined.
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Add the eggs one at a time, and mix on medium speed until each is incorporated. Add the vanilla and mix to combine.
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In a medium bowl, whisk the flour, cinnamon, salt, baking powder, and baking soda to combine. Add about half of the flour mixture and mix to combine. Add the buttermilk and mix to combine. Add the remaining flour mixture and mix to combine.
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Divide the mixture between the two cake pans and spread into an even layer. Transfer to the oven and bake until a toothpick inserted into the center comes out clean, or with just a few moist crumbs, 30 to 35 minutes.
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Cool the cakes in the pan for 10 minutes, then invert the cakes onto a wire rack to cool completely.
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Make the filling: in the bowl of an electric mixer fitted with the paddle attachment cream the cream cheese, butter, powdered sugar, and vanilla until well combined and smooth.
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Working one layer at a time, use a serrated knife to level the cakes. Fill the two cake layers with the cream cheese frosting, and use any excess to do a thin, all-over crumb coat. Transfer the cake to the refrigerator and chill while you make the meringue.
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Make the meringue as directed, then use it to frost the chilled cake. Use a kitchen torch to toast the meringue all over.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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