Description
Moist cinnamon vanilla cake topped with fluffy cinnamon buttercream. Tastes just like cinnamon toast crunch!
Ingredients
- FOR THE CAKE:
- 1-½ cup All-purpose Flour
- 1-½ teaspoon Baking Powder
- ½ teaspoons Salt
- 1 Tablespoon Cinnamon
- ½ cups Butter
- 1 cup White Sugar
- 1 teaspoon Vanilla
- 2 whole Eggs
- ¾ cups Buttermilk
- FOR THE CINNAMON BUTTERCREAM:
- 3 cups Butter
- 2 teaspoons Vanilla
- 1 Tablespoon Cinnamon
- 6 cups Powdered Sugar
- 3 Tablespoons Heavy Cream
- FOR ASSEMBLING THE CAKE:
- 4 cups Crushed Cinnamon Toast Crunch
- ¼ cups Cinnamon Toast Crunch, For Garnish (optional)
Preparation
For the cake:
Preheat oven to 350ºF. Spray 3 cake pans with nonstick baking spray.
In a large bowl, combine flour, baking powder, salt, and cinnamon.
In another large bowl, combine butter and sugar until light and fluffy. Stir in vanilla and eggs one at a time. Gradually alternate adding buttermilk and dry ingredients to the butter.
Evenly divide batter between 3 cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
For the cinnamon buttercream:
Cream butter, vanilla, and cinnamon until light and fluffy. Gradually add powdered sugar a little at a time. Add heavy cream as needed.
To assemble, layer cake layers, about 1 cup of buttercream, and about 1 cup of crushed cereal. Repeat twice.
Frost top layer, spreading frosting down the sites. Add crushed cereal on top and down the sides of the cake as well. If desired, pipe remaining frosting around the edges of the cake, and top with additional cereal.
