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Cinnamon cream layer cake served in slices
Slice of rich cinnamon layer cake showing creamy filling

Cinnamon Cream Layer Cake

Author: Flavelo
Recipes Cakes and Desserts
The warm, woody aroma of cinnamon permeates not only the sponge but also the creamy layers, creating a harmonious, fragrant whole. The combination of mascarpone and double cream is one of modern pâtisserie's most durable and delicious cream bases: the body of the mascarpone gives structure, while the softness of the cream ensures a silky mouthfeel. A worthy centrepiece for festive tables where spices dominate.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 55 mins
🍽️ Servings 8 servings
🔥 Calories 450 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 20 cm cake tin
  • Baking parchment
  • Sieve
  • Electric whisk
  • Bread knife (serrated)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C. Line the bottom of the cake tin with baking parchment. Sift the flour, baking powder, salt, and cinnamon into a bowl.

Tip: Sifting aerates the flour and distributes the baking powder, avoiding bitter clumps and ensuring the sponge rises evenly.
2 ✓

Cream the soft butter with the sugar until pale, then add the eggs one by one, beating thoroughly. Mix in the vanilla as well.

Tip: The airy buttercream forms the foundation of the cake's light structure. If the butter is too hard, it cannot hold enough air.
3 ✓

Alternately add the flour mixture and milk to the butter mixture. Start and end with flour. Mix only until combined.

Tip: This method helps maintain the emulsion. Overmixing should be avoided here too to prevent excess gluten formation.
4 ✓

Pour into the tin and bake for 30-35 minutes until a skewer comes out clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

Tip: The structure of the freshly baked cake is still weak; as it cools, the starch recrystallises (retrogradation), solidifying it.
5 ✓

For the cream, place the cold mascarpone, double cream, and icing sugar in a bowl and whip until fluffy. Pay attention, as it thickens quickly—do not overbeat!

Tip: If you overbeat, the fat droplets will clump together, and the cream will become grainy and buttery (phase separation).
6 ✓

Cut the cooled sponge horizontally in half. Fill with half the cream, and use the rest to coat the top and sides.

Tip: It is worth binding the cake crumbs with a thin layer of cream (crumb coat), then applying the final layer after chilling.
7 ✓

Decorate with a dusting of cinnamon and rest in the fridge for at least 2 hours before serving.

Tip: During chilling, the sponge absorbs a little moisture from the cream, making it softer and tastier.

Recipe FAQ

Why did the centre dome?
The oven temperature may have been too high. Try baking at a lower temperature for longer, or use a baking belt (damp towel around the tin).
Can I substitute the mascarpone?
It works with plain cream cheese too, but that has a saltier, more tangy taste which must be counteracted with more sugar.

Ingredients

  • 200 g Plain flour
  • 150 g Caster sugar
  • 100 g Butter (soft)
  • 3 pcs Eggs
  • 1 tsp Baking powder
  • 2 tsp Ground cinnamon
  • 1 tsp Vanilla extract
  • 100 ml Milk
  • 200 ml Double cream (cold)
  • 250 g Mascarpone (cold)
  • 50 g Icing sugar
  • 1 pinch Salt