Hello everyone! I'm very new to the site, been lurking for awhile but yet to post! So please forgive the silly question I've been searching for recipes and just can't seem to find what I'm looking for. I've always just baked straight from the box and I'd like to try something different!
I am looking for a Cinnamon swirl type of cake, something not too too complicated, as I'm not completely confident with my baking as of yet. If there are any other types that you'd like to share (hoping for something that can't be found in a box etc) by all means please do!!
Thank in advance for your patience with this noob!
Hi and Welcome to CC, Kairiboo.
Decoding CC acronyms:
Nice site with helpful baking info:
CC member contributed scratch cake recipes:
(Most not found in CC recipes section.)
Everything you ever wanted to know about making your 1st tiered/stacked/layer cake:
(From cake & frosting recipes, cake baking & decorating help and so much more.)
Everything you ever wanted to know about the meringue b/c's (and other frostings):
Here's what I found for cinnamon swirl cake:
This is Cinnamon Bun Layer Cake that I cut out of Woman's World years ago. I've made it and love it.
3/4 cup plus 3 Tbs dark brown sugar
1/2 cup butter, room temp.
1 tsp. plus 1 Tbs cinnamon
1 package yellow cake mix
1 cup sour cream
1/3 cup canola oil
Combine 3/4 cup brown sugar, butter, and 1 tsp cinnamon. spread half the mixture in each of 2 9" greased pans, within 2" of the edge. Set aside. At medium speed beat cake mix, sour cream, eggs, oil, and 1/4 cup water until blended. Increase speed to medium high for 2 minutes. Transfer 1 cup batter to separate bow. Divide remaining batter between the pans over the sugar. Stir the remaining brown sugar and cinnamon into the reserved batter. Drop by heaping tablespoons onto batter, swirl, being careful not to stir up the sugar layer. Bake 25-30 minutes. Cool and remove from pans.
2 8oz packages of cream cheese, room temp.
3/4 cup butter, room temp.
2 tsp. vanilla
3 cup powdered sugar
Place one cake layer, sugar side up, spread with 1 1/2 cups frosting - top with remaining cake layer, sugar side down. Spreaad with remaining frosting. Garnish with cinnamon sticks, if desired.
Hope I copied it right.
I usually bake with modified mixes. So this recipe is SUPER easy, and very tasty.
1 Butter Pecan Betty Crocker Mix
1 cup half and half mixed with 1 tbsp. of vinegar, whisk together and let it sit for about 15 minutes
1/3 cup water
generous 1/3 cup oil
1 cup flour
1 cup sugar
1 tbsp. vanilla
1 cup sour cream
large pinch of kosher salt
Sift your mix, flour and sugar, discard any little lumps. Mix your sour cream, salt, eggs, vanilla, and oil into your mixer until well combined. Add about 1/3 of your dry mixture, add your water, add abnother 1/3 of dry mixture, add 1/2 of your half and half, add the remaining dry mix, and then the remaining half and half. Scrape down the sides, and mix until just combined. DONT overmix! The batter will be very thick. pour into cake pan.
Gooey Cinnamon/Pecan Swirl
1 cup dark brown sugar
1 tbsp vanilla
1-11/2 cups of pecans (depending on how much of a pecan lover you are)
2 tbsp light corn syrup
pinch of salt
1 tsp of cinnamon
1/4 tsp of nutmeg
Mix all ingredients together in a bowl. Mixture will be gooey. Spoon into your cake batter filled pans, and swirl with the tip of a knife. Dont put too much in, or else it will all fall to the bottom.
Frost with a caramel SMBC, and my customers go NUTS over it! HAHA get it nuts? Anyways, they like it so much I put it on my specialty flavors list.