Can I Make This Vanilla Butter Cake Into A Cinnamon Cake?

Baking By Hollandy Updated 12 Jul 2010 , 11:13am by tatita73

Hollandy Posted 9 Jul 2010 , 8:53pm
post #1 of 18

I want to use fairmaiden0101's Vanilla Butter Cake recipe for my daughter's birthday cake but I want to make it cinnamon. Can I just add cinnamon to the batter without changing anything else? How much cinnamon would YOU add to make it cinnamon-y without being overpowering? I'm going to use a cinnamon buttercream and fondant icing.

Also I have a 10x10 square pan that is 2.5 inches deep (so far as I can tell with a cm measuring tape but that doesn't seem like a normal pan size)
Would the recipe below make one cake in that size pan?

Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup butter
1 cup white sugar
2 eggs
2 teaspoon vanilla extract
3/4 cup milk
Instructions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8 inch square baking pan. Line bottom with wax paper or dust lightly with flour.
2.Sift together the flour, salt, and baking powder.
3.Cream the butter and blend in the white sugar, eggs, and vanilla. Beat until light and fluffy. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended. Pour batter into prepared pan.
4.Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes or until cake springs back when lightly touched. Remove from pan and allow it to cool.

17 replies
carmijok Posted 9 Jul 2010 , 9:21pm
post #2 of 18

If the recipe calls for an 8" pan then the cake will obviously be a lot thinner in a 10" square (and yes that's a standard size). Try this:

http://shinymetalobjects.net/cake/calculator/cake_calculator.cgi

It will tell you how much batter you will need for the size cake you want and how many servings, etc.

Cinnamon is a very strong flavor. Are you sure you want it in the cake AND the icing? Personally I would go for a cream cheese frosting with a cinnamon cake. But that's just me! I love spicy cakes. Regardless, I would just add it to taste. Do a sample cake first to test it out. No one turns down samples! . icon_biggrin.gif

stlcakelady Posted 9 Jul 2010 , 9:59pm
post #3 of 18

I add about a tbsp. to each batch of batter. Tastes yummy!

Doug Posted 9 Jul 2010 , 10:13pm
post #4 of 18

and I would separate out about 1/4 to 1/3 the batter and add the cinnamon to that and then swirl it in ala making a marble cake to get a cinnamon swirl cake.

the swirl could be very heavy on the cinnamon as it would be balanced out by the regular cake.

----
big ditto to carmijok's idea of a vanilla creme cheese frosting!

cakes47 Posted 9 Jul 2010 , 10:14pm
post #5 of 18

I was going to say use about a TBS per batch too. icon_smile.gif

tweeter_bug98 Posted 9 Jul 2010 , 10:29pm
post #6 of 18

I think the cinnamon swirl idea is a great one, it seems like the flavors would be more balanced out that way.

Hollandy Posted 10 Jul 2010 , 6:34pm
post #7 of 18

thanks ladies! I will def do a test run with the cinnamon on cinnamon to see if it's over the top cinnamon-y. I may just go with the regular cake recipe and cinnamon cream cheese icing as I've made the cake before and it is delicious!

Hollandy Posted 10 Jul 2010 , 6:36pm
post #8 of 18
Quote:
Originally Posted by carmijok

If the recipe calls for an 8" pan then the cake will obviously be a lot thinner in a 10" square (and yes that's a standard size). Try this:

http://shinymetalobjects.net/cake/calculator/cake_calculator.cgi

It will tell you how much batter you will need for the size cake you want and how many servings, etc.

icon_biggrin.gif




That calculator is awesome! Thank you so much!

neelycharmed Posted 10 Jul 2010 , 6:42pm
post #9 of 18

I would swirl as well if you would want it in the cake.
icon_smile.gif

Hollandy Posted 10 Jul 2010 , 6:58pm
post #10 of 18

I do like the swirling idea a lot. Thanks ladies!

tatita73 Posted 11 Jul 2010 , 3:20pm
post #11 of 18

I live in Puerto Rico and we use a cinnamon extract to substitute the vanilla. If you are able to find it near your home it will be great. Hope this helps.

kansaslaura Posted 11 Jul 2010 , 3:42pm
post #12 of 18
Quote:
Originally Posted by tatita73

I live in Puerto Rico and we use a cinnamon extract to substitute the vanilla. If you are able to find it near your home it will be great. Hope this helps.




Does this taste like Cinnamon-Cinnamon or more like Red-Hots Cinnamon?? I've got Da Vinci Cinnamon Syrup and it's like Red-Hots Cinnamon.

Hollandy Posted 11 Jul 2010 , 3:51pm
post #13 of 18

I'll be using real cinnamon, because I"ve heard the syrupis taste like red hot cinnamon, which I don't want for this cake.

tatita73 Posted 11 Jul 2010 , 4:01pm
post #14 of 18

My recipe is different from yours. I guess the combination makes it feel more like cinnamon but not red hot. I can post it if you like. It yields for a Wilton shape pan or 10" round cake or for a 8" and 6" round cakes.

Hollandy Posted 11 Jul 2010 , 6:20pm
post #15 of 18
Quote:
Originally Posted by tatita73

My recipe is different from yours. I guess the combination makes it feel more like cinnamon but not red hot. I can post it if you like. It yields for a Wilton shape pan or 10" round cake or for a 8" and 6" round cakes.




Sure! I'd love to see what you have. Thanks.

tatita73 Posted 11 Jul 2010 , 6:24pm
post #16 of 18

kansaslaura: the recipe I have tastes very much like cinnamon, not hot at all. Is that the syrup used for coffee?? If it is, maybe it's strong so it can flavor coffee but way too strong for cakes.

I am going to post the recipe today (new to the site need to find out how) if interested. Make a note that the recipe is based on the traditional puertoriquen cake - "mojadito", meaning, "wet". The cake is very moist and it's also called rum cake.

tatita73 Posted 12 Jul 2010 , 11:10am
post #17 of 18

orry but I to posted the recipe in the recipe section but I cannt find it. I have no clue what I did wrong. But here it goes. You will need:

Batter:
1 pound of butter
12 egg yolks (whites will be used later)
3/4 cup sugar
3 cups self rising flour
1/4 cup ground cinnamon
3 tbsp. brandy ( max to used
1 tsp. cinnamon extract

Whites:
12 egg whites
3/4 sugar

Syrup:
2 cups water
2 cups sugar
2 tbsp. brandy

Soften Batter first in mixer, then add sugar let it mix well. Add the yolks one by one in slow, when all yolks have been mixed put mixer on medium and let it mix for 5 minutes. Meanwhile in a large bowl mix flour and cinnamon and in a small bowl mix extract with brandy. When the 5 minutes are done mix in the flour mix and the liquid mix alternatively. Always starting with the flour mix. Set aside.

In a separate bowl mix the whites and the sugar to almost meringue point. Then FOLD the white mix in the batter. Put in pans. Bake at 350 for about on hour. Do not fill pan to top because it will overflow, fill about an inch from rim. When cake is cooled you can make the syrup: heat up the water with the sugar until dissolved then remove from heat and add brandy. Pour over cake. For a 10" round cake I use about 2 cups. You can use more or less as you prefer.

Hope you like it. Please let me know if you try it.

tatita73 Posted 12 Jul 2010 , 11:13am
post #18 of 18

Sorry guys, but it should read soften butter, not batter!!

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