Cinnamon Whipped Cream Cake
Cinnamon Whipped Cream Cake is a truly special dessert that combines the warm spiciness of cinnamon with light and airy whipped cream. This cake is the perfect choice for autumn and winter occasions, creating a truly homely atmosphere with its fragrant spices and light texture. It's quick and easy to make, making it an ideal choice for family lunches or festive events.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Preheat your oven to 350°F (180°C). Line a 9-inch (22 cm) cake pan with parchment paper.
2
In a bowl, whisk together the flour, baking powder, cinnamon, and a pinch of salt.
3
Melt the butter and mix it with the granulated sugar. Add the eggs and whisk until light and fluffy.
4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan.
6
In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
7
Once the cake is cooled, slice it horizontally into two layers. Spread the bottom layer with the whipped cream, then place the top layer on top.
8
Frost the top and sides of the cake with the remaining whipped cream and sprinkle with ground cinnamon. Refrigerate for at least 2 hours to allow the flavors to meld.
9
Before serving, slice the cake and garnish with additional cinnamon or powdered sugar, if desired.
