The Coffee Cinnamon Layer Cake is a delicious, light and super fluffy cake, perfect for special occasions. You can customize your cake by adding some ingredients to the cream, such as chocolate chips, or you can moist the cake using a liquor instead of milk. If you add nutmeg and ginger to the mixture this cake would fits perfect for Christmas. Let’s see the Recipe!
- Preparation time20 Minutes
- Cooking time40 Minutes
- Serving10 Slices
For the Cake
- 150 gCaster Sugar
- 80 gMilk
- 100 gSunflower Oil
- 160 gPlain Flour
- 1 teaspoonBaking Powder
- 1 teaspoonGround Cinnamon
For the Filling
- 350 gWhipping Cream
- 50 gIcing Sugar
- 1 cupEspresso Coffee (or concentrated coffee)
- Some Milk to Moist the Cake
1- Preheat the oven to 325°F/180°C; Line a from 7 to 9 inc springform cake pan with parchment paper or grease it with cooking spray, set aside.
2- Prepare the Cake: Whip the Eggs with Sugar in a large bowl using a hand mixer, we should get a soft and whitish mixture.
3- Add Milk and Sunflower Oil, mix again at slower speed until well combined.
4- Add Plain Flour, Baking Powder and Ground Cinnamon, mix again slow speed until creamy and well combined.
5- Pour the mixture into the cake pan. Bake the Cinnamon Cake for about 40 minutes or until a skewed inserted in the middle of the cake comes out clean. Leave too cool.
6- Prepare the filling: Prepare the Coffee and leave to cool.
7- Whip the cream in a bowl until firm using a hand mixer, add the Coffee then mix again until well combined.
8- Cut the Cake into 2 or 3 discs.
9- Close the Springform Cake pan, insert the first disc, moist it with milk using a kitchen brush then spread the first layer of cream using a spoon, insert the second disc then complete the process.
10- Remove the ring of the cake pan then garnish the top as you prefer.