Cinnamon White Chocolate Cake
Indulge in the warm, cozy flavors of this Cinnamon White Chocolate Cake, a decadent dessert that blends the aromatic spice of cinnamon with the creamy sweetness of white chocolate. Perfectly moist and tender, this two-layer cake is infused with ground cinnamon and studded with melty white chocolate chips, ensuring a luxurious bite every time. The cake is frosted to perfection with a smooth, homemade frosting and finished with a light dusting of cinnamon and optional white chocolate shavings for a showstopping presentation. Whether you're celebrating a birthday, entertaining guests, or simply treating yourself, this easy-to-make cake is a guaranteed crowd-pleaser. With minimal prep time and ingredients you already have in your pantry, it's an irresistible combination of flavors that's both simple and sophisticated.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Ground cinnamon
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 1.75 cups Granulated sugar
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 1.25 cups White chocolate chips
- 1.5 cups Powdered sugar
- 0.5 teaspoons Cinnamon powder (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer on medium speed until light and fluffy (about 3-4 minutes).
Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions (start and end with the dry ingredients). Mix until just combined, being careful not to overmix.
Fold in the white chocolate chips using a spatula until evenly distributed in the batter.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
Once the cakes are fully cooled, prepare the frosting by combining powdered sugar with a touch of milk or butter (optional) to your desired consistency or use a frosting of choice. Spread the frosting between the cake layers and on top.
For garnish, lightly dust the top of the cake with powdered cinnamon and optionally sprinkle additional white chocolate shavings.
Serve immediately or store the cake in an airtight container for up to 3 days at room temperature or 5 days refrigerated.
Nutrition Facts
Calories |
6814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.8 g | 401% | |
| Saturated Fat | 192.5 g | 962% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1340 mg | 447% | |
| Sodium | 2794 mg | 121% | |
| Total Carbohydrate | 964.6 g | 351% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 699.8 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 1071 mg | 82% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2222 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
