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CINNAMON ROLL BIRTHDAY CAKE

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Ingredients
  

CINNAMON ROLL BIRTHDAY CAKE

  • 2 eggs + 1 egg white
  • 1/2 cup whole milk
  • 1/2 cupĀ International Delight Cinnabon Coffee Creamer
  • 2 teaspoons pure vanilla extract
  • 3 cups cake flour, sifted
  • 1 3/4 cups sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 12 tablespoons unsalted butter, room temperature

BUTTERCREAM

  • 1 lb (2 cups) unsalted butter, room temperature
  • 5 egg whites
  • 1 cup sugar, divided
  • 1 teaspoon clear imitation vanilla
  • 1 teaspoon pure vanilla extract
  • Water
  • Blue food coloring
  • Candy thermometer

TOPPINGS

  • 1/4 cup International Delight Cinnabon Coffee Creamer
  • 5 oz purple melting chocolate
  • Birthday Cake Crumble
  • Cinnamon Rolls

Instructions
 

CINNAMON ROLL BIRTHDAY CAKE

  • Preheat oven to 350 degrees. Prepare three 8" cake pans with pam and parchment.
  • In a medium bowl combine and stir the egg whites, milk, and the vanillas. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
  • Add the butter and International Delight Cinnabon Creamer, and mix on a low speed until just combined. Increase to medium speed and mix for 1-2 minutes.
  • Scrape the sides of the bowl and begin to add the egg mixture. Beat on medium speed until it is just combined.
  • Divide the batter between the three cake pans.
  • Bake for 25-30 minutes or until a toothpick comes out clean.
  • Let cool on wire racks for 10 -15 minutes. Then remove cakes from the pan and place on wire racks to cool completely.

BUTTERCREAM

  • In a small sauce pan put 3/4 cup of sugar and cover the sugar with a little bit of water until the sugar looks like wet sand. Cook on a stove top over high heat until it reaches 248 degrees on your candy thermometer.
  • While the sugar is cooking, whip eggs whites in a bowl of an electric mixer fitted with the paddle attachment at a high speed until they reach soft peaks.
  • Once the egg whites reach soft peaks add the other 1/4 cup of sugar and mix on a high speed until the egg whites reach stiff peaks. You can keep mixing the egg whites at a high speed until the sugar is done cooking.
  • Once your candy thermometer reads 248 degrees, immediately add it to the egg white mixture. Mix on a high speed for 30 minutes.
  • After 30 minutes, add the room temperature butter and mix on a high speed for 5-10 minutes until the butter is fully combined and the mixture resembles buttercream.
  • Add vanillas and mix until just combined.
  • Add blue food coloring until you get desired color.

TOPPINGS

  • Make Birthday Cake Crumble. Set aside to cool.
  • Make Cinnamon Rolls. Set aside to cool.
  • Place melting chocolate and heavy cream in a microwaveable bowl.
  • Microwave in 30 second increments, stirring after each time, until the chocolate is melted.
  • Allow mixture to cool.
  • Assemble the cake filling each layer with Birthday Cake Crumble.
  • Add a crumb layer and place in the fridge for at least 30 minutes.
  • Apply final layer of buttercream. Place in the fridge for at least 30 minutes.
  • Use a spoon to drizzle ganache down the side of the cake and cover the top.
  • Add Birthday Cake Crumble and Cinnamon Rolls.

Notes

*One 8 " Cake