So I came up with this brilliant idea to make an amazing Cafe Con Leche Cake. I went to work and after baking up a storm in the kitchen, boy was I surprised when I sampled a bite of the finished product and found out it tasted just like a Cinnabon! Since I no longer had the Cafe Con Leche flavor profile, I went a different route and came up with the perfect creamy frosting to complement this surprise cake. I hope you enjoy this very yummy happy accident!
1 cup salted butter, softened
1 cup sugar
1 cup brown sugar
1 tbsp vanilla extract
2 tsp butter flavor
2 tsp Espresso powder
3 tsp cinnamon
2 tsp xanthan gum
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk
Preheat the oven to 350°F. Grease and flour (with gluten-free flour, of course!) two round 9” cake pans.
Dissolve the espresso into your cup of buttermilk. Set aside until needed.
In a medium bowl using an electric mixer, cream the butter until light and fluffy. Add in the sugar and extracts then continue whipping until fully creamed.
Gradually add the eggs one at a time, mixing well between each addition.
In a separate bowl, combine the flour, cinnamon, xanthan gum, baking powder, baking soda, and salt. Then stir the dry ingredients into the creamed mixture a little at a time, alternating with the buttermilk.
Scoop the batter into prepared pans, then bake for 25-30 minutes or until toothpick comes out clean from the center and the tops are a light golden brown. Allow to cool fully before frosting.
Cinnabon Cream Butter Cream
1 cup (two sticks) Salted butter, softened
½ Cup Palm Shortening
3 cups powdered sugar
2 tbsp White Chocolate syrup
2 tsp vanilla extract
1 tsp cinnamon powder
In a medium bowl, cream butter and shortening with an electric mixer. Then whip in two cups of powdered sugar. Add vanilla and Syrup, then whip in the final cup of powdered sugar. Continue blending until smooth and creamy.
Now just assemble the layers, ice the cake, and enjoy!