It was my dad’s birthday two days ago and he LOVES everything with cinnamon. I came up with this cinnamon cake just for him and it turned out perfect.
I decorated the cake with the coconut cinnamon chips that I posted about earlier. The cake was a great hit that I will for sure be making again.
You will need:
- Spong Cake
- 3 cups Vanilla flavored whipped cream, enough to coat the cake
- Cinnamon syrup, described below
- Coconut Cinnamon Chips
* add 2 teaspoons of cinnamon to the flour mixture to make it a cinnamon sponge cake
When you are making the sponge cake, add 2 teaspoons of cinnamon to the flour mixture to make it into cinnamon sponge cake. I baked mine in two 9-inch pans so that I don’t have to cut it into two layers later.
Start by placing 4 pieces of parchment paper on a cake serving dish then place the first cake layer on top of it. This step will prevent the cake dish from getting dirty while you frost the cake and will give you a neat finish.
To make the cinnamon syrup; in a pot boil a cinnamon stick with one cup water. Let it boil until it becomes dark in color. If a lot of water evaporates, then add a little more water. Add one tablespoon of sugar and let it cool down completely.
Use a tablespoon and add the cinnamon syrup to the cake. This will help in keeping the cake moist, just don’t add a lot or the cake will become too wet and break when serving.
Frost the first layer of cake with whipped cream.
Then place the second layer and again add cinnamon syrup.
Frost the entire cake. You don’t have to be neat about it as it’s all going to be covered with the coconut cinnamon chips.
Add the coconut cinnamon chips to the sides then the top of the cake.
Remove the parchment paper.
Serve the Cinnamon Cake.
Happy Baking, and as we say in Arabic “Sahha Wi Afia”