Cinnamon bun cake

Name: Cinnamon bun cake
Ingredients: 80 g butter, at room temperature; 60 ml milk; 6 free-range eggs; 180 g sugar; 180 g flour, sifted; 2 tbsp water; 10 unbaked cinnamon buns (homemade or ready to bake); 1 free-range egg; pearl sugar; white chocolate; 250 g butter, at room temperature; 375 g icing sugar, sifted; 150 ml double cream; 1 tsp vanilla extract; 1 tbsp ground cinnamon

Full of sugar, spice and everything nice, this cinnamon bun cake is a must bake this season! Enjoy a big slice of this cake with a cup of hot chocolate!

Brought to you by Reka Csulak from Holy Whisk Blog

You won't want to miss this cinnamon bun cake by Reka Csulak from Holy Whisk Blog!

Full of sugar, spice and everything nice, this cinnamon bun cake is a must bake this season! Enjoy a big slice of this cake with a cup of hot chocolate!

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Ingredients

For the sponge layers

80 g butter, at room temperature
60 ml milk
6 free-range eggs
180 g sugar
180 g flour, sifted
2 tbsp water

For the cinnamon bun layer

10 unbaked cinnamon buns (homemade or ready to bake)
1 free-range egg
pearl sugar
white chocolate

For the cinnamon buttercream

250 g butter, at room temperature
375 g icing sugar, sifted
150 ml double cream
1 tsp vanilla extract
1 tbsp ground cinnamon

Instructions

For the sponge layers

Preheat the oven to 170°C/Gas Mark 3. Line two cake tins, about 22cm (8½in) diameter each.

Heat the milk and butter in a pan over a medium heat until the butter is completely melted. Set aside.

Crack the eggs into a bowl, add the sugar, then whip it with a hand mixer on a high speed above steam. Check the temperature of the egg mixture and, when it feels a little warm when you touch, remove the bowl from the steam and continue to whip at high speed for another minute until it thickens.

Continue stirring the mixture with a whisk, then add the water.

Incorporate the flour, then add the warm milk and butter mixture. Divide the batter between the lined tins, then tap them on the counter to remove air.

Bake the sponges for 30-35 minutes at 170°C/Gas Mark 3.

Once baked, place the sponge layers on a cooling rack to cool.

For the cinnamon bun layer

Line a cake tin the same diameter as you used for the sponge layers.

Arrange a layer of unbaked cinnamon buns in the tin, leaving a slight gap between them as they will rise during baking. Brush with egg wash.

Place the other cinnamon buns on a lined baking sheet, give them an egg-wash, then sprinkle pearl sugar on top of them.

Bake following your cinnamon bun recipe or the packet of ready-to-bake ones, then leave to cool.

For the cinnamon bun frosting

Soften the butter with a hand mixer, then gradually add half of the icing sugar.

Incorporate the vanilla extract, cinnamon and cream, then add the other half of the icing sugar.

To assemble

Place a sponge layer on a cake stand and cover it with a third of the frosting.

Add the cinnamon bun layer, then cover it with half the remaining frosting.

Add the second sponge layer on top and evenly cover the whole cake with the remaining frosting. Decorate with the individual cinnamon buns and melted chocolate.