Cinnamon Roll Lava Cake
One 8-inch three-layer cake
Three spiced cinnamon cake layers stacked with a brown-sugar cinnamon roll filling and a tall frosting dam.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepGrease three 8-inch round pans, line bottoms with parchment | ||||||
| 300 g granulated sugar | Whisk wet ingredients smooth | Fold dry into wet in 2 additions | Divide into pans, bake 350°F / 175°C, 22-26 min | Cool 10-15 min, turn out, cool fully | Layer cake, frosting dams & filling; chill | Thin coat, chill, swirl filling on top |
| 120 g + 2 tsp neutral oil | ||||||
| 200 g + 1 Tbsp plain unsweetened yogurt, room temperature | ||||||
| 240 g milk, room temperature | ||||||
| 1 Tbsp apple cider vinegar | ||||||
| 1 Tbsp vanilla bean paste | ||||||
| 300 g cake flour | Whisk dry ingredients together | |||||
| 25 g + 1 1/2 tsp cornstarch | ||||||
| 2 1/4 tsp baking powder | ||||||
| 1/2 tsp baking soda | ||||||
| 3/4 tsp fine sea salt | ||||||
| 1 tsp ground cinnamon | ||||||
| 1/4 tsp ground nutmeg | ||||||
| 1/8 tsp ground cardamom | ||||||
| 113 g butter (for the filling) | Melt butter, cook with sugar & cinnamon | Whisk in cream, simmer 1-2 min | Stir in salt & vanilla, cool, chill | Stir in milk for softer filling | ||
| 200 g + 3 Tbsp light brown sugar, packed | ||||||
| 1 tsp ground cinnamon (for the filling) | ||||||
| 60 g heavy cream (for the filling) | ||||||
| 1/2 tsp fine sea salt (for the filling) | ||||||
| 1 tsp vanilla bean paste (for the filling) | ||||||
| 1-3 Tbsp milk, room temperature, only if needed (for the filling) | ||||||
| 255 g + 2 Tbsp butter, room temperature (for the cream cheese frosting) | Beat butter, add sugar, vanilla & salt | Mix in cream cheese on low | Add milk only if needed | |||
| 520 g powdered sugar, sifted (for the cream cheese frosting) | ||||||
| 1 tsp vanilla bean paste (for the cream cheese frosting) | ||||||
| 1/2 tsp fine sea salt (for the cream cheese frosting) | ||||||
| 340 g full-fat brick cream cheese, softened | ||||||
| Milk, 1 tsp at a time, only if needed (for the cream cheese frosting) | ||||||
| 340 g butter, cool and pliable (for the vanilla buttercream) | Or beat butter, sugar, vanilla & salt | Or add cream until sturdy | ||||
| 520 g powdered sugar, sifted (for the vanilla buttercream) | ||||||
| 1 Tbsp vanilla bean paste (for the vanilla buttercream) | ||||||
| 1/2 tsp fine sea salt (for the vanilla buttercream) | ||||||
| 40-80 g + 2 tsp to 1/3 cup heavy cream, room temperature or slightly warm (for the vanilla buttercream) | ||||||
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