Cinnamon Bun Popcorn Cake
Servings
8people
Servings
8people
Ingredients
For the cake
For the cream cheese frosting + assembly
Instructions
For the cake
  1. Preheat oven to 350F. Spray 5 mini cake pans with cooking spray.
  2. In a large bowl, whisk together the flour, cake flour, baking soda, baking powder, cinnamon and salt.
  3. In a standing mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until creamy, about 2 – 3 minutes. Add eggs and vanilla, then mix until combined scraping down the sides of the bowl with a rubber spatula as necessary. Add 1/3 of the flour mixture and mix until mostly incorporated. Mix in half of the sour cream. Continue alternating ingredients (flour, sour cream, flour) until fully incorporated.
  4. Pour batter evenly into prepared pans. Use a spatula to make sure batter is level. Bake for about 25 minutes, until edges are golden brown and the middle is springy. You can also use the toothpick test. Transfer to cooling rack for about 15 minutes, then remove cakes from pans and continue cooling.
For the cream cheese frosting
  1. In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and cream cheese on medium speed until smooth and fluffy, about 2 – 3 minutes.
  2. Gradually add powdered sugar, mixing on low speed. Add vanilla extract, salt and powdered sugar and continue mixing. Increase speed to medium-high for an additional 30 seconds.
  3. To assemble the cake, place one layer on a plate or cake stand then top with a generous amount of frosting. Continue alternating. I only ended up using three layers of cake. Use an icing knife to smooth the edges, then top with popcorn.