Cinnamon Bun Birthday Cake!

It is my daughter's birthday today, and keeping with tradition, I made her a birthday cake. This is my 12th year now.

This year she wanted a cinnamon and butterscotch cake, and well those two flavors together... eh not doin it LOL :D So we compromised and decided on cinnamon cake and butterscotch pudding. ;-)

So I had to come up with a recipe, and let my fingers do the walking duck duck go style lolz. Found a cinnamon cake recipe, and made some modifications.

And let me tell you, this cake is Bangin!

If anyone wants to give this a spin feel free to take a swing for the fences.

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Recipe:

Cake:

1 box white cake mix
1 small box vanilla instant pudding mix (3.4 ounces)
1 cup milk
1/2 cup canola oil
4 large eggs
1 tablespoon cinnamon
2 teaspoons vanilla extract

Cinnamon Bun Icing:

1 cup butter (at room temperature)
1 teaspoon vanilla extract
1 tablespoon cinnamon
2.5 cups powdered sugar**
3 tablespoons heavy cream

Instructions

Cake:

Preheat oven to 350 degrees. Grease with shortening and flour 2 8" round cake pans. Set aside.

Beat cake mix, pudding mix, milk, oil, eggs, cinnamon and vanilla in bowl of electric mixer on low speed just to moisten, scraping sides as needed. Beat on medium speed 2 minutes.

Divide the batter between the two prepared pans. Bake 22-24 minutes or until toothpick inserted into cake comes out clean. Cool in pans for 10 minutes, then remove from pans and cool completely on a wire rack.

Cinnamon Bun Frosting:

Beat 1 cup butter in large bowl of an electric mixer until light, fluffy and almost white in appearance.

Add 1 teaspoon vanilla. Mix until blended.

Add in 1 tablespoon cinnamon and 2.5 cups powdered sugar**. Beat until well blended.

Add 3 tablespoons of heavy cream and beat until light and fluffy, about 2-3 minutes. Add more powdered sugar to stiffen the buttercream, or more heavy cream to make it more spreadable, as you desire.

**If you want a barely sweet icing go with 2 cups of powdered sugar. Although with that amount it is more butter flavor fyi. Your call. :-)

***Tip: if you are in need of a stiffer icing, make as directed, and then stick it in your freezer for about 5 minutes or so. Chill it and you're good ta go.

For your own good, be careful with this cake! Put down the fork after you've eaten a piece. Fair warning for all LOL. :-D

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Happy Birthday once again my girl!!