vanilla cinnamon cake + two year's modest marce


this week calls for the prettiest of cakes because we are celebrating the two year blogiversary of hey modest marce! TWO YEARS!!!! so much has changed since i started this little baking blog of mine. i've worked with brands i could have only dreamed of working with two years ago, we left the city behind & we bought a house in a much smaller town. thank you so much to everyone who takes the time to read my blog & bake from my recipes. i love seeing your images & reading your comments! it means a lot more then you think.

last year we celebrated the first year blogiversary with this peanut butter & jelly cake, but this year i thought it deserved something fancier. a naked cake topped with a fresh pink rose. this is my favourite cake to date! not just aesthetic wise, but taste too. side note- wouldn't this make the most gorgeous wedding cake if you added in another tier or two?! i think so. anyways, just wanted to say thank you again for following along & i can't wait to see what the next two years bring! xo

p.s. this pretty in pink cake stand is made by the lovely anna wallace. it is the perfect shade of rose pink!


for the cinnamon cake

  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cups white sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup vegetable oil
  • 2 1/2 cups all purpose flour
  • 1 1/2 teaspoon cinnamon
  • 2 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup cream

for the cinnamon buttercream

  • 1/2 cup unsalted butter, room temperature
  • 2 cups powdered sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 tablespoon whipping cream


for the cinnamon cake

  • preheat oven to 350 degrees.
  • in the bowl of a stand mixer fitted with the paddle attachment beat the butter & sugar until light + fluffy.
  • add in the eggs one at a time followed by the vanilla extract & oil.
  • in a separate bowl sift the flour, cinnamon, baking powder & salt. alternate between adding this & the cream to the stand mixer.
  • beat until a smooth batter is formed.
  • evenly divide intro three 6-inch (greased & lined) round cake stands.
  • bake for 18-20 minutes or until the top bounces back to touch.
  • let cool while you prepare the frosting.

for the cinnamon buttercream

  • in the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar, cinnamon & vanilla until fluffy, about 8-10 minutes.
  • add in the whipping cream & beat for an additional 30 seconds.
  • frost cake as desired.
  • top with fresh flowers, herbs & greens.

NOTE: if you plan to frost the entire cake double the frosting recipe. this recipe is just enough to decorate a naked cake!

like what you see? get it here. cake stand | cake server | cake plates