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
ingredients
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
directions
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