Giant Cinnamon Bun Layer Cake
An Original Recipe by Lorraine Elliott
Preparation time: 1 hour plus rising time for buns
Cooking time: 1 hour 15 minutes
Bottom layer:
- 113g/1stick butter, melted
- 2 eggs, at room temperature
- 1 cup caster or superfine sugar
- 1.5 cups milk
- 2 teaspoons vanilla
- 3 cups cake flour
- 4 teaspoons baking powder
- Pinch salt
Cake Glaze:
- 225g/2 sticks butter, melted
- 1.5 cups brown sugar
- 2 tablespoons flour
- 1 tablespoon cinnamon
Step 1 - Preheat oven to 180C/350F and line two 20cm/8inch round tins. In a large bowl whisk the flour, baking powder and salt. In a jug whisk the butter, eggs, sugar, milk and vanilla. Make a well in the centre of the flour and add the liquids, making sure not to overmix. Divide evenly in the two tins.
Step 2 - Mix the top layer ingredients together (butter, brown sugar, flour and cinnamon). Spread on top of the base batter and then using a fork swirl the two batters. Bake for 30-35 minutes.
Step 3 - Make the cinnamon bun top layer. Use this recipe for cinnamon buns but halve the quantity. Also make their glaze for the cinnamon buns but don't spread it over the buns yet.
Step 4 - To assemble place one cake layer on a serving plate and pipe the glaze over the cake. Add the next layer and then pipe the rest of the glaze. Add the cinnamon buns on top. You can either dust it with icing or confectioners sugar or a bit more glaze.