Ingredients
- Cake:
- 1 package of plain white cake mix
- 1 cup whole milk
- 8 tablespoons butter
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 teaspoons ground cinnamon
- Frosting:
- 8 tablespoons butter
- 3 3/4 cups confectioners' sugar
- 3 tablespoons milk
- 1 1/2 teaspoons vanilla
- 1 1/2 teaspoons cinnamon
Directions
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Preheat the oven to 350oF.
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Grease two round 9-inch cake pans with solid shortening and dust with flour.
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Shake out the excess flour and set pans aside.
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Place the cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl.
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Blend with an electric mixer on low speed for 1 minute.
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Stop the machine and scrape down the sides of the bowl with a rubber spatula.
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Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed.
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The batter should look well combined.
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Divide the batter between the prepared pans, smoothing it out with the rubber spatula.
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Bake the cakes until they are golden brown and spring back when lightly pressed with your finger (27 to 29 minutes).
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Allow them to cool completely (at least 30 minutes).
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Frosting: Place the butter in a large mixing bowl.
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Blend with an electric mixer on low speed until fluffy, 30 seconds.
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Stop the machine and add the confectioner’s sugar, 3 tbsp of milk, and vanilla.
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Add cinnamon; blend with the mixer on low speed until the sugar is incorporated (approximately 1 minute).
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Increase the speed to medium and beat until light and fluffy (at least 1 minute).
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Blend in up to 1 tbsp of milk if the frosting seems too stiff.
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Yield: 3 1/2 cups.
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To Frost Cake: Place one cake layer, right side up, on a serving platter.
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Spread the top with frosting.
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Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes.