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Sliced cinnamon cream cake served on a plate
Rich cinnamon cream cake with mascarpone frosting

Cinnamon Mascarpone Cream Cake

Author: Flavelo
Recipes Cakes and Desserts
The warm, woody aroma of cinnamon permeates not just the cake layers, but the creamy filling as well, creating a harmonious, fragrant delight. The combination of mascarpone and heavy cream is one of modern pastry's most reliable and delicious bases: the mascarpone adds body, while the cream ensures a silky mouthfeel. A worthy centerpiece for holiday tables where spices rule.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 2 hrs 55 mins
🍽️ Servings 8 servings
🔥 Calories 450 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 8-inch Cake Pan
  • Parchment Paper
  • Sifter
  • Electric Mixer
  • Serrated Knife

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Preheat oven to 350°F (180°C). Line the bottom of an 8-inch cake pan with parchment paper. Sift the flour, baking powder, salt, and cinnamon into a bowl.

Tip: Sifting aerates the flour and distributes the baking powder, preventing bitter lumps and ensuring even rising.
2 ✓

Cream the softened butter with the sugar until pale and fluffy. Add the eggs one by one, mixing well after each addition. Stir in the vanilla extract.

Tip: The aerated butter mixture sets the foundation for a light crumb. If the butter is too cold, it won't trap enough air.
3 ✓

Alternately add the flour mixture and the milk to the butter mixture, starting and ending with flour. Mix only until just combined.

Tip: This method maintains the emulsion. Avoid overmixing to prevent excess gluten development.
4 ✓

Pour into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tip: Freshly baked cake is fragile; cooling allows the starches to set (retrograde) and firm up.
5 ✓

For the frosting, whip the cold mascarpone, heavy cream, and powdered sugar together until stiff peaks form. Watch closely—it thickens quickly, do not overbeat!

Tip: If overbeaten, the fat globules will clump together, making the frosting grainy and buttery.
6 ✓

Slice the cooled cake horizontally in half. Fill with half the cream, then use the remaining cream to frost the top and sides.

Tip: Apply a thin 'crumb coat' first to trap crumbs, chill briefly, then apply the final layer for a smooth finish.
7 ✓

Dust with cinnamon and refrigerate for at least 2 hours before serving.

Tip: During chilling, the cake absorbs some moisture from the cream, becoming softer and more flavorful.

Recipe FAQ

Why did the center dome?
Your oven temperature might have been too high. Try baking at a lower temperature for a longer time, or use cake strips (wet towel wrapped around the pan).
Can I substitute the mascarpone?
You can use regular cream cheese, but it has a tangier, saltier flavor that may require a bit more sugar to balance.

Ingredients

  • 1 2/3 cups All-Purpose Flour
  • 3/4 cup Granulated Sugar
  • 3.5 oz Butter (softened)
  • 3 large Eggs
  • 1 tsp Baking Powder
  • 2 tsp Ground Cinnamon
  • 1 tsp Vanilla Extract
  • 1/2 cup Milk
  • 3/4 cup Heavy Cream (cold)
  • 8 oz Mascarpone Cheese (cold)
  • 1/2 cup Powdered Sugar
  • 1 pinch Salt