Cinnamon Roll Layer Cake with Marshmallow Cream Cheese Frosting

I found this frosting recipe a while ago and immediately starting planning a cake to go with it.  Initially, I though that I would do a lemon cake, but my husband said that I should just make cinnamon rolls.  Light bulb on!  How about a cinnamon roll cake?! I made this Cinnamon Bun Cake ages ago, and this layer cake recipe is almost exactly the same.  This cake is a little bit more time intensive, but not bad.  Just a few extra steps for the cinnamon swirl and making the frosting, but it is worth it.  For the frosting, you will make your own marshmallow cream.  Don't be intimidated, it is really easy!  The finished frosting is light and fluffy and marshmallowy with the perfect touch of cream cheese flavor.  Instant favorite!  Note: I made this cake for the second time for my Hungry Puppy's birthday last weekend!  She asked for this cake specifically because she loved it that much.  To change it up a little bit though, I added 2 peeled and diced apples to the cake batter, and I drizzled caramel sauce over the two layers of frosting.  Quick, easy, and delicious variation to make it a Caramel Apple Cinnamon Roll Cake!

Cinnamon Roll Layer Cake with Marshmallow Cream Cheese Frosting

Cinnamon Roll Layer Cake:
3 cups all purpose flour
1 cup granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
1/2 cup (1 stick) butter, melted
2 eggs
2 teaspoons vanilla extract

Cinnamon Swirl Filling:
1/2 cup (1 stick) butter, room temperature
1 cup packed brown sugar
2 Tablespoons all purpose flour
1 Tablespoon cinnamon

Marshmallow Cream Cheese Frosting:
3 Tablespoons water
1/2 cup + 2 Tablespoons light corn syrup
1/3 cup + 2 Tablespoons granulated sugar, divided
2 egg whites
Pinch of salt
Pinch of cream of tartar
1/2 cup (1 stick) butter, room temperature
1 pound powdered sugar
8 ounces cream cheese, cool (not straight from the fridge, but not room temp either)
1 1/2 teaspoons vanilla bean paste or vanilla extract

Preheat the oven to 350F.  Grease and flour 2 9-inch round baking pans.  Set aside.

In a large bowl, combine the flour, sugar, baking powder, and salt.  In a smaller bowl, whisk together the milk, melted butter, eggs, and vanilla.  Pour the milk mixture into the flour mixture and mix until just combined and no streaks of flour remain.  Divide the batter equally between the two pans and smooth the tops.

In a medium bowl, stir together the butter, brown sugar, flour, and cinnamon until the butter is incorporated.  Divide the mixture in half and sprinkle/drop the filling mixture over the top of the batter in each pan.  Use a butterknife to swirl the filling mixture through the cake batter.  

Bake the cakes for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool in the pans for about 10 minutes.  Run a knife around the edge of the cake to loosen it from the pan, then turn the cakes out of the pans and place on a cooling rack to cool completely.

For the frosting, start with the marshmallow cream.  Place the water, corn syrup, and 1/3 cup of the sugar in a small saucepan.  Stir to combine and bring to a boil.  Boil the mixture until it reaches 246F (use a candy thermometer or instant read thermometer to check).

While the sugar syrup is boiling, place the egg whites, pinch of salt and pinch of cream of tartar in a stand mixer fitted with the whisk attachment.  Beat the egg whites until they are frothy, then gradually pour in the remaining 2 tablespoons of sugar while continuing to whisk.  Continue whisking the egg whites until soft peaks form.  At this point, with the mixer on low speed, slowly drizzle in the hot sugar syrup.  When all of the syrup has been added, increase the mixer speed to high and beat until the marshmallow cream is thick and fluffy, about 7 or 8 minutes.

In a large bowl, beat the butter.  Beat in the powdered sugar, a little at a time until incorporated (mixture will be crumbly).  Beat in the cream cheese until the mixture is smooth (it will be thick).  Add the marshmallow cream and vanilla and beat until well blended.

To assemble the cake, place one cake layer on a serving plate.  Top with about half of the frosting.  Place the second layer on top of that and spread the remaining frosting on the top of the cake.  If you want to frost the sides, just use about 1/3 of the frosting in the middle and frost the top and sides of the cake with the remaining frosting.  Makes about 12 to 16 servings.

Enjoy!  -Cardamommy