Cinnamon Cake

1. Preheat the oven to 325F (165C). Grease and line the base of (3) 6 inch baking pans with circular parchment paper cutouts.
2. In a large mixing bowl, whisk together the flour, baking powder, cinnamon and salt. Set aside until ready to use.
3. In the bowl of a stand mixer fitted with paddle attachment or in a large mixing bowl with a hand-held mixer, Mix together the butter, oil and sugar at medium high speed until mixture appears pale yellow and fluffy in appearance, about 3-4 minutes.
4. Beat the eggs one at a time into the creamed butter mixture followed by the vanilla extract.
5. Reduce mixture to low. In an alternating fashion, starting and ending with the dry ingredients, mix half of the dry ingredients into the wet batter followed by all of the milk and ending with the remaining dry ingredients.
6. Stop the mixer. With a rubber spatula, scrape the sides and base of the mixing bowl to catch any unmixed ingredients.
7. Continue to mix cake batter at medium speed for 1 minute to ensure that you have a smooth cake batter.
8. Equally divide the batter between the prepared baking pans and bake for 28-30 minutes or until a toothpick inserted into one of the cakes comes out clean.
9. Cool cakes in baking pans for 10-12 minutes before transferring to a cooling rack to cool completely to room temperature.

Cinnamon Dulce De Leche Buttercream

1. In a stand mixer fitted with paddle attachment or in a large mixing bowl with a hand-held mixer, cream the butter and salt at medium high speed until it is smooth and fluffy in appearance, about 2-3 minutes.
2. Next, mix in the dulce de leche into the creamed butter to combine.
3. Reduce the mixer speed to low and mix in 2 1/2 cups of the confectioners’ sugar and cinnamon into the creamed butter. Gradually increase the mixer speed back to medium.
4. Once all of the sugar has been incorporated into the butter, mix in the vanilla extract (optional) into the buttercream.
5. If buttercream appears too thick, mix in heavy cream 1/2 tablespoon at a time until the desired consistency (thick but spreadable) is reached. If buttercream appears to be too soft, mix in additional confectioners’ sugar 1/4 cup at a time until a thick but spreadable consistency is reached.
6. Increase mixer speed to medium high and mix the buttercream for an additional 30-60 seconds. The resulting buttercream should be smooth and fluffy in appearance.

Chocolate Ganache

Assembly

1. Level cooled cinnamon cakes with a serrated knife or cake leveler. This will allow cakes to be evenly stacked and assembled.
2. Position the first cake layer faced up on a cake stand or serving plate of choice.
3. Spoon about a 1/3 cup of the buttercream onto the cake and spread into an even layer using an offset (angled) spatula.
4. Evenly sprinkle half of the chopped chocolate over the buttercream.
5. Repeat this process once more with the second cake layer, buttercream and chopped chocolate.
6. Place the final cake layer faced down on top of the second layer.Using an offset spatula, apply a thin layer of the buttercream over the entire surface of the cake starting at the top and working down to the sides of the cake.
7. Smooth out the crumb coat using an offset spatula (top of cake) and bench scraper (sides of the cake).
8. Place the cake in the refrigerator for at least 30 minutes to allow the crumb coat to firm up before applying the final coat of buttercream.
9. Once chocolate ganache is cool to touch but still has a flowy consistency use a small spoon or plastic squeeze bottle to drip the ganache along the outer border and center of the frosted cake. Use an offset spatula to smooth out the top of the ganache as needed. Here is a helpful tutorial on making drip cakes.
10. Top frosted, dripped cake with homemade churros (optional). I used this recipe to make churros.