Ingredients:

  • 375g cake flour
  • 350g granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp kosher salt
  • 225g unsalted butter, room temperature
  • 5 large egg whites
  • 240ml whole milk
  • 120g sour cream
  • 1 tbsp vanilla bean paste
  • 150g brown sugar, packed
  • 2 tbsp ground cinnamon
  • 60g melted butter
  • 2 tbsp heavy cream
  • 450g cream cheese, full-fat bricks
  • 115g unsalted butter, softened
  • 500g powdered sugar
  • 1 tbsp vanilla extract
  • 3 tbsp heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  2. In a stand mixer, combine the cake flour, granulated sugar, baking powder, and salt. Add 225g of softened butter one tablespoon at a time on low speed until the mixture resembles fine damp sand.
  3. Whisk together the egg whites, milk, sour cream, and vanilla bean paste. Gradually add to the dry ingredients, mixing until just combined and smooth.
  4. In a separate bowl, whisk together the brown sugar, ground cinnamon, 60g melted butter, and 2 tbsp heavy cream to create the cinnamon swirl ribbon.
  5. Divide the cake batter evenly among the three pans. Drizzle the cinnamon mixture over the batter and use a knife to swirl it gently.
  6. Bake for 30-35 minutes or until a toothpick comes out clean. Allow to cool completely on wire racks.
  7. For the frosting, beat the cream cheese and 115g butter until smooth. Gradually add powdered sugar, vanilla extract, and 3 tbsp heavy cream until light and fluffy.
  8. Stack the cooled cake layers, spreading a generous amount of cream cheese frosting between each layer and over the top and sides.