Sugar & Spice Delight Cake


Well it seems that, somehow, between hours of mad baking, book writing, recipe testing and getting my cakelets back to school, it became autumn. I’m pretty sure it was summer last time I looked out the window, but nope–not so much! And when there are crisp winds, changing leaves and backpacks, my head and heart naturally say it’s time for sugary, spicy, pumpkiny baked delights . . .

And although I was certain that the Autumn Delight Cake from last year was my go-to for towering sugar and spice cravings, I decided to go for a true pumpkin version and then switch up the fillings and frostings. Tradition pumpkin pie is one of my favourite desserts of all time, and covered in real whipped cream and sprinkles of cinnamon and sugar is the ultimate. But to me, where there is cinnamon there should be gooey cinnamon buns. My heart is divided!

So this cake is an ode to my love for pumpkin pie, cinnamon buns and, well, cake.


So what is the Sugar & Spice Delight Cake exactly?

Well, it’s 6 thin layers of moist pumpkin and crystallized-ginger cake topped with a layer of super-cinnamony and buttery Cinnamon Sugar Spread Filling (think the middle of a Cinnabon), which is then topped with fluffy-as-air Vanilla Bean Whipped Cream and then the layered cake is covered in that cream-cheesy, sugary frosting fluffiness that usually adorns those beloved Cinnabons. Oh and some cinnamon and sugar sprinkled whipped cream poofs on top never hurts either. So I guess what I’m trying to say it you must bake this cake! Bake it, eat it, share it, marry it. I’m certain you won’t regret any of those decisions.

I actually made this cake twice for this post. The first time I found it had too much pumpkin puree and too much crystallized ginger, so I did the whole thing again (while my husband shook his head with utter confusion), and that was that. Guys, honestly, it really came together in taste the way I hoped, and it is really is a sugar and spice delight. It is decadent, but the whipped cream filling is so light and airy that it really balances it out.



So more specifically, the pumpkin & ginger cake layers are essentially the sweet potato cake layers (minus the sweet potato and add the pumpkin) from my Autumn Delight Cake, the Fluffy Vanilla Cream Cheese Frosting is from my Cinnabon-Style Gourmet Cinnamon Buns, and the Vanilla Bean Whipped Cream Filling is that found in many of my cakes (I love this stuff). The Cinnamon Sugar Spread, though, is something that is really simple yet goodness-me, so amazing. Who knew melted butter, sugar, cinnamon and vanilla could be so awesome? Actually, I think we all knew that, but I just never thought to spread it in my cakes until now. You can also smother it on pancakes, waffles, toast . . . spouses. Anything.

As a side note, I know some of you have had issues in the past with getting the Whipped Cream Filling recipe to come together, so I’ve modified it slightly for ease. You shouldn’t have any issues now! We add less confectioners’ sugar and sprinkle it in once the whipped cream begins to thicken, so basically we’re just whipping cream (in a super cold stainless bowl) before adding the confectioners’ sugar and stabilizing gelatine mixture.

Stabilized whipped cream makes the most amazing filling because, like I mentioned above, it’s light as air and not sweet at all. It can also stand the weight of the layers, which comes in handy! I turn to this often when I want to include other really sweet elements into the cake, and as much as I love sweet frosting, I find it too much when it’s both inside and outside the cake. You know? It’s also great when you want to pipe whipped cream on top of a cake, as it will remain stable for days (in the fridge, of course).

So, let’s make this cake!

November 28th, 2013 Note: I’ve increased the flour for the cake layers, to ensure the cake doesn’t get over-taken by the pumpkin’s moisture. There shouldn’t be any trouble with this issue now.

December 31st, 2013: I’ve also decreased the pumpkin puree, so the cake should bake up nicely and not be over-powered by the pumpkin.

Sugar & Spice Delight Cake

Yield: One 6-layer, 8-inch round cake

6 layers of moist pumpkin & ginger cake smothered in buttery cinnamon sugar and filled with vanilla bean whipped cream and frosted in Cinnabon-style cream cheese vanilla frosting.


    For the Pumpkin Ginger Cake:
  • 2 cups (400 g) sugar
  • 4 large eggs, at room temperature
  • 1-1/4 cups (315 ml) sunflower oil (or vegetable, safflower, canola oil)
  • 1-1/2 cups (360 ml) pumpkin puree
  • 3 cups (345 g) cake flour
  • 1 tablespoon (7 g) ground cinnamon
  • 2 teaspoons (8 g) baking powder
  • 1 teaspoon (7 g) salt
  • 1 teaspoon (3 g) ground nutmeg
  • 1/2 teaspoon (1.5 g) ground ginger
  • 2 tablespoons (30 ml) brandy or dark rum
  • 2 teaspoons (10 ml) pure vanilla extract
  • 1/3 cup (60 g) chopped crystallized ginger
  • For the Cinnamon Sugar Spread Filling:
  • 1 cup (200 g) sugar
  • 1/4 cup (30 g) ground cinnamon (I love Vietnamese Cinnamon for its intensity)
  • 1/2 cup (115 g) unsalted butter, melted
  • 1 teaspoon (5 ml) pure vanilla extract
  • Pinch of salt
  • For the Vanilla Bean Whipped Cream Filling:
  • 3 tablespoons (45 ml) cold water
  • 1 packet (1 tablespoon) unflavoured gelatin (such as Knox brand)
  • 2 3/4 cups (660 ml) whipping cream (35-37% fat), cold, divided
  • 1/2 cup (65 g) confectioners' sugar
  • 1 teaspoon (5 ml) vanilla bean paste, or pure vanilla extract
  • Pinch of salt
  • For the Fluffy Vanilla Cream Cheese Frosting:
  • 1 package (250 g) cream cheese, softened 30 mins
  • 1 cup (227 g) unsalted butter, softened 30 mins
  • 4 cups (500 g) confectioners' sugar, sifted
  • 2 teaspoon (5 ml) clear vanilla extract (or pure vanilla extract)
  • 1/8 teaspoon orange flavor oil (or 1/4 teaspoon orange extract), if possible


    For the Pumpkin Ginger Cake:
  1. Preheat oven to 350°F. Grease three 8-inch round cake pans, dust with flour, tap out excess and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed (I use #6 on KitchenAid) until light and fluffy, about 5 minutes. Add the oil and beat on medium until combined. Add the pumpkin puree and mix until combined.
  3. Sift dry ingredients together (cake flour, cinnamon, baking powder, salt, nutmeg and ground ginger) and then add to pumpkin/egg mixture.
  4. Mix in brandy/dark rum (I used dark rum) and vanilla. Gently stir in crystallized ginger.
  5. Evenly distribute batter into the prepared pans (weigh them if possible with digital kitchen scale for 560 g per pan), smooth with a small offset palette knife and place in the center of the middle rack of the oven, about 2 inches apart. (Depending on your oven, you will likely need to bake 2 pans, followed by the third.) Bake until a knife or skewer inserted into the center comes out clean, about 25 minutes.
  6. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack and cool them completely.
  7. For the Cinnamon Sugar Spread Filling:
  8. In a medium bowl, combine sugar and cinnamon. Stir in the melted butter, vanilla and salt.
  9. For the Vanilla Bean Whipped Cream Filling:
  10. In a small stainless steel bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/2 cup of the cream just to a simmer, then stir into the gelatin mixture until the gelatin has dissolved. Refrigerate, stirring frequently, until cool but not set, about 8 minutes. (Be careful to keep your eye on it, or you'll end up with Panna Cotta!)
  11. In a chilled stainless steel mixer bowl with a chilled whisk attachment, beat the remaining whipping cream until it thickens just slightly, and then add the confectioners' sugar, vanilla bean paste and salt until very soft peaks begin to form, about 1 minute. Very gradually add the gelatin mixture and continue beating until medium-firm peaks form (should be thick enough to spread, but not spongy). Keep covered and chilled until ready to use.
  12. For the Fluffy Vanilla Cream Cheese Frosting:
  13. In an electric mixer fitted with the paddle attachment, blend the cream cheese and butter for 6 minutes on low speed (#2 on KitchenAid Mixer).
  14. Add 2 cups (250 g) of the confectioners' sugar and mix for 1 minute on low speed. Add the remaining icing sugar and mix for an additional 2 minutes. Add the flavors and mix for 1 minute on medium-high speed.
  15. Transfer to an airtight container and refrigerate.
  16. Assembly of the Sugar & Spice Delight Cake:
  17. Chill cake layers until cold and firm. Slice all three cake layers in half horizontally, so you have 6 cake layers total.
  18. Smear a small dollop of the frosting on the plate, pedestal or cake board, and place your first layer cut side up (so bottom of the cake layer is touching plate), and spread 1/5th of the Cinnamon Sugar Spread Filling on the layer, followed by ~3/4 cup of Vanilla Bean Whipped Cream Filling with a small offset palette knife, leaving 1" or so around the edge.
  19. Repeat previous step until you get to the final cake layer. Place last layer face down, wrap tightly with plastic wrap and chill cake for at least 30-40 minutes to set.
  20. Frost entire cake with a thin "coat" of Fluffy Vanilla Cream Cheese Frosting and chill until firm, about 30 minutes. Repeat frosting, using a turntable and palette knife to create texture (as in photo)--use one hand to turn the turntable and hold the palette knife in the other hand. Keep palette knife in place and let the turntable do the moving. Top with dollops of the remaining Vanilla Bean Whipped Cream Filling. Sprinkle with cinnamon and white sugar. Chill cake to set.
  21. Finished cake can be kept at room temperature for up to 8 hours. Keep refrigerated if longer than 8 hours, but serve at room temperature (although it does taste very good cold!.

Sweetapolita’s Notes:

  • Pumpkin cake is similar to other spice cakes, carrot cakes, etc. in that it not only lasts several days in the refrigerator but almost gets better with age. It retains its moisture so well that you can make it up to two days ahead, chill and serve at room temperature, however it also tastes great cold!
  • The cake layers are essentially the same as the Sweet Potato Cake layers from the Autumn Delight Cake, but with pumpkin puree in place of the sweet potato puree and less crystallized ginger.
  • If you’d rather not be bothered with slicing the baked layers, you can always serve this as a 3-layer cake–I doubt anyone would complain!
  • The Cinnamon Sugar Spread Filling can be made the day ahead and covered in plastic wrap. To soften for spreading, simply microwave for about 10 seconds, or until it has softened enough to spread. On a sidenote, this spread is amazing on toast, pancakes, waffles or pretty much anything. And just when you thought cinnamon was cinnamon, there are several varieties, and each one will yield a very different taste in your baked goods.
  • The Fluffy Vanilla Cream Cheese Frosting is very fluffy and almost “loose” because we’ve beat the cream cheese to smithereens, but it tastes so good and creamy this way. I personally like using a really soft frosting consistency when frosting a cake, but it does take getting used to it wanting to slip and slide. If you find it too soft you can refrigerate the frosting itself until more firm, and in turn if you over-chill it and it’s too firm, you can soften in the microwave in very short intervals (about 10 seconds). It’s very forgiving. Just be sure to “beat” any air pockets out of it with a rubber spatula in a back-and-forth motion against the sides of the bowl.

Good luck & enjoy!


Share the Sweetness!


  1. Judy says

    This cake looks and sounds heavenly. You call for powdered sugar and icing sugar. Is there a difference between the two?

    • says

      Thanks, Judy! The icing sugar and confectioners’ sugar (and powdered) are all names for the same thing, but I’ve changed it all to confectioners’ sugar in the recipe to avoid confusion. Thanks so much for pointing that out!

    • Melissa says

      I’m sorry but you say the “cake looks” but I can’t see it! The lighting makes the photo all washed out! The only thing I can see is the cake stand! Even if I dim or brighten my screen…

      • says

        Melissa, sorry to hear that, but every monitor registers images differently. The image was edited on my professionally color-calibrated monitor, so it looks the way I intended on my monitor, and it’s impossible for me to know how it will look on each reader’s monitor.

  2. says

    I made spiced pumpkin croquboushn cake last month for my sister’s birthday. I fell in love with the American flavours ever since; now I can not get enough. I am so going to try this later this month for my dad.

    So pretty with that cream icing!

  3. says

    So glad you are back, Rosie! Missed you. I love this line, ” Bake it, eat it, share it, marry it.” I am totally going to steal it, if you don’t mind!

    Did you make the dollops of cream with a round tip piping bag? They look like clouds of heaven.

  4. says

    Wow….I am always in awe of your creations. You are an amazing baker. 2 years ago a I made both your Autumn Delight cake and the Dark Chocolate Salted Caramel Tart for Thanksgiving, and they were amazing! I spent the better part of 3 days prepping and baking but I had the time off from work so I enjoyed doing it :)

  5. says

    Oh dear! How incredible is that?! I completely adore the stabilized whipped cream because whipping cream is about as amazing as Italian buttercream (IMHO)!

  6. Geraldine says

    Hi Rosie
    I love your blog! I live in South Africa and we don’t have tins of pumpkin puree. Could you suggest an alternative? Could I just cook pumpkin with some cinnamon and butter?

    • Mariette says

      I’m from South Africa too and was just about to ask the same! Can’t wait to try this amazing cake! Looks and sounds devine!

    • Callie says

      I make my own pumpkin puree by cutting a pumpkin into several large pieces (the size of the pumpkin determines the # of pieces), usually 4-6. Scrape out all the seeds and put the pieces in a roasting pan, add a 1/2 inch of water or so and roast the pumpkin in the oven until it’s fork tender. When the pieces are cool you can scrape the insides out and I put them into my food processor to make is smooth. I hope this helps! (I think I found directions for this initially on Alton Brown’s website.)

  7. Debbi says

    Since it’s just the two of us now I prefer to make smaller, 6 inch cakes, can I cut the recipe in half and still have it work?
    I cannot wait for your book. What will the title be and can we preorder it?

    Thanks! I love pumpkin

  8. C a t says

    This cake looks amazing. It definity goes on my b list of must try recipes. This may be dessert for Thanksgiving!

  9. Elizabeth Blanck says

    This cake looks fantastic. A question about the whipped cream. I am a vegetarian. What can I use instead of gelatine?

  10. Linda says

    Mmmmmmm…… I can’t wait to try this. Thank you for the most amazing cakes ever!!! Just FYI in step #3 you still have add to sweet potato mixture, it doesn’t matter to me but I thought you might want to change it.

  11. says

    Looks amazing!! I love the smell of spices cake when it’s become cold outside :c’est réconfortant!! The pumpkins puree is not very popular in french cuisine…but for me, it’s a révélation!! Love it!!! I also make a pumpkin cake this week with pumpkin cookies for my halloween post and my friends said: whats that? pumpking puree??
    Thank for your great ideas and marvellous pictures!

  12. Kim d. says

    Wow, Rosie, I love you! this cake looks like it tastes amazing.

    Just finished baking your campfire delight cake for my son’s 10th birthday tomorrow. This is the 3rd year in a row I’ve made this cake for him, it is perfection. Every year we talk about other cake options but he always wants this one, he said it is the best cake ever. I think he is right. Thank you for your blog, love all you do!

  13. Heather says

    Is the cinnamon filling supposed to be crunchy? The sugar didn’t dissolve. Did I do something wrong? LIVE your recipes and site. It’s my go-to!

    • says

      Thanks, Heather! I do like the cinnamon spread to be sugary crunchy for texture (kind of like a homemade cinnamon toast), but next time if you don’t prefer that, you could always cook it all in a small saucepan to dissolve the sugar. Hope that helps!

  14. Ashley says

    Hey Rosie,

    Loooove your recipes, and I’ll be trying this out in the next day or two. What size of can of pumpkin puree are you calling for? The 15 oz. or the 29 oz.?


  15. says

    Ahhh, this is just the cake I’ve been looking for to make this weekend! Thank you for always baking up such beautiful and delicious things. Looking forward to your cookbook!

  16. Anne says

    My friend just told me about your blog. It looks great. I’m a big follower of “Cooking With Mr. C.” on Facebook, which is also a blog. I now have the two of you to check out.

  17. says

    marry it! heehee… oooh who can resist a cinnabon style frosting!? eeks! looks and sounds so good, rosie – and i hear you about summer slipping by – i keep saying, well i guess summer is over ( as i pile on my toque and wool coat)… !! xoxo

  18. AnnMarie says

    I am not a huge fan of ginger… is this a strong ginger flavor? Can I leave out the ginger all together or will this change the cake? No disrespect intended as I love your recipes and have made numerous cakes thanks to your expertise!

  19. Patt T says

    I baked this cake over this last weekend and was a big hit. A few follow up questions because I am going to bake this again for a thanksgiving party in two weeks. 1. My cake turned out pretty dense, is there a way to get a fluffier texture like you would in a regular yellow or white cake? 2. I failed again in the whipped cream filling. Everything was fine until I added the gelatin mix, from there the mixture curdled. Is there anything I should be doing differently what’s is your experience?



  20. Carrie says

    Made this cake yesterday and it’s absolutely delicious! My hubby said it is his favorite! Thanks for the wonderful recipE (all of them…they are my go to now). Can’t wait until your cookbook is for sale!

  21. Liz says

    I kept thinking “what excuse do I have to make this cake?!” It looks so good and I loved the Autumn Delight cake so much, so I finally decided I don’t need an excuse to make a beautiful cake! Picked up the pumpkin in the store this evening and will get to work tomorrow. Thanks for what I’m sure will be another great recipe!!!

  22. Samantha says

    Hi Rosie,

    I love your cakes! I was hoping you might know how long to bake this if I make the cake into cupcakes.

    Thank you for making my life even more delicious!!

  23. says

    Is it 540ml of pumpkin-? which comes out to a little less than a 29oz can. Is that correct? I made this cake and it seemed pretty dense and wet so I wondered if the pumpkin amount was correct?

  24. says

    Made this twice this weekend. Seemed a bit dense. I’m unclear on the amount of pumpkin… A 15 oz can is about 240 ml. And a 29 oz can is a bit more than 540 ml. Is 540 ml correct?

    • says

      Hi Dorothy,
      Sorry to hear that your cakes were dense–they really shouldn’t be. I used 540 ml can of pumpkin puree, and it Canada it comes in a 540 ml can, which is why it’s listed that way. I truly wish I could be of more help, because it’s really hard for me to know exactly what happened. :(

        • says

          Laurice, since I have already made the cake I don’t have the can of pumpkin puree to weigh, but a 540 ml can is 2.25 cups of puree. I will add the 2.25 cups measurement to the recipe in case other readers find that helpful. Thanks!

  25. says

    Hi there, what an amazing looking and sounding cake – I want to make so bad! I have a question though… in the UK, I find it very hard to get powdered gelatin for the whipped filling – can I use leaf gelatine instead?

    Thanks so much

  26. Dorothy says

    Thank you for answering! I’m not sure what happened either but I wonder if I didn’t put in enough flour, perhaps but am not sure. I weighed 230 grams and used that to make my cakes. But last night, just for fun, I scooped out two cups and weighed that just to see if there was a difference… and there was… Two cups came out to 290 grams with my King Arthur cake flour.

    With your recipes, do you weigh your ingrediants or do it by cup? I bet you probably weigh them.

    The cream cheese frosting was to die for and so was the whipped vanilla bean frosting in the middle. The cakes tasted very good! spices were perfect…just seemed a bit too wet and not cakey… I may try it again with more flour. I’m not sure where I messed up….. Dorothy

  27. Mariah says

    Hi Rosie!

    I just got done baking the cake layers for this cake (and they smell amazing). But should the three layers be super thin? I’ve split cake layers before, but these just seem too thin to be cutting in half. I did weigh all of of my ingredients and weighed the batter for each pan….it just doesn’t seem to look right.


  28. Mariah says

    So I tried making the cake again, and I have no idea where I went wrong. Both tries ended up tasting amazing, but for the life of me I couldn’t get 3 cake layers that could be split and the cakes both seemed wet/dense? Sorry, I kind of feel like I’m losing my mind lol the only thing I can think of is that there was too much pumpkin maybe?

    • Jennifer says

      Completely agree Mariah. I think it is too much pumpkin as well…something is getting lost in translation from candian to american. Sweetapolita is my very favorite place to come for cake recipes…because they are beautiful and taste amazing….but this one has me stumped. Making a different pumpkin spice cake…but using the frostings for this one.

      • says

        Hi ladies,
        I really don’t know what’s happening–I’m so sorry. I will make these cake layers again to see if I can figure that out. The strange part is that I have had a few readers send me photos of their versions and they look at they should, but yet several readers are having the too-much-pumpkin issue. I’ll get to the bottom of it, because this was honestly one of the yummiest cakes ever. I will likely decrease the pumpkin and bump the flour to make for for consistent results. xo

        • Madonna says

          Hi Rosie, I was thinking about making this cake. I see in the ingredients list that the recipe calls for, “1-1/2 cups (360 ml) pumpkin pie filling”. I take this to mean example: Libby’s Pumpkin Pie Mix/Filling or E.D. Smith Pumpkin Pie Filling – not Pumpkin puree which I think a lot of bakers are using which could be causing the issue of “too much pumpkin” and a dense wet cake.

          Either way can you clarify for me if it’s suppose to be pumpkin pie filling or pumpkin puree?

  29. says I died through this entire post! Cinnamon buns are a huuuge weakness for me, and pumpkin pie is one of my favorite pies too. At first I was all “aww, what a pretty cake” but then as I started reading and then saw the slice photo I was all “I LEGIT WANT/NEED DIS”.

  30. anna says

    I just wanted to say thank you so much for sharing this…and all of your other incredible creations! I made this for Thanksgiving and it was the favorite all around! It was so light (which surprised me greatly – I thought it would be so rich – which is never a bad thing either)and moist and super duper good! So thank you so much! I hope you had a great Thanksgiving with your family!

  31. AnnMarie says

    Wow this was AMAZING!!! I made this for Thanksgiving and was told this was the best cake I have ever made! It seems like a lot of work but if you split it up over two days making the cake first and chill them, then make the frostings and sugar crunch the next day and assemble. I had no problem halving the layers with my wilton cake cutter. I had to put two 8 inch cake boards underneath the bring it up to a height where I could use the cutter and they split easily. I had to double the cream cheese frosting in order to decorate the top (had some left over….ohh so sad! its yummy on graham crackers). If your wondering what to make for a party or special occasion… well dont hesitate!

  32. says

    Hi Rosie, I´m sorry I am totally off the subject here – this cake looks fantastic btw – but I really need your help.

    I’m Maria and I am writing you from sunny Rio de Janeiro, Brazil. I am 45 years old, a brazillian who is married to a canadian, Grant, from Toronto. I felt in love with your blog and have been following your news for almost 2 years, I believe. I am the proud mother of 6 children – yes, all mine and born from my tummy – ages 21 to 6. Having so many kids I had become a staying home mom for many years and just recently – about 2 years ago – I’ve decided to start something that I could work from home. I’ve opened a business called Maria Fumaça ( and little by little we’re growing.
    I have always wanted to write you and congratulate you for all the beautiful things you create as well as for choosing the most wonderful recipes to feature on your blog. All the ones I’ve tried are simply delicious. But honestly I’ve always ended up swamped in the multitude of things to do and never wrote.
    The reason why I am writing you now is that my husband will be flying to Toronto soon, to visit his mom, brother and sister that live there. I was really hoping to get him to bring me some very needed – and desired – baking supplies. I was wandering if you could give me some ideas of bakinf supplies’ stores that he could get me stuff while there. If the stores have a link and an online store it would be wonderful as I could buy and get things delievered to my mother-in-law. If not, no problem, as Grant could go and buy things there. I hope this won’t be too much trouble for you, but if I could get some of the things I need from Canada it would be wonderful as here in Brazil we lack variety and at times quality as well – the real good stuff is VERY expensive here while there I can find quality for a good price.
    Thanks again for everything you do and for taking the time to read this.

  33. Lisa says

    Ok…..I just took the cakes out of the oven. I weighed the mix so that each pan had 560 grams. I cooked them for 25 minutes until they were done. Each cake is only about 1 inch tall. There is no way that I can tort the layers. I used fresh all fresh ingredients, including new baking powder. I double checked all my measurements. What did I do wrong?

  34. Lisa Campbell says

    I too had problems with my cake being way too dense and wet. It tasted wonderful but almost tasted like a pumpkin pie. Last year I made this cake using a small can of pumpkin thinking it was 540 ml and it was much better. This year i paid attention to the ml and added about 21/4 cups with the result listed above. I love this recipe and will try it again to perfect the results. I love it even though candied ginger costs a fortune in the U.S. ($12 for a 1/4 jar).

  35. Madonna says

    Just made the cake portion of this recipe and the cakes came out nice and light. After reading the comments I reduced the pumpkin puree to 1 and 1/4 cups instead of 1 and 1/2 cups. I replaced the 1/4 cup with apple sauce.

    So far so good. Not sure how it tastes yet have to make the other layers but will let you know. Decided to try this cake to bring to my sisters for Thanks Giving Dinner.

  36. Kelli says

    I made this cake yesterday, and I really liked it, BUT, the cinnamon sugar makes the cake a bit gritty. Can I substitute powdered sugar, or can I cook it to liquefy the sugar a bit?

  37. Kate says

    I just made this cake for a work party. Everyone died. It’s so good. I weighed out all my ingredients following the recipe, and it came out perfect. The cake layers are smaller than I am used to for splitting, but with a long bread knife and steady hand it was fine. For the gelatin I just heated it up in the microwave with some heavy cream, stirred it, and then gradually incorporated it into the whipped cream. It turned out perfect. Amazing cake. I received a couple marriage proposals:)

  38. Eleni says

    This look to die for! If one were wishing to bake this as a 6″ cake in two pans, should this recipe be followed, or do you figure it would be better to halve it?

  39. Emily says

    I made this for my sons first birthday (Oktoberfest theme). The flavors were amazing and everyone loves it-even the kids! Thanks so much for the great recipe!!

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