Great for big and little occasions.
Preheat oven to 350F (175C). Grease two 8-inch round cake pans.
In separate bowls, prepare the vanilla cupcake mix and the chocolate cake mix according to package directions. Stir each batter until smooth.
Spoon alternating scoops of the vanilla batter and chocolate batter into each pan.
Use a butter knife to gently swirl the batters together in a figure-eight motion. Do not overmix.
Bake for 25-30, or until a toothpick inserted into the center comes out clean.
Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
In a chilled bowl, whip the heavy cream until it begins to thicken. Add the icing sugar, cinnamon and vanilla. Continue whipping until soft peaks form.
Place one cake layer on a serving plate and spread a layer of cinnamon whipped cream over the top. Add the second cake layer and over the top and sides with more whipped cream.
If desired sprinkle a little cinnamon powder on top of the finished cake.
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