To make the cake batter place the Stork with Butter and the sugar into a large bowl and use an electric mixer to beat together until light and fluffy, 2-3 minutes. Add the eggs one at a time and beat together until smooth and uniform.
Once all of the eggs have been added, mix in the flour, baking powder and cinnamon in three additions, alternating with the milk.
Divide the batter evenly between three round 8-inch cake pans that have been lightly greased and lined with parchment paper. Bake in an oven, preheated to 180°C (160°C Fan), for 25-30 minutes or until the cake is coming away from the edges of the tin and a skewer inserted into the middle comes out clean.
Leave the cakes to cool in the tins for 10 minutes before converting onto a wire rack to cool completely. Use a large serrated knife to level the cakes. To make the buttercream place the Stork with Butter into a large bowl and slowly beat in the icing sugar, beating together on high speed until light and fluffy.
Add the vanilla, alcohol and salt and beat together for a couple of minutes. To decorate the cake, place the first cake layer onto a cake stand or serving plate and spread with a layer of buttercream. Top with the second cake and repeat finishing by placing the final cake layer on top. Spread the remaining buttercream over the top and sides of the cake. Decorate with the reserved cake crumbs, sprinkling around the outside of the cake.
- Temperature: 220°C oven, 200°C fan, Gas 7 oC
- Baking time:
- Serves: 10