Cinnamon Roll Lava Cake

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
2. Make the cake layers. In a large bowl, whisk the granulated sugar, oil, yogurt, milk, apple cider vinegar, and vanilla bean paste until completely smooth and emulsified.
3. In a separate bowl, whisk the cake flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom until evenly combined.
4. Add the dry ingredients to the wet ingredients in two additions, whisking gently just until smooth and no dry streaks remain. Do not overmix.
5. Divide the batter evenly among the prepared pans and tap each pan lightly on the counter to release large air bubbles.
6. Bake for 22-26 minutes, until the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool the layers in their pans for 10-15 minutes, then turn them onto wire racks and cool completely before assembling.
8. Make the cinnamon roll filling. Melt the butter in a saucepan over medium-low heat. Stir in the light brown sugar and cinnamon, then cook until the mixture is glossy and bubbling and the sugar has dissolved.
9. Slowly stream in the heavy cream while whisking constantly. The mixture will foam. Simmer gently for 1-2 minutes, or slightly longer for a thicker filling, until smooth and lightly thickened. Do not overheat it.
10. Remove the filling from the heat and stir in the salt and vanilla bean paste. Cool completely, then chill until cold.
11. For a softer filling, slowly stir room-temperature milk into the chilled mixture, beginning with 1 tablespoon. Omit the milk for the thicker, chewier consistency shown in these photos.
12. Make the cream cheese frosting, if using. Beat the room-temperature butter on medium speed for 2-3 minutes, until smooth.
13. Add the sifted powdered sugar in four additions, starting on low after each addition, then beating the butter and sugar base until smooth and fluffy. Mix in the vanilla bean paste and salt.
14. With the mixer on low, add the softened brick cream cheese in four additions, scraping the bowl as needed. Mix only until combined and smooth.
15. Do not finish by whipping the cream cheese frosting on medium or high speed. Add milk 1 teaspoon at a time only if needed. If the frosting is too soft, chill for 10-15 minutes, then mix briefly on low before assembly.
16. For vanilla buttercream instead, beat the butter until smooth and slightly lightened. Gradually add the sifted powdered sugar on low, then mix in the vanilla bean paste and salt. Slowly add 40 g of cream and continue adding only as needed until smooth but sturdy enough to hold a tall dam.
17. Assemble the cake. Place the first cake layer on a cake board. Spread on the thinnest layer of your chosen frosting, then pipe a tall, sturdy frosting dam around the outer edge.
18. Add a conservative layer of completely chilled cinnamon filling inside the dam. If using cream cheese frosting or assembling your first filled layer cake, leave a little extra room inside the dam rather than overfilling it.
19. Top with the second cake layer and repeat the thin frosting layer, tall dam, and cinnamon filling. Add the final cake layer and chill the stacked cake until firm.
20. Apply a very thin exterior coat of frosting and chill again if needed. Finish the top with the remaining cinnamon filling in a cinnamon-roll swirl, or reserve extra filling to spoon over individual slices.