- 3 sticks of unsalted butter, softened
- 4 cups of granulated sugar
- 1.5 cups of egg whites
- 2 3/4 cups all purpose flour
- 2 3/4 cups cake flour
- 1T baking powder
- 3/4 tsp salt
- 2 1/4 cups of milk
- 1/2 T vanilla extract
- Zest and juice of a half an orange
- 3/4 tsp almond extract
Cream Cheese Frosting
- 3-8oz packages of cream cheese, soft
- 2.5 cups of confectioners sugar
- 1/2 tsp vanilla extract
- 2 sticks of unsalted butter, soft
- 2 tsp cinnamon
Preheat Oven to 300 degrees.
Using a mixer, cream butter and sugar until light and fluffy; scraping down the sides of the bowl. Add in the egg whites and beat until fluffy; continuing to scrape down the sides.
In a separate bowl, combine wet and dry ingredients, alternating adding them. Starting and end with dry ingredients. Make sure to scrape the bowl and ensure everything is incorporated.
Spray and line 3 flat half sheet pans with parchment.
Divide the batter into 3 mixing bowls
Add in separate food coloring to each bowl (purple, green and gold).
Bake at 300 for approximately 25 minutes (or until done).
Cinnamon Cream Cheese:
With a mixer, beat everything until smooth and fluffy
Once cakes have cooled, (tip – cool your cake layers upside down to help flatten them out), place a dap of frosting on the bottom of the service you’ll be frosting your cake on (this will help prevent the cake from moving). Now, place the purple layer on that dab. Starting with approximately a cup of frosting, use an offset spatula to put a big dollop of frosting on top of the bottom of the bottom layer of cake. Start in the middle of the cake and spread the frosting evenly over the top and just past the edge of the top surface. The overhang of frosting will help you frost the sides of the cake. Next, place the green layer on top and press gently to ensure that it sticks. Now, following the same process as with the first layer, frost the second layer and then the third, gold layer.
Top with a sprinkle of purple, green and gold sugar.