Cinnamon Cake

Whisk the eggs with vanilla and sugar for 5 minutes until the mixture becomes light in color.

Add the oil and milk and mix well until fully combined.

Sift the flour with baking powder and baking soda, then add it to the liquid mixture and gently stir until smooth.

Take 1 cup of the white cake batter and add cinnamon, cocoa, and 2 tbsp of milk. Mix well until uniform to make the cinnamon filling.

Grease a cake pan with a little butter or oil and lightly dust with flour to prevent sticking.

Pour a layer of white cake batter into the pan.

Spread a layer of the cinnamon filling over the white layer.

Pour the last layer of white cake batter over the cinnamon layer.

Use a wooden skewer to create swirls between the layers to form the “Cinnabon” effect.

Place the pan in a preheated oven at 180°C (356°F) for 45–50 minutes, depending on your oven.

Test the cake for doneness with a wooden skewer; if it comes out clean, the cake is ready.

Let the cake cool for 10 minutes before decorating.

Prepare the white icing: Whisk 3 pieces of cream cheese with ½ cup sweetened condensed milk and vanilla until smooth and uniform.

Decorate the cake with the white icing or chocolate sauce as desired, and sprinkle chopped walnuts on top if desired.