Cinnamon cake is a soft, tender and buttery vanilla cake with swirls of sweet cinnamon, covered in a buttery cinnamon sugar coating. Made with simple ingredients, this churro inspired cinnamon cake is easy enough for a weekday treat and special enough for a special breakfast, brunch or dessert cake. Serve warm with a cup of coffee and enjoy a cozy, churro inspired twist on a classic cinnamon cake.
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Why Make This Recipe
Rarely does cinnamon get to enjoy being the star flavor of any baked treat. My love of cinnamon is the reason I created more recipes filled with sweet and spicy cinnamon flavor. My Cinnamon Sugar Cookies, Cinnamon Scones, Cinnamon Muffins, Cinnamon Pie, Cinnamon Sugar Donuts and Cinnamon Cream Cheese Frosting are all delicious cinnamon recipes I know you will love. Now I can add soft and tender cinnamon cake filled with warm churro inspired flavor to the list.
- Layers of flavors and textures. From the moist vanilla cake with swirls of sweet cinnamon to buttery cinnamon sugar that melts into every bite, this cinnamon cake will delight your senses.
- Easy to make, bake and eat. This homemade churro inspired cake tastes like you just bought it from a bakery, but is so simple to make. Simply mix up the vanilla cake, swirl in the cinnamon sugar, bake, glaze with butter, coat with cinnamon sugar and enjoy.
- Perfectly cozy and perfect for cozy seasons. Imagine taking a churro and turning it into a soft, tender and moist cake that’s perfect for fall breakfast, brunch or dessert.
Ingredients and Substitutions
This cinnamon cake recipe requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. If you are missing any ingredients, here are my recommended substitutions.
- All Purpose Flour: Make this tender cake, gluten free, by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill.
- Baking Powder: Make sure this leavening agent is fresh and in date.
- Ground Cinnamon: Make sure to use fresh ground cinnamon. This is not the recipe to use the cinnamon you bought years ago.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter.
- Granulated Sugar and Light Brown Sugars: Maple sugar would also work well to make this refined sugar free.
- Eggs: This recipe has not been tested without eggs.
- Vanilla Extract: This nicely enhances the flavors of the other ingredients.
- Sour Cream: Use an equal amount of full fat greek yogurt.
- Milk: Feel free to use your preferred milk.
How To Make
Learn how to make cinnamon cake in a few easy steps.
Make the Cinnamon Cake
- Preheat the oven to 350 F (177 C). Grease the sides and line the bottom of a 9 inch (23 cm) springform or cake pan with parchment paper. In a small mixing bowl, whisk the light brown sugar, flour and cinnamon to well combined. Set aside for now.
- In a large bowl, whisk the all purpose flour, baking powder and salt together until well combined. Set aside for a moment.
- In another large mixing bowl, whisk the melted butter, sugar, light brown sugar, eggs, sour cream and vanilla extract until smooth and well combined. Alternating dry ingredients and milk, mix in ⅓ of the dry ingredients into the wet, followed by ½ of the milk. Repeat until all the ingredients are just combined.
Bake the Cinnamon Cake
4. Evenly spread ½ of the vanilla cake batter into the prepared pan. Evenly top the batter with the cinnamon swirl (made in step 1). Using the end of a knife, skewer or cake tester, swirl the cinnamon into the batter. Top with the remaining vanilla cake batter. Bake the cinnamon swirl cake or 30 - 35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. The edges of the cake will also start to pull slightly away from the edges of the pan.
Add the Cinnamon Sugar Topping
5. While the cake cools, melt the butter and make the cinnamon sugar by mixing the cinnamon with the sugar to well combined. Cool the pan in the pan for about 10 minutes. Release the ring of the springform pan and remove the ring from the cake. Brush the top and edges of the cake with the melted butter. Make sure to use all of the melted butter. Once the cake is covered in the butter, scatter and press the cinnamon sugar onto top and sides of the cake. I like to gently lift up the bottom of the cake pan, tilt it to the side and press a few pinches of the cinnamon sugar into the cake. Enjoy the cake warm with a drizzle of salted caramel or melted chocolate to make it really churro inspired.
How To Store, Freeze and Thaw
- Store: Place the slices of the cinnamon cake in an airtight container at room temperature for up to 1 - 2 days. Then the cake should be transferred to the fridge for up to another 2 - 3 days. Keep in mind, the cinnamon sugar will melt into the cake as the cake sits so it is best enjoyed within 1 - 2 days.
- Freeze: Make sure the churro inspired cake is completely cooled to room temperature. Individually wrap each slice in plastic wrap, parchment paper or wax paper and place in a ziplock bag. Store in the freezer for up to 2 months. If you plan on freezing the cake ahead of time, I suggest waiting to coat the cake in butter and cinnamon sugar.
- Thaw: The easiest and tastiest way to thaw the cinnamon cake is to let it sit out at room temperature for at least two hours or overnight in the fridge.
- Serve: This cake is best served warm or at room temperature. Serve with coffee or tea, topped with salted caramel, melted chocolate or just enjoy as is.
M’s Expert Tips
- Don’t be shy with the cinnamon. Use up to 2 - 3 teaspoons of cinnamon for the best flavor. Make sure the ground cinnamon is fresh for the best cinnamon sugar cookies.
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft, fluffy, moist and tender cinnamon spiced cake.
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Use the baking times as a guide. All ovens vary and baking times should be used as a guide. As a general rule, when the cinnamon cake becomes fragrant, it’s a good idea to start checking. Begin checking the cake at the minimum baking time. A toothpick inserted into the center of the cake should come out with a few moist crumbs.
- Don’t skip the cinnamon-sugar topping. This is what gives the cake that delicious churro inspired flavor and golden finish. Plus, the extra layer of buttery cinnamon adds another layer of flavor and texture.
FAQs
Not necessarily. Cinnamon cake and coffee cake can be similar, but coffee cake often includes a crumb or streusel topping. This cinnamon cake has a simple cinnamon sugar topping inspired by the flavors of a classic churro.
The buttery cake paired with a generous cinnamon-sugar topping gives this recipe its churro-inspired flavor. The combination of cinnamon and sugar is what makes the connection to a classic churro so delicious.
I highly recommend using a 9 inch (23 cm) springform pan as the side is easy to remove. If you don’t have a springform pan, use a regular 9 inch (23 cm) cake pan.
Other Fall Cake Recipes to Try
If you try this Cinnamon Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Cinnamon Cake Recipe
Equipment
- 1 sheet parchment paper
- 1 whisk and flexible spatula or spoon
Ingredients
Cinnamon Sugar Swirl
- ⅓ cup (67 g) light brown sugar
- 1 tablespoon all purpose flour
- 1 tablespoon ground cinnamon
Cinnamon Cake
- 2 cups (140 g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (120 ml) melted butter or oil
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 3 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- ½ cup (120 g) sour cream or yogurt
- ½ cup (120 ml) milk
Cinnamon Sugar Topping
- ¼ cup (50 g) melted butter
- ½ cup (100 g) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350 F (177 C). Grease the sides and line the bottom of a 9 inch (23 cm) springform or cake pan with parchment paper.
- In a small mixing bowl, whisk the light brown sugar, flour and cinnamon to well combined. Set aside for now.⅓ cup (67 g) light brown sugar, 1 tablespoon all purpose flour, 1 tablespoon ground cinnamon
- In a large bowl, whisk the all purpose flour, baking powder and salt together until well combined. Set aside for a moment.2 cups (140 g) all purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
- In another large mixing bowl, whisk the melted butter, sugar, light brown sugar, eggs, sour cream and vanilla extract until smooth and well combined. Alternating dry ingredients and milk, mix in ⅓ of the dry ingredients into the wet, followed by ½ of the milk. Repeat until all the ingredients are just combined.½ cup (120 ml) melted butter or oil , ½ cup (100 g) granulated sugar, ½ cup (100 g) light brown sugar, 3 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract , ½ cup (120 g) sour cream or yogurt, ½ cup (120 ml) milk
- Evenly spread ½ of the vanilla cake batter into the prepared pan. Evenly top the batter with the cinnamon swirl (made in step 2). Using the end of a knife, skewer or cake tester, swirl the cinnamon into the batter. Top with the remaining vanilla cake batter.
- Bake the cinnamon swirl cake or 30 - 35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. The edges of the cake will also start to pull slightly away from the edges of the pan.
- While the cake cools, melt the butter and make the cinnamon sugar by mixing the cinnamon with the sugar to well combined. Cool the pan in the pan for about 10 minutes. Gently loosen any stuck parts of the cake with a butter knife. Release the ring of the springform pan and remove the ring from the cake.½ cup (100 g) granulated sugar, 2 teaspoons ground cinnamon , ¼ cup (50 g) melted butter
- Brush the top and sides of the cake with the melted butter. Make sure to use all of the melted butter. Once the cake is covered in the butter, scatter and press the cinnamon sugar onto top and sides of the cake. I like to gently lift up the bottom of the cake pan, tilt it to the side and press a few pinches of the cinnamon sugar into the cake. Allow about 15 - 30 minutes for the cinnamon sugar to stick to the cake before slicing into it. Enjoy the cake warm with a drizzle of salted caramel or melted chocolate to make it really churro inspired.
Notes
- Why is my cinnamon cake dry?
Be careful not to overmeasure the flour or overbake the cake. Remove it from the oven as soon as it’s baked through and a toothpick inserted in the center comes out clean or with a few moist crumbs. - Why is my cake dense?
Overmixing the batter can make the cake dense. Mix just until the ingredients are combined, and make sure your leavening ingredients are fresh. - Why didn't my cinnamon sugar topping stick?
If the topping is being added after baking, lightly brush the warm cake with melted butter before sprinkling on the cinnamon sugar. The butter helps the cinnamon sugar adhere. - Why did my cake sink in the middle?
Avoid opening the oven door too early, and make sure your oven is fully preheated before baking. An underbaked center can also cause a cake to sink as it cools. - Why is my cinnamon sugar topping uneven?
For an even coating, sprinkle the cinnamon sugar over the cake while it’s warm and distribute it gently across the entire surface.
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