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Cinnamon Cake Recipe

Megan
This easy cinnamon cake is soft, tender, and full of warm cinnamon sugar flavor. Inspired by classic churros, it has a golden cinnamon sugar coating that makes every bite buttery, cozy, and simply irresistible. Made with simple ingredients, it’s perfect for a cozy breakfast, brunch, or dessert.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Course Dessert, Holiday
Cuisine American
Servings 12 servings

Equipment

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

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.
Cinnamon Cake Troubleshooting
  • 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. 
Keyword Cinnamon Cake, Cinnamon Cake Recipe, Easy Cake Recipe
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