Cinnamon Cake Recipe – Buttery, Soft & Perfect for Coffee Breaks
This Buttery Cinnamon Cake is the ultimate cozy bake—soft, moist, and infused with warm cinnamon spice in every bite. A rich buttery base is layered with a cinnamon-sugar swirl and finished with a tender crumb that melts in your mouth. Perfect for brunch, afternoon tea, or a comforting dessert, this cake pairs beautifully with coffee or a glass of milk. Simple to make and impossible to resist!
Equipment
- 9x13-inch baking pan or bundt pan
- Mixing bowls
- Electric mixer or hand whisk
- Measuring Cups and Spoons
- Rubber spatula
- Toothpick or cake tester
- Wire rack
Ingredients
Dry Ingredients:
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup milk or buttermilk
- 2 tsp vanilla extract
Cinnamon Sugar Swirl:
- ½ cup brown sugar
- 1½ tbsp ground cinnamon
- Optional: ¼ tsp nutmeg or cardamom
Optional Add-ins:
- ½ cup sour cream (for extra moisture)
- ½ cup chopped pecans or walnuts
- Powdered sugar or glaze for topping
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch pan or bundt pan.
- Cream Butter & Sugar: In a large bowl, beat softened butter and granulated sugar until light and fluffy (3–4 minutes).
- Add Eggs & Vanilla: Beat in eggs one at a time. Stir in vanilla extract.
- Combine Dry & Wet: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry. Mix until just combined.
- Layer & Swirl: In a small bowl, mix brown sugar and cinnamon. Pour half the batter into the pan, sprinkle with cinnamon sugar, then top with remaining batter. Swirl gently with a knife.
- Bake: Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10–15 minutes, then transfer to a wire rack.
- Finish: Dust with powdered sugar or drizzle with glaze once cooled.
Notes
- Use room temperature butter and eggs for a smoother batter.
- Don’t overmix—this keeps the crumb tender.
- Test doneness with a toothpick to avoid overbaking.
- Let the cake cool before slicing to prevent crumbling.
- Add sour cream or buttermilk for extra moisture and tang.
- Wrap slices individually before freezing for easy treats later.