Simple Easy Cinnamon Cake
This Easy Cinnamon Cake, is one of the best cakes. It’s fast, easy and delicious. A soft full of cinnamon cake recipe. The scent of cinnamon baking in the oven has to be one of the most amazing aromas! The perfect anytime cake, from breakfast, to snack to dessert.
This cinnamon cake was one of my mother’s recipes, my mother is probably my main source for my non-Italian dessert recipes, because holy cow could my mother bake! From her shortbread cookies, to lemon bread to one of my favorite chocolate cake recipes, and of course this amazing cinnamon cake!
Recipe Ingredients
- Brown sugar – light or golden brown sugar
- Cinnamon – ground cinnamon
- Butter – softened
- Sugar – granulated sugar
- Eggs – large eggs room temperature
- Flour – all purpose flour or cake/pastry flour
- Baking powder – for leavening
- Baking soda – for leavening
- Salt (2 grams)
- Sour milk – homemade sour milk
- Vanilla – vanilla extract
How To Make Homemade Cake/Pastry Flour
For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
How To Make A Cinnamon Cake Recipe
In a small bowl mix together the brown sugar and cinnamon, set aside. In a medium bowl sift together flour, baking powder, baking soda and salt.
In a large bowl or stand mixer, cream the butter and sugar, then add the eggs, and beat until fluffy. Add the dry ingredients alternately with the sour milk, ending with the sour milk to the creamed mixture. Add the vanilla and mix well.
Spoon a third of the cake batter into the prepared pan. Sprinkle with half of the cinnamon sugar mixture. Spoon another third of the batter on top.
Add the remaining cinnamon mixture and then the remaining batter. Bake until done or a toothpick comes out clean or with a few crumbs attached. Remove from oven, let cool in the pan then move to a wire rack to cool completely. Dust with powdered sugar before serving.
Why Use Room Temperature Ingredients?
When at room temperature, eggs, butter, and other dairy ingredients form an emulsion which traps air. While baking in the oven, that trapped air expands and produces a fluffy baked good. So be sure to remove the ingredients from the fridge 45-60 minutes before baking.
Why Cinnamon Cake?
Cinnamon, with its sweet, woody aroma, has been cherished in culinary traditions around the world for centuries. It’s versatile enough to enhance both savory dishes and sweet treats, but it truly shines in desserts. A cinnamon cake combines the spice’s bold flavor with the tender crumb of a classic cake, creating a dessert that’s both comforting and irresistibly delicious.
If there was one cake that I could eat all by myself this would be the one, Cinnamon Cake. I can’t tell you how delicious this cake really is, it’s so good it needs no glaze, frosting or streusel topping. A light dusting of powdered sugar if desired is all it needs!
Why Does My Cake Fall?
- There are a lot a reasons a cake may fall, but the most common ones are, your oven temperature is off, you can always check it with an oven thermometer to check this.
- You open the oven door too early. Never open the oven door before 25-30 minutes of baking.
- Once the batter is mixed it should be baked, letting a cake batter sit too long can cause it to fall. The baking powder or baking soda usually start acting immediately and will only last for a very short period of time, therefore if the cake batter is left to stand before baking then there is always a risk that the baking powder or soda will have expired by the time that the cake goes into the oven.
- Your baking powder or soda has expired and is no long active.
- Use room temperature ingredients.
- The pan size might not be the correct size, sometimes using a bundt pan will help.
Recipe FAQs
To make sour milk add one tablespoon lemon juice or white vinegar to one cup measure, top off with milk, let sit for about 10 – 15 minutes.
Baking soda reacts with acids in a recipe, neutralizing them and, in the process, creating carbon dioxide. Examples of acids include: sour milk, brown sugar, lemon juice, or yogurt.
How to store the cake
As long as the cake is unfrosted it should be kept at room temperature. Keep it in a cake container or well wrapped. It will keep for up to 3 days. If you store it in the fridge, wrap tightly to keep it from drying out. It will keep for up to 5-6 days in the fridge.
How to freeze the cake
Be sure to cool the cake completely then wrap it tightly in either plastic wrap or foil, place it in a freeze safe bag. The cake will keep for up to 2 months. When ready to thaw place the wrapped cake in the refrigerator to thaw before serving.
More Cinnamon Recipes To Enjoy!
- Homemade Cinnamon Apple Strudel
- Cinnamon Apple Puff Pastry Squares
- Cinnamon Cake Donuts
- Cinnamon Walnut Coffee Cake
Easy and fast to put together and that amazing smell wafting through the house. Soft, moist and cinnamony and so totally perfect with a cup of tea or coffee, one slice, two or three slices, who cares, who’s counting? Enjoy!
The Best Easy Cinnamon Cake
Ingredients
- 3 tablespoons brown sugar
- 1 tablespoon cinnamon
- ¾ cup butter softened*
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 2 cups all purpose flour or cake/pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sour milk (room temperature)
- 1 teaspoon vanilla
*If using unsalted butter then add ½ teaspoon of salt.
Instructions
- Pre-heat oven to 325F (160C). Grease and flour or spray an 8 inch / 20cm springform or regular cake pan.
- In a small bowl mix together the brown sugar and cinnamon, set aside.
- In a medium bowl sift together the flour, baking powder, baking soda and salt.
- In a large bowl cream the butter and sugar, approximately 2-3 minutes, then add the eggs, beat until fluffy.
- Add the dry ingredients alternately with the sour milk, ending with the sour milk to the creamed mixture. Add the vanilla and mix well.
- Spoon 1/3 of the batter into prepared cake pan. Sprinkle with 1/2 of the cinnamon mixture. Spoon another 1/3 of the batter on top, then remaining cinnamon mixture, then top with the remaining batter. Bake for approximately 50-60 minutes or until toothpick comes out clean or with a few crumbs attached. Remove from oven and let cool 15-20 minutes in the pan then move to a wire rack to cool completely. Dust with powdered sugar before serving if desired. Enjoy!
Notes
Nutrition
Updated from October 5, 2014.
Hi, I have a few questions about this cake. I just made it and was very underwhelmed by it. I used all ingredients you mentioned. My “sour milk” was just actual milk that had soured slightly. My brown sugar was lumpy out of the bag (so maybe too dry?). I did let my butter and eggs both come to room temperature. I creamed the sugar (granulated unbleached organic cane sugar) and butter. I added the eggs next, then alternately the dry ingredients and sour milk like you said. I am trying to figure out why this cake turned out so dry, and even a bit grainy. The flavor was also “meh.”. I will eat this with coffee in the morning for the rest of this week but I can’t see myself ever wanting to make this again. Please let me know if there’s a reason why the moisture content and flavor was so underwhelming for me.
Hi Kate, sorry it didn’t turn out for you, but I’m going to say it could be because you didn’t use regular brown sugar (which has molasses in it) and helps with making a cake moist. Also when sugar is lumpy you really should break it up, to take out the lumps. And I think you may have baked it too long. Hope this helps.
Can I replace butter with vegetable oil?
Hi Coco, not really because you have to cream the butter and the sugar and you can’t cream vegetable oil.
Excellent. I used 2% milk and came out splendidly. Thanks for an amazing and easy recipe
Hi Patricia thanks so much, so glad you enjoyed it. Have a great day.
Can I use heavy cream instead of sour milk for this recipe?
Hi Kaitlin, you can try although I have never made it with heavy cream, it will be extremely rich though, you may want to cut back a bit on the butter and add a little water. Im just guessing but try less 1/4 cup butter and add 1/4 cup water. Hope that helps. Let me know.
Heyyy! In this recipe does vanilla means vanilla essence? I’m too excited to try this recipe.
Hi Mahrukh yes it’s vanilla extract. I hope you enjoy it, let me know.
Hello Rosemary! Greetings from India. I just baked this cake. It has turned out so well! It is also very easy to bake. Thank you so much for the recipe. I also really appreciate the time and effort you’re putting in by posting recipes as well as replying to all the comments patiently. Bless your kind heart. We all loved the cake. Thank you so much. 🙂
Hi Shruthi, thanks so much and so glad you enjoyed it. And thank you for your beautiful comment. Have a wonderful weekend. 🙂
Can i bake this in a bundt cake pan?
Hi Louise, I think it would work fine in a bundt pan. Let me know how it goes.
I’m eating a slice of this cake right now!
I made it last night (also made some fresh whipped cream for it). But realized (after I’d already started putting batter in) that my springform pan was probably 10″! I only had enough batter for one layer of cinnamon, so I put the rest of the cinnamon on top. I figured this was going to come out of the oven looking like an over cooked pancake since my pan was clearly too big. I shortened my cook time & checked with a toothpick. I was really surprised it rose nicely and looked like an actual cake. AND IT’S DELICIOUS! It’s like the perfect little cake for any time.
Thanks for sharing this simple, easy, and super yummy cake recipe!
Hi Christine, so glad you enjoyed it and it worked out. I love cinnamon so whenever I feel like something cinnamon this cake is it. And I agree great anytime. Thanks and have a wonderful weekend.
I made this exactly as written, except with unsweetened ALMOND MILK (plus the lemon juice for sourness). It turned out perfectly, even without adjustments for my moderately high altitude (5300 ft). So quick and easy for a last-minute cake craving. 🙂 Thanks for the recipe.
Hi Lori, so glad you enjoyed it. And great idea with the almond milk. 🙂
Hi, just wondering if I could substitute coconut milk for the milk in this recipe?
Hi Bakinglady, I really don’t know, I have never baked with coconut milk before, but apparently you can. You could try it and see how it goes let me know. Have a great weekend.
This recipe is the bomb. I am not joking. I made this for a potluck and all I got was crumbs. And rave reviews. Everyone LOVED it. My little didn’t even get a peice so I have to make this again for the kid. Thank you SO much for this simple yet, amazing recipe!
Hi Sarah, thanks so glad everyone liked it. And glad you are making it again for your kid. 🙂 My kids love it too. Have a wonderful Sunday.
I made this cake 2 days ago. It came out so good !!!
I try to eat gluten free but love to bake for friends.
Since baking gluten free is a challenge I bake also regular stuff and try not to eat it. But this cake I could not resist the temptation!!! So I had a nice piece, and a second one….and oh boy.Did I enjoy it?
Big time…no regrets!!! Thank you for such a wordeful recipe.
I increased the amount of cinnamon mix to use as a topping with chopped pecans. It looked sooo beautiful and the flavor….AMAZING!!
Blessings to all!
T
Hi Yolly, so glad you enjoyed the cake, (even if it isn’t gluten free). And that topping sounds delicious. Have a great week.
Hi, looking forward to making this cake, but can’t seem to find the recipe for the cinnamon mixture! Could you help please? Thanks.
Hi Karen it’s a the very top 3 tablespoons brown sugar and 1 tablespoon cinnamon (mix together in a small bowl). Hope that helps. Rosemary
Hi Rose, can i use light brown sugar instead of regular?
Hi Amrita, sure that would be fine. Hope you enjoy it, let me know. Have a great weekend.
Dear Rose,
Congratulations for your recipe!
I am a greek fun of you. I like your recipes a lot but this one was love at first sight.
I love cinnamon very much! I made it with greek yoghurt!
Also I would like to thank you because it is written with cups and grammars
and inches or cm! You can’t find recipes this way on other blogs!!!
Have a great Monday night!
Hi Dora, thanks so much. I love every cinnamon too! So glad you enjoyed it. Have a wonderful weekend.
I am kind of a beginner baker… never made anything other than simple pound cake. Have a question which might be stupid… why sour milk? Why not regular whole milk or skimmed milk/ Would sour milk make the cake lighter? Or is it meant to give a different flavour? I cant buy sour milk in my city. I expect if I just leave milk and lime juice in a cup, milk will separate into solid and liquid. Will that blend into the batter properly?
Hi Pallavi, good question actually, it is used to help make the baked good a little more tender. And to make sour milk (which is really what you should do) is since the recipe calls for a cup of sour milk, add 1 tablespoon of lemon juice to a one cup measurement and then top it up with regular milk, let it sit for approximately 10 or 15 minutes, it doesn’t really separate, it gets a little lumpy, then use as per directions in the recipe. Hope that helps. Rosemary
Just made this and it came out amazing!
I actually cut the reciepe in half, due to only having one cup of flour available.
I also had some cinnamon frosting left over, from a recent cina-cupcake experiment. After baking, I split the cake in half, horizontally, and added a layer of frosting in between, as well as on top. It looked a little fancy and tasted absolutely delish!!!!!!
Hi Alex, so glad you enjoyed it and great idea with the frosting. Happy New Year.
Hi,
Can I use granulated sugar instead of brown sugar?
2) I didn’t get the sour milk content. It says top off with milk.. can u please explain to me again? I’m making this recipe for the first time. Saw the video but I was unable could not get the sour milk content..
Hi Swetha You could substitute with granulated sugar (for the topping) although the brown sugar does give it a bit of a caramelized taste. Ok so for the sour milk, take a one cup measurement add 1 tablespoon of lemon juice and add enough milk to make one cup. Hope that helps. Let me know how it goes. Happy New Year.
What is the cream measurement?
Hi Swetha there isn’t any cream in this recipe. 🙂
That’s what it says in the video cream butter n sugar
Hi Swetha, cream butter and sugar is a cooking term which means you have to beat the butter and sugar until creamy. Hope that helps.