Cinnamon Cake

Each bite of this Cinnamon Sugar Cake is perfectly sweet, soft, and oh-so comforting! There’s no combo quite like cinnamon and sugar, and this easy cake recipe balances the warm notes of cinnamon perfectly with the sweetness of sugar.

Course Cakes + Cupcakes

Cuisine American

Keyword 2 layer cake, cinnamon birthday cake, cinnamon butter cake, cinnamon buttercream, cinnamon cake, cinnamon cake filling, cinnamon cake recipe, cinnamon desserts, cinnamon frosting, cinnamon layer cake, cinnamon sugar buttercream, cinnamon sugar cake, cinnamon sugar cake recipe, cinnamon sugar desserts, cinnamon sugar frosting, cinnamon sugar recipe, cinnamon sugar recipes, diy cinnamon sugar, how to stack a 2 layer cake, vanilla cinnamon cake

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 565kcal

Author Jennifer

Ingredients

CAKE:

2½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
5 teaspoons ground cinnamon
4 large eggs
2 cups granulated sugar
1 cup unsalted butter, softened 2 sticks
3 teaspoons vanilla extract
1 cup sour cream

CINNAMON BUTTERCREAM FROSTING:

1 cup unsalted butter, softened 2 sticks
6 cups confectioners' sugar
4 Tablespoons heavy whipping cream or whole milk
2 teaspoon ground cinnamon
2 teaspoon vanilla extract
pinch salt
1 Tablespoon cinnamon-sugar sprinkle on top of cake

Instructions

Preheat oven to 350°F. To easily remove the cake from the pan and reduce possible crumbs, put a circular piece of parchment at the bottom of the pan. You can trace the pan on the parchment and then cut it out and place it inside the pan the two 9-inch round baking pans and then spray non-stick baking spray. Set aside.
In a medium bowl, mix flour, baking powder, baking soda, salt and ground cinnamon. Set aside.
In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy. Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended. Beat in the dry ingredients on low speed until blended. DO NOT OVER MIX! Add the sour cream and beat until smooth.
Divide batter evenly into prepared baking pans. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Allow cake to cool before frosting.

MAKE THE FROSTING:

Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.
Add powdered sugar, milk, ground cinnamon and vanilla extract. Increase to high speed and beat for 3 minutes or until smooth.
Spread the frosting between layers and over top and sides of cake. Sprinkle with cinnamon-sugar.

Notes

Do Not Overmix the Cake Batter. When mixing the cake batter, do not over-mix it. Over-mixing will lead to a dry, dense cake. Once you add the dry ingredients to the wet ingredients, only mix all the ingredients until just combined. You will still see some flour in the bowl, and that’s okay!
Slice of Bread Trick. Once the cinnamon sugar cake layers are baked, place the two cake pans on top of a wire rack to cool before frosting. A little trick I learned is to place a slice of bread on top of each cake – this keeps the cake super moist when it’s cooling. You can also place two pieces of bread on each side of the cake after you have sliced the cake to help the leftover cake stay moist and not dry out. It’s the best trick in the book!
Start with a Crumb Coat. To avoid getting crumbs in the cinnamon buttercream, cool the cake to room temperature before frosting it. Then, brush off any loose crumbs. Apply a very thin layer of frosting to set the crumbs (don’t worry if there are crumbs in this layer). Allow it to set, then apply a thicker final top coat of frosting. Of course, crumb coats are also all the rage now, so you can go for that too!
Line Pan with Parchment. To easily remove the cake from the pan and reduce possible crumbs, put a circular piece of parchment at the bottom of the pan. You can trace the pan on the parchment and then cut it out and place it inside the pan.
Store. Leftovers keep covered in the refrigerator for 3-4 days. To keep the cake moist, store a piece of bread on each cut side of the cake.
Freeze. Freeze leftover cake in a freezer-safe container for up to 6 months. Thaw in the refrigerator for a few hours before serving.

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