This layered Cinnamon Cake is moist, tender, and full of warm cinnamon flavor. We pair it with a cinnamon cream cheese frosting that complements the cake perfectly. It’s a great choice for birthdays, holidays, showers, or any celebration.
Ingredients for Cinnamon Cake
Below are the key ingredients used for the cake layers and the frosting. Full measurements are included in the recipe section near the end.
- Cream Cheese: One 8 oz block in the cake batter adds richness and creates a soft, velvet-like crumb.
- Unsalted Butter: Using unsalted butter gives you control over salt levels; omit added salt if you use salted butter.
- Sugar & Eggs
- Cake Flour: Lower protein cake flour produces a more tender cake. See notes for an all-purpose flour substitution.
- Baking Powder, Baking Soda, and Salt
- Ground Cinnamon: A tablespoon in the batter gives a pronounced cinnamon flavor.
- Buttermilk: Adds acidity that tenderizes the crumb. Whole buttermilk is recommended; a substitution is provided in the notes.
- Vegetable Oil: A small amount of neutral oil (such as canola) helps keep the cake moist.
- Vanilla Extract
How to Make Cinnamon Cake
Here’s a concise overview of the method. Follow the full recipe for exact measurements and details at the end.
- Preheat the oven to 325°F. Grease and flour three 8-inch pans and line the bottoms with parchment or wax paper.
- Whisk the dry ingredients—cake flour, baking powder, baking soda, cinnamon, and salt—together and set aside.
- In a separate bowl combine the buttermilk, vegetable oil, and vanilla; set aside.
- In a mixer bowl, beat the butter and cream cheese at medium speed until smooth. Gradually add the sugar and beat 2–3 minutes.
- Add eggs one at a time, mixing until each is incorporated and the yolk color disappears.
- On low speed, alternate adding the dry mixture and the buttermilk mixture, beginning and ending with the dry ingredients (three additions of dry, two additions of wet). Mix just until combined—do not overmix.
- Divide the batter evenly among the prepared pans.
- Bake at 325°F for 25–28 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs. Cool in the pans 5–10 minutes on a wire rack before turning out.
- The recipe yields about 7 ½ cups of batter and can be used for cupcakes as well (they will have minimal dome).
Decorating the Cake
The cake is filled and frosted with cinnamon cream cheese frosting: a blend of butter, cream cheese, powdered sugar, vanilla, a pinch of salt, and cinnamon. There’s enough frosting for borders and piping.
- Place the first cake layer on a plate or pedestal and spread with frosting. Repeat with the remaining layers.
- Fill any gaps between layers with frosting and apply a thin crumb coat. Chilling the crumb-coated cake in the freezer for 10–15 minutes (or longer in the refrigerator) firms the frosting and makes final decorating easier.
- Apply a second, thicker coat of frosting. Smooth the surface, then add subtle texture with a small rounded offset spatula if desired. Finish with piping and a light dusting of cinnamon through a fine mesh sifter.
- Pipe a simple border or a small decoration on top and finish with a delicate sprinkling of cinnamon for a polished look.
More Cakes with Cinnamon
If you enjoy this cake, try other cinnamon-forward recipes such as snickerdoodle cake, cannoli cake, apple spice cake, or pumpkin spice cake for more warm, spiced flavors.
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Spice Cake with Orange Spice Cream Cheese Frosting
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Cherry Spice Cake
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Pumpkin Spice Cake
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Apple Spice Cake – Doctored Mix
Cinnamon Cake
A moist cinnamon layer cake with a fine crumb, finished with cinnamon cream cheese frosting.
Ingredients
- 8 oz cream cheese, softened (block; full fat)
- 1 ½ sticks unsalted butter, softened (168 g / ¾ cup)
- 2 cups sugar (400 g)
- 4 large eggs, room temperature
- 3 cups cake flour (342 g) — see Notes for substitution
- 2 tsp baking powder (8 g)
- ½ tsp baking soda (3 g)
- ½ tsp salt (3 g)
- 1 tbsp ground cinnamon (9 g)
- 1 cup buttermilk (242 g) — see Notes for substitution
- ¼ cup vegetable oil (54 g)
- 1 tbsp vanilla extract (12 g)
Cinnamon Cream Cheese Frosting
- 3 sticks unsalted butter, softened (339 g total)
- 16 oz cream cheese, softened (two 8 oz packages; full fat)
- 2 tsp vanilla extract
- ½ tsp salt
- 6 ½–7 cups powdered sugar (747–805 g)
- ½ tsp ground cinnamon (1.5 g)
Instructions
Cake
- Preheat oven to 325°F. Grease and flour three 8-inch pans and line the bottoms with parchment.
- Whisk together flour, baking powder, baking soda, cinnamon, and salt; set aside.
- Whisk buttermilk, oil, and vanilla in a bowl; set aside.
- Beat butter and cream cheese in a mixer until smooth. Gradually add sugar and beat 2–3 minutes.
- Add eggs one at a time, mixing until incorporated.
- On low speed, alternate adding dry mixture and buttermilk mixture, starting and ending with dry. Mix just until combined.
- Divide batter among pans and bake 25–28 minutes or until a toothpick comes out clean. Cool 5–10 minutes in pans on a wire rack, then turn out.
- Yield: about 7 ½ cups batter. Suitable for cupcakes (minimal dome).
Cinnamon Cream Cheese Frosting
- Slice butter and beat in a mixer until softened and smooth.
- Add cream cheese in pieces and beat until incorporated. Add vanilla.
- Gradually add powdered sugar and cinnamon on low to medium speed until blended.
- If frosting is too soft, chill briefly to firm. Frosting pipes best when slightly chilled; if refrigerated, let soften slightly and remix before using.
Assembly
- Place the first layer on a cake plate, spread with frosting, and repeat with remaining layers.
- Fill gaps, apply a thin crumb coat, and optionally chill the cake 10–15 minutes to firm the frosting.
- Apply the final coat, smooth or texture as desired, pipe decorations, and dust lightly with cinnamon.
Storage
- Store refrigerated because of the cream cheese frosting (use a cake dome or airtight container). For best flavor and texture, remove the cake from the refrigerator 2–3 hours before serving to allow it to come to a pleasant temperature.
Notes
Cake Flour Substitution: To make a cake-flour substitute from all-purpose flour, remove 2 tablespoons of flour per cup and replace with 2 tablespoons cornstarch. For this recipe (3 cups cake flour), measure 3 cups all-purpose flour, remove 6 tablespoons, and add 6 tablespoons cornstarch; whisk to combine.
Buttermilk Substitute: Add 1 tablespoon vinegar or lemon juice to a measuring cup, add milk to the 1-cup mark, stir, and let it sit 5 minutes to thicken slightly; then use as a substitute.