Cinnamon-Sugar Cake

Cinnamon-Sugar Cake

Hi! Jenn back from Deliciously Sprinkled with a delicious cake recipe, just in time for the upcoming holidays! This Cinnamon-Sugar Cake has been at our families Thanksgiving & Christmas dinner table ever since I was a little girl. It’s everyone’s favorite cake and my grandma only makes it during the holiday season.

So when I wanted to make this Cinnamon-Sugar Cake for my husband’s birthday, my grandma shared her recipe with me and I’m excited to share this famous cake recipe with all of you today, your welcome! 🙂

This cake is light and fluffy, and the cinnamon buttercream frosting packs a big hit of cinnamon flavor without being too overwhelming.  If you love a classic snickerdoodle cookie this cake is for you, enjoy!

Cinnamon-Sugar Cake

5.0 from 2 reviews
Cinnamon-Sugar Cake
 
Author:
Serves: 12
Ingredients
  • 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 (2 sticks) unsalted butter, softened
  • 3 teaspoons vanilla extract
  • 1 cup sour cream
CINNAMON BUTTERCREAM FROSTING:
  • 1 (2 sticks) cup unsalted butter, softened
  • 5 cups confectioners' sugar
  • 2 Tablespoons 2% milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 Tablespoon cinnamon-sugar, sprinkle on top of cake
Instructions
  1. Preheat oven to 350F degrees. Spray two 9-on. round baking pans with non-stick cooking spray. Set aside.
  2. In a medium bowl, mix flour, baking powder, baking soda, salt and ground cinnamon. Set aside.
  3. 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.
  4. Divide batter evenly into prepared baking pans. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Allow cake to cool before frosting.
  5. MAKE THE FROSTING: Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.
  6. Add powdered sugar, milk, ground cinnamon and vanilla extract. Increase to high speed and beat for 3 minutes or until smooth.
  7. Spread the frosting between layers and over top and sides of cake. Sprinkle with cinnamon-sugar.

More delicious cinnamon-sugar recipes from Deliciously Sprinkled:

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Snickerdoodle Cupcakes

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Baked Apple Cider Donut Holes

Jenn K

Jenn is the blogger behind Deliciously Sprinkled.When she is not baking, you can find her practicing her photography any chance that she can get and cheering on her favorite Wisconsin sports teams with her family and friends, GO GREEN BAY PACKERS!Most importantly, she loves spending time with her husband and adorable yellow lab.

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Comments

  1. Sugary awesomeness! It is allowed once in a while!

  2. I’m not a big cake person. I’d usually prefer brownies, cookies, or pie. But this look amazing! I totally pinned it!

  3. Mmmm that cake looks fantastic! Great job 🙂

  4. Light cake with cinnamon frosting..Yummy!

  5. I made this Cake this. Morning and I loved it very much iwould give it five Stars.

  6. Love this gorgeous cinnamon cake! I’ll take anything cinnamon flavour but this really is amazing!

  7. This cake was as moist and delicious as the picture looked! Very simple to make as well. But the amount of ingredients it called for barely filled a single round cake pan! I poured it into a 13 x 9 pan instead, which was way too large , so my cake was very thin. An 9 inch square pan would have been perfect. Will definitely make this again and double the recipe for 2 normal round, or 13 x 9 pan sized cake 🙂

    • How long would you suggest baking it with the recipe doubled? And should I frost just the top or cut it in half to have center layer of frosting? Sorry for so many questions! I’m a total beginner and do well following exact recipes but no idea how to modify or improvise them yet.

  8. can you make this as a bundt cake? If so how long would you recommend cooking it?

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