Cinnamon-Sugar Cake

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Cinnamon-Sugar Cake on a white plate.

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!


More delicious cinnamon-sugar recipes from Deliciously Sprinkled:

Snickerdoodle Cupcakes with Cinnamon Frosting.

Baked Apple Cider Donut Holes stacked on a wooden counter.

Cinnamon-Sugar Cake

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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!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Author Alyssa Rivers
Servings: 12 Servings


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 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


  • 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


  • Preheat oven to 350F degrees. Spray two 9-on. round baking pans with non-stick cooking 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 30 to 35 minutes or until toothpick inserted in center comes out clean. Allow cake to cool before 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.


Serves: 12

Calories624kcal (31%)Carbohydrates106g (35%)Protein5g (10%)Fat21g (32%)Saturated Fat12g (60%)Cholesterol106mg (35%)Sodium184mg (8%)Potassium120mg (3%)Fiber1g (4%)Sugar84g (93%)Vitamin A671IU (13%)Vitamin C1mg (1%)Calcium65mg (7%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert
Cuisine American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. I love all things cinnamon and used this recipe to make cinnamon cake balls. The balance of cinnamon and sweet is lovely. Thank you for the recipe!

  2. 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 🙂

    1. 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.

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

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