The Cinnamon Cake Recipe You’ll Make on Repeat: Cozy, Buttery, and Low-Effort Legendary

If your house doesn’t smell like a bakery in 40 minutes, you did something else, not this cake. This cinnamon cake recipe is the fastest way to turn basic pantry stuff into applause. It’s rich, moist, and scandalously simple. No fussy layers. No weird equipment. Just a bowl, a whisk, and the flex of serving warm slices like you planned it all along.

Why This Recipe Works

You get bakery-level moisture with a smart fat blend. Butter brings flavor while a splash of oil locks in softness for days.

Sour cream (or Greek yogurt) adds tang and tenderness. It gives the crumb that fine, plush texture you brag about later.

A cinnamon-sugar swirl threads through the cake without making it cloying. You taste spice and caramel notes, not a sugar bomb.

We use both granulated and brown sugar. The combo delivers lift and moisture with a hint of molasses depth.

The batter mixes fast and forgives minor sins. Translation: fewer ways to mess it up on a busy weeknight.

A moderate bake temperature gives even rise and no burnt edges. You get a golden top and a fully set center, not a gooey crater.

Ingredients Breakdown

Cake Batter

• All-purpose flour: 2 cups (240 g)
• Baking powder: 2 teaspoons
• Baking soda: 1/2 teaspoon
• Fine sea salt: 1/2 teaspoon
• Ground cinnamon: 2 teaspoons
• Unsalted butter, melted and slightly cooled: 1/2 cup (113 g)
• Neutral oil (canola, sunflower, or light olive): 1/4 cup (60 ml)
• Granulated sugar: 3/4 cup (150 g)
• Light brown sugar, packed: 1/2 cup (100 g)
• Large eggs: 3, at room temperature
• Sour cream or Greek yogurt: 3/4 cup (180 g)
• Milk (whole or 2%): 1/2 cup (120 ml), room temperature
• Pure vanilla extract: 2 teaspoons

Cinnamon Swirl

• Light brown sugar, packed: 1/2 cup (100 g)
• Ground cinnamon: 1 1/2 tablespoons
• Fine sea salt: a pinch
• Optional crunch: 1/2 cup (60 g) chopped toasted pecans or walnuts

Optional Cream Cheese Glaze

• Cream cheese, softened: 4 ounces (113 g)
• Powdered sugar: 1 cup (120 g), sifted if lumpy
• Vanilla extract: 1 teaspoon
• Milk: 1–2 tablespoons, to thin
• Pinch of salt
• Optional brightness: 1 teaspoon lemon juice

Let’s Get Cooking – Instructions

1. Preheat the oven to 350°F (175°C). Place a rack in the center. This hits the sweet spot for an even rise.
2. Prep your pan: Grease and line a 9-inch square pan (or 9-inch round, or 8×8 if you like taller slices). Line with parchment with overhang for easy lift.
3. Whisk the dry ingredients. In a large bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Keep it airy and lump-free.
4. Mix the swirl. In a small bowl, stir brown sugar, cinnamon, salt, and nuts (if using). Set aside. It should look like sandy cinnamon magic.
5. Combine the wet ingredients. In another bowl, whisk melted butter, oil, granulated sugar, and brown sugar until glossy. Add eggs one at a time until smooth.
6. Add the creamy stuff. Whisk in sour cream, milk, and vanilla. It should look like a thick, silky custard.
7. Bring it together. Pour wet into dry. Fold gently with a spatula just until no dry streaks remain. Do not overmix.
8. Layer and swirl. Spread half the batter in the pan. Sprinkle on half the cinnamon swirl. Add the rest of the batter, then the remaining swirl. Marble gently with a butter knife—two or three figure-8 passes. That’s it.
9. Bake. Slide into the oven and bake 35–45 minutes (pan and oven vary). The top should be golden and springy.
10. Check doneness. A tester should come out with a few moist crumbs, not wet batter. Internal temp target: ~200–205°F (93–96°C).
11. Cool smart. Let the cake cool in the pan for 10–15 minutes. Lift out with parchment and cool another 20 minutes on a rack before glazing or slicing.
12. Glaze (optional but excellent). Beat cream cheese until smooth. Mix in powdered sugar, vanilla, salt, and just enough milk to drizzle. Add lemon juice if you like a pop.
13. Finish and serve. Drizzle glaze over the warm (not hot) cake. Slice thick. Prepare for compliments you pretend you didn’t expect.
14. FYI: If using a glass pan, start checking at the early end but expect it to run a few minutes longer.

Keeping It Fresh

Keep leftovers in an airtight container at room temperature for 2–3 days. The oil and sour cream keep it moist without babying it.

For longer storage, refrigerate up to 5 days. Bring slices to room temp or warm 10–15 seconds in the microwave to wake up the crumb.

Freeze tightly wrapped slices (double-wrap plus freezer bag) for 2–3 months. Thaw on the counter in the wrapper to avoid condensation sogging the crust.

Reheat low and slow. A 300°F (150°C) oven for 8–10 minutes refreshes a whole slab like new.

Health Benefits

Cinnamon brings more than cozy vibes. It offers polyphenols and antioxidants that support overall wellness.

Sour cream or yogurt adds protein and calcium. Eggs contribute high-quality protein and micronutrients.

The cake still contains sugar and butter. Balance the slice size and enjoy with fruit or a latte so you feel satisfied, not sleepy.

Want a lighter spin? Swap half the flour for white whole wheat and reduce sugar by 2–3 tablespoons. The crumb stays tender and the spice still shines.

Pitfalls to Watch Out For

• Overmixing the batter: Fold just until combined to avoid a tough, bready crumb.
• Incorrect pan size: Too small leads to overflow; too large gives a flat, dry cake. Aim for a 9-inch square or round.
• Cold ingredients: Room-temp eggs and dairy mix smoother and rise better.
• Heavy-handed swirl: Don’t trench the batter. Two or three gentle passes prevent the sugar from sinking.
• Overbaking: Start checking at 35 minutes. Use the 200–205°F cue to be sure.
• Skipping salt: A pinch in both batter and swirl makes the cinnamon pop. Don’t skip flavor insurance.
• Cutting too hot: Let it set or it’ll crumble and steam away moisture.
• Inaccurate measuring: Spoon and level flour or weigh it: 240 g total.

Mix It Up

• Apple-cinnamon upgrade: Fold in 1 cup finely diced, peeled apple. Toss it in 1 teaspoon flour first to help suspend it.
• Chai spice twist: Replace cinnamon with a blend of cinnamon, cardamom, ginger, and a pinch of cloves and black pepper.
• Streusel top: Mix 1/2 cup flour, 1/3 cup brown sugar, 1 teaspoon cinnamon, and 4 tablespoons cold butter. Crumble over the batter before baking.
• Brown butter move: Brown the butter, cool it, then proceed. Nutty notes = chef’s kiss.
• Chocolate swirl: Marble in 1/3 cup melted dark chocolate with a pinch of cinnamon. It’s dramatic and delicious.
• Dairy-free: Use neutral oil only (3/4 cup total), dairy-free yogurt, and plant milk. Glaze with coconut cream and powdered sugar.
• Gluten-free: Use a 1:1 gluten-free baking blend. Let the batter rest 10 minutes before baking for a better crumb.
• Bundt switch: Bake in a well-greased 10-cup Bundt for 45–55 minutes. Cool at least 20 minutes before unmolding.
• Brunch loaf: Bake in a 9×5-inch loaf pan for 50–60 minutes. Tent with foil if it browns too fast.
• Cupcakes: Portion into a lined 12-cup tin, 3/4 full. Bake 18–22 minutes for portable cinnamon bliss, IMO.

FAQ

Can I make this cinnamon cake recipe ahead of time?

Yes. Bake, cool, and store covered at room temp for up to 24 hours, then glaze before serving. It tastes even better on day two.

What if I only have oil and no butter?

Use 3/4 cup neutral oil total and keep everything else the same. You’ll lose a little buttery flavor but gain extra softness.

How do I know when the cake is done without a thermometer?

Tap the center gently; it should spring back. A toothpick should come out with a few moist crumbs, not wet streaks.

Can I reduce the sugar?

You can safely cut total sugar by 2–4 tablespoons. Any more and the texture may dry out and the cake won’t brown as nicely.

Can I add raisins or nuts?

Absolutely. Fold in up to 3/4 cup of raisins or chopped toasted nuts with the batter. Keep the swirl quantity the same.

What’s the best pan to use?

A metal 9-inch square pan gives the best rise and browning. Glass works, but you may need a few extra minutes.

How do I make it gluten-free?

Use a 1:1 gluten-free baking flour and add a 10-minute batter rest before baking. This hydrates the starches for a more tender crumb.

How do I store the glazed cake?

Let the glaze set, then cover loosely so it doesn’t get soggy. Refrigerate if your kitchen is warm and bring to room temp before serving.

Can I double the recipe?

Yes. Bake in a 9×13-inch pan for 40–50 minutes. Start checking early and rotate the pan once for even baking.

Why did my swirl sink?

You may have over-swirled or your batter was too thin. Keep the swirl light and make sure your dairy isn’t warm and runny.

Can I use buttermilk instead of milk?

Yes. Swap milk for buttermilk and keep the sour cream as-is. The cake will taste slightly tangier and stay ultra-moist.

In Conclusion

This cinnamon cake recipe hits that sweet spot: fast, foolproof, and wildly satisfying. You get a plush crumb, a bold cinnamon ribbon, and an optional glaze that seals the deal. Bake it once, and it becomes your default “oh, you wanted dessert?” power move.