Cinnamon Cake
Updated
Updated
This easy Cinnamon Cake is made from scratch with just a few simple ingredients. It’s warm, light, and wonderful, perfect served for a Sunday brunch, the holidays, or any occasion!
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5 STAR REVIEWS
Cinnamon is one of my most favorite smells and flavors, so it’s no surprise how much I love this cinnamon cake every time I make it. It’s a simple cake with a cinnamon syrup glaze, but no frosting, no layers, no mix-ins. With a lovely warm, cozy taste from the cinnamon and a tender crumb from butter and milk, you end up with a light and wonderful dessert.
I love serving this cake all year round for Sunday brunch, but it’s absolutely perfect for the fall season and any holiday when you need to impress with minimal effort!
Love cinnamon like we do? Don’t miss our cinnamon honey butter and this cinnamon roll quick bread!
Cinnamon Cake
Ingredients
For the Cake
- 2 cups all-purpose flour, , spooned and leveled
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- 3/4 teaspoon salt
- 1 & 1/3 cups granulated sugar
- 2/3 cup unsalted butter, , softened
- 2 teaspoons vanilla
- 3 large eggs
- 2/3 cup whole milk
For the Syrup Glaze
- 1/2 cup granulated sugar
- 1/3 cup water
- 6 tablespoons unsalted butter
- 1 teaspoon vanilla
- 3/4 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F. Generously grease and lightly flour a 10-inch bundt pan.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In a large bowl, beat together the sugar, butter, and vanilla with an electric mixer until smooth and creamy. Add eggs, one at a time, fully incorporating between each one.
- Beat in the flour mixture, alternating with the milk.
- Pour batter in the prepared pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. (Don't Over-Bake! All ovens run differently, so make sure you check with a tester a few minutes before the end of bake time. If the tester comes out with just a few moist crumbs, it's done.)
- Remove cake from oven; cool 20 minutes.
- While the cake cools, make the cinnamon glaze. In a small saucepan, combine the sugar, water, butter, vanilla, and cinnamon. Heat over medium until sugar is dissolved and mixture is slightly thickened.
- Turn cake out onto a wire rack set over a plate. Using a fork, poke holes all over the cake, then drizzle with the cinnamon syrup glaze.
- Slice, serve, and enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Proper Storage
- Counter. Leftover cake that has been sliced should be tightly wrapped in plastic wrap and can sit on the countertop at room temperature for 2 days.
- Fridge. Anything more than 2 days on the counter, it will need to be refrigerated for up to 1 week – unwrap and bring to room temperature before serving.
- Freezer. You can extend the life even longer in the freezer. Wrap the cake tightly with plastic freezer wrap and aluminum foil. Properly stored, it will maintain best quality for about 2 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
More Easy Cake Recipes:
- Shirley Temple Cake
- Pistachio Cake
- Kentucky Butter Cake
- Creamy Coconut Cake
- Strawberry Cake
- Easy Apple Cake
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Dedra says, “This was wonderful! Served it for a ladies lunch and everyone loved it and asked for the recipe.”