This Easy Cinnamon Cake recipe is light and wonderful. Prepared from scratch in a bundt pan for a beautiful presentation. Perfect dessert for the cinnamon lover on a Sunday brunch or any holiday!
So, I did it again. Confused the ground cinnamon with ground cumin. I mean, I didn’t confuse them in terms of not knowing the difference. I just accidentally grabbed the wrong one. Because OMG why do they look so similar? And also, why do I keep housing them next to each other? WHY?
Unlike many successful recipes that have actually originated out of a mistake, cumin cake is not one of them. HA.
Cinnamon is one of my most favorite smells, so I made this cinnamon cake recipe knowing how much I would love it. (Well, cumin cake the first time. Lol. Cinnamon cake the second and third time.)
As the name suggests, it’s a simple cake. It does have a cinnamon syrup glaze, but no frosting, no layers, no mix-ins. I adapted it from allrecipes, using butter instead of shortening, and I tripled the amount of cinnamon called for. OF COURSE. That’s the law.
It’s light and wonderful. Perfect for a Sunday brunch or Easter!
Cinnamon Cake Recipe Ingredients
Here’s a brief list of what you’ll need for this cake:
- Dry Ingredients: all-purpose flour, granulated sugar, cinnamon, baking powder, and salt
- Wet Ingredients: unsalted butter, vanilla, eggs, whole milk
- Glaze: granulated sugar, water, unsalted butter, vanilla, and cinnamon
How to Make Cinnamon Cake
Here’a a quick summary of the steps to make this cake recipe. (Scroll down for the detailed printable.)
- Beat the wet ingredients together with an electric mixer until smooth and creamy, adding in one egg at a time.
- Whisk the dry ingredients together, then combine the wet and dry, alternating with the milk.
- Pour batter into a greased and floured 10-inch bundt pan.
- Bake at 350 degrees F for 40-45 minutes until a tester comes out clean.
- Allow the cake to cool for a bit while you make the glaze.
- Turn the cake out onto a wire rack, poke holes with a fork all over and then drizzle with the glaze.
- Slice and devour!
How to Store Cinnamon Cake
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. Longer than that, it will need to be refrigerated for up to 1 week – unwrap and bring to room temperature before serving.
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.
Watch it Being Made
Other Bundt Cakes you might like!
Simple Cinnamon Cake
- 2 cups all-purpose flour
- 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
Cinnamon Syrup Glaze
- 1/2 cup granulated sugar
- 1/3 cup water
- 6 tablespoons unsalted butter
- 1 teaspoon vanilla
- 3/4 teaspoon cinnamon
- 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.
- 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!
adapted from allrecipes.com