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!
Cinnamon honey butter and this cinnamon roll quick bread also make me weak in the knees!
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!
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 Facebook, Instagram, Pinterest, and YouTube!
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
Reader Questions and Reviews
I loved this recipe and it’ll be a keeper. Thankyou
I made this, it looked perfect, however not enough sugar, and the sauce just makes it a wet cake…sorry but not a fan
I just checked it again to make sure I did everything right and I followed it to a T not sure why I’m the ONLY negative comment, even my husband (who doesn’t really like sweet cakes) agreed that it wasn’t sweet enough. Oh well guess you can’t please all the peeps all the time????
Served this for a bridal shower and everyone loved it. Simple and delicious – definitely a pleaser for any cinnamon lover.
This was my first attempt at a Bundt cake. I was nervous but it turned out beautifully! I’ve made it twice and it’s consistently good!
This was wonderful! Served it for a ladies lunch and everyone loved it.
Great recipe and delicious cake! Used google to convert the cups to grams and just used glaze icing.
So easy and delicious! New family favorite! Thanks for sharing.
This was one of the easiest and most delicious cakes I have EVER made! I used brown sugar instead of granulated, and I also used a loaf pan, and it turned out moist and delicious! I’ll be making this again REALLY soon!
excellent flavor, mine also did not come out well of the bundt pan but I did not flour it like instructed. I bet it would also be great without the glaze
Thank you for this récupérer
I make cake this night, si so Cook
Coco sugar, Rice floor, with margarine and oat milk
I made this for Christmas 2021 and it turned out even better than expected. It was absolutely delicious and I will be making it again next year!
Just wonderful. Served this for a brunch and everyone loved it and asked for the recipe.
This is so delicious!
My family and I loved it!
What an easy to follow and easy to get right recipe! Thank you for sharing it!
this cake sounds delicious. Will try recipe this weekend.
I was wondering if the recipe can be halved and baked (less glamorously, obviously) in a 8” x 8” baking pan. I would like to make it just for myself. Thoughts? Thank you!
Hi Elinor! Without further recipe testing, I’m not sure what the proper conversion would be or if there will be favorable results. So maybe try it? And since you’re halving the batter and using a smaller baking dish, it will typically take less time. So start checking at the 30 minute mark. Let me know if it turns out!
I like to try new recipes. Sometimes it doesn’t turn out well. So read all the reviews to get a clear picture. First, it is delicious. Moist and flavorful. I made exactly as recipe says. I was concerned about the Bundt pan and went with it. I always have trouble with Bundt pan but greased and floured it as stated. It didn’t come out as high as some of the photos but it is a winner.
Do you think this could be made into a loaf cake? Maybe two. Just wondering ? Thank you!
Hi Valerie – I’m sure it could, but without further recipe testing, I can’t say what the proper conversion would be. If you’re dividing the batter between two loaf pans, it will typically take less time. So maybe try it, but start checking at the 30 minute mark. Let me know if it turns out!
We love cinnamon so will give this a try soon. Have you tried it without the syrup? In response to Elinor – what about loaf pan size, freeze extras?
I like this recipe.
sooo good and wasn’t too sweet
OHMAHGOD!! This was heavenly
This is so good! I tried doing a kind of “brigadeiro” with cinnamon in it to top and it was just perfect!!
This cake is so delicious! It is incredibly light and airy and has wonderful vanilla and cinnamon flavor. I followed all the rules of cake making, really creaming the butter and sugar, fully incorporated the eggs one at a time and alternating dry and wet ingredients. I used skim milk and added finely chopped walnuts. I did not do the syrup. This cake is so moist and flavorful it doesn’t need it!
Awesome cake. My family loved it.
Can this be made in a 13×9 pan?
Hi Nikki – I’m sure it could, but without further recipe testing, I can’t say what the proper conversion would be. Because a 13×9 pan is more shallow than a bundt pan, it will typically take less time. So maybe try it, but start checking at the 30 minute mark. Let me know if it turns out!
The best recipe!!
OH. MY. GOD. This cake was absolutely AMAZING. Tastes like French toast in cake form!! I’ve literally made it 3x in less than 24 hours. Made the 3rd one tonight for coworkers tomorrow. Made 2 yesterday – one for home, 1 for a coworkers birthday. I used less sugar than called for (and more cinnamon…hehe), and it was just incredible. Wonderful fresh out of the oven, and better the next day, when all the flavors really married together. I am blown away by the simplicity of this cake!!! If you love cinnamon, THIS. CAKE. IS. IT!!
Great instructions, simple to follow-made it several times adjusting Sugar content, with & without glaze
My family & friends loved this Bundt Cake in all forms. The house smells divine. Thank you!
The cake was amazing, very easy recipe.. i substituted the sugar in the cake mix with maple syrup, reduced the butter and used skinny milk.. but it ended up perfect! Thanks for the inspiration
How much maple syrup did you use?
Amazing recipe! My family and I enjoyed it so much! Thank you for sharing such a wonderful recipe with us!
This recipe is amazing!
Was looking for something to bake on Pinterest and this caught my eye. Easy and simple instructions but the only hiccup there was that I don’t usually use cups as the measurements. However, I absolutely love it and rewritten it into my recipe book in grams.
Thank you so much, everyone loves it at our house!
This is my second time baking My daughter loves cinnamon cake. So I wanted to try a cinnamon cake so bad. Then I saw this recipe. The cake came out so good. Even I couldn’t believe I made this. Easy and good recipe
This is such an easy mix. It’s also easy to add dried fruits to change it up a little. I’ve made this three times already within 2 weeks, and everyone loves them lol.
I usually don’t have whole milk so I use my skim milk, and change a little out for heavy cream. (I split the last 1/3 cup in half).
Also I have done 2 eggs and one half mashed banana. I used coconut oil instead of butter once too.
Very easy to make substitutions with this recipe.
For dried fruit I used tart dried cherries. They retain plumpness and bake well.
I have not made this with a Bundt pan, but I’ve always made 24 cupcakes instead. Delicious!
Do you think I can substitute whole milk for almond milk?
Without further recipe testing, I can’t say for sure, but I think it will be fine. Keep in mind, it will lend a different flavor to the final product. Hope it turns out!
This was sooo good! I bake often & this was definitely one of my favorite cakes ever!
Just made this. Taste delicious but was wondering if I made it in a 10” round tube cake pan would that change anything? Used Bundt pan and……half cake stuck inside pan. So got it all out and put it in a bowl drizzled glaze on top. Does not look so good but taste delicious!
Hi Rosanne – the key to any bundt cake not sticking is 1) using a nonstick bundt pan 2) greasing it with butter and dusting it with flour, and 3) allowing the cake to cool completely before removing it (except for this particular cake, you want it warm to absorb the glaze.) Not sure if you followed these instructions. I’ve never made this cake in a tube pan, so I can’t vouch for the results, but you can certainly try it!
Simple recipe. Easy to make! Tastes simply amazing. I didn’t add the glaze and it’s perfect!
Made this cake exactly as written and it turned out wonderfully!!
Can this be adapted to loaf pans , just moved so Bundt pan MIA is so would the cooking time be the same ?
Hi Renee! I’m sure it could, but without further recipe testing, I can’t say what the proper conversion would be. If you’re dividing the batter between two loaf pans, it will typically take less time. So maybe try it, but start checking at the 30 minute mark. Let me know if it turns out!
Turned out perfect
Waiting for it to cool down
Not making the glaze as I am afraid it will be too sweet
Oh my goodness, this looks absolutely divine!! I feel like it’s rare to see just cinnamon flavored cake (usually its apple cinn, pumpkin cinn…) so I’m excited to try this!! It would be interesting to see how different varieties of cinnamon tastes in this recipe. Definitely pinning for later, thank you for sharing!!!!
Thank you for the recipe . :)
Easy recipe i happened to have some left over chai tea so replaced the water for the chai.
I cant wait its in the oven now.
This cake was really good! It was overall an easy and very tasty recipe that would be perfect for the Autumn or Winter Holidays! I highly recommend it.
I waited just a little more then 10 minutes to take the cake out of the pan but only half came out leaving the top half in the pan?It’s a mess but tastes great….
If I use 2% milk instead of whole milk should I reduce the amount if milk? I dont have whip cream or pudding, what are my options ?
Nice cake recipe………….keep posting such mouth watering cakes.
I didnt have whole milk so i used whipped cream n water n i added a 1/4 tsp of vanilla pudding mix for moistness. Then I got to thinkn…next time im gonna try butterscotch pudding mix hhhhmmmm. Anywho hope my cake comes out ok cause i also forgot to flour my pan i dont have anything in this house but it’s my daughter’s birthday…wish me luck??
I love to make bunbt cakes or any cake for that matter but I do prefer pie personally. I have although for years substituted mayo for the eggs AND oil (since that is all mayo is) and I have also substituted applesauce instead of using oil. My cakes have always turned out very good. I love this site however
I made these today but as “baked donuts” in my NEW donut pans. Baked for about 20 min at 375…..then drizzled with the syrup glaze. Awesome and very moist.
Well…I forgot to flour the pan uuggh. I hope it comes out of the pan?
hey! I was wondering if the calories are for the whole cake? or for just one slice ? please let me know!
One slice :)
Hi! This looks so delicious! Can you substitute a gluten-free flour mix for the regular flour?
I used 1 cup almond flour and 1 cup of a commercially blended gf flour. I also used 2% lactose free milk and some vegan butter subs. It came out delicious!!!
However due to the heaviness of the almond flour it didn’t come out perfectly clean. Or rise super high. If using almond flour again, I might add or sub some whipped egg whites to make it lighter.
Such an easy fool proof cake! So yummy exactly as the recipe states. Glaze is heavenly.
Just one question; could I make this in a loaf tin?
I made this cake today for a snack around the house. It is delicious. The recipe is easy to follow.
I made this cake few times now, and every time i make it people like it soooo much
The texture and the taste are both soooo good
Thank you for the recipe
This cake was delicious-I got a late start to baking so I didn’t end up making tbe glaze. The cake was still good without it, I can’t imagine how great it would be with the cake. Has anyone found it too sweet with the glaze? Thanks for the great recipe!
I like your cinnamon cake’s moisture, I hope I can achieve just the same! When I make and send this cake to my sister, Im sure she’s going to ditch her diet pills. Lol!
Thank you for this beautiful recipe, I loved it and the 2nd time I added raisins and wow really nice.
I made it today and it turned out sooo yummy
Thank you for the recipe
But it got teared when i tried to take it out of the pan is it supposed to be that fluffu ?
Cakes typically don’t release smoothly from a bundt pan due to 1) not greasing/flouring the bundt pan thoroughly, and 2) not letting it cool long enough after baking.
I loved this cake, but I didn’t see any nutritional info. I know it is cake & I shouldn’t even eat it, but it helps me make choices if I know how many carbs. And the cake is still great without the glaze, I might try just drizzling some icing over it.
I made with skim milk and without glaze but was 275 calories, 11.5 grams of fat, 40 grams of carbs, and 4.1 grams of protein per 1/12 cake as a serving.
Love the recipes Added walnuts and apples it was delicious thank you easy and helpful
I’m new to baking… I tried this recipe and my cake fell! What are the main reasons for this? I tried the outside that fully cooked and it’s delicious so I’ll be trying again ASAP! Just need to know what could’ve happened to try to prevent it next go round.
Hi Shelby! Sorry that happened. I really couldn’t say, since I’m not in the kitchen with you, but if you Google “reasons a cake will fall” you might get some explanation.
I think it’s probably because I tried to cook dinner in the area at the same time… I didn’t even think about it! We’re snowed in today so I’ll be trying this again in a few hours! Thanks!
Got any nutrition info? I don’t want to go overboard
Followed it exactly with one exception, which was that I used oat milk. It’s delicious! It has a very delicate cinnamon touch. Very springy.
For those of you who are skipping the glaze, I think that’s a mistake. The glaze gives it that concentrated buttery, vanilla, cinnamon scented finish and extra moistness. This one’s a keeper.
Is it 1 tbsp and 1/4 tsp for cinnamon. I dont have 1/4 tbsp measuring cups.
Nevermind I was looking at a different recipe. I see 1 tablespoon. Thanks. Trying it out now. I will update once I finish.
My wife and I made this recipe tonight using our brand new KitchenAid stand mixer (weeeeee!) and it turned out DELICIOUS! I found it randomly on the internet and we just happened to only have 3 eggs and it’s a pretty easy recipe so it seemed perfect. The only ingredient substitution we made was to use vanilla extract paste instead of liquid vanilla extract, but I don’t think it made much difference. The cake baked up perfectly. I should have watched your video first as I cooked the syrup until is really started thickening and I think it became too thick. Excellent recipe with excellent results! Thanks Amy
I love this cake, it tastes delicious. The only trouble is it wouldn’t come out of my new bundt tin bought specially. I did grease it but not enough I think.
The cake is lovely and light and us great eaten with natural yoghurt or ice cream.
I’ll be trying again soon for a perfect specimen.
I made this for my 38 year old son. He went nuts over it and said it had to go into the “Black Book of Recipes” we have. He has eaten 3/4 of the cake since yesterday. I cannot eat it as I am on a Keto diet, unfortunately. Anyway, my son loved the cake and considers it fabulous.
How can I divide this recipe in small batches?
Do I use vanilla extract?
The cumin must have been a shock to the system. Have you tried any variations of this cake with apples or apple butter? It seems like it would be a possible mix in- apple variety dependent, I’m thinking they should be fairly mashed up . I might try it, but was leery to switch anything on the first attempt.
Nope, I don’t mess with perfection. HA!
What is 1 1/3 cups granulated sugar?
I cannot understand the measurement..
1 and 1/3 cups.
Made this after dinner and hubby loved it. I was thinking how good it would be with cinnamon ice cream. It’s a great fall treat and would be great as cupcakes for the kids. I may use brown sugar next time just to see if it adds anything.
Hi, I want to make this cake for my family for Thanksgiving dinner tomorrow. Should I make it tonight or make it tomorrow morning?
Either. Fresh is always best, but you can make it the day before if you want.
Can I substitute oil for butter?
For optimal results, you need to use the butter.
This looks delicious! I forgot the milk in mine ??guess trying to make it this late to avoid kids asking every min wasn’t the best of ideas haha hope it is still good though just gonna be quite dry. Thank for the recipe!
I really like this cake recipe. I loved it because you have done a good variation using cinnamon that is very healthy ingredients. I have a question to ask, Should we use full cream milk or condensed milk or plain milk to cook this recipe?
whole milk is listed in the ingredient list.
Has anyone baked this using a 9×13 pan? I loaned out my bundt cake pan and would like to still make this in the next few days.
me too :(
Hi! I made this Simple Cinnamon Cake with given proportions n it turned out amazing. It’s texture was great. Only I found it too sweet after using glaze. Sugar quantity in glaze shld be less…I feel so. Baking time n temp is also perfect.
Cumin cake. Lol. Too funny! Reminded me of the time I grabbed the bottle of ground cloves instead of chili powder (the color is very similar). Cloves in pumpkin bread is great…not so good in taco meat! Definitely wouldn’t start a new trend. Ugh.
Cinnamon is one of my very favorite smells & tastes also. One day I discovered Vietnamese cinnamon and it has an even richer cinnamon smell. Yum! Your cake sounds delicious! Will have to give it a try…
I don’t know what I did wrong. I followed the recipe to a T except I divided the mix into 2 bundt pan so I could give some to the neighbor. It was very crumbly and stuck to the pan. It tasted very good but by the time I fought with it to get out of the pan’s they weren’t very pretty lol Maybe it’s because my stove is trying to quit. I don’t know. Thanks <3
The “except” part is most likely the problem. You divided the batter, but still cooking at the same temp and amount of time, would dry out the cake.
Your post brought back an old family memory. My sister, as a teenager, accidentally put cumin instead of cinnamon in an apple pie. She’s now in her 50s, but still being teased about it.
Ha! I love it.
Does it have to be unsalted butter?
For optimal results, I would. But if salted butter is all you have on hand, that’s fine…just cut down the added salt from 3/4 teaspoon to maybe 1/4 teaspoon.
I have a mini bundt cake pan that makes 6 at a time. Do you think this recipe would work using it?
I’m sure it could, but I can’t promise optimal results. The length of time will probably need to be adjusted. I would Google for something like “convert large bundt recipe to mini bundts” or “baking conversion chart”
Thank you so much. Gonna try this recipe today. It looks delicious! ?
Getting ready to make this recipe, but my baking powder has expired. Would it be okay to use self-rising flour instead of all-purpose and omit the baking powder and salt?
Hm. Most self rising flour will work fine in recipes using about 1/2-1 teaspoon baking powder per cup of flour, but not more. Since this recipe calls for 1 tablespoon of baking powder, it’s not ideal. You could try it, but I wouldn’t recommend it for optimal results.
Made this over the weekend. Big hit!! Thank you for another great recipe.
Wow Amy! I made this tonight so I can’t taste it til tomorrow but it turned out so lovely! The smell in my kitchen is divine! My husband is very excited to try it! I put all the ingredients in with also a tad bit of nutmeg and a cup of raisins. I made it in 2 loaf pans (1 lg and 1 smaller one) I have a bundt pan but it seems like I’m always making bundt cakes since the grands like my “donut cakes?” So I decided to be different this time. I took pictures to post but not too sure how to do that here. I’ll try because I think it helps others to see what can be done.
Thanks for sharing a great recipe!
Hi Gail! There’s no way to post your photos here, but you could share them on Instagram and tag my page, or share them to my Facebook page wall. Love you were able to convert it successfully to suit your needs!
My husband and I gobbled up one of loaf cakes and I have the other loaf in the freezer. I just had to tell you it was very VERY delicious! Loved every morsel! Thank you Amy!
How about a PIN button? TY
There are several ways to pin my content. You can hover over any of the images for a pin option, click on the orange pin icon at the top or bottom of each post, or install the Pin It bookmarklet into your browser.
Instead of using only cinnamon as main ingredient I used Speculoos spices. Speculoos is a Belgian specialty of caramelized biscuits containing a mixture of spices: cinnamon, coriander seeds, nutmeg, anise, chilli pepper, cardamom and sugar. The cake was really delicious.
Looks delicious!! Any idea how many calories per serving?
I have tried to be added to your e-mail listing to no avail…..my name and email addy are the same but it keeps coming back as an invalid email? I’ve had email 10 yrs +….. What can I do to be added? Thanks in advance!
Absolutely delicious ! Made this today…perfect recipe
I made this today and it was sooo good! Great recipe!!
Making it now love pintrest it has been a lifesaver for me to read all these ..wonderful reciepes from everyone.thank you all.
Can you substitute the whole milk with unsweetened almond milk or 1% milk?
Hi Sandy – you could try it, but the cake probably won’t come out as tender.
Yes. I made it with Organic SKIM Milk ..and was Awesome!! Be sure to grease pan a lot !! I did not stuck a little..But still Delicious!M
I don’t own a bundt pan. Can I use a loaf pan or square pan? And would this change the baking time?
Bundt batter baked in a non-Bundt pan will definitely require different baking times. I have only made this in a bundt pan, and therefore recommend that for optimal results, but this is a great article to try and figure out how to alter it https://www.thekitchn.com/can-you-bake-a-bundt-pan-recipe-in-a-regular-pan-236652 thanks!
This cake is heavenly. Between myself, daughter & 2 of her kids, we gobbled this cake cake down in one setting. Lol
Can’t wait to try this! Sounds delicious!
Would it be possible to add apples to the cake?
Looks fantastic! (I’m cracking up about the Cumin. Did you taste it?)
Yes! It was terrible. HA.
My husbands grandmother was famous for her cinnamon rolls. She made a batch to take camping……unfortunately, she grabbed the chili powder instead of cinnamon! P.S. I’m making this cake as I write this for Easter dinner!
Ha! It happens to the best of us!
What a beautiful, simple, classic cake recipe. YUM.
With what can I substitute the eggs ?
Made it. Loved it. My search is over!! THIS IS A JACKPOT!! Thanks for sharing. 5 stars, 2 enthusiastic thumbs up!! And a happy family ?
My family loved this cake. My only suggestion would be to leave it to cool longer than 10 min. My cake got stuck in the bundt dish. My husband voted it a “10”. Everyone loved the cinnamon flavor