If you have a soft spot for warm spices and melt-in-your-mouth texture, then this Buttery Cinnamon Cake Recipe is going to steal your heart. Imagine a tender, golden cake infused with gentle cinnamon warmth and topped with a sweet, buttery cinnamon sugar layer that perfectly balances richness and spice. This cake is like a cozy hug on a plate, effortlessly combining simple ingredients into a showstopper treat that’s ideal for breakfast, afternoon tea, or any time you want to delight your taste buds.
Ingredients You’ll Need
This recipe calls for straightforward pantry staples that come together to create the perfect crumb and the ultimate buttery cinnamon flavor. Each ingredient plays its part in delivering not just taste but texture and aroma that fills your kitchen with irresistible warmth.
- All-purpose flour: The backbone of the cake, providing structure and a tender crumb.
- Granulated sugar: Sweetens the batter and helps achieve a soft, moist texture.
- Baking powder: A leavening agent that helps the cake rise beautifully.
- Baking soda: Balances acidity and improves fluffiness.
- Salt: Enhances all the flavors, ensuring nothing tastes flat.
- Ground cinnamon: Infuses that unmistakable cinnamon aroma and warmth throughout the cake.
- Unsalted butter, softened: Brings rich, creamy flavor and keeps the cake tender.
- Large eggs: Provide structure and moisture for a perfect cake texture.
- Vanilla extract: Adds depth and a subtle sweetness that complements the cinnamon.
- Sour cream (or plain yogurt): Keeps the cake moist and adds a slight tang that balances sweetness.
- Whole milk: Adds moisture and richness for a soft crumb.
- Granulated sugar (for topping): Gives the cinnamon sugar topping its irresistible crunch.
- Ground cinnamon (for topping): Intensifies the cinnamon experience in every bite.
- Unsalted butter, melted (for topping): Drizzled over the topping to create a luscious, buttery finish.
How to Make Buttery Cinnamon Cake Recipe
Step 1: Prepare the Dry Ingredients
Start by whisking together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon in a medium bowl. This ensures that your leavening agents and spices are evenly distributed, setting a solid foundation for the cake’s flavor and texture.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This step incorporates air, which helps make your cake delightfully airy and tender. Adding the eggs one at a time keeps the batter smooth and well combined.
Step 3: Combine Wet and Dry Ingredients
Alternate adding the dry ingredients and the mixture of sour cream with whole milk to the butter and sugar base. Mix just until combined to avoid overworking the batter, which could lead to a denser cake. This method yields a moist, soft crumb every time.
Step 4: Add the Batter to the Pan
Pour your perfectly mixed batter into a prepared pan, spreading it evenly to ensure consistent baking throughout. This is where the magic begins and your kitchen starts to fill with that signature cinnamon scent.
Step 5: Make the Cinnamon Sugar Topping
In a small bowl, combine the granulated sugar and cinnamon for the topping. Sprinkle this mixture evenly over the batter to create a beautifully spiced crust once baked.
Step 6: Drizzle with Melted Butter
Pour the melted butter over the cinnamon sugar topping. This step is key—it melts into the sugar as the cake bakes, producing an irresistible caramelized layer bursting with buttery goodness.
Step 7: Bake the Cake
Bake your cake in a preheated oven for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. The aroma at this stage is nothing short of heavenly, signaling that your Buttery Cinnamon Cake Recipe is almost ready to enjoy.
Step 8: Cool Before Serving
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This cooling step allows the cake to set perfectly and ensures clean slices when serving.
How to Serve Buttery Cinnamon Cake Recipe
Garnishes
This cake shines on its own but can be elevated with a dusting of powdered sugar, a swirl of whipped cream, or a drizzle of honey or maple syrup. Fresh berries like raspberries or sliced apples make a lovely fresh contrast to the richness.
Side Dishes
Pair your Buttery Cinnamon Cake Recipe with a hot cup of coffee or chai tea for a comforting treat. For brunch, it’s fantastic alongside scrambled eggs or yogurt parfaits, adding just the right touch of sweetness to the meal.
Creative Ways to Present
Serve this cinnamon cake in rustic slices on vintage plates for a cozy vibe or cut into small squares and arranged on a tiered stand at your next gathering. You can even turn leftovers into decadent trifles layered with cream and fruit for an exciting twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake tightly covered at room temperature for up to two days or in the refrigerator for up to five days. Make sure to wrap it well to maintain its moisture and prevent it from drying out.
Freezing
This cake freezes wonderfully. Wrap the cooled cake tightly in plastic wrap and then foil, or place it in an airtight container. Freeze for up to three months. Thaw overnight in the refrigerator before serving.
Reheating
For an almost freshly baked experience, reheat individual slices in the microwave for about 15-20 seconds or warm them in a preheated oven at 350°F for 10 minutes. This brings back the cake’s softness and enhances its buttery aroma.
FAQs
Can I substitute yogurt for sour cream in the Buttery Cinnamon Cake Recipe?
Absolutely! Plain yogurt can be used in the same quantity and will keep the cake moist while adding a slight tang. It’s a great swap if you want a lighter option or simply don’t have sour cream on hand.
What type of cinnamon is best for this cake?
Ground cinnamon is perfect for infusing the cake with warm spice. If you want a more intense flavor, try Saigon cinnamon, which is bolder and sweeter, or stick with standard ground cinnamon for a classic taste.
Can this cake be made gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free flour blend that’s designed for baking. Make sure it contains xanthan gum or add some to maintain structure. The texture may vary slightly but will still be delicious.
Is it possible to make this cake vegan?
To make the Buttery Cinnamon Cake Recipe vegan, substitute the butter with a plant-based alternative, replace eggs with a flax or chia egg, and use almond or soy yogurt instead of sour cream. The cake might be a bit denser but still tasty!
How do I know when the cake is fully baked?
The best way to check is by inserting a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs. The edges should also pull away slightly from the pan, and the top should be golden brown.
Final Thoughts
This Buttery Cinnamon Cake Recipe is one of those cherished finds you’ll want to bookmark and revisit again and again. Its perfect balance of buttery richness and cinnamon warmth turns everyday ingredients into a comforting delight. Give it a try and watch it become a beloved staple for your family and friends—you’ll be sharing smiles with every bite!
Print
Buttery Cinnamon Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Buttery Cinnamon Cake is a moist and flavorful treat featuring a tender crumb infused with cinnamon and topped with a sweet cinnamon sugar mixture drizzled with melted butter. Perfect for breakfast, dessert, or a comforting snack, this easy-to-make cake combines the richness of butter and sour cream with warm spices, baked to golden perfection.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1½ tsp ground cinnamon
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup sour cream (or plain yogurt)
- ½ cup whole milk
Cinnamon Sugar Topping
- â…“ cup granulated sugar
- 1 tsp ground cinnamon
- 3 tbsp unsalted butter, melted
Instructions
- Make the Cake Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined to ensure even distribution of leavening agents and spice.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light, fluffy, and pale in color, which will help produce a tender cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to incorporate air, then mix in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredient mixture and the sour cream mixed with whole milk into the wet ingredients, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Pour Batter into Pan: Pour the fully mixed batter into a prepared baking pan, smoothing the top evenly to prepare for the topping.
- Add the Cinnamon Sugar Topping: In a small bowl, mix the granulated sugar with ground cinnamon and sprinkle this evenly over the batter in the pan to create a sweet, spiced crust.
- Drizzle Melted Butter: Pour the melted unsalted butter evenly over the cinnamon sugar topping to help it caramelize beautifully during baking.
- Bake the Cake: Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set slightly, then transfer it to a wire rack to cool completely before serving, ensuring the best texture and flavor.
Notes
- You can substitute sour cream with plain yogurt for a slightly tangier taste and similar moistness.
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter once the liquids are added to maintain a tender crumb.
- This cake pairs wonderfully with a cup of coffee or tea.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.
- Reheat slices in the microwave for 10-15 seconds for a fresh-baked feel.
