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Cinnamon cake recipe

Cinnamon cake recipe

  • Recipes
  • Dish type
  • Cake
  • Classic cakes
  • Bundt cakes

A luscious, buttery cake that is infused with the warm flavour of cinnamon. This cake is the best cinnamon cake I have ever made.

311 people made this

IngredientsMakes: 14

  • 250g plain flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 140g butter or margarine
  • 275g caster sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 eggs
  • 150ml milk
  • 100g caster sugar
  • 6 tablespoons butter
  • 75ml water
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground cinnamon

MethodPrep:30min ›Cook:45min ›Ready in:1hr15min

  1. Preheat oven to 180 C / Gas 4. Grease and lightly flour a 25cm Bundt cake tin, or tube cake tin. Stir together the flour, baking powder, 1 teaspoon ground cinnamon and salt; set aside.
  2. In a large bowl, beat butter or margarine, 275g caster sugar and 1 1/2 teaspoon vanilla until light and fluffy. Add eggs one at a time, beating for at least 1 minute after each egg. Beat in the flour mixture alternately with the milk. Pour the cake mixture into prepared tin.
  3. Bake in the preheated oven for 40 to 45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a wire rack. Remove cake from tin while it is still warm, and poke holes around the top of the cake with a fork. Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake.
  4. To Make Cinnamon Syrup: In a saucepan, combine 100g caster sugar, butter, water, 1 teaspoon vanilla and 3/4 teaspoons ground cinnamon. Heat and stir until butter melts.


Instead of the 25cm Bundt or tube cake tin, you can use two 20cm round cake tins, or two 23cm round cake tins.

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Reviews & ratingsAverage global rating:(263)

Reviews in English (215)

made this today it smelt gorgeous and looks just as gorgeous too. The only thing I would do differently is leave it in the Bunt tin longer as it was that light and fluffy a few bits did break off ooops-17 Mar 2012

Something else.add a little bit of icing sugar to the cinnamon syrup-16 Apr 2011

Recipe: Hot Cinnamon Cake Perfect

Hot Cinnamon Cake – For starters, we rounded up the most popular knife cuts you should know, according to a chef.

Yummy Hot Cinnamon Cake menu and approach is a culmination of the little methods I`ve discovered within the last 2 years. Hot Cinnamon Cake happens to be a weekend cooking challenge, that is to express you`ll need a couple of hours to accomplish it, but after you have got the approach down you are able to fry several batch at the same time for household picnics or perhaps to possess cold areas to eat from the fridge on a whim.

In this beautiful day, We are likely to educate you on how to make Hot Cinnamon Cake for Mom with simple ingredients, just like Chinese restaurants. My Hot Cinnamon Cake recipe is the greatest on the planet!

I will even educate you on how to use up leftover steamed rice and make it into an appetizing, cheap, and flavorful meal for the whole family!

I tried using somewhat less water than usual, that has been proposed elsewhere. It helped a little sometimes, but other instances, I’d to incorporate more and more water while the quinoa was cooking. Then, the dried quinoa assimilated way an excessive amount of the dressing I added later.

Can I cook Hot Cinnamon Cake?

Whether your home is all on your own or are an active parent, locating the time and power to organize home-cooked dinners may look just like a complicated task. At the end of a stressful day, eating out or getting in might experience like the quickest, best option. But ease and refined food may have a substantial toll on your own temper and health.

Eateries usually offer more food than you must eat. Several restaurants serve amounts which can be 2-3 situations bigger than the advised nutritional guidelines. That encourages you to consume a lot more than you would at home, adversely affecting your waistline, body pressure, and danger of diabetes.

Once you prepare your possess foods, you’ve more get a handle on on the ingredients. By preparing yourself, you are able to ensure that you and your household eat fresh, healthful meals. This can help you to look and sense healthiest, boost your energy, secure your weight and temper, and boost your rest and resilience to stress.

You can make Hot Cinnamon Cake using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of Hot Cinnamon Cake:

  1. Prepare 1/4 cup of butter.
  2. You need 1 cup of sugar.
  3. You need 2 of eggs.
  4. You need 1 cup of sour cream.
  5. It’s 1 tsp of baking soda.
  6. It’s 1 tsp of vanilla.
  7. It’s 1 tsp of baking powder.
  8. It’s 1 1/2 cups of flour.
  9. Prepare Pinch of salt.
  10. Prepare 1/4 cup of sugar.
  11. Prepare 1 tsp of cinnamon.
  12. Prepare 2 Tbsp of chopped nuts (any kind – I use pecans or walnuts).

Hot Cinnamon Cake step by step:

  1. Preheat oven to 350 degrees. Line an 8 x 8 inch cake pan with parchment paper..
  2. Cream butter and add 1 cup of sugar gradually. Add eggs one by one, beating after each addition..
  3. Mix the sour cream with the baking soda and vanilla and add to the creamed ingredients..
  4. Sift together the flour, baking powder and salt. Gradually add to the creamed ingredients..
  5. Turn half of the batter into the prepared pan. Mix together 1/4 cup sugar, cinnamon and chopped nuts. Sprinkle half of the nut mixture over the batter. Top with the rest of the batter and sprinkle the other half of the nut mixture on top..
  6. Bake for 25 to 30 minutes or until toothpick comes out clean. It takes 28 minutes in my oven..
  7. Serve hot, warm or cooled. Enjoy!.

It’s cheaper to consume junk food than Hot Cinnamon Cake

In the beginning glance, it may seem that eating at a junk food restaurant is less expensive than making a home-cooked meal. But that is rarely the case. A study from the University of Washington College of Community Wellness exposed that folks who cook in the home tend to have healthy over all diet plans without larger food expenses. Yet another examine discovered that repeated home cooks spent about $60 monthly less on food than those who ate out more often.

I don’t know how to make Hot Cinnamon Cake

  • If you are discouraged by the chance of planning a home-cooked supper, it’s essential to remember that cooking is not an specific science.
  • It’s generally perfectly OK to omit a component or substitute a very important factor for another Hot Cinnamon Cake.
  • Search on line or obtain a standard cookbook for simple recipe ideas.
  • Much like any such thing, the more you make, the higher you’ll become. Even when you are a whole beginner in the kitchen, you’ll shortly grasp some quick, healthy meals.

What formula must I use for Hot Cinnamon Cake?

Neutral oils like canola, plant and peanut gas have larger smoke details, creating them ideal for baking chicken. Find out more about choosing the right gas for frying.

What must and must not be done when preparing Hot Cinnamon Cake

  • Ensure every thing is freezing in a sealable pot or bag.
  • Meat in particular needs to be correctly wrapped.
  • Toast bread straight from freezer, anti-waste strategy urges.
  • Be aware that anything that has a higher water material, like lettuce, will not be the exact same after being freezing and then defrosted.
  • Try to freeze every thing when at its freshest. Defrost beef carefully before cooking, but other items such as for example bread for toasting can be baked right from the freezer.
  • Never refreeze fresh beef that has been icy and then thawed – you can, but, freeze prepared beef which was freezing when raw.
  • Ensure the freezer isn’t loaded so whole that air can’t circulate.

Methods for starting out!

Begin with fresh, healthy ingredients. Cooking sugary treats such as for example brownies, cakes, and cookies will not help your quality of life or your waistline. Likewise, putting too much sugar or salt can change a healthier home-cooked food in to an harmful one. To make sure your meals are good for you along with being tasty, begin with balanced elements and flavor with spices rather than sugar or salt.

Stock through to staples. Substances such as grain, rice, essential olive oil, herbs, flour, and inventory cubes are basics you’ll likely use regularly. Keeping cans of tuna, beans, tomatoes and bags of icy vegetables readily available could be beneficial in rustling up quick foods when you’re sent for time.

Give yourself some leeway. It’s fine to burn the rice or over-cook the veggies. Following a few attempts it will get simpler, faster, and tastier!

How to make Cinnamon Roll Layer Cake

This cinnamon roll cake recipe is a delicious, buttery, cinnamon cake. It’s soft, with a tender crumb. I use sour cream in this recipe, which adds to the moist texture of this cinnamon cake!

The cinnamon cake batter comes together easily, and makes 3, 8- inch cake layers! And we all know a 3 layer cake means extra frosting. Get excited!

  • 75g Anchor unsalted butter, plus extra for greasing
  • 180g caster sugar, plus extra for the glaze
  • 2 medium British free range Woodland eggs
  • 250g plain flour, sifted
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon, plus extra for the glaze
  • 1 teaspoon ground mace
  • 200ml milk

Preheat the oven to 180°C, fan 160°C, gas mark 4. Lightly grease a 20cm round non-stick cake tin.

In a large mixing bowl, cream the butter and sugar together until pale and fluffy. Slowly add the eggs, beating all the time.

Gradually fold in the flour, baking powder, cinnamon, mace and milk, then pour the mixture into the prepared cake tin.

Bake for 40 minutes until the sides just begin to come away from the tin. Mix together a teaspoon of the extra sugar and ½ teaspoon of the cinnamon, then sprinkle over the cake and return to the oven for 5 minutes to glaze.

Chai Pe Charche: Cinnamon Cake To Enjoy With Evening Tea: Recipe Here

To enjoy the evening you can have varieties of snacks, right from pakoda, french fries, to Franky or various types of cakes. The cinnamon cake is also one of the best options with evening tea. This cake is very easy to make, super soft, buttery, and sweet as well as crisp cinnamon sugar topping. It’s truly a perfect option for evening tea. You require very few ingredients for making this cake. Here on chai pe charcha, Let’s look at the cinnamon cake to enjoy with evening tea.

Here we go for a recipe for a cinnamon cake.

* Around 100 gm. butter at room temperature.

* 1 teaspoon vanilla extract.

* 200 grams plain flour or all-purpose flour.

* 180 ml full fat or whole milk.

* 1 teaspoon grounded cinnamon.

* Preheat the oven. Grease and line a round 8-inch cake tin with baking paper.

* Bring butter to room temperature before proceeding further.

* In a large bowl, beat butter, vanilla, and sugar until becomes creamy.

* Add eggs and beat briefly.

* In a separate bowl, whisk the plain flour, baking powder, and cinnamon. Add half the mixture and cream and mix at a slow speed.

* After some time adds the remaining flour mixture and continue to mix until the cake batter is smooth and creamy.

* Ensure that the cake batter is smooth and creamy. This creamy cake batter pours into the prepared tin and bakes in the oven for around 35 minutes or inserts a skewer in the middle of the cake to come out clean.

* Your hot cinnamon cake is ready to serve.

* While the cake is a warm brush with melted butter and sprinkles cinnamon and sugar.

Cinnamon-Roll Cake

What's better than your average cinnamon roll? A cinnamon-roll cake, naturally. Our recipe has everything you (and everyone else on planet Earth) love in the sweet treat&mdashsoft dough, cinnamon-sugar filling, gooey icing. Plus, it's big enough to feed a hungry crowd.

Cinnamon Roll

8 tablespoons unsalted butter, at room temperature, divided

1 tablespoon ground cinnamon

½ teaspoon pure vanilla extract

2 pounds pizza dough (store-bought or homemade)

1 cup confectioners' sugar

3 tablespoons whole milk, or more as needed

½ teaspoon pure vanilla extract

1. Generously grease a 9-inch cake pan (or oven-safe skillet) with 2 tablespoons of the softened butter.

2. Make the Cinnamon Roll: In a small pot, melt the remaining 6 tablespoons butter. Transfer to a medium bowl and then add the brown sugar, flour, cinnamon and vanilla mix to combine.

3. On a lightly floured surface, roll out the pizza dough into a ½-inch-thick rectangle measuring about 15 inches by 12 inches (no need to reach those exact dimensions).

4. Dollop the filling all over the dough ad then spread evenly to cover, reaching all the way to the edges.

5. Starting with the long side of the rectangle that&rsquos nearest to you, roll the dough away from you into a tight spiral log. Then roll the log into a spiral (like a snail shell) and place it inside the prepared pan.

6. Cover the cinnamon roll with greased plastic wrap and let the dough rise for 30 to 45 minutes. While it is rising, preheat the oven to 350°F.

7. In a small bowl, whisk the egg with the water to combine. Brush the egg wash onto the dough and then transfer the baking dish to the oven. Bake until the cinnamon roll is golden and the filling is bubbly, 50 minutes to 1 hour. Let cool for 10 minutes, then invert onto a cooling rack and cool for 10 minutes more.

8. Make the Icing: In a medium bowl, whisk the confectioners' sugar with the milk and vanilla extract to combine. Drizzle the icing over the slightly cooled cinnamon roll.

9. Serve warm. Cooled rolls can be reheated gently in the oven at a low temp or the microwave. Store in an airtight container for up to two days.

How to make Easy Cinnamon Roll Cake

Like I said the cinnamon roll cake itself it super duper easy. You’re basically doctoring up a cake mix a little bit.

THEN you make a little (a lot) of cinnamon sugar.

You sprinkle that all over the top of the batter…

And gently swirl that in with a knife…

Don’t over swirl it though. You don’t want to mix it all in, you want gorgeous ribbons of cinnamon throughout.

And then make a quick icing and behold again…

Your cake will be drowning in icing and loving every minute.

And if you can, wait until the icing sets up to cut it…

This Easy Cinnamon Roll Cake Recipe will quickly become a favorite in your house!

Recipe Summary

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 (3.4 ounce) package instant butterscotch pudding mix
  • 4 eggs
  • 1 cup water
  • 1 cup vegetable oil
  • 1 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan.

In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture.

Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees F (165 degrees C) and bake for an additional 35 to 40 minutes.

Almond and cinnamon cake recipe

This deliciously moist cake is gluten and lactose free!


  • 5 medium free range eggs
  • 200 g ground almonds
  • 200 g unrefined golden caster sugar
  • 15 g ground cinnamon
  • 50 g almond flakes
  • 15 ml vanilla extract
  • 5 medium free range eggs
  • 7.1 oz ground almonds
  • 7.1 oz unrefined golden caster sugar
  • 0.5 oz ground cinnamon
  • 1.8 oz almond flakes
  • 0.5 fl oz vanilla extract
  • 5 medium free range eggs
  • 7.1 oz ground almonds
  • 7.1 oz unrefined golden caster sugar
  • 0.5 oz ground cinnamon
  • 1.8 oz almond flakes
  • 0.1 cup vanilla extract
  • 1 cup cinnamon sticks
  • 1 cup cinnamon sticks
  • 1 cup cinnamon sticks


  • Cuisine: English
  • Recipe Type: Cake
  • Difficulty: Easy
  • Preparation Time: 25 mins
  • Cooking Time: 45 mins
  • Serves: 8


  1. Pre-heat the oven to 180°C/160° fan/Gas 4 and grease and line a 9 inch cake tin with baking parchment.
  2. Using two bowls, separate the eggs placing the whites in one bowl and the yolks in another.
  3. Using an electric handheld or freestanding mixer, whisk the egg whites until stiff, and in the other bowl, whisk together the yolks, vanilla extract and sugar until completely pale and aerated.
  4. Slowly fold in the ground almonds and the cinnamon into the egg yolk mixture, being careful not to lose any air.
  5. Next slowly add the egg white mixture, carefully folding in after each addition so you don't lose any of the air in the mixture.
  6. Pour into the lined cake tin and sprinkle with the flaked almonds.
  7. Place in the oven and bake for around 35-45 minutes, or until a skewer comes out clean.
  8. Once the cake is completely cooled, remove from the tin and place onto a cake stand, sprinkle with icing sugar and decorate with some broken cinnamon bark in the centre.

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Cinnamon Sheet Cake with Cider Frosting

Is that fall we smell in the air? Maybe&hellipbut it&rsquos also this no-fuss cinnamon sheet cake with cider frosting. When you need dessert and you need it fast, this recipe has your back. The cake is tender, moist and delicately spiced, while the flavorful apple cider icing is the crowning glory. Did we mention it&rsquos almost impossible to mess up?

Psst: The frosting calls for boiled cider, which is basically just apple cider that&rsquos been cooked down to a highly concentrated syrup. You can easily make your own (see the note after step nine), but it&rsquos also available from specialty baking stores like King Arthur.

Cinnamon Sheet Cake

½ cup (110g) vegetable oil, or other neutral oil

1 cup (198g) granulated sugar

½ cup (106g) light brown sugar

4 tablespoons (57g) unsalted butter, melted

1 tablespoon pure vanilla extract

2½ cups (301g) all-purpose flour

1 tablespoon ground cinnamon

Cider Frosting

1½ sticks (170g) unsalted butter

3 cups (340g) confectioners’ sugar

1 teaspoon pure vanilla extract

¼ cup boiled cider (to make your own, see the footnote)

1. Preheat the oven to 350°F. Grease a 9-by-13-inch baking pan.

2. Make the Cinnamon Sheet Cake: In a large bowl, whisk the oil, sugar, brown sugar and melted butter until well combined.

3. Add the eggs one at a time, whisking thoroughly to combine before adding the next. Whisk in the vanilla.

4. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt.

5. Add the dry mixture to the wet mixture, stirring with a rubber spatula to combine. Mix in the buttermilk and scrape the side of the bowl well to ensure the batter has no dry spots.

6. Pour the batter into the pan and spread it into an even layer. Transfer to the oven and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Remove from the oven and cool completely.

7. Make the Cider Frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners&rsquo sugar on medium speed until light and fluffy, about 4 minutes. Scrape the bowl well, then add the vanilla, cinnamon and salt mix to combine.

8. With the mixer running on medium speed, add the boiled cider in a slow, steady stream. Mix until well incorporated.

9. Spread the frosting on top of the cooled cake. Serve immediately, or keep covered for up to one day at room temperature.

Note: You can make your own cider syrup by reducing 1½ cups apple cider to ½ cup, then whisking in 3 tablespoons sugar and continuing to cook, stirring occasionally, until the mixture is reduced to ¼ cup. Cool 10 minutes before using.

2 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons butter, softened
1 1/2 cup granulated sugar
2 large eggs, lightly beaten
1 1/4 cup plain yogurt
1 teaspoon vanilla extract

Crumb Topping
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 tablespoon ground cinnamon
3/4 cup butter, cut into small bits

Preheat the oven to 350 degrees F. Grease a 9x13 baking dish.

In a bowl, sift together the flour, baking powder, baking soda, and salt.

Place the butter in a mixing bowl. Mix with an electric mixer on medium speed until light and fluffy. Add the sugar and beat until completely mixed. With the mixer running, add the eggs one at a time, scraping down the sides as needed. Beat until fully incorporated.

Add the yogurt and vanilla and mix in fully. With the mixer running, add the flour mixture in small batches, beating until just combined and no lumps remain.

Pour the batter into the greased baking dish.

In another bowl, combine the flour, brown sugar, granulated sugar, salt, cinnamon, and butter. Mix the mixture with a pastry cutter until it is the consistency of coarse crumbs.

Evenly sprinkle the entire crumb topping mixture over the cake batter.

Place the baking dish in the oven on the center rack and bake at 350 degrees F for 50 minutes or until a toothpick comes out clean when inserted in the middle of the cake.

Remove the pan from the oven and let cool on a rack for 20 minutes before serving. The cake can be served as is or with a powdered sugar glaze drizzled over it.

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