If there’s ever been a dessert destined to fill your kitchen with the cozy aroma of melting butter and warm spices, it’s this Buttery Cinnamon Cake. Imagine tender, golden layers marbled with a ribbon of cinnamon and brown sugar, topped with a delicate sugary crunch. Every bite is rich yet comforting, and it’s as much at home on a breakfast table with coffee as it is ending a festive dinner. Whether you’re serving friends or just indulging in a weekend baking project, Buttery Cinnamon Cake brings that little burst of joy you deserve.
Ingredients You’ll Need
The beauty of this cake lies in its effortless list of classic ingredients. Each one pulls its weight, layering flavors and textures you’ll crave bite after bite. Here’s what makes every component so essential:
- All-purpose flour: This is the base of the cake, giving it structure while keeping things soft and delicate.
- Baking powder: Ensures the cake rises to a perfect, fluffy crumb.
- Salt: Balances all the sweetness and brings every flavor to life.
- Unsalted butter (softened): The star for richness and moisture, delivering that wonderful buttery essence throughout every slice.
- Granulated sugar: Keeps things sweet, but also helps the cake achieve a golden exterior and delicate texture.
- Large eggs: Bind everything together and provide lift for a tender crumb.
- Vanilla extract: One little teaspoon transforms the cake with its warm, comforting flavor notes.
- Whole milk: Adds creaminess and keeps the cake moist from edge to center.
- Ground cinnamon: The spice that makes this cake sing — it’s cozy, aromatic, and entirely irresistible.
- Brown sugar: Pairs with the cinnamon to create that signature swirl of sweetness.
- Optional cinnamon-sugar topping: A final sprinkle for those who crave that little extra crackle on top — just granulated sugar and cinnamon mixed together.
How to Make Buttery Cinnamon Cake
Step 1: Prepare Your Pan and Ingredients
Begin by preheating your oven to 350°F. Take a moment to grease and flour a 9-inch round or square cake pan. This simple step guarantees your Buttery Cinnamon Cake will release effortlessly after baking, preserving every swirl and crumb.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures your dry mix is perfectly blended, giving the cake the even rise and delicate texture it deserves.
Step 3: Cream Butter and Sugar
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until it’s light and fluffy. This process works air into your batter, setting the stage for a tender, melt-in-your-mouth cake.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, making sure each is fully combined before adding the next. Follow with the vanilla extract, which infuses your batter with a lovely aromatic sweetness.
Step 5: Combine Wet and Dry Ingredients with Milk
Alternately add your dry flour mixture and the whole milk to the butter-sugar-egg mixture, beginning and ending with the dry ingredients. Mix gently to avoid overworking the batter; this keeps the Buttery Cinnamon Cake tender.
Step 6: Create the Cinnamon Swirl
In a small bowl, combine the ground cinnamon with brown sugar. Spread half the cake batter into your prepared pan, sprinkle evenly with the cinnamon mixture, and then top with the remaining batter. Take a butter knife and gently swirl the layers together for that iconic cinnamon ribbon.
Step 7: Add a Sugary Topping (Optional)
Mix two tablespoons of granulated sugar with one teaspoon of cinnamon. Sprinkle this over the top layer if you want a little sparkle and extra cinnamon crunch after baking.
Step 8: Bake and Cool
Slide your pan into the oven and bake for 35 to 40 minutes, until a toothpick or cake tester inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to finish cooling — if you can wait that long!
How to Serve Buttery Cinnamon Cake
Garnishes
For the prettiest (and tastiest) finish, try a dusting of powdered sugar or a drizzle of simple vanilla glaze over your Buttery Cinnamon Cake. You can also top each slice with a dollop of whipped cream or a scoop of vanilla ice cream for extra decadence.
Side Dishes
This cake is made for pairing: serve it with a cup of strong coffee, a frothy cappuccino, or a tall glass of cold milk. Fresh berries bring a bright contrast and a little tang, making every forkful more interesting.
Creative Ways to Present
Get playful by cutting the cake into small squares and stacking them on a tiered platter for a brunch spread, or serve warm slices with a pool of caramel sauce. Consider turning leftover Buttery Cinnamon Cake into trifle layers with cream and fruit for a whole new dessert adventure.
Make Ahead and Storage
Storing Leftovers
Once the cake has cooled completely, wrap any leftovers in plastic wrap or store in an airtight container at room temperature for up to three days. The flavors deepen and stay delicious, so you’ll love it even the next day.
Freezing
To freeze, wrap individual slices or the whole cake tightly in plastic wrap, followed by a layer of aluminum foil. Pop it in the freezer for up to two months. When a cinnamon craving strikes, just thaw overnight in the fridge or for a few hours at room temperature.
Reheating
If you like your Buttery Cinnamon Cake warm, gently reheat slices in the microwave for about 15–20 seconds, or place them in a low oven until just heated through. This brings back that just-baked aroma and makes the butter soft and luscious again.
FAQs
Can I add nuts or other mix-ins to the cake?
Absolutely! Chopped pecans or walnuts are a classic addition and pair beautifully with cinnamon. Just fold in about 1/2 cup to the batter, or sprinkle them over the cinnamon swirl layer for added crunch.
What if I don’t have whole milk?
No worries — you can use 2% milk or even a plant-based milk substitute. Keep in mind that whole milk lends the most richness, but your Buttery Cinnamon Cake will still turn out soft and flavorful with substitutes.
Is it possible to make this cake gluten-free?
Yes! Swap the all-purpose flour with your favorite cup-for-cup gluten-free flour blend. The texture might change slightly, but you’ll still enjoy that signature buttery cinnamon flavor.
Can I make this cake ahead for a party?
Yes, this cake is perfect for making ahead. It stays moist for several days and can be baked a day or two in advance; just cool completely and wrap well until ready to serve.
How do I know when the cake is done baking?
The best sign is when a toothpick inserted into the center comes out clean, or with just a few moist crumbs. The top should be golden, and the edges will start to pull away from the pan a little.
Final Thoughts
There’s nothing quite like the warmth and happy nostalgia of a homemade Buttery Cinnamon Cake. It’s a little celebration in every slice! If you’re looking for a treat that’s just as welcome at breakfast as dessert, let this recipe be your excuse to bake up something wonderful today.
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Buttery Cinnamon Cake Recipe
- Total Time: 1 hour
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, buttery goodness of this delectable Buttery Cinnamon Cake. With a hint of cinnamon and a tender crumb, this cake is perfect for any occasion.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup whole milk
Cinnamon Filling:
- 2 teaspoons ground cinnamon
- 1/4 cup brown sugar
Optional Topping:
- 2 tablespoons granulated sugar mixed with 1 teaspoon cinnamon
Instructions
- Preheat the Oven: Preheat oven to 350°F. Grease and flour a 9-inch round or square cake pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Combine Wet and Dry: Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients.
- Prepare Cinnamon Filling: In a small bowl, mix ground cinnamon with brown sugar.
- Layer and Swirl: Spread half the batter into the pan, sprinkle with the cinnamon mixture, then top with remaining batter. Swirl gently with a knife for a marbled effect.
- Add Topping: Sprinkle with cinnamon-sugar topping if desired.
- Bake: Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- For extra richness, add 2 tablespoons of sour cream to the batter.
- This cake pairs perfectly with coffee or tea and can be served warm with a glaze or powdered sugar dusting.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26 g
- Sodium: 160 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg
