18 Delicious Cinnamon Cake Recipes Sweet

You’re in for a treat! There’s something undeniably comforting about the warm, spicy aroma of cinnamon wafting through your kitchen. Whether you’re craving a cozy weekend baking project or a sweet treat to impress your guests, our roundup of 18 Delicious Cinnamon Cake Recipes has got you covered. Dive in and discover your next favorite dessert that promises to sweeten any occasion.

Classic Cinnamon Swirl Cake

Every baker needs a reliable, go-to recipe for those moments when only something sweet and comforting will do. Our Classic Cinnamon Swirl Cake is just that—a tender, buttery cake with a ribbon of cinnamon sugar running through it, perfect for any occasion.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 1/2 cups granulated sugar, divided
• 3 large farm-fresh eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 3 cups all-purpose flour, sifted
• 1 tablespoon baking powder
• 1/2 teaspoon fine sea salt
• 1 cup whole milk, at room temperature
• 2 tablespoons ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
2. In a large mixing bowl, cream together the softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for a smoother mix.
3. Beat in the farm-fresh eggs one at a time, then stir in the pure vanilla extract.
4. In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt.
5. Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with the flour. Mix until just combined. Tip: Overmixing can lead to a dense cake.
6. Pour half of the batter into the prepared baking pan, spreading it evenly.
7. In a small bowl, mix the remaining 1/2 cup of granulated sugar with the ground cinnamon. Sprinkle half of this cinnamon sugar mixture over the batter in the pan.
8. Top with the remaining batter, then sprinkle the remaining cinnamon sugar on top. Use a knife to swirl the cinnamon sugar into the batter for a marbled effect. Tip: Don’t over-swirl to maintain distinct layers.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool slightly before serving. The Classic Cinnamon Swirl Cake boasts a moist crumb and a warm, spicy-sweet flavor that pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Cinnamon Coffee Cake

Very few things compare to the comforting aroma of cinnamon coffee cake baking in the oven, a perfect treat to start your day or enjoy with your afternoon coffee. This recipe is designed to guide you through each step, ensuring a deliciously moist and flavorful cake every time.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup granulated sugar, for a sweet base
• 2 tsp baking powder, to ensure a fluffy rise
• 1/2 tsp salt, to balance the sweetness
• 1/2 cup unsalted butter, softened for easy mixing
• 1 large farm-fresh egg, at room temperature
• 1/2 cup whole milk, for richness
• 1 tsp pure vanilla extract, for aromatic depth
• 1/4 cup brown sugar, packed for moist sweetness
• 1 tbsp ground cinnamon, for that signature warmth

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan to prevent sticking.
2. In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt until well combined.
3. Add the softened butter, egg, milk, and vanilla extract to the dry ingredients. Mix until just combined, being careful not to overmix to keep the cake tender.
4. Pour half of the batter into the prepared pan, spreading it evenly with a spatula.
5. In a small bowl, mix the brown sugar and cinnamon together, then sprinkle half over the batter in the pan.
6. Add the remaining batter on top, gently spreading it to cover the cinnamon layer. Sprinkle the remaining cinnamon sugar over the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Tip: This resting period makes the cake easier to slice.

Best enjoyed warm, this cinnamon coffee cake boasts a tender crumb and a buttery, spiced swirl that melts in your mouth. Serve it alongside a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Apple Cinnamon Bundt Cake

Ready to bake a cake that fills your home with the warm, inviting aromas of apple and cinnamon? This Apple Cinnamon Bundt Cake is a delightful treat that combines the sweetness of apples with the spice of cinnamon, perfect for any occasion.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, for a sweet base
• 1/2 cup unsalted butter, softened to room temperature
• 2 large farm-fresh eggs, at room temperature
• 1 cup buttermilk, for moisture and tang
• 2 medium apples, peeled and finely diced
• 2 tsp ground cinnamon, for warmth and spice
• 1 tsp pure vanilla extract, for depth of flavor
• 1/2 tsp baking soda, to help the cake rise
• 1/2 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a Bundt pan with butter or non-stick spray.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Stir in the vanilla extract, then alternate adding the sifted flour and buttermilk, starting and ending with the flour. Mix until just combined.
5. Gently fold in the diced apples and ground cinnamon until evenly distributed throughout the batter.
6. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula for an even bake.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Kindly note, this cake boasts a moist, tender crumb with pockets of soft apple and a hint of cinnamon in every bite. Serve it warm with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent treat.

Cinnamon Roll Cake

Baking a Cinnamon Roll Cake is like combining the best parts of a fluffy cake with the gooey, spicy sweetness of a cinnamon roll. This recipe guides you through each step to ensure your cake turns out perfectly moist and richly flavored.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, for a sweet base
• 2 tsp baking powder, to ensure a fluffy rise
• 1 cup milk, at room temperature for smooth blending
• 2 large farm-fresh eggs, beaten until frothy
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract, for aromatic depth
• 1/2 cup packed brown sugar, for a molasses kick
• 1 tbsp ground cinnamon, for warm spice
• 1/4 cup unsalted butter, softened for easy spreading

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, and baking powder until well combined.
3. Add the milk, beaten eggs, melted butter, and vanilla extract to the dry ingredients. Stir until just combined; avoid overmixing to keep the cake tender.
4. Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
5. In a small bowl, mix the brown sugar and cinnamon. Sprinkle this mixture evenly over the batter.
6. Dot the top with softened butter, then use a knife to swirl the cinnamon sugar and butter into the batter, creating a marbled effect.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden and slightly pulled away from the sides of the pan.
8. Let the cake cool in the pan for 10 minutes before serving. This resting time allows the flavors to meld and the texture to set.

Delight in the cake’s moist crumb and the ribbons of cinnamon sugar that melt in your mouth. Serve warm with a dollop of whipped cream or a drizzle of vanilla glaze for an extra indulgent treat.

Cinnamon Sugar Pound Cake

Gathering around the kitchen to bake something sweet and comforting is one of life’s simple pleasures, and this Cinnamon Sugar Pound Cake is no exception. Perfect for beginners, this recipe walks you through each step to ensure a deliciously spiced, tender cake every time.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 2 cups granulated sugar, for a sweet, crystalline texture
• 4 large farm-fresh eggs, at room temperature
• 3 cups all-purpose flour, sifted for lightness
• 1/2 teaspoon baking powder, for a subtle lift
• 1/2 teaspoon fine sea salt, to balance the sweetness
• 1 cup whole milk, for moisture and richness
• 2 teaspoons pure vanilla extract, for aromatic depth
• 1/4 cup ground cinnamon, for warm, spicy notes
• 1/2 cup brown sugar, packed, for a molasses-kissed crust

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a 10-inch bundt pan with butter, ensuring every nook is covered to prevent sticking.
2. In a large mixing bowl, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 5 minutes, scraping down the sides as needed.
3. Add the eggs one at a time, beating well after each addition to incorporate fully and create a smooth, homogenous batter.
4. Whisk together the sifted flour, baking powder, and sea salt in a separate bowl to evenly distribute the leavening agents.
5. Alternately add the dry ingredients and whole milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined after each addition.
6. Stir in the vanilla extract for flavor, then pour half of the batter into the prepared bundt pan, spreading evenly.
7. Sprinkle the brown sugar and ground cinnamon evenly over the first layer of batter, then top with the remaining batter, smoothing the top with a spatula.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
9. Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely, ensuring it releases easily.

Kick back and admire your handiwork: this Cinnamon Sugar Pound Cake boasts a moist, dense crumb with a crackly cinnamon sugar ribbon running through its center. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat that’s sure to impress.

Cinnamon Chocolate Marble Cake

You’re about to embark on a delightful baking journey that will fill your kitchen with the warm, inviting aromas of cinnamon and chocolate. This Cinnamon Chocolate Marble Cake is a perfect blend of flavors, offering a visually stunning and deliciously moist treat that’s sure to impress.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, for a sweet foundation
• 1/2 cup unsalted butter, softened to room temperature
• 2 large farm-fresh eggs, at room temperature
• 1/2 cup whole milk, for richness
• 1 tsp pure vanilla extract, for aromatic depth
• 1 1/2 tsp baking powder, to ensure a fluffy rise
• 1/4 tsp salt, to balance the sweetness
• 2 tbsp unsweetened cocoa powder, for a deep chocolate flavor
• 1 tsp ground cinnamon, for a warm spice note

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan, ensuring even baking.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract, ensuring each ingredient is fully incorporated.
4. Alternately add the sifted flour mixture and milk to the butter mixture, beginning and ending with the flour, to create a smooth batter.
5. Divide the batter equally into two bowls. Mix cocoa powder into one bowl and cinnamon into the other, creating two distinct flavors.
6. Spoon the batters into the prepared pan in alternating dollops, then use a knife to swirl them together for a marbled effect.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, ensuring it sets properly.

Finished with a beautiful swirl of cinnamon and chocolate, this cake boasts a tender crumb and a harmonious blend of flavors. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra special touch.

Cinnamon Pecan Streusel Cake

This Cinnamon Pecan Streusel Cake is a delightful treat that combines the warmth of cinnamon with the crunch of pecans, all layered over a moist cake base. Today, we’ll walk through each step to ensure your baking success, even if you’re just starting out.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar, for a sweet base
• 2 large farm-fresh eggs, at room temperature
• 1/2 cup whole milk, for moisture
• 1 tsp pure vanilla extract, for aroma
• 1 1/2 tsp baking powder, for lift
• 1/2 tsp salt, to balance sweetness
• 1 cup chopped pecans, for crunch
• 1/4 cup brown sugar, packed for the streusel
• 2 tsp ground cinnamon, for warmth

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan to prevent sticking.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for easier mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract for a fragrant touch.
4. Alternately add the sifted flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined. Tip: Overmixing can lead to a dense cake.
5. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
6. In a small bowl, mix together the chopped pecans, brown sugar, and cinnamon for the streusel topping. Tip: For extra crunch, toast the pecans before chopping.
7. Sprinkle the streusel evenly over the cake batter.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Rich in flavor and texture, this Cinnamon Pecan Streusel Cake offers a perfect balance of sweet and spicy, with a delightful crunch from the pecans. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Cinnamon Vanilla Layer Cake

You’ll find this Cinnamon Vanilla Layer Cake to be a delightful blend of warm spices and sweet vanilla, perfect for any occasion. Let’s walk through the process of creating this comforting dessert together, step by step.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, fine and sparkling
• 1/2 cup unsalted butter, softened to room temperature
• 3 large eggs, farm-fresh and at room temperature
• 1 cup whole milk, creamy and rich
• 2 tsp pure vanilla extract, aromatic and sweet
• 1 tbsp ground cinnamon, warmly spiced
• 1 tbsp baking powder, for a perfect rise
• 1/2 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes.
3. Add the eggs one at a time, beating well after each addition to incorporate air into the batter.
4. Stir in the pure vanilla extract, ensuring the flavor is evenly distributed throughout the mixture.
5. In a separate bowl, whisk together the sifted flour, ground cinnamon, baking powder, and salt to combine the dry ingredients thoroughly.
6. Alternately add the dry ingredients and the whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
7. Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula for even baking.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden brown.
9. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Generously frost the cooled layers with your favorite vanilla buttercream for a luxurious finish. The cake’s tender crumb and the harmonious blend of cinnamon and vanilla make it a standout dessert. Serve it with a dusting of cinnamon or a side of fresh berries for an extra touch of elegance.

Cinnamon Spice Cake with Cream Cheese Frosting

Gathering the right ingredients and following each step carefully will lead you to a delightful Cinnamon Spice Cake with Cream Cheese Frosting that’s perfect for any occasion. This guide will walk you through the process, ensuring even beginners can achieve a moist, flavorful cake with a smooth, tangy frosting.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, for a sweet base
• 1/4 cup packed brown sugar, for depth of flavor
• 1 tsp baking powder, to ensure a fluffy texture
• 1/2 tsp baking soda, for the perfect rise
• 1 1/2 tsp ground cinnamon, for warm spice notes
• 1/2 tsp ground nutmeg, adding a hint of earthiness
• 1/4 tsp salt, to balance the sweetness
• 2 large eggs, at room temperature for better incorporation
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup buttermilk, for moisture and tenderness
• 1 tsp pure vanilla extract, for aromatic sweetness
• 8 oz cream cheese, softened for smooth frosting
• 1/4 cup unsalted butter, softened, for creamy texture
• 2 cups powdered sugar, sifted to avoid lumps
• 1 tsp pure vanilla extract, for frosting flavor

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, ensuring even baking.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
3. Add the eggs, melted butter, buttermilk, and vanilla extract to the dry ingredients. Mix until just combined; avoid overmixing to keep the cake tender.
4. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, preventing the frosting from melting.
6. For the frosting, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until fluffy and spreadable.
7. Once the cake is completely cool, spread the cream cheese frosting evenly over the top and sides. For a decorative touch, use a knife or spatula to create swirls.

Just out of the oven, this cake fills the kitchen with the inviting aroma of cinnamon and nutmeg. The cream cheese frosting adds a creamy contrast to the spiced cake, making each bite a perfect balance of flavors. Serve it as a dessert with a scoop of vanilla ice cream or enjoy a slice with your morning coffee for a sweet start to the day.

Cinnamon Banana Bread Cake

You might think baking is daunting, but this Cinnamon Banana Bread Cake is a foolproof way to impress with minimal fuss. Let’s break it down into simple, achievable steps.

Ingredients

• 3 ripe bananas, mashed until smooth
• 1/2 cup unsalted butter, melted and slightly cooled
• 3/4 cup granulated sugar, for a sweet touch
• 2 farm-fresh eggs, beaten
• 1 tsp pure vanilla extract, for aromatic depth
• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking soda, for the perfect rise
• 1/2 tsp salt, to balance the sweetness
• 1 tbsp ground cinnamon, for warm spice notes

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or non-stick spray.
2. In a large mixing bowl, combine the mashed bananas and melted butter, stirring until fully incorporated.
3. Add the sugar, beaten eggs, and vanilla extract to the banana mixture, mixing well after each addition.
4. In a separate bowl, whisk together the sifted flour, baking soda, salt, and cinnamon to ensure even distribution.
5. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the batter.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Rich with the warmth of cinnamon and the natural sweetness of bananas, this cake boasts a moist, tender crumb. Serve it toasted with a smear of butter or as a base for your favorite ice cream for an indulgent treat.

Cinnamon Zucchini Cake

Combining the warmth of cinnamon with the subtle sweetness of zucchini, this cake is a delightful twist on a classic dessert. Perfect for beginners, follow these steps to create a moist, flavorful treat that’s sure to impress.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 teaspoon baking soda, for rise
• 1/2 teaspoon baking powder, to ensure fluffiness
• 1 teaspoon ground cinnamon, for a warm spice note
• 1/2 teaspoon salt, to balance sweetness
• 3 large farm-fresh eggs, at room temperature
• 1 cup granulated sugar, for sweetness
• 1/2 cup vegetable oil, for moisture
• 2 teaspoons pure vanilla extract, for depth of flavor
• 2 cups grated zucchini, squeezed dry to remove excess moisture

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking.
2. In a medium bowl, whisk together the sifted flour, baking soda, baking powder, cinnamon, and salt until well combined.
3. In a large bowl, beat the eggs, sugar, oil, and vanilla extract together until the mixture is light and fluffy, about 2 minutes.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated to avoid overworking the batter.
5. Fold in the grated zucchini until evenly distributed throughout the batter.
6. Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

You’ll love the tender crumb and moist texture of this cake, with the cinnamon adding a comforting warmth. Serve it dusted with powdered sugar or topped with a dollop of whipped cream for an extra special touch.

Cinnamon Pumpkin Spice Cake

Oftentimes, the perfect dessert combines the warmth of spices with the comforting texture of a moist cake. This Cinnamon Pumpkin Spice Cake does just that, blending aromatic spices with the rich, earthy flavor of pumpkin for a treat that’s as delightful to make as it is to eat.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 teaspoon baking powder, for a fluffy rise
• 1/2 teaspoon baking soda, to ensure perfect texture
• 1 teaspoon ground cinnamon, for a warm spice note
• 1/2 teaspoon ground nutmeg, adding depth
• 1/4 teaspoon ground cloves, for a hint of complexity
• 1/2 teaspoon salt, to balance the sweetness
• 1 cup pumpkin puree, smooth and velvety
• 1/2 cup granulated sugar, for just the right sweetness
• 1/2 cup brown sugar, packed, for a molasses richness
• 1/2 cup vegetable oil, ensuring moistness
• 2 large eggs, at room temperature for even mixing
• 1 teaspoon vanilla extract, pure and fragrant

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, ensuring even baking.
2. In a medium bowl, whisk together the sifted flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until well combined.
3. In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and homogenous.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated to avoid overmixing.
5. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, ensuring it sets properly.

Rich in flavor and moist in texture, this Cinnamon Pumpkin Spice Cake is a testament to the beauty of autumn baking. Serve it with a dollop of whipped cream or a drizzle of caramel for an extra indulgent touch.

Cinnamon Carrot Cake

Unveiling the secrets to a perfectly moist and flavorful Cinnamon Carrot Cake, this guide will walk you through each step with precision, ensuring even beginners can achieve bakery-quality results.

Ingredients

• 2 cups finely grated, fresh carrots
• 1 1/2 cups granulated sugar, for a sweet base
• 1 cup rich, golden vegetable oil
• 4 large farm-fresh eggs, at room temperature
• 2 cups all-purpose flour, sifted for lightness
• 2 tsp ground cinnamon, for warm spice notes
• 1 tsp pure vanilla extract, for depth of flavor
• 1 tsp baking soda, to ensure rise
• 1/2 tsp fine sea salt, to balance sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, ensuring even baking.
2. In a large mixing bowl, whisk together the granulated sugar and vegetable oil until fully combined, creating a smooth mixture.
3. Add the eggs one at a time, beating well after each addition to incorporate air and build structure.
4. Stir in the vanilla extract, blending it thoroughly into the wet ingredients for uniform flavor.
5. In a separate bowl, sift together the all-purpose flour, ground cinnamon, baking soda, and fine sea salt to eliminate lumps and ensure even distribution of leavening agents.
6. Gradually fold the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the batter.
7. Gently stir in the finely grated carrots, distributing them evenly throughout the batter for moisture and texture.
8. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring it sets properly.

Great for any occasion, this Cinnamon Carrot Cake boasts a tender crumb and a harmonious blend of sweet and spicy flavors. Serve it with a dollop of cream cheese frosting or enjoy it as is for a delightful treat.

Cinnamon Honey Cake

Gathering the right ingredients and following each step carefully will lead you to a deliciously moist Cinnamon Honey Cake that’s perfect for any occasion. This guide will walk you through the process, ensuring even beginners can achieve bakery-quality results.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup pure honey, for a natural sweetness
• 1/4 cup unsalted butter, softened to room temperature
• 2 large farm-fresh eggs, at room temperature
• 1 tsp ground cinnamon, for warm spice notes
• 1/2 tsp baking powder, to ensure a fluffy texture
• 1/4 tsp fine sea salt, to balance the sweetness
• 1/2 cup whole milk, for moisture

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round baking pan with butter.
2. In a large mixing bowl, cream together the softened butter and honey until the mixture is light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. In a separate bowl, whisk together the sifted flour, cinnamon, baking powder, and sea salt.
5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

After cooling, the cake reveals a tender crumb and a perfect balance of sweet honey and warm cinnamon. Serve it with a dollop of whipped cream or a drizzle of extra honey for an extra special touch.

Cinnamon Almond Flour Cake

Kickstart your baking journey with this delightful Cinnamon Almond Flour Cake, a perfect blend of nutty flavors and warm spices that’s both gluten-free and irresistibly moist. Follow these steps to create a dessert that’s as rewarding to make as it is to eat.

Ingredients

• 1 1/2 cups finely ground almond flour, for a tender crumb
• 1/4 cup pure maple syrup, for a natural sweetness
• 3 large farm-fresh eggs, at room temperature
• 1/4 cup melted coconut oil, for a subtle richness
• 1 tsp pure vanilla extract, for aromatic depth
• 1 tbsp ground cinnamon, for a warm spice note
• 1/2 tsp baking soda, for the perfect rise
• 1/4 tsp sea salt, to balance the flavors

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan with coconut oil, ensuring easy release after baking.
2. In a large mixing bowl, whisk together the almond flour, cinnamon, baking soda, and sea salt until well combined, eliminating any lumps for a smooth batter.
3. In a separate bowl, beat the eggs, then blend in the maple syrup, melted coconut oil, and vanilla extract until the mixture is homogenous.
4. Gradually fold the wet ingredients into the dry ingredients, mixing gently until just combined to avoid overworking the batter.
5. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, ensuring it sets properly.

Now that your Cinnamon Almond Flour Cake is ready, notice the moist, dense texture and the harmonious blend of almond and cinnamon flavors. Serve it with a dollop of whipped coconut cream for an extra indulgent treat.

Cinnamon Sour Cream Cake

Kickstart your baking journey with this delightful Cinnamon Sour Cream Cake, a perfect blend of warmth and sweetness that’s sure to comfort any soul. This guide will walk you through each step, ensuring your cake turns out moist, flavorful, and irresistibly aromatic.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, for a sweet foundation
• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup sour cream, adding a tangy richness
• 2 large farm-fresh eggs, at room temperature
• 1 tsp pure vanilla extract, for aromatic depth
• 1 1/2 tsp ground cinnamon, for warm spice notes
• 1/2 tsp baking powder, to ensure a perfect rise
• 1/4 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, ensuring even baking.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to incorporate all ingredients evenly.
3. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream until well combined.
4. In a separate bowl, whisk together the sifted flour, cinnamon, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until incorporated. Tip: Overmixing can lead to a dense cake, so fold gently.
5. Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even color.
6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Fluffy and moist, this Cinnamon Sour Cream Cake boasts a tender crumb and a cozy cinnamon aroma. Serve it dusted with powdered sugar or alongside a dollop of whipped cream for an extra indulgent treat.

Cinnamon Orange Blossom Cake

Whisking together the warmth of cinnamon and the delicate aroma of orange blossom, this cake is a delightful treat that brings a touch of elegance to any occasion. Perfect for beginners, this recipe guides you through each step to ensure a moist, flavorful result every time.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, for a sweet foundation
• 1/2 cup unsalted butter, softened to room temperature
• 2 large farm-fresh eggs, at room temperature
• 1/2 cup whole milk, for richness
• 1 tbsp orange blossom water, for a floral note
• 1 tsp ground cinnamon, for warmth
• 1 tsp baking powder, to ensure a perfect rise
• 1/4 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter, then lightly dust with flour to prevent sticking.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, to create a smooth batter.
4. Stir in the orange blossom water, blending it thoroughly into the mixture for an even floral flavor throughout the cake.
5. In a separate bowl, whisk together the sifted flour, baking powder, cinnamon, and salt to evenly distribute the dry ingredients.
6. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients, to keep the batter well-balanced.
7. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is perfectly done.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, ensuring it sets properly.

Golden and fragrant, this Cinnamon Orange Blossom Cake boasts a tender crumb and a harmonious blend of spicy and floral notes. Serve it dusted with powdered sugar or alongside a dollop of whipped cream for an extra indulgent touch.

Cinnamon Maple Walnut Cake

Always looking for a dessert that combines warmth, sweetness, and a bit of crunch? This Cinnamon Maple Walnut Cake is a delightful treat that brings together the cozy flavors of cinnamon and maple with the satisfying texture of walnuts, perfect for any occasion.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup pure maple syrup, dark and robust
• 1/2 cup unsalted butter, softened to room temperature
• 2 large farm-fresh eggs, at room temperature
• 1/2 cup whole milk, creamy and rich
• 1 cup walnuts, roughly chopped for texture
• 2 tsp ground cinnamon, fragrant and warm
• 1 tsp baking powder, for a perfect rise
• 1/4 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or non-stick spray.
2. In a large mixing bowl, cream together the softened butter and maple syrup until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Alternately add the sifted flour mixture and milk to the butter mixture, starting and ending with the flour. Mix until just combined.
5. Fold in the chopped walnuts and cinnamon gently to distribute evenly throughout the batter.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Just out of the oven, this cake boasts a moist crumb, a fragrant cinnamon-maple aroma, and a delightful crunch from the walnuts. Serve it warm with a drizzle of maple syrup or a scoop of vanilla ice cream for an extra indulgent treat.

Conclusion

Greatness awaits in every slice with these 18 Delicious Cinnamon Cake Recipes! Whether you’re a seasoned baker or just starting out, there’s a sweet treat here for everyone. We’d love to hear which recipe stole your heart—drop us a comment below. And if you found this roundup as tempting as we did, don’t forget to share the love on Pinterest. Happy baking!

Bella Bacinos