The perfect cinnamon cake recipe features a moist, tender crumb with warm spice notes. This easy cinnamon cake recipe requires simple pantry ingredients: 1½ cups all-purpose flour, 1 cup sugar, 2 tsp cinnamon, 1½ tsp baking powder, ½ tsp salt, ⅓ cup vegetable oil, 1 large egg, and ½ cup milk. Bake at 350°F (175°C) for 25-30 minutes until a toothpick inserted comes out clean. This beginner-friendly cinnamon cake recipe yields a single 8-inch round cake with balanced sweetness and aromatic spice.
There's something uniquely comforting about a well-made cinnamon cake. Unlike overpowering spice cakes, the best homemade cinnamon cake strikes the perfect balance between warm spice and delicate sweetness. This recipe has been perfected through years of testing to deliver consistent results whether you're an experienced baker or trying your hand at baking for the first time.
Why This Cinnamon Cake Recipe Works
Many cinnamon cake recipes either drown the delicate cake base in excessive spice or fail to distribute the cinnamon evenly. Our approach uses a dual-cinnamon technique—incorporating ground cinnamon directly into the batter while also creating a light cinnamon-sugar coating that forms a delicate crust during baking. This method ensures every bite contains just the right amount of spice without overwhelming the tender crumb.
Complete Ingredient List
Gather these simple ingredients before beginning. All measurements should be precise for best results—baking is a science!
| Ingredient | Measurement | Notes |
|---|---|---|
| All-purpose flour | 1½ cups (190g) | Spoon and level method recommended |
| Granulated sugar | 1 cup (200g) | Plus 2 tbsp for cinnamon coating |
| Ground cinnamon | 2 tsp | Plus 1 tsp for coating |
| Baking powder | 1½ tsp | Fresh for best rise |
| Salt | ½ tsp | Enhances flavor |
| Vegetable oil | ⅓ cup (80ml) | Creates moist texture |
| Large egg | 1 | Room temperature |
| Milk | ½ cup (120ml) | Whole milk preferred |
Step-by-Step Baking Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan
- Mix 2 tablespoons sugar and 1 teaspoon cinnamon in a small bowl for the coating
- Sprinkle this mixture evenly over the bottom of the prepared pan
Making the Batter
- In a medium bowl, whisk together flour, 1 cup sugar, 2 teaspoons cinnamon, baking powder, and salt
- In a separate bowl, beat egg, then add oil and milk, mixing until combined
- Gradually add wet ingredients to dry ingredients, stirring just until moistened (do not overmix)
- Pour batter over the cinnamon-sugar coating in the prepared pan
Baking and Cooling
- Bake for 25-30 minutes or until a toothpick inserted in center comes out clean
- Cool in pan for 10 minutes, then carefully invert onto a serving plate
- Allow to cool completely before slicing (about 1 hour)
Pro Tips for Perfect Cinnamon Cake
- Room temperature ingredients ensure proper emulsification and even texture
- Don't overmix the batter—stir just until ingredients are incorporated to prevent tough cake
- Cooling time is crucial—slicing too soon can cause the cake to crumble
- For extra flavor, add ½ teaspoon vanilla extract to the wet ingredients
Storage and Serving Suggestions
This easy cinnamon cake recipe stores well at room temperature for up to 3 days when covered with plastic wrap. For longer storage, wrap tightly and refrigerate for up to 1 week. The cake actually improves in flavor after 24 hours as the spices meld.
Serve plain for a classic experience, or enhance with one of these options:
- A dusting of powdered sugar
- A dollop of whipped cream
- A scoop of vanilla ice cream (excellent as a dessert)
- A simple glaze made with powdered sugar and milk
Troubleshooting Common Issues
Dry cake: Overbaking is the most common culprit. Set your timer for 25 minutes and check early. The cake should spring back when lightly touched.
Uneven spice distribution: Make sure to sift the dry ingredients together thoroughly before adding wet ingredients.
Cake sticking to pan: Ensure you've properly greased the pan and used the cinnamon-sugar coating as directed.
Variations to Try
Once you've mastered this basic cinnamon cake recipe, experiment with these delicious variations:
- Apple cinnamon cake: Fold 1 cup finely diced apples into the batter
- Nutty version: Add ½ cup chopped pecans or walnuts to the batter
- Cream cheese swirl: Drop spoonfuls of sweetened cream cheese onto batter before baking and swirl with a knife
- Gluten-free option: Substitute with a quality 1:1 gluten-free flour blend
Frequently Asked Questions
Can I make this cinnamon cake recipe without eggs?
Yes, you can substitute the egg with ¼ cup unsweetened applesauce or a commercial egg replacer. The texture will be slightly denser but still delicious. For best results with egg substitutes, don't overbake as the cake may dry out more quickly.
Why did my cinnamon cake sink in the middle?
Sinking typically occurs when the cake isn't fully baked or when ingredients are measured incorrectly. Ensure your oven is properly preheated, use accurate measurements (preferably by weight), and test for doneness with a toothpick. Avoid opening the oven door during the first 20 minutes of baking, as temperature fluctuations can cause sinking.
How can I make my cinnamon cake more moist?
For extra moisture, try these techniques: use oil instead of butter (as in this recipe), don't overbake, and allow proper cooling time. You can also brush the warm cake with a simple syrup made from equal parts sugar and water, optionally flavored with additional cinnamon.
Can I double this cinnamon cake recipe?
Yes, you can double the recipe for a larger cake, but you'll need to adjust baking time. Use two 8-inch pans or a 9x13 inch pan. Check for doneness starting at 30 minutes. Note that doubling ingredients in baking requires precise measurements—use a kitchen scale for best results when scaling recipes.
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