cinnamon cake

This <strong>Cannoli Layer Cake</strong> is a light, moist cinnamon cake filled with mascarpone &amp; ricotta filling, then frosted with mascarpone frosting! Covered in mini chocolate chips, this treat has all the best parts of a cannoli in one delicious cake!

Cannoli Layer Cake

(168 grams) unsalted butter, room temperature

(310 grams) sugar

(173 grams) sour cream

tsp vanilla extract

(325 grams) all purpose flour

tsp (15 grams) baking powder

cinnamon

salt

(180 milliliters) milk

(60 milliliters) water

(315 grams/12 oz) ricotta cheese, room temperature

(283 grams/10 oz) mascarpone cheese, room temperature*

(144 grams) powdered sugar

(565 grams/20 oz) mascarpone cheese, room temperature*

(288 grams) powdered sugar

vanilla

Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C) .

. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.

. Add sour cream and vanilla extract and mix until well combined.

. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.

. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Divide the batter evenly between the cakes pans and bake for about 21-23 minutes, or until a toothpick comes out with a few crumbs.

. Remove the cakes from the oven and allow to cool for about 3-5 minutes, then remove to cooling racks to cool completely.

. While the cakes cool, make the filling. To make the filling, add all the ingredients to a mixer bowl and mix on low speed until well combined. Do not overmix or mix on a high speed or the mascarpone cheese will become thin and watery. If you are using a ricotta cheese that is watery, you may want to strain it first.

0. Place the filling in the fridge to firm up a bit, about 2-3 hours.

1. When the cakes are cool and the filling is ready, build the cake. First, remove the domes from the tops of the cake layers with a large serrated knife.

2. Place the first layer of cake on a cake circle or serving stand, then spread about 1 1/2 cups of filling on top. It should have firmed up in the fridge, but might still be a bit soft, so work relatively quickly.

3. Repeat with the next layer of cake and filling, then top the cake with the final layer of cake.

4. Use any remaining filling to quickly add a crumb coat to the cake, then place the cake in the fridge to firm up, 2-3 hours. If you have a large cake carrier to store it in, that’s best.
15

While the cake firms up, make the frosting. To make the frosting, add all the ingredients to a mixer bowl and mix on low speed until well combined. Do not overmix or mix on a high speed or the mascarpone cheese will become thin and watery.
16

Place the frosting in the fridge to firm up a bit, about 2-3 hours.
17

When the cake and frosting are ready, frost the outside of the cake. I used my offset spatula to get a nice, even layer. Keep aside about 1/2 – 3/4 cup of frosting for the border.
18.

ress the mini chocolate chips onto the sides of the cake.
19.

ipe a border around the top edge of the cake. I used Ateco tip 844, but Wilton 2D or 1M would work as well.
20.

efrigerate cake until ready to serve.


* Room temperature is relative, as some people’s homes are warmer than others. Mascarpone cheese is quite sensitive to heat. You want it to still be a bit chilled, but not too cold or firm. I often take it out of the fridge about 15 minutes before I need it to take some of the chill off of it, but still have it cool. Mascarpone cheese, if it gets too warm, will get too soft and doesn’t do well at firming back up.

Delish!  Everyone liked the cake at our holiday party and it was a looker on the table too!  I especially liked the chocolate chips and might put some in the filling next time.  Thanks for another great recipe.

Simple Easy Cinnamon Cake, a soft, delicious and moist Cake Recipe.  Perfect for snack, dessert or even Breakfast.  Everyone will love it.

Simple Easy Cinnamon Cake

brown sugar ((38 grams))

cinnamon ((6 1/4 grams))

butter softened* ((168 grams))

sugar ((200 grams))

eggs

all purpose flour ((250 grams))

baking powder ((5 grams))

baking soda ((2.5 grams))

salt ((2 grams))

sour milk (to make sour milk

vanilla ((5 ml))

Pre-heat oven to 325° (160° celsius)

In a small bowl mix together brown sugar and cinnamon, set aside.

In a large bowl cream butter and sugar, then add the eggs, beat until fluffy.

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

Add dry ingredients alternately with sour milk, ending with sour milk to creamed mixture. Add vanilla and mix well.

Spoon 1/3 of the batter into a greased 8" (20.5 centimeter) springform pan. Sprinkle with 1/2 of the cinnamon mixture. Spoon another 1/3 of the batter on top, then remaining cinnamon mixture and then top with the remaining batter. Bake for approximately 50-60 minutes or until toothpick comes out clean and dry. Remove from oven and let cool. Enjoy!

This Easy Cinnamon Cake recipe is light and wonderful. Prepared from scratch in a bundt pan for a beautiful presentation. Perfect dessert for the cinnamon lover on a Sunday brunch or Easter!

Simple Cinnamon Cake

all-purpose flour

baking powder

sugar

unsalted butter (, softened)

milk

water

unsalted butter

Preheat oven to 350 degrees F. Generously grease and lightly flour a 10-inch bundt pan.

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

In a large bowl, beat together the sugar, butter, and vanilla with an electric mixer until smooth and creamy. Add eggs, one at a time, fully incorporating between each one.

Beat in the flour mixture, alternating with the milk.

Pour batter in the prepared pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Remove cake from oven; cool 20 minutes.

While the cake cools, make the cinnamon glaze. In a small saucepan, combine the sugar, water, butter, vanilla, and cinnamon. Heat over medium until sugar is dissolved and mixture is slightly thickened.

Turn cake out onto a wire rack set over a plate. Using a fork, poke holes all over the cake, then drizzle with the cinnamon syrup glaze.

Slice, serve, and enjoy!

https://embed.mediavine.com/videos/daljmi84lbvktylamffx

This Simple Cinnamon Cake is light and wonderful. Perfect for the cinnamon lover served on a Sunday brunch!

A delicious light and tender Cinnamon Tea Cake.

Cinnamon Tea Cake

(1/2 cup or 1 stick) butter, room temperature

(3/4 cup) caster sugar or granulated sugar

vanilla extract

(1 and 1/2 cups) plain flour or all purpose flour

180 ml (3/4 cup) full fat or whole milk

(1 tablespoon) butter, melted

caster sugar sugar

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a round 8 inch cake tin with baking or parchment paper.

In a large mixing bowl, beat butter, sugar and vanilla with an electric mixer until pale and creamy, approximately 1-2 minutes.  Add eggs, one at a time, and beat briefly &#8211; don&#8217;t worry if the mixture goes lumpy &#8211; then scrape down the sides of the bowl.

In a separate bowl, whisk together the plain flour, baking powder and cinnamon. Add half of the flour mixture, along with all the milk and slowly mix together on a low speed. Add the remaining flour mix and continue to mix until cake batter is smooth and creamy.

Pour cake batter into your prepared tin and bake in the oven for approximately 30-35 minutes or until a skewer inserted into the middle of the cake comes out clean.

While the cake is still warm, generously brush with melted butter and then sprinkle over cinnamon and sugar. Enjoy a slice while the cake is warm.

Hello Jess,
I have just completed baking this absolutely delicious cinnamon tea cake!
5 stars all the way!!!!  
The recipe is spot-on,  and very flexible - I added some crushed walnuts to the batter.  
Soft, flavourful and scrumptious!
Congrats on your excellent post, and thanks for sharing!

I halved the recipe to make a small batch, turned them into mini muffins and subbed soy milk for dairy milk (all I had) and subbed brown sugar for white sugar (I just felt like it would have a nicer flavour! Turned out so yummy, thank you for the recipe 😊 they were gone within the hour.

Absolutely delicious! Made this today for a group of friends, one of whom is gluten intolerant. I substituted plain flour for gluten-free flour. It turned out a treat. Light and moist. Jess, thank you for this recipe. I will definitely be baking this again soon.

This is the best cake I have ever made. It came out perfect. Well risen and light and moist. So tasty and kept well. I cannot believe how easy it was to make. My baking is a bit hit and miss so I think the success is mainly down to the quality of this recipe. Thank you.

These high protein cinnamon cake bars taste just like coffee cake. They're high in protein, low cal, low sugar, with no oils or butter.

High Protein Cinnamon Cake Bars

oat flour

buckwheat flour

2 whey protein powder (I use vanilla

coconut sugar (*see note)

1/3 unsweetened applesauce

1/4 plain greek yogurt

almond milk

2 sugar + 1 teaspoon cinnamon, set aside

Preheat oven to 350 degrees and grease an...

Preheat oven to 350 degrees and grease an 8x8 pyrex or cake pan.

Combine oat flour, buckwheat flour, protein powder, coconut sugar,...

Combine oat flour, buckwheat flour, protein powder, coconut sugar, baking powder, salt and cinnamon in a large bowl.

Whisk together egg, applesauce, yogurt, almond milk and...

Whisk together egg, applesauce, yogurt, almond milk and vanilla extract in a small bowl.

Pour wet ingredients into dry and mix until...

Pour wet ingredients into dry and mix until fully incorporated.

Pour batter into the prepared baking dish.

Combine sugar + cinnamon and sprinkle over the...

Combine sugar + cinnamon and sprinkle over the batter, swirl into the entire surface of the batter using a knife or toothpick.

Bake for about 25-30 minutes or until toothpick...

Bake for about 25-30 minutes or until toothpick inserted in the center of the cake comes out clean.

Let cool in pan for 10-15 minutes before...

Let cool in pan for 10-15 minutes before slicing.

Store in the refrigerator in an airtight container.

https://mediavine-res.cloudinary.com/video/upload/sxflysrqyyixyhorsdeq.mp4

Cake and sauce that bake at the same time? That's the magic of this delightful Cinnamon Pudding Cake!

Cinnamon Pudding Cake

(240 grams) all-purpose flour

unsalted butter, softened

(200 grams) granulated sugar

(237 milliliters) milk

(60 grams) roughly chopped toasted pecans (optional)

(177 milliliters) water

Preheat oven to 350°F. Generously grease an 8-inch...

Preheat oven to 350°F. Generously grease an 8-inch square baking pan.

Combine the brown sugar, water, butter, and salt...

Combine the brown sugar, water, butter, and salt in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally.

Set aside to cool.

Whisk together the flour, baking powder, cinnamon, and...

Whisk together the flour, baking powder, cinnamon, and salt. Set aside.

Using an electric mixer on medium speed, beat...

Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.

Reduce mixer speed to low. Add the flour...

Reduce mixer speed to low. Add the flour mixture in 3 portions, alternating with 2 portions of milk. Add the vanilla with the first portion of milk. Mix just until combined.

Transfer the batter to the prepared pan, and...

Transfer the batter to the prepared pan, and spread evenly.

Pour the topping mixture over the batter.

Carefully transfer the pan to the oven. (The...

Carefully transfer the pan to the oven. (The pan will be very full of liquid.) Bake for 45 to 50 minutes, or until the cake is set. The center of the cake should not jiggle when the pan is gently shaken.

Cool the cake in the pan on a...

Cool the cake in the pan on a wire rack for 15 minutes.* Then, invert the cake onto a serving platter. If any topping remains in the bottom of the pan, simply scrape it onto the cake and smooth the top.

If desired, sprinkle pecans over the top of...

If desired, sprinkle pecans over the top of the warm cake. Serve warm or at room temperature.

Gluten-free banana upside-down cake is a centerpiece showstopper. Sticky toffee caramelized bananas soak into a moist and fluffy gluten-free cinnamon teff flour cake.

Gluten-Free Banana Upside-Down Cake

brown sugar

vanilla bean paste (or vanilla extract)

kosher salt

(1/2 cup + 1 flour

(1/2 cup) Bob’s Red Mill tapioca flour

(1/4 cup + 1 flour

xanthan gum

baking soda

(1 cup + 2 tablespoons) granulated sugar

eggs, room temperature

(160 grams) whole milk, room temperature

(80 grams) sour cream, room temperature

Preheat oven to 350°F. Lightly grease a 9-inch...

Preheat oven to 350°F. Lightly grease a 9-inch round aluminum cake pan with 2-inch sides and line it with a round of parchment paper. Set aside. See note for other sizes pans.

Combine the brown sugar and butter in a...

Combine the brown sugar and butter in a small saucepan over medium heat. Cook, stirring until the butter and sugar are just melted, about 1-2 minutes. Mix in the vanilla bean paste and salt. Pour the caramel into the prepared cake pan.

Arrange the halved bananas, cut-side down, over the...

Arrange the halved bananas, cut-side down, over the caramel, squeezing in as many as will fit.

Whisk together the sorghum flour, sweet rice flour,...

Whisk together the sorghum flour, sweet rice flour, tapioca flour, teff flour, xanthan gum, cinnamon, baking powder, baking soda, and salt.

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, cream together the butter and sugar over medium-high speed until light and fluffy, 3-5 minutes.

Add the eggs, one at a time, mixing...

Add the eggs, one at a time, mixing after each addition and scraping down the sides as needed. Add the vanilla extract.

With the mixer on low, add the dry...

With the mixer on low, add the dry ingredients in three additions, alternating with the milk and sour cream, scraping down the sides as needed. Mix until just combined.

Pour the cake batter over the bananas, smoothing...

Pour the cake batter over the bananas, smoothing out the top.

Bake for 50-55 minutes, until the center springs...

Bake for 50-55 minutes, until the center springs back when gently touched and a toothpick comes out clean or with just a few crumbs.

Let cool In the pan for 10 minutes...

Let cool In the pan for 10 minutes (but no longer or the caramel will firm up and stick to the pan!). Run a knife around the outside edge, place a wire rack over the top and, holding the wire rack and cake pan together with oven mitts, carefully flip the cake right-side up, setting it over a plate or baking sheet to catch any caramel spills. Spoon any caramel left in the pan over the top, and if any banana bits remain stuck to the top, carefully put them back on the cake. Let cool for at least 30 minutes before slicing and serving.

Each bite of this Cinnamon Sugar Cake is perfectly sweet, soft, and oh-so comforting! There’s no combo quite like cinnamon and sugar, and this easy cake recipe balances the warm notes of cinnamon perfectly with the sweetness of sugar. 

Cinnamon Cake

unsalted butter, softened (2 sticks)

sour cream

confectioners' sugar

whipping cream or whole milk

Tablespoon cinnamon-sugar (sprinkle on top of cake)

Preheat oven to 350°F. To easily remove the cake from the pan and reduce possible crumbs, put a circular piece of parchment at the bottom of the pan.  You can trace the pan on the parchment and then cut it out and place it inside the pan the two 9-inch round baking pans and then spray non-stick baking spray. Set aside.

In a medium bowl, mix flour, baking powder, baking soda, salt and ground cinnamon. Set aside.

In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy. Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended. Beat in the dry ingredients on low speed until blended. DO NOT OVER MIX! Add the sour cream and beat until smooth.

Divide batter evenly into prepared baking pans.&nbsp;Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.&nbsp;Allow cake to cool before frosting.

Top 10 cinnamon cake recipes from across the web

The most viewed cinnamon cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cannoli Layer Cake

Simple Easy Cinnamon Cake

Simple Cinnamon Cake

Cinnamon Tea Cake

High Protein Cinnamon Cake Bars

Cinnamon Pudding Cake

Gluten-Free Banana Upside-Down Cake

Cinnamon Cake

Honeybun Cake

Cinnamon Apple Moonshine Cake

Top 10 cinnamon cake recipes from across the web

The most viewed cinnamon cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cannoli Layer Cake

Simple Easy Cinnamon Cake

Simple Cinnamon Cake

Cinnamon Tea Cake

High Protein Cinnamon Cake Bars

Cinnamon Pudding Cake

Gluten-Free Banana Upside-Down Cake

Cinnamon Cake

Honeybun Cake

Cinnamon Apple Moonshine Cake

The most viewed cinnamon cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine