There’s nothing quite like the inviting aroma and heartwarming flavor of a fresh Buttery Cinnamon Cake coming out of the oven. This classic, comforting treat is all about buttery richness, a moist and fluffy crumb, and those cozy, nostalgic swirls of cinnamon and brown sugar that everyone loves. Every bite promises melt-in-your-mouth goodness, perfect for afternoon coffee, a sweet breakfast, or a timeless dessert loved by both kids and grown-ups. Above all, this recipe is as simple as it is delightful, making it a must-bake for anyone who craves something sweet, rustic, and utterly satisfying.
Ingredients You’ll Need
This recipe comes together with humble pantry staples, each one chosen to amplify the flavor and texture that makes Buttery Cinnamon Cake so irresistible. Pay attention to each ingredient — they all play a role in creating the perfect bite.
- Unsalted Butter (1 cup, softened): The unsung hero of richness, this gives the cake its soft, delicate crumb and signature buttery flavor.
- Granulated Sugar (1 ½ cups): Adds balanced sweetness and helps create a tender, fluffy texture.
- Large Eggs (3): Bind everything together and give the cake a beautiful structure.
- Vanilla Extract (2 teaspoons): Rounds out all the flavors with a warm, aromatic finish.
- All-Purpose Flour (2 cups): The foundation for a perfectly soft but sturdy cake.
- Baking Powder (1 tablespoon): Enables that lovely rise and lightness in each slice.
- Salt (½ teaspoon): Just enough to balance the sweetness and make flavors pop.
- Whole Milk (1 cup): Keeps the crumb moist and tender for days.
- Ground Cinnamon (1 tablespoon): The soul of our Buttery Cinnamon Cake — warm, spicy, and absolutely essential.
- Brown Sugar (¼ cup, light or dark): For deep caramel notes and a gorgeous cinnamon swirl effect.
- Melted Butter (2 tablespoons, for topping, optional): Drizzled on top for an extra touch of decadence and flavor.
How to Make Buttery Cinnamon Cake
Step 1: Prep the Pan and Preheat the Oven
Bake a perfect Buttery Cinnamon Cake by starting with a reliably greased 9×13-inch baking pan — you can use a bit of butter or non-stick spray for easy release. Then, set your oven to 350°F (175°C) so it gets nice and hot as you prep the batter.
Step 2: Cream Butter and Sugar
This is where the magic begins! In a large bowl, add the softened butter and granulated sugar, then beat with a mixer on high until the mixture is pale, fluffy, and luxuriously creamy. This step infuses the cake with air for that dreamy, tender crumb.
Step 3: Add Eggs and Vanilla
With the mixer on medium, crack in the eggs one at a time, fully blending after each addition to keep the batter smooth and glossy. Splash in the vanilla extract and mix until the aroma alone makes you smile.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures everything is evenly distributed so the Buttery Cinnamon Cake rises uniformly and bakes evenly every time.
Step 5: Alternate Wet and Dry Ingredients
Now for the harmony: Add your dry mixture to the wet batter in three parts, alternating with the whole milk. Start and end with the flour mixture, mixing just until no dry streaks remain. This careful approach keeps the batter tender and the cake perfectly soft.
Step 6: Mix Cinnamon and Brown Sugar
In a small bowl, stir together the ground cinnamon and brown sugar. This golden duo will create those classic, irresistible swirls that define the Buttery Cinnamon Cake experience.
Step 7: Assemble the Cake Layers
Pour half the batter into the prepared pan and spread it out evenly. Generously sprinkle half of the cinnamon-sugar mixture over the batter, then add the rest of the batter and smooth it again. Finish with the remainder of the cinnamon-sugar blend sprinkled evenly over the top.
Step 8: Optional Butter Drizzle
For an extra boost of goodness, drizzle the melted butter evenly over the surface. This isn’t required, but it gives the Buttery Cinnamon Cake a glossy, decadent finish you’ll adore.
Step 9: Bake and Cool
Slide the pan into your hot oven and bake for 35 to 40 minutes, or until a toothpick poked in the center comes out clean (or with a few moist crumbs). Let the cake cool on a rack before slicing into perfect, cozy pieces.
How to Serve Buttery Cinnamon Cake
Garnishes
If you want an extra-special presentation, dust the top with a swoosh of powdered sugar or a drizzle of simple vanilla glaze. Fresh berries or a dollop of lightly sweetened whipped cream can make each slice of Buttery Cinnamon Cake feel like a celebration.
Side Dishes
This cake is a shining star next to a scoop of vanilla ice cream or a warm mug of coffee. For breakfast, try it alongside fresh fruit, or yogurt with a sprinkle of cinnamon for a cozy morning treat.
Creative Ways to Present
Cut the cake into generous squares and layer them as a decadent trifle with whipped cream and berries, or wrap individual pieces in parchment to share with friends and neighbors. You can even slice it into strips for a brunch platter that disappears in minutes.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers, just cover the cooled Buttery Cinnamon Cake tightly with plastic wrap or store it in an airtight container at room temperature for up to three days. It stays moist and delicious, making it perfect for grab-and-go snacks.
Freezing
This cake freezes beautifully! Wrap individual squares in plastic wrap, then foil, and stash them in a freezer bag. The Buttery Cinnamon Cake will keep for up to two months — just thaw at room temperature before serving.
Reheating
To recapture that freshly-baked magic, warm slices in the microwave for 10-15 seconds or pop them in a low oven for a few minutes. This softens the cake and revives the comforting aroma and texture you crave.
FAQs
Can I make Buttery Cinnamon Cake with gluten-free flour?
Absolutely! Use your favorite 1:1 gluten-free baking flour blend. The texture may be slightly different but it should still produce a lovely, moist cake.
What’s the best way to ensure my cake is moist?
Make sure not to over-bake — check for doneness at 35 minutes. Adding a splash of sour cream (in place of half the milk) will also keep your Buttery Cinnamon Cake extra moist.
Can I add nuts or fruit to the cake?
Definitely! Chopped pecans or walnuts make the cinnamon layer even more exciting, and diced apples or pears add a juicy, fruity twist.
Is there a dairy-free version?
Substitute the butter with a vegan butter spread and the milk with any non-dairy milk you enjoy. The result is still a fabulous, crowd-pleasing Buttery Cinnamon Cake.
How do I know when the cake is done baking?
The top should be golden brown and a toothpick inserted into the center should come out clean or with a few tender crumbs. Avoid over-baking for the softest crumb.
Final Thoughts
If you’re looking for a dessert that’s as easy to make as it is impossible to resist, give this Buttery Cinnamon Cake a try. Its nostalgic flavor, buttery crumb, and cinnamon-sugar swirls are bound to make it a staple in your kitchen. Bake a pan and share the love — or save a few slices for yourself!
Print
Buttery Cinnamon Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Buttery Cinnamon Cake, a moist and tender treat with a sweet cinnamon swirl. Perfect for any occasion, this easy-to-make dessert is sure to impress!
Ingredients
Cake:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
Cinnamon Swirl:
- 1 tablespoon ground cinnamon
- ¼ cup brown sugar (light or dark)
- 2 tablespoons melted butter for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
- Prepare dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Prepare cinnamon-sugar mixture: In a small bowl, combine the ground cinnamon and brown sugar.
- Layer and bake: Pour half the batter into the prepared pan, then sprinkle half of the cinnamon-sugar mixture over the batter. Add the remaining batter and smooth the top. Sprinkle the rest of the cinnamon-sugar mixture over the top. Drizzle with melted butter if desired. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let cool before slicing and serving.
Notes
- For extra richness, substitute half of the milk with sour cream.
- You can also add chopped pecans or walnuts to the cinnamon-sugar layer for added texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
