Soft and fluffy cinnamon swirl cake with a simple cream cheese glaze. Easy to make in one pan, and a recipe I've shared many times after baking it for friends and family.
I've baked this cinnamon swirl cake so many times I almost know it by heart. It's simple, soft, and always turns out well - the kind of cake you'd see in a cozy European kitchen.
The cake is really fluffy, with clear cinnamon swirls and a light cream cheese glaze. Every time I serve it, someone asks for the recipe. I've shared it more times than I can count.
If you like cinnamon treats, you might also enjoy my Ikea-Style Kanelbullar, Brown Sugar Cinnamon Cake, or Cinnamon Donut Muffins.
Ingredients: 11 + salt | Prep Time: 20 minutes | Cook Time: 35 minutes | Servings: 16 pieces | Difficulty: Easy
Jump to recipe
Recipe ingredients
Butter: Use soft butter for the batter and glaze. It should be at room temperature so it mixes smoothly.
Flour: All-purpose flour works best. Measure carefully so the cake stays light.
Eggs: Use large eggs at room temperature.
Cinnamon: Regular ground cinnamon is perfect. No need for anything special. Try these Sweet Rolls with Cinnamon Sugar next.
Cream cheese: Use full-fat cream cheese for the glaze so it stays thick and smooth. Nigella's Carrot Cake Muffins are also glazed with cream cheese.
See the recipe card for full information on ingredients and quantities.
How to make cinnamon swirl cake?
Step #1: Melt the butter, add the remaining topping ingredients, and set aside until you mix the batter.
Step #2: Beat the butter and sugar until light and fluffy.
Step #3: Add the eggs one at a time, mixing well after each addition. Add vanilla extract.
Step #4: Add mixed flour, baking powder, and salt mixture in 2-3 additions, alternating with the milk. Don't overmix.
Step #5: Spread the cake batter in the prepared baking dish.
Step #6: Drop the cinnamon topping in small dollops evenly over the batter.
Step #7: Swirl the topping using a fork. Bake for 30-35 minutes.
Step #8: Mix the glaze ingredients until fluffy.
Step #9: Spread the glaze over the hot cake. Let the cinnamon swirl cake cool completely in the baking dish.
Step #10: Sprinkle the cake with more cinnamon and cut it into pieces.
Tips
Measurements: Always use a digital kitchen scale in baking; it guarantees the best results.
Do not overmix the batter after adding the flour and the milk; the cinnamon cake can turn dense.
When swirling the topping, keep it light. A few gentle movements are enough. If you mix too much, the pattern disappears.
Spread the glaze while the cake is still hot. It will soften and settle nicely into the top.
Storage
Keep the cinnamon swirl cake in an airtight container at room temperature for 1-2 days.
For longer storage, refrigerate it for up to 4 days. Let it come to room temperature before serving.
You can also freeze the cake without problems. Cut it into pieces, wrap well, and freeze for up to 2 months.
Cinnamon Swirl Cake
Equipment
- Electric mixer or stand mixer
- Baking dish about 8x12 inches/ 20x30 cm
- Small saucepan
- Bowls
Ingredients
Cinnamon topping:
- ½ cup unsalted butter
- ½ cup brown sugar
- 1 ½ tablespoons cinnamon
- 1 ½ tablespoons all-purpose flour
- 1 pinch salt
Cake batter:
- ½ cup + 1 tablespoon unsalted butter soft
- â…” cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon fine sea salt
- 1 cup whole milk
Glaze:
- 2 tablespoons unsalted butter soft
- 6 ½ tablespoons cream cheese soft
- 1 cup confectioner's sugar
- a sprinkle of cinnamon
Instructions
- Prep: Preheat the oven to 350°F/ 180°C. Line the baking dish with parchment paper, leaving a bit of overhang.
Cinnamon topping:
- Melt the butter and let it cool slightly so it is still liquid but not hot.½ cup unsalted butter
- Stir in the brown sugar, cinnamon, flour, and salt until smooth. Set aside. The cinnamon topping should be fluid but not hot when you add it.½ cup brown sugar + 1 ½ tablespoons cinnamon + 1 ½ tablespoons all-purpose flour + 1 pinch salt
Cake batter:
- Beat the butter and sugar until light and fluffy.½ cup + 1 tablespoon unsalted butter + ⅔ cup granulated sugar
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. 3 large eggs + 1 teaspoon vanilla extract
- Dry ingredients: In another bowl, mix the flour, baking powder, and salt. Add the dry ingredients to the batter in 2-3 additions, alternating with the milk, and stir briefly after each addition until just combined. Do not mix longer than necessary.2 ¾ cups all-purpose flour + 3 teaspoons baking powder + ¼ teaspoon fine sea salt + 1 cup whole milk
Assemble and bake:
- Spread the batter evenly in the prepared baking dish.
- Add cinnamon topping: Drop the cinnamon mixture in small dollops evenly over the batter. Swirl the topping
- Make the swirl: Using a knife or fork, start at one dollop and gently drag it through the batter to the next, repeating across the pan to form a loose swirl pattern. Keep the movements light and do not overmix so that you keep visible cinnamon streaks.
- Bake the cinnamon cake for about 30-35 minutes or until a skewer inserted in the center comes out clean or with a few moist crumbs.
Make the glaze:
- Beat the butter and cream cheese until smooth. Add the confectioner's sugar and mix until creamy.2 tablespoons unsalted butter + 6 ½ tablespoons cream cheese + 1 cup confectioner’s sugar
- Finish the cake: Spread the glaze over the hot cake. Let it cool in the pan, then lift it out using the parchment paper or cut it directly in the dish. Sprinkle with a little more cinnamon before serving.a sprinkle of cinnamon
Leave a Reply