Cinnamon Swirl Cake With Cinnamon Sugar Buttercream
If Cinnamon Toast Crunch and the fluffiest cake you could imagine had a baby…it would be this cake. In other words, you need this cake in your life. I promise that this recipe is easy to follow, requires basic ingredients, and is SO delicious.
Cinnamon Swirl Cake With Cinnamon Sugar Buttercream
I added the cinnamon and sugar mixture in patches and used a silicone spatula to fold it in. This leaves delicious swirls of cinnamon, sugar throughout the entire topping.
This cake is delicious year round but come September, a little bit of pumpkin spice in the cinnamon sugar swirl in the cake and in the buttercream will be amazing.
Cinnamon Swirl Cake With Cinnamon Sugar Buttercream Techniques
I baked this cake in a 9″ x 13″ pan. I absolutely LOVE baking these style cakes, like my Banana Cake With Chocolate Buttercream recipe. This pan makes the perfect squares of cake once sliced. This cake can also be prepared in a bundt cake pan.
It’s so helpful and important to line your pan with parchment paper for the perfect easy release once the cake has finished baking. I always leave about 1″-2″ of extra parchment paper on the sides of the pan so that I’m able to grab onto the sides to lift the cake out of the pan.
I hope that you all enjoy this recipe so much, please share your results with me on social media @thesqueakymixer. It makes me so happy!
Cinnamon Swirl Cake With Cinnamon Sugar Buttercream
12-15
servings45
minutesKeep the screen of your device on.
Ingredients
1 1/2 cups 1 1/2 sugar
3/4 cups 3/4 unsalted butter, room temperature
3 3 eggs, room temperature
2 tsp. 2 vanilla
2 1/2 cups 2 1/2 all-purpose flour
1 tsp. 1 baking powder
1 tsp. 1 baking soda
1/4 tsp. 1/4 salt
1 1/4 cups 1 1/4 sour cream
- Cinnamon Sugar Filling
1/2 cup 1/2 sugar
2 Tbsp. 2 cinnamon
- Cinnamon Sugar Buttercream
1 cup 1 unsalted butter, softened
2 3/4 cups 2 3/4 confectioner’s sugar
3-5 Tbsp. 3-5 heavy whipping cream
1 tsp. 1 vanilla
1/2 tsp. 1/2 salt
- Cinnamon Sugar Mixture/ Topping
1/2 cup 1/2 sugar
2 Tbsp. 2 cinnamon
Directions
- Preheat the oven to 350 degrees F and line a 13″ by 9″ pan with parchment paper and grease lightly with non-stick spray. Set aside.
- In a medium sized bowl, whisk together the flor, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, cream together the butter and sugar until light and fluffy. About two minutes. Scrape down the sides of the bowl as you go.
- Add in the eggs one at a time mixing between each addition. Add in the vanilla with the last addition of the egg.
- Mixing between each addition, alternate adding the dry ingredients and sour cream to the butter, sugar mixture until everything is well combined and the batter is nice and smooth. The batter will be on the thicker side.
- In a small bowl, whisk together the cinnamon sugar filling mixture. Set aside.
- Add about 1/2 of the batter to the prepared pan then flatten it evenly across the entire pan with a silicone spatula.
- Sprinkle about 3/4 of the cinnamon, sugar filling over the first layer of batter. Top this filling with the remaining batter. Smooth this out the best you can using the silicone spatula.
- Sprinkle the remaining cinnamon, sugar mixture over the top of the batter then use a toothpick, skewer, or butterknife to swirl the mixture all over.
- Bake for 45-50 minutes or until the center of the cake is no longer jiggly and a toothpick inserted comes out clean. The outside should be nice and golden brown.
- Allow the cake to cool completely in the pan then transfer to a wire rack to rest. The cake has to be 100% cooled before frosting.
- Making the Buttercream
- To make the cinnamon sugar buttercream, cream together the butter and confectioner’s sugar while slowly adding in the heavy cream 1 Tbsp. at a time.
- Add the vanilla and salt and continue to whip up the buttercream until is has reached a smooth consistency.
- In a small bowl, whisk together the cinnamon sugar ingredients. Add the cinnamon sugar mixture in large amounts and use a silicone spatula to fold it in. I like to leave large sections of cinnamon sugar swirls.
- Once the cake is completely cooled, use a butterknife, spoon, offset spatula, or whatever works best for you to decorate with. Dust some extra cinnamon sugar over the top, slice, and enjoy 🙂
Did you make this recipe?
Tag @thesqueakymixer on Instagram! I love to see what you all create.
