Easy Cinnamon Cake
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Easy Cinnamon Cake
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Say goodbye to boxed cake mix for good. Just one taste of this Cinnamon Cake will make you a homemade convert for life. And don’t worry, this recipe is just as simple as following the instructions on the back of a box but it has way more flavor.
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Ingredients
For the cake:
- 5 egg whites room temperature
- ¾ cup buttermilk divided
- ¾ cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 2 ½ cups cake flour
- 1 Tablespoon baking powder
- ½ teaspoon kosher salt
- 1 ½ teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
For the frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon cinnamon
- ¼ cup milk
- ¼ cup cinnamon chips optional
Instructions
- Preheat oven to 350 degrees. Spray a 13x9-inch baking dish with baking spray (or use homemade cake release). Set aside.
- In a small bowl, combine the egg whites with ¼ cup buttermilk. Whisk together and set aside.
- In a large mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add in dry ingredients and beat until combined. Slowly add in egg mixture. Beat in remaining buttermilk and continue beating for 2 minutes, scraping down sides of the bowl as needed.
- Pour into prepared baking dish.
- Bake for 40-44 minutes, or until toothpick inserted in the center comes out clean. Remove from oven and cool completely before frosting.
- For the frosting, beat butter for about 3 minutes, until pale yellow. Add in sugar, cinnamon and milk and beat an additional 3-5 minutes until light and fluffy.
- Spread frosting on cooled cake and top with cinnamon chips, if desired.
Notes
- Room-temperature ingredients incorporate easier than cold ones. Whenever possible, let all of your ingredients sit out and come to the same temperature before combining them.
- If you only have salted butter on hand, use it and omit the additional salt from the recipe. However, you should avoid using salted butter for the frosting.
- Scrape down the sides of your mixing bowl often. You can even do this between each step. This will ensure you completely incorporate all ingredients evenly throughout the batter.
- Storage. Pop the iced cake into the fridge for about 5 minutes until the frosting hardens slightly. Then, cover the cake with plastic wrap, and store it in the refrigerator. It’ll last 3-5 days if kept well covered.
- What’s the best way to serve the cake once it’s been refrigerated? Pull the cake out of the fridge, and allow it to come to room temperature. Once the cake has lost its chill and softened, get ready to dig in!
- Can I make cupcakes with this recipe? You sure can. We've got all the information you need in our cinnamon spice cupcake recipe!
Nutrition Information
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Serving
1slice
Calories
384kcal
(19%)
Carbohydrates
56g
(19%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
6g
Cholesterol
43mg
(14%)
Sodium
141mg
(6%)
Sugar
42g
(84%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 384kcal | 19% |
| Carbohydrates | 56g | 19% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 43mg | 14% |
| Sodium | 141mg | 6% |
| Sugar | 42g | 84% |
* Percent Daily Values are based on a 2,000 calorie diet.
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