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Easy Cinnamon Cake
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Easy Cinnamon Cake

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. 

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 20 servings
Calories: 384 kcal
Course: Cake
Cuisine: American

Ingredients

For the cake:
  • 5 egg room temperature, white
  • ¾ cup buttermilk divided
  • ¾ cup butter softened, unsalted
  • 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 butter softened, unsalted
  • 4 cups powdered sugar
  • 1 teaspoon cinnamon
  • ¼ cup milk
  • ¼ cup cinnamon chips optional

Instructions

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  1. Preheat oven to 350 degrees. Spray a 13x9-inch baking dish with baking spray (or use homemade cake release). Set aside.
  2. In a small bowl, combine the egg whites with ¼ cup buttermilk. Whisk together and set aside.
  3. 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.
  4. Pour into prepared baking dish.
  5. Bake for 40-44 minutes, or until toothpick inserted in the center comes out clean. Remove from oven and cool completely before frosting.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 20 servings

Amount Per Serving

Calories 384

% 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.