Cinnamon Swirl Cake Recipe

WANT TO SAVE THIS RECIPE?

Swirls of gooey cinnamon sugar layered inside a fluffy, tender cake? Yes, please. This Cinnamon Swirl Cake is what happens when your favorite cinnamon rolls meet a buttery vanilla cake—then get smothered in a sweet icing drizzle. It’s a cozy, bakery-style treat you can make right in your kitchen, with no yeast or rolling involved.

This cake delivers all the cinnamon-spice joy with a fraction of the effort. It’s a one-pan wonder that makes your home smell like a dream. Whether you’re hosting brunch, planning a dessert for the holidays, or craving something special for a weekday coffee break, this cinnamon swirl cake will hit the spot.

---

Preparation Phase & Tools to Use

Before you dive into mixing and baking, take a moment to prep your kitchen with the right tools. These essentials make the process smooth and ensure even baking.

• Mixing Bowls: You’ll need at least two—one for the batter and another for the cinnamon sugar mixture. A large bowl gives you space to combine ingredients without spills.
• Electric Hand Mixer or Stand Mixer: Essential for creaming the butter and sugar until light and fluffy. This step gives the cake its tender crumb.
• Rubber Spatula: Handy for scraping down the bowl and folding ingredients gently.
• 9×13-inch Baking Pan: This size is ideal for baking the cake evenly with enough room for those luscious swirls.
• Toothpick or Knife Tip: Used to create the cinnamon swirl pattern and to test the cake for doneness.
• Wire Rack: Allows the cake to cool evenly once it’s out of the oven.

---

Ingredients for the Cinnamon Swirl Cake

Every ingredient in this cinnamon swirl cake plays a role in flavor, texture, and that irresistible gooey swirl.

• All-Purpose Flour: The backbone of the cake structure. It provides the needed support to hold the swirl without collapsing.
• Granulated Sugar: Sweetens the batter and balances the cinnamon’s spice.
• Brown Sugar: Key to the cinnamon swirl. It melts into the butter for that caramelized, gooey center.
• Unsalted Butter: Adds rich flavor and tender texture. It’s creamed with sugar to trap air for a lighter cake.
• Eggs: Bind the batter together and contribute to a moist, fluffy crumb.
• Whole Milk: Keeps the batter smooth and helps create a moist cake.
• Vanilla Extract: Enhances the overall warmth and flavor.
• Ground Cinnamon: The star spice. Adds that cozy, aromatic swirl.
• Powdered Sugar & Milk (for glaze): This icing combo creates the perfect finishing drizzle for a hint of sweetness.
• Baking Powder: Gives the cake lift and helps it bake evenly.
• Salt: Balances the sweetness and boosts flavor overall.

---

How To Make the Cinnamon Swirl Cake

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking pan or line it with parchment paper for easy cleanup.

Step 2: Mix the Batter

Cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture alternately with the milk, beginning and ending with the dry. Mix just until combined.

Step 3: Make the Cinnamon Swirl

In a small bowl, combine the brown sugar and cinnamon. Sprinkle half of this mixture over half of the cake batter poured into the pan. Swirl gently with a knife or skewer. Repeat with the remaining batter and cinnamon sugar. Swirl again lightly.

Step 4: Bake

Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 5: Glaze It

Once the cake has cooled slightly, whisk together powdered sugar and milk to make the glaze. Drizzle generously over the top while the cake is still warm but not hot.

---

How to Serve and Store Cinnamon Swirl Cake

This cake shines as a warm, just-glazed treat, but it’s equally satisfying cooled to room temperature with a hot cup of coffee or tea. Slice it into squares for brunch platters, potlucks, or lazy weekend breakfasts. For a decadent twist, serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.

To store, keep the cake covered at room temperature for up to 3 days. If you prefer to refrigerate, wrap it well to prevent it from drying out. Reheat slices for a few seconds in the microwave to bring back that fresh-baked softness. It also freezes beautifully—just wrap individual portions and thaw as needed.

---

Frequently Asked Questions

How do I know when the cake is fully baked?

Insert a toothpick in the center of the cake. If it comes out clean or with just a few moist crumbs (not wet batter), it’s ready.

Can I make this cake in advance?

Yes! It stays fresh for several days, and the flavor deepens after resting overnight. You can also freeze it for longer storage.

Can I add nuts or raisins?

Absolutely. Chopped pecans or walnuts add crunch, and raisins provide a chewy contrast. Fold them into the batter or sprinkle them into the swirl.

What’s the best way to swirl the cinnamon mixture?

Use a butter knife or a skewer and gently drag it through the batter in an “S” or figure-8 pattern. Don’t overdo it—you want ribbons, not fully mixed layers.

Can I use a different glaze?

Sure! Cream cheese glaze or maple icing would both be delicious alternatives to the classic sugar glaze.

---

Want More Cake Ideas with a Twist?

If this cinnamon swirl cake made your kitchen smell like a bakery, here are a few more sweet and creative bakes to explore next:

• Indulgent Kentucky Butter Cake with a golden, buttery glaze.
• Strawberry Crunch Pound Cake for a fruity-meets-crunchy delight.
• Pineapple Coconut Dream Cake that brings tropical flavors to your dessert table.
• 2-Ingredient Pineapple Cake for a fast, fuss-free treat.
• Easy Carrot Cake Bars with Cream Cheese Frosting that are soft, spiced, and frosted to perfection.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Life With Olivia on Pinterest

And let me know in the comments how yours turned out. Did you sneak in some pecans? Go with cream cheese glaze instead of classic icing?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

---

Print

WANT TO SAVE THIS RECIPE?