Cinnamon Cake

18th December 2025

Irresistible vanilla cake with cinnamon marbled through the sponge, decorated with a crunchy cinnamon sugar topping and finished with a dusting of icing sugar.

Recipe

Cinnamon Cake Recipe

All recipes are based on treats created by Gleni however we take no responsibility when attempted at home.

Prep Time: 50 minutes
Cooking Time: 30 minutes
Cooling/Decorating Time: 1 hour
Total Time: 2 hours 20 minutes
Servings: 12

Equipment needed

Scales, 9 inch cake tin, Non stick parchment paper, Large bowl, Sieve, Electric mixer, Spatula, Tablespoons (Tbsp), Teaspoons (Tsp), Cake tester, Cooling rack.

Ingredients

For the sponge:

230g Baking butter
230g Caster sugar
4 Large eggs
1 tsp Vanilla extract
230g Self raising flour
40g Ground cinnamon

For the cinnamon sugar topping:

50 g Granulated caster
8g Ground cinnamon

For the decoration:

Icing sugar (dusting)

Method

For the sponge:

Preheat the oven to 180⁰c, Fan 160⁰c, Gas 4, 350⁰F.
Prepare one 9 inch cake tin by greasing and lining.
In a large bowl, cream the butter and sugar together using a mixer until it becomes pale in colour.
Add each egg individually, mixing well in between.
Next add the vanilla extract to the mix and combine.
Sieve the flour into the bowl and fold in gently using a spatula until combined.
Pour the first half of the mixture into the 9 inch tin and spread to cover the bottom of the tin.
Now using a sieve lightly dust the ground cinnamon over the cake mixture.
Carefully spoon the second half of cake mixture into the tin, being mindful that the layer of cinnamon will drag.
Next using the end of a teaspoon/cake tester, swirl together creating a marbled effect. It will drag up the cinnamon leaving some powdered lumps, don’t worry about this as they will just enhance the flavour.
Bake for 30-40 minutes on the middle shelf. The cake will be done once they are light brown and coming away from the edge of the tin. Press gently to check, they should be springing to the touch or use a cake tester.
In a bowl, make your cinnamon sugar topping by combining the granulated sugar and cinnamon. Sprinkle over the top of the hot cake, this will create a crunchy top.
Allow to cool and carefully remove the sponge onto a wired cooling rack.

For the decoration:

To finish lightly dust the top of the cake with icing sugar using a sieve.

Store for up to 3 days in airtight container or can be frozen for up to 1 month.

Notes

Can be served hot or cold with custard, cream or ice cream.
I used a tea strainer (sieve) to help dust the cinnamon over the first half of the cake mixture and for the icing sugar decoration.