Cinnamon Swirl Cake Recipe

I’ve always been a cinnamon roll lover, but when I don't have time to deal with yeast or wait for dough to rise, this Cinnamon Swirl Cake steps in like a warm hug from the oven. It’s buttery, soft, and swirled with layers of cinnamon-sugar goodness—basically a cinnamon roll in cake form, no kneading required. The gooey vanilla glaze seeps into every nook and cranny, making every bite impossibly moist and rich.

What I love most about this cake is how it delivers bakery-quality comfort with minimal fuss. It’s perfect for cozy weekends, lazy breakfasts, or even as a dessert when you're craving something nostalgic but easy. I promise, the smell alone while it bakes will have everyone hovering around the kitchen.

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Why You’ll Love This Cinnamon Swirl Cake

• No yeast, no wait – all the cinnamon roll flavor without the proofing time.
• Simple pantry ingredients – you likely have everything you need already.
• Ultra-moist texture – thanks to sour cream and the buttery cinnamon swirl.
• Versatile – serve it for breakfast, brunch, or dessert.
• Make-ahead friendly – stays moist and flavorful for days.

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What Kind of Cinnamon Should I Use?

For a cake like this where cinnamon is the star, I always reach for ground Ceylon cinnamon when I want a slightly sweeter, more delicate flavor. But if all you have is Cassia cinnamon (the common one at most grocery stores), it still works perfectly—it’s stronger and spicier, which some people actually prefer. You can even mix a bit of nutmeg or cardamom into the swirl if you’re feeling adventurous.

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Options for Substitutions

Even though the base recipe is super reliable, it’s flexible enough for a few smart swaps:

• Sour cream: Greek yogurt (plain, full fat) makes a great substitute and keeps the cake just as moist.
• Butter: You can use margarine in a pinch, though real butter gives better flavor.
• Sugar: Brown sugar adds a deeper molasses note if you want something richer.
• Milk: Any milk works here—dairy or plant-based like oat or almond.
• Gluten-free flour: Use a 1:1 gluten-free baking blend if you need to go GF—just expect a slightly different texture.
• Eggs: For an egg-free version, a flax egg (1 tbsp flaxseed + 3 tbsp water) can do the trick, though the rise may be a little less fluffy.

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Ingredients for This Cinnamon Swirl Cake

Let’s break down the key players in this recipe and why they matter:

• All-purpose flour
  This forms the structure of the cake—soft but sturdy enough to hold those gooey swirls.
• Granulated sugar
  Sweetens the base batter and balances the warmth of the cinnamon.
• Butter (melted)
  Adds rich flavor and moist texture to both the cake and the cinnamon swirl.
• Eggs
  Help the cake rise and bind everything together for a tender crumb.
• Sour cream
  Keeps the cake ultra-moist with a subtle tang that complements the sweetness.
• Milk
  Loosens the batter just enough so it pours smoothly—whole milk preferred for richness.
• Vanilla extract
  Rounds out the flavor with a warm, aromatic sweetness.
• Baking powder
  Gives the cake its gentle lift and soft, airy texture.
• Salt
  Enhances all the flavors and keeps the sweetness in check.
• Ground cinnamon
  The star of the show—adds warmth, spice, and that signature swirl.
• Brown sugar
  For the swirl layer—it melts beautifully with the butter and cinnamon for that sticky, caramelized swirl.
• Powdered sugar
  Used for the glaze—it melts into a smooth, sweet topping that ties the whole cake together.
• Milk (again, for the glaze)
  Thins the powdered sugar into a pourable consistency.
• Vanilla (for glaze)
  Adds depth to the icing and echoes the vanilla in the cake.

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Step 1: Prepare the Batter

Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, mix the melted butter, eggs, sour cream, milk, and vanilla extract until smooth. Gradually combine the wet and dry ingredients, stirring just until incorporated—don’t overmix.

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Step 2: Make the Cinnamon Swirl

In a small bowl, mix together the brown sugar, cinnamon, and melted butter until it forms a thick, grainy paste. This is your swirl magic.

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Step 3: Layer and Swirl

Pour half of the batter into your prepared baking pan and spread it evenly. Drop spoonfuls of the cinnamon mixture over the top, then use a butter knife to swirl it gently into the batter. Pour the remaining batter over the top and repeat the swirl with the rest of the cinnamon mix. Swirl lightly—don't overdo it or you’ll lose those gorgeous ribbons.

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Step 4: Bake

Place the pan in the oven and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown, and the cinnamon swirl should be bubbling slightly at the edges.

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Step 5: Glaze It

While the cake is still warm, whisk together the powdered sugar, milk, and vanilla in a small bowl until smooth. Drizzle the glaze generously over the warm cake so it melts right into those cinnamon pockets. Let it set slightly before slicing.

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How Long to Cook the Cinnamon Swirl Cake

The Cinnamon Swirl Cake typically takes 35 to 40 minutes to bake at 350°F (175°C). You’ll know it’s ready when the top is golden and a toothpick inserted into the center comes out with just a few moist crumbs. Avoid overbaking—this cake is best when it’s tender and just-set in the middle.

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Tips for Perfect Cinnamon Swirl Cake

• Room temp ingredients: Use room temperature eggs, milk, and sour cream for a smooth, well-blended batter.
• Don’t overmix: Mix the batter just until the dry ingredients disappear. Overmixing can lead to a dense cake.
• Swirl smart: When creating the cinnamon swirls, drag your knife gently through the batter. Too much swirling will muddy the layers.
• Bake in the center of the oven: For even cooking and to prevent the bottom from over-browning.
• Glaze while warm: Pour the icing on when the cake is warm so it seeps in for that gooey finish.
• Cool slightly before slicing: It helps the cake set and keeps your slices neat.

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Watch Out for These Mistakes While Cooking

• Over-swapping ingredients: While this cake is flexible, too many substitutions (especially with low-fat or dairy-free items) can affect texture and flavor.
• Skipping the swirl: Just layering the cinnamon mixture without swirling can cause it to sink or stay clumpy. Swirl lightly for even distribution.
• Overbaking: A dry cinnamon cake is the saddest thing—keep an eye on the bake time and test with a toothpick early.
• Pouring glaze on a cold cake: It won’t soak in or set nicely. The cake should still be warm (but not hot) for the perfect glaze melt.
• Under-mixing the swirl mixture: If the brown sugar and butter aren't fully blended, the swirl may bake unevenly.
• Using cold butter: For both the batter and swirl, melted or softened butter is key to that tender, moist texture.

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What to Serve With Cinnamon Swirl Cake?

Fresh Berries

Their natural tartness balances the sweetness of the cake beautifully. Think raspberries, blackberries, or a fresh berry medley.

Whipped Cream

A soft dollop of lightly sweetened whipped cream turns a breakfast treat into a full-on dessert.

Vanilla Ice Cream

Especially if you're serving it warm—this combo is irresistible and feels like a cinnamon roll sundae.

Hot Coffee or Espresso

Nothing pairs better with cinnamon than a strong, dark cup of coffee.

Chai or Spiced Tea

The warming spices in chai echo the cinnamon and enhance the cozy vibe.

Yogurt Parfait

Serve a square of cake alongside a parfait for a balanced brunch or snack.

Scrambled Eggs or Savory Quiche

For breakfast or brunch, contrast the sweet with something savory and protein-rich.

Warm Apple Compote

A spoonful of cinnamon-simmered apples brings this cake into full autumn mode.

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Storage Instructions

This Cinnamon Swirl Cake stores incredibly well, which makes it perfect for make-ahead breakfasts or dessert planning. Here’s how to keep it fresh:

• Room temperature: Store covered at room temp for up to 3 days. Use plastic wrap or an airtight container to keep it moist.
• Refrigerator: To stretch its life a bit, refrigerate for up to 5–6 days. Just know it may firm up slightly—reheat individual slices for 10–15 seconds in the microwave to restore softness.
• Freezer: Freeze in slices or as a whole cake (wrapped tightly) for up to 2 months. Thaw overnight in the fridge, then reheat if desired.

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Estimated Nutrition (per slice, based on 12 servings)

• Calories: ~310
• Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 65mg
• Sodium: 170mg
• Carbohydrates: 40g
• Sugar: 25g
• Fiber: 1g
• Protein: 4g

Note: These values are estimates and will vary based on ingredient brands and portion sizes.

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Frequently Asked Questions

How do I know when the cake is done?

Check for a golden top and use the toothpick test—insert one into the center, and it should come out with a few moist crumbs but no raw batter.

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Can I make this ahead of time?

Yes! You can bake it the night before and glaze it the next day, or even glaze it while warm and store it covered. It stays moist and flavorful for days.

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Can I use a different pan size?

Absolutely. A 9x9-inch pan will work but will result in a thicker cake and require longer baking. You can also halve the recipe for an 8x8 pan or make it in a loaf tin.

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Is this good without the glaze?

It’s still delicious without the glaze—just more of a coffee cake feel. But the glaze adds that gooey, sweet finish that really elevates it.

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Can I double the recipe?

Yes, just make sure to use two pans or a larger sheet pan. You may need to adjust the bake time and check for doneness carefully.

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Is this recipe freezer-friendly?

Very much so. Once cooled, slice and wrap tightly before freezing. Thaw overnight in the fridge or microwave individual pieces.

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Can I make this cake dairy-free?

Yes—with swaps like plant-based milk, dairy-free butter, and coconut yogurt or vegan sour cream. The texture will change slightly but still works well.

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Why did my swirl sink to the bottom?

Most likely, the cinnamon mixture was too heavy or not swirled enough into the batter. Make sure it’s well combined and gently swirled—not layered in thick blobs.

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Conclusion

This Cinnamon Swirl Cake is proof that something as simple as a swirl can turn an everyday cake into something extra special. With its buttery crumb, fragrant cinnamon layers, and silky glaze, it’s everything you love about cinnamon rolls—minus the effort. Whether you're making it for a cozy breakfast, a weekend brunch, or a sweet treat after dinner, this cake is guaranteed to become a repeat recipe in your kitchen.

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