This cinnamon snack cake is a simple yet delicious recipe that features a soft and fluffy cinnamon spiced cake and a silky, tangy, cinnamon cream cheese frosting. Made with common pantry ingredients and simple steps, you can be snacking on this cake in no time!
The warm and comforting flavors of this cinnamon snack cake will have you coming back for more than one slice! This cake celebrates cozy fall flavors with its rich cinnamon aroma and tender crumb. Whether you're looking for a crowd-pleasing dessert for a family gathering, or simply want to enjoy a slice with your morning coffee, this cinnamon snack cake is the perfect choice.
For more fall cake recipes, try these: Chai Caramel Cupcakes, Pumpkin Bread With Cream Cheese Frosting, Salted Caramel Cupcakes, and Cardamom Banana Bread.
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Why you will love this cinnamon snack cake
- Warm & comforting flavors. This sheet cake has an incredibly delicious & warm cinnamon flavor, making it the ideal dessert for cozy evenings or chilly mornings.
- Moist & tender crumb. The combination of butter and vegetable oil in the cake batter makes every bite of this cake moist and tender.
- Effortless baking. With straightforward instructions and common pantry ingredients, this recipe is perfect for both beginners and experienced bakers.
- Creamy cinnamon frosting. The velvety cream cheese frosting has even more cinnamon flavor - the tanginess perfectly complements the cake's sweetness.
Key ingredients
- All purpose flour: flour forms the cake's structure, providing the necessary gluten for a tender but sturdy crumb.
- Baking soda: baking soda is the leavening agent responsible for the cake's rise and fluffy texture.
- Ground cinnamon: the star of the show! Cinnamon is used in both the cake and the cream cheese frosting, providing a warm, aromatic, and cozy flavor.
- Unsalted butter, vegetable oil, & whole milk: this trio creates the cake's incredibly soft & moist texture.
- Granulated sugar: granulated sugar sweetens the cake, contributing to the warm and sweet flavor of the cinnamon.
- Eggs: eggs act as binders, holding the cake's structure together.
- Cream cheese: full fat cream cheese is best for a thick and creamy cream cheese frosting. The cream cheese offers a tangy contrast to the sweetness of the cake, while also providing a luscious & silky consistency that pairs perfectly with the cake.
- Powdered sugar: used in the cream cheese frosting.
Steps
- Prepare pan. Line a 13x9 inch pan with parchment paper with overhang on both sides - this will make it easier to remove the cake from the pan.
- Whisk dry ingredients. In a bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- Beat wet ingredients. Beat together the butter and oil until combined. Stream in the granulated sugar and mix until fluffy. Add the eggs, one at a time, mixing well in between each addition, then add the vanilla extract. Make sure to stop and scrape down the sides and bottom of the bowl as necessary.
- Combine. Add half of the dry ingredients to the wet ingredients and mix on low until just combined, then add half of the milk and mix until just combined. Stop to scrape down the bottom and sides of the bowl. Repeat this with the other halves of the dry ingredients and the milk.
- Bake. Spread the batter into the prepared pan in an even layer. Bake for 30-40 minutes until golden brown on top and a toothpick inserted into the center of the cake comes out clean.
- Make the frosting. Beat the cream cheese and butter together until smooth. Add the cinnamon, salt, vanilla, and one cup of the powdered sugar and mix. Continue to add 1 cup of the powdered sugar until combined. Beat until airy and fluffy.
- Slice & enjoy! Spread the frosting on top of the cooled cake, slice and enjoy!
FAQ/Troubleshooting
Yes! You can bake the cake and prepare the frosting a day in advance. Store the cooled cake in an airtight container or wrap it tightly in plastic wrap. If making a day in advance, refrigerate the cake until ready to use. You can also make the frosting in advance and refrigerate it.
Absolutely! This cake freezes well. Ensure it has cooled completely, then wrap it tightly in plastic wrap or aluminum foil. Place it in an airtight container or a freezer-safe bag. It can be frozen for up to three months. When ready to enjoy, let it thaw in the refrigerator overnight and frost before serving.
Overbaking is a common reason for dry cakes. Make sure to check the cake with a toothpick or cake tester a few minutes before the minimum suggested baking time. If it comes out clean or with a few moist crumbs, it's ready to be removed from the oven.
If your cream cheese frosting is too thick, you can adjust the consistency by adding a little milk, one tablespoon at a time, until you reach your desired thickness. Be cautious not to overdo it; a little milk goes a long way.
If your cake didn't rise as expected, it may be due to expired baking soda. Ensure your leavening agents are fresh and active. Also, be careful not to over-mix the batter, as this can lead to a dense texture.
To prevent excessive browning or cracking, make sure your oven is properly calibrated to the correct temperature. You can also place a piece of aluminum foil loosely over the top of the cake during the last 10-15 minutes of baking to shield it from direct heat.
Storage
- Room temperature. If you plan to eat the cake within a day or two, you can store it at room temperature. Ensure it's covered with a cake keeper or placed under a clean, dry kitchen towel to prevent dust and debris from settling on the frosting. Room temperature storage is ideal for maintaining the cake's soft texture and taste.
- Refrigeration. For longer storage, place the cake in an airtight container or cover it tightly with plastic wrap. When properly stored in the fridge, your cinnamon snack cake should stay moist and delicious for up to five days. Make sure it's airtight, otherwise the fridge can dry the cake out.
- Freezing. If you have leftovers or want to plan ahead, freezing your cinnamon snack cake is a great option. Let the cake cool completely, then wrap it tightly ensuring full coverage. Place in the freezer for 2-3 months.
- Thawing. When it's time to savor your frozen cake, move it to the refrigerator and let it thaw overnight. This gradual thawing process preserves the cake's excellent texture and taste.
Baking in grams
While I provide volume measurements for the recipes on my blog, I highly suggest baking these recipes using weight. It is the most standardized and accurate way to bake. I carefully recipe test all of my recipes using a kitchen scale, not by using cups, and therefore I cannot guarantee the success of my recipes when using volume measurements.
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Cinnamon Snack Cake
Ingredients
Cinnamon Cake
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 tablespoon ground cinnamon
- ½ cup unsalted butter room temperature
- ½ cup vegetable oil
- 1 ½ cups granulated sugar
- 4 eggs room temperature
- 2 teaspoons vanilla extract
- ¾ cup whole milk room temperature
Cinnamon Cream Cheese Frosting
- ½ cup unsalted butter room temperature
- 8 oz cream cheese room temperature
- 4 cups powdered sugar
- 1 tablespoon ground cinnamon
- ¼ teaspoon fine sea salt
- ½ tablespoon vanilla extract
Instructions
Cinnamon Cake
- Preheat oven to 350F and line a 13x9 inch pan with parchment paper with overhang on the long sides. This will make it easier to remove the cake from the pan.
- In a medium-sized bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a medium-sized bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and oil together on high speed until completely combined. This will only happen if the butter is fully at room temperature. About 2-3 minutes.
- With the mixer on low speed, stream in the granulated sugar then beat on medium speed until combined and fluffy. Stop to scrape down the bottoms and sides of the bowl.
- Add the eggs, one at a time, mixing well on low speed in between each addition, scraping down the sides and bottom of the bowl as necessary. Add the vanilla extract and mix on low-medium speed until combined.
- Add half of the dry ingredients and mix on low speed until the flour is almost fully incorporated. Once almost fully incorporated, add half of the milk and mix until almost combined. Stop to scrape down the sides and bottom of the bowl. Repeat this with the other halves of the dry ingredients and the milk. Do not over mix.
- Pour the batter into the prepared pan. Bake the cake for 30-40 minutes (all ovens differ - so begin checking it at 30 minutes) until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top of the cake will be a nice golden brown.
- Remove from the oven and allow the cake to completely cool in the pan.
Cinnamon Cream Cheese Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl if using a handheld mixer, beat the butter and cream cheese on medium-high speed until smooth and well combined.
- Add the cinnamon, salt, vanilla, and 1 cup of the powdered sugar, starting on low speed to avoid any sugar flying out of the bowl, then increasing to high speed. Continue to add 1 cup of powdered sugar at a time until fully incorporated. Scrape down the bottom and sides of the bowl as needed. Once all of the sugar is mixed in, beat the frosting for 1-2 minutes on medium-high speed until fluffy.
- Spread the frosting on top of the cooled cake and enjoy!
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!
Lauren
Can you skip the vegetable oil and go all butter?
Jess Italiano
I haven't tried, but it would probably work. Let me know how it goes if you give it a try.
Vilma
Hi, can this be baked in a round cake pan? Mine is 26cm (10inch) I think. What serving ratio I should go with?
Jess Italiano
Hi! I think it might be too much batter for one 10-inch pan. Maybe try two pans and turn it into a layer cake? I just don't want the batter to overflow all over your oven!