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–+ servings

Cinnamon Snack Cake

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. 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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 20 servings

Ingredients
 

Cinnamon Cake

  • 2 ½ cups (313 grams) all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 tablespoon ground cinnamon
  • ½ cup (113 grams) unsalted butter room temperature
  • ½ cup (100 grams) vegetable oil
  • 1 ½ cups (300 grams) granulated sugar
  • 4 eggs room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup (180 grams) whole milk room temperature

Cinnamon Cream Cheese Frosting

  • ½ cup (113 grams) unsalted butter room temperature
  • 8 oz cream cheese room temperature
  • 4 cups (480 grams) 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!
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