Cinnamon Sugar Snack Cake Recipe

Name: Cinnamon Sugar Snack Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 9
Ingredients: 1 2/3 cups all-purpose flour; 1 1/4 teaspoons baking powder; 2 1/2 teaspoons cinnamon, plus more for garnish, divided; 1/2 teaspoon fine sea salt; 1/3 cup vegetable oil; 3 tablespoons melted unsalted butter; 1/2 cup plus 1/3 cup white sugar, divided; 1/4 cup light brown sugar; 2 eggs, at room temperature; 31/2 teaspoons vanilla extract, divided; 1/2 cup buttermilk, at room temperature; 6 oz. cream cheese, at room temperature; 1/2 cup powdered sugar; 2/3 cup whipping cream, chilled

Cook Time: 30 minutes

Cinnamon is often a complementary flavor, but its an ingredient worth celebrating all on its own! This cake gives major snickerdoodle vibes; the welcome addition of tangy cream cheese frosting ties it all together. The cake itself starts with a base of cinnamon, brown sugar, and buttermilk flavors. The real beauty of this cake is the crackly top layer of cinnamon sugar on top. As you sprinkle on a generous layer of this mixture, you may find yourself asking: Is this too much? Have no fear: The cake itself contains less sweetener to make room for this topping, some of which sinks into the batter and some of which remains a perfect layer on top. After the cake cools, it gets finished with tangy, cream cheese frosting.

Cooks Note: You can apply the frosting with a spreader, but I like to pipe it on with a large round piping tip, which dresses up this otherwise simple cake a bit. Pipe it using a back-and-forth zigzag effect, which is easy to achieve but looks stunning in the end.

Ingredients

1 2/3 cups all-purpose flour
1 1/4 teaspoons baking powder
2 1/2 teaspoons ground cinnamon, plus more for garnish, divided
1/2 teaspoon fine sea salt
1/3 cup vegetable oil
3 tablespoons melted unsalted butter
1/2 cup plus 1/3 cup white sugar, divided
1/4 cup light brown sugar
2 large eggs, at room temperature
3 1/2 teaspoons vanilla extract, divided
1/2 cup buttermilk, at room temperature
6 ounces cream cheese, at room temperature
1/2 cup confectioner's sugar
2/3 cup whipping cream, chilled

Directions

Preheat the oven to 350F (175C) and position the rack in the center. Coat a 9-inch square baking pan with cooking spray. Line the bottom of the pan with parchment paper and coat the parchment with cooking spray.
In a medium bowl, whisk together the flour, baking powder, 1 teaspoon of cinnamon, and salt.
In the bowl of a stand mixer fitted with a whisk attachment, mix the vegetable oil and melted butter together. Add 1/2 cup white sugar and brown sugar, mixing until well combined.
Add the eggs one at a time, mixing well after each addition. Scrape the bowl after each egg to ensure everything is incorporated. Stir in 2 teaspoons vanilla extract.
Add about 1/3 of the flour mixture and mix on low speed until combined. Mix in half of the buttermilk, scraping the bowl well. Alternate adding the flour mixture and buttermilk until both are fully incorporated and the batter is smooth.
Pour the batter into the prepared pan, spreading it evenly. In a small bowl, combine the remaining 1/3 cup of white sugar and 1 1/2 teaspoons cinnamon. Sprinkle this cinnamon sugar mixture evenly over the batter.
Wash and dry the stand mixer bowl and whisk attachment. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Transfer the pan to a wire rack and let the cake cool completely.
For the frosting, beat the cream cheese at medium speed for 1 minute in the stand mixer. Add the powdered sugar and beat until well combined, scraping the bowl as needed.
With the mixer running on medium-low speed, slowly add the whipping cream and the remaining 1 1/2 teaspoons vanilla extract. Gradually increase the speed to medium-high and beat until medium peaks form, about 2-3 minutes.
Fit a disposable pastry bag with a large round or star tip (about 1/4-inch wide) and fill it with the frosting.
Run a small offset spatula or knife around the outside of the cake and gently invert it onto a cutting board. Remove the parchment paper and cut the cake into 9 squares.
Pipe frosting onto each square of cake: Starting at one corner, pipe a zigzag pattern diagonally, ending at the opposite corner. Repeat with the remaining squares.
Garnish with additional cinnamon and chill the cake in an airtight until ready to serve. It will stay fresh for up to 4 days.

Nutrition Facts (per serving)

Calories: 459
Total Fat: 26g (34% Daily Value)
Saturated Fat: 11g (57% Daily Value)
Cholesterol: 91mg (30% Daily Value)
Sodium: 294mg (13% Daily Value)
Total Carbohydrate: 51g (18% Daily Value)
Dietary Fiber: 1g (4% Daily Value)
Total Sugars: 32g
Protein: 6g (12% Daily Value)
Vitamin C: 0mg (0% Daily Value)
Calcium: 106mg (8% Daily Value)
Iron: 2mg (8% Daily Value)
Potassium: 117mg (2% Daily Value)

History of Cinnamon Sugar Snack Cake

The Cinnamon Sugar Snack Cake is a modern twist on traditional American snack cakes. The concept of adding cinnamon to cakes can be traced back to the colonial era when spices like cinnamon, nutmeg, and cloves were used in baking to add warmth and flavor. These cakes evolved through time to become everyday indulgences, often paired with a cup of coffee or tea during casual gatherings. The pairing of cinnamon with a rich, buttery cake base and a tangy cream cheese frosting has become a popular choice for brunches or afternoon snacks. While there isn't a singular origin story, this cake draws inspiration from the classic snickerdoodle flavors, offering an easy-to-make yet delightfully comforting treat.

Regional Variations

While the Cinnamon Sugar Snack Cake is predominantly an American creation, variations of cinnamon-flavored cakes can be found in many cultures worldwide. For instance, in Northern Europe, cinnamon is often incorporated into sweet rolls or coffee cakes. In the United States, this cake can vary from region to region. In the South, for example, buttermilk and cinnamon are commonly paired in baked goods to create a tangy and moist crumb, while in the Midwest, you might find versions with streusel toppings or additions like nuts. Despite these regional differences, the essential combination of cinnamon, sugar, and cake remains consistent.

How it Differs from Similar Dishes

Though similar to coffee cakes or snickerdoodle cookies, the Cinnamon Sugar Snack Cake stands out in several ways. Coffee cakes are typically less sweet and more focused on a buttery, slightly crumbly texture with a streusel topping. In contrast, the Cinnamon Sugar Snack Cake offers a more substantial sweetness, with a rich cinnamon-sugar topping that contrasts with the moist, tangy cake beneath. The addition of cream cheese frosting elevates it further, giving it a creaminess and slight tang that isnt found in other cinnamon cakes. Snickerdoodle cookies, on the other hand, are often crisper and have a distinct tang from cream of tartar, while this cake offers a soft, fluffy texture.

Where it is Typically Served

This cake is versatile and can be served in a variety of settings. It is commonly found at breakfast or brunch gatherings, paired perfectly with a hot cup of coffee or tea. Its also a popular snack for afternoon breaks or served as a dessert after a casual family dinner. The Cinnamon Sugar Snack Cake's simplicity makes it ideal for potlucks, bake sales, or as a comforting dessert to bring to friends and family during the fall and winter months. Its blend of warm spices and tangy frosting provides a satisfying treat during chilly days.

Fun Facts about Cinnamon Sugar Snack Cake

Did you know that cinnamon, one of the key ingredients in this cake, has been prized for centuries not only for its flavor but also for its medicinal properties? Ancient Egyptians used it in embalming practices, while in medieval Europe, cinnamon was considered a luxury spice. Over time, it became more accessible and has remained a beloved ingredient in baking around the world. The cake itself is also adaptableyou can swap the cream cheese frosting for a simple glaze or even omit it for a lighter snack. The cake's top layer, where cinnamon sugar forms a slightly crisp crust, is often the most coveted part, adding texture and sweetness in every bite.

FAQ about Cinnamon Sugar Snack Cake Recipe

Store the cake in an airtight container in the refrigerator for up to 4 days. Make sure the frosting is fully chilled before sealing the container to maintain texture and flavor.

Yes, you can freeze the unfrosted cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before adding frosting.

Yes, you can prepare the cream cheese frosting up to 1 day in advance. Store it in an airtight container in the refrigerator and whisk briefly before piping.

This cake is best served chilled or at room temperature. For extra flavor, you can slightly warm individual pieces in the microwave for 10-15 seconds.

You can make some substitutions: use almond milk or regular milk instead of buttermilk with a teaspoon of lemon juice, or replace vegetable oil with melted coconut oil. Cream cheese can be swapped with mascarpone for a milder frosting.

Ensure the cream is chilled and add it slowly while whipping the frosting. Overwhipping can make it too soft, so stop when medium peaks form.

A stand mixer is convenient but not required. You can use a hand mixer or mix by hand using a whisk and spatula, though it may take slightly longer to achieve a smooth batter and fluffy frosting.

Yes, you can use an 8-inch square pan, but the cake may be slightly thicker and require 5-10 more minutes of baking. Adjust timing carefully and check doneness with a toothpick.

Sprinkle the cinnamon sugar evenly over the batter just before baking. Some sinking is normal, but the top layer should remain slightly crackly.

Comments

Jacob Johnson

10/06/2025 01:52:54 PM

Even my skeptical roommate approved.

Michael Flores

10/07/2024 11:27:48 PM

Quick, simple, and seriously tasty.

MelissaI

09/10/2024 03:13:47 PM

I made this without the icing. It took 40 minutes to bake at 350. It's pretty tasteless, not "tangy" at all. It reminds of the snack cake recipe on the box of Bisquick. I won't make it again.

Lmcelheron

09/09/2024 02:14:57 AM

I made this recipe as is. But I did not make the cream cheese icing. I felt the sugar cinnamon topping was enough. It was delicious. And that crispy edge was the best part. My husband loved it. We ate half the first day and the rest the following day. It had even more flavour the next day. Will be making again for sure.