Get ready to bake a cake that’ll make your kitchen smell like a cozy autumn day, no matter the season. This basic cinnamon cake is your ticket to a deliciously spiced dessert that’s as easy to make as it is to love.
Why This Recipe Works
- The perfect balance of cinnamon and sugar creates a warm, inviting flavor that’s not too overpowering.
- Simple ingredients come together to form a moist, tender cake that’s foolproof for bakers of all levels.
- It’s versatile enough to enjoy as is or dress up with your favorite frosting or glaze.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tbsp ground cinnamon
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 2 tsp vanilla extract
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F. Grease your 9-inch cake pan with butter or non-stick spray, then lightly dust it with flour to ensure your cake comes out perfectly. This step is crucial for a non-stick success.
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, and salt. This ensures your spices are evenly distributed throughout the cake, giving every bite that signature cinnamon kick.
Combine Wet Ingredients
In another bowl, mix the milk, melted butter, eggs, and vanilla extract until well combined. Pouring the wet ingredients into the dry ones gradually will help avoid lumps, leading to a smoother batter.
Bake to Perfection
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden, and the cake should spring back when touched.
Cool and Serve
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This patience pays off with a cake that’s easier to slice and serve.
Tips and Tricks
For an extra moist cake, substitute buttermilk for regular milk. The acidity in buttermilk tenderizes the gluten in the flour, giving your cake a softer texture. If you’re out of buttermilk, add a tablespoon of vinegar or lemon juice to a cup of milk and let it sit for 5 minutes before using.
Recipe Variations
- Add a cup of chopped apples to the batter for a cinnamon-apple twist.
- Mix in a half cup of walnuts or pecans for added crunch.
- Drizzle with a simple glaze made of powdered sugar and milk for extra sweetness.
Frequently Asked Questions
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s a 1:1 substitution blend for the best results. You might need to add a bit more liquid, so keep an eye on the batter’s consistency.
How can I store the cake?
This cake keeps well at room temperature for up to 3 days when covered tightly. For longer storage, wrap it well and freeze for up to 3 months. Thaw at room temperature before serving.
Can I double the recipe?
Yes, doubling the recipe works great if you’re using a larger pan or making a layered cake. Just be sure to adjust the baking time accordingly, as a larger or deeper cake will take longer to bake through.
Summary
This basic cinnamon cake is a simple, yet delicious dessert that’s perfect for any occasion. With its warm spices and moist texture, it’s sure to become a favorite in your recipe collection.
