Description
A deliciously moist cinnamon cake topped with creamy cinnamon cream cheese frosting, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ½ cup sour cream, at room temperature
- ½ cup whole milk, at room temperature
- ¼ cup vegetable oil
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1½ teaspoons vanilla extract
- Pinch of salt
- 1–2 tablespoons heavy cream or milk, if needed
- 1 tablespoon granulated sugar (optional)
- ½ teaspoon ground cinnamon (optional)
Instructions
- Preheat the oven to 350°F. Grease a 9-by-13-inch baking pan and line the bottom with parchment paper if desired.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar for 2–3 minutes until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and vegetable oil, then mix until smooth.
- Mix in the sour cream until combined. Add the dry ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed just until no dry flour remains.
- Pour the batter into the prepared pan and spread it evenly. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10–15 minutes, then transfer it to a cooling rack or leave it in the pan to cool completely before frosting.
- In a large bowl, beat the softened cream cheese and butter until smooth and creamy, about 2 minutes. Add the powdered sugar gradually, followed by the cinnamon, vanilla extract, and a pinch of salt. Beat until fluffy.
- If the frosting is too thick, add heavy cream or milk 1 teaspoon at a time until it reaches a smooth, spreadable consistency.
- Once the cake has cooled completely, spread the cinnamon cream cheese frosting evenly over the top. Optionally sprinkle with cinnamon sugar mixture.
- Cut into 12 squares and serve at room temperature.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the batter to avoid a dense cake.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg