The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.

Buttery Cinnamon Cake

Moist cinnamon cake infused with sweet buttery goodness! Get ready to indulge in a decadent treat. Simply follow this easy recipe to bake the perfect dessert today!

Moist and sweet, with a hint of warmth from the cinnamon, this Buttery Cinnamon Cake is a perfect treat for any time of day.

With a tender crumb and a rich, buttery flavor, this indulgent cake is sure to become a new favorite.

Ready Time

1 hrs 15 mins


9 servings


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup whole milk, at room temperature
  • 2 teaspoons ground cinnamon


Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

In a medium bowl, whisk together flour, baking powder, and salt.

Set aside.

In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Beat in the vanilla extract.

With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture.

Beat just until combined.

Stir in the cinnamon.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.


Make sure to use room temperature eggs for a lighter cake texture.

Use high-quality cinnamon for a deeper flavor.

Don’t overmix the batter, as it can result in a dense cake.

If you want a more pronounced cinnamon flavor, increase the amount to 1 teaspoon or more, depending on your taste.

The cakes can be stored at room temperature for up to 3 days or wrapped tightly and frozen for up to 2 months.

This recipe makes two 9-inch cakes, perfect for a layered cake or individual servings.

Nutrional Value

  • Calories: 420
  • Total Fat: 24g
  • Saturated Fat: 14g
  • Cholesterol: 80mg
  • Sodium: 250mg
  • Total Carbohydrates: 46g
  • Dietary Fiber: 1g
  • Sugars: 26g
  • Protein: 4g
Buttery Cinnamon Cake
Buttery Cinnamon Cake

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