Cinnamon Cake With Cream Cheese Frosting

Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

This is a favorite "last minute" recipe, because most of these ingredients are usually in your pantry or refrigerator. It is very easily altered to meet individual tastes. Ideas: pumpkin pie spice instead of cinnamon, 2/3 cups chopped walnuts stirred into batter... It is a good recipe for cooking with a child.

Ingredients Nutrition


  1. Prepare 2 9-inch round cake pans by greasing and flouring them. You may also opt for a 9x13 pan instead. Set aside.
  2. Sift together the flour, baking soda, salt and cinnamon.
  3. In a separate bowl, cream the butter.
  4. Blend the brown sugar into the butter.
  5. Beat in eggs, mix until fluffy.
  6. Add the dry ingredients and the buttermilk to the creamed sugar/butter mixture. Alternate between teh two, adding a little at a time until all ingredients are incorporated.
  7. Pour batter into greased and floured pans. Bake 30-35 minutes, or until done. Remove from pans and cool.
  8. In a bowl, beat the frosting ingredients together.
  9. Frost the cooled cake with cream cheese frosting. Note: There is enough frosting for a 2-layer cake- if you make a sheet pan, you will end up with with leftover frosting, great for frosting some cookies!


Most Helpful

What a delightful cake ! This is a PAC 07 recipe I chose. I love anything cinnamon so this fit the bill. I made it in the round pans.This would be great for a fall potluck dinner.

Shirl (J) 831 September 16, 2007

This was a nice moist cake. I was concerned about the amount of flour, thinking it needed more, but the cake was good. The recipe did not specify pan size, so I assumed 2 nine inch layers, but I made mine into a 9x13 sheetcake. There was too much frosting for my sheetcake, but you would need it for layers when frosting the sides. My mother and mother-in-law really enjoyed it.

GrandmaIsCooking May 19, 2007

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