Cinnamon Layer Cake

Total Time
Prep 20 mins
Cook 30 mins

Got the beginings of this from womans world magazine. Tweeked it a bit. Hubby gave me a hard time about taking leftovers to work.Only 2 small slices made it.

Ingredients Nutrition


  1. Pre heat oven to 350 degrees.
  2. Coat 2 (9") round cake pans with cooking spray.
  3. Cake.
  4. Combine 3/4 cup brown sugar,butter & 1tsp cinnamon.
  5. Spread half of mixture in each pan to within 2" of edge.
  6. At medium speed beat cake mix, sour cream,eggs,oil and 1/4 cup water until blended.
  7. Increase speed to medium-high beat until fluffy, about 2 minutes.
  8. Transfer 1 cup to a small bowl.
  9. Divide rest of batterbetween the 2 pans over the sugar.
  10. Stir remaining brown sugar & cinnamon into reserved batter.
  11. Drop by heaping Tbs on to batter in pans.
  12. Swirl being careful not to stir up sugar layer.
  13. Bake 25-30 minutes or until toothpick inserted into center comes out clean.
  14. Cool on racks 10 minutes.
  15. Remove from pans.
  16. Cool on racks.
  17. Frosting
  18. At medium-high speed beat cream cheese,butter& vanilla until smooth.
  19. Beat in sugar until light & fluffy.
  20. If desired reserve 1 cup to a pastry bag with star tip.
  21. Place 1 cake layer sugar sid up on a plate.
  22. Spread with 1 1/2 cups frosting to within 1/2" of edge.
  23. Top with remaining cake layer sugar side down.
  24. Spread with remaining frosting.
  25. With reserved frosting pipe rosettes.
  26. serves 16.


Most Helpful

I really wanted this recipe to work and was very disappointed that I had problems with it. The cake came out of the oven looking and smelling beautiful with lovely cinnamon swirls. I put the cakes on racks and set a timer for 10 minutes. One cake came out leaving most of the brown sugar stuff stuck to the pan, in spite of the fact that I had sprayed the pan heavily with cooking spray. The other cake broke up while I was trying to get it out. I had issues with making the icing too. Maybe it was the type of light cream cheese I used, but the icing was way too runny. I tried adding more icing sugar to thicken it up and I added the whole bag of icing sugar (over 2 pounds) and it was still too runny. I can't imagine anyone piping rosettes with it. I ended up cutting the cake in cubes and combining it with the runny icing in a large glass bowl to make a trifle. It was completely delicious and I know it would have been a wonderful cake if I could have gotten it out of the pan in one piece. Possibly if I had a non-stick cake pan instead of a regular one? Or maybe if I had lined the pan with wax paper, but if I did would I get the wax paper off? I think I might try this again, without the brown sugar mixture under the cake and with a different icing recipe. The method of doing the cinnamon marble worked great, and your tweak on the cake mix recipe with the sour cream was very very good too.

*Pixie* June 12, 2005

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