Cinnamon Layer Cake

READY IN: 50mins
Recipe by Katha

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.

Top Review by Pixie

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.

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.

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