The moment you pull this cake from the oven, your kitchen smells like a bakery. I’ve made this Amish Cinnamon Cake dozens of times, and it never gets old. The cinnamon doesn’t just sit on top, it swirls right through the tender layers. One simple trick makes all the difference.
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I love this cake because it feels like home. It’s the kind of recipe that shows up at Sunday breakfast tables, church potlucks, and holiday mornings. You probably have everything you need in your pantry right now, and it tastes just as good at room temperature as it does warm from the oven. Keep it covered on the counter for three days or freeze it for up to three months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Amish Cinnamon Cake with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Trust me, this cake comes together so easily when you follow my simple instructions below.
Prepare Your Pan and Dry Ingredients
Get your oven going at 350°F (180°C) and prep your 9×13-inch baking pan or baking dish with a good coating of grease and flour, or line it with parchment paper for easier cleanup.
Grab a medium bowl and whisk together the flour, baking powder, and salt until everything looks even. Set that aside while you move on to the fun part.
Cream the Butter and Sugar
In a large mixing bowl, beat your softened butter and granulated sugar. I love using my 6-speed hand mixer for this step because it makes creaming the butter so much easier and gives you that perfect fluffy texture without any arm fatigue.
Continue beating until it looks light, fluffy, and almost pale. You’re looking at about 3-4 minutes of mixing here.
Crack in the eggs one at a time, beating well after each one goes in. If you dump both eggs in at once, the mixture can break or curdle, leaving you with a greasy, separated mess instead of a smooth, creamy base. Stir in the vanilla extract and mix again until well blended.
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∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
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Combine Wet and Dry Ingredients
Now here’s where you want to take it slow. Add your flour mixture in three parts, alternating with the milk. Start with flour, then half the milk, more flour, the rest of the milk, and finish with the last bit of flour.
Mix gently after each addition until you can’t see any streaks. Don’t go overboard with the mixing, or you’ll end up with a dense cake.
Make the Cinnamon Sugar Mixture
In a small, separate bowl, stir together the brown sugar and cinnamon until the cinnamon is spread throughout. This is what’s going to give you those incredible, sweet, and spicy layers.
I always use high-quality ground cinnamon like Saigon cinnamon because the flavor is so much richer and more aromatic.
Layer the Batter and Cinnamon Sugar
Spread half your batter into the pan as evenly as you can. Use an offset spatula to get into the corners without making a mess.
Sprinkle half of that cinnamon-sugar mixture right over the top of the batter. Add the rest of the batter and smooth it out with your spatula. Top it off with the remaining cinnamon sugar.
Create the Swirl and Bake
Grab a butter knife or wooden skewer and gently swirl it through the batter in a figure-eight or zigzag pattern. You’re creating that gorgeous, marbled look and spreading the cinnamon through the cake.
Slide the pan into your oven and bake for 35-40 minutes. It’s best to start testing at 35 minutes because every oven is different. You’ll know it’s done when a toothpick poked in the center comes out clean or with just a few moist crumbs clinging to it.
I rely on my oven thermometer to make sure my oven temperature is spot on, because that can really affect baking time.
Cool and Serve
Pull the cake from the oven and give it a good 10 minutes to cool in the pan. This helps everything set, so your slices come out neat.
You can move it to a wire cooling rack to cool completely and evenly, or slice and serve it straight from the pan. Whether you serve it warm or at room temperature, it’s delicious, fresh, and comforting. Enjoy!
When serving this cake for gatherings or potlucks, transport it right in the baking pan covered with aluminum foil or plastic wrap. The 9×13 size fits perfectly in most carriers, or you can use a sheet cake container, which makes transporting to parties and picnics even easier with its secure cover and built-in handles.
If you’re taking it somewhere warm, keep it in an air-conditioned car rather than a hot trunk. The cake travels beautifully because it’s sturdy enough to withstand movement without falling apart, and it tastes just as good at room temperature as it does fresh from the oven. For outdoor events, keep it covered until serving time to prevent it from drying out.
Amish Cinnamon Cake
Add Preferred SourceEquipment
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- ½ cup packed light brown sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F (180°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
- In a large bowl, beat butter and granulated sugar with a hand mixer until light and fluffy. Mix in the eggs one at a time, beating well after each addition. Stir in vanilla extract.½ cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients in three additions, alternating with the milk. Start and finish with the dry mixture. Mix until just combined—don’t overmix.1 cup whole milk
- In a small bowl, stir together brown sugar and cinnamon.½ cup packed light brown sugar, 1 tablespoon ground cinnamon
- Spread half the batter evenly into the prepared pan. Sprinkle half of the cinnamon-sugar mixture on top.
- Add the remaining batter and smooth it out. Sprinkle the rest of the cinnamon-sugar mixture over the top.
- Use a knife or skewer to gently swirl the cinnamon into the batter for a marbled effect.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.
Video
Notes
- Use softened butter: Your butter needs to be soft enough to cream properly with the sugar. If it’s too cold, it won’t mix well. If it’s melted, your texture will be off.
- Swap baking powder for baking soda: If you only have baking soda, use ¾ teaspoon of baking soda plus ½ teaspoon of cream of tartar to replace the 2 teaspoons of baking powder. Since baking soda reacts immediately with liquid, the cake rise happens faster, so work quickly and get the batter in the oven right away to maintain that lift.
- Follow the wet and dry pattern: Start and finish with the flour mixture when you’re alternating with the milk. It keeps you from overmixing and helps build the right texture.
- Stop mixing when you can’t see flour: Once you add the dry ingredients, mix just until the streaks disappear. Keep mixing and you’ll end up with a tough, dense cake instead of something tender.
- Add crunch with nuts: Stir ½ cup of chopped pecans or walnuts into your cinnamon-sugar mixture before layering, or sprinkle them on top of the final cinnamon layer if you want to add a crunchy texture.
- Store properly: Keep the cooled cake covered on your counter for up to 3 days, or wrap it tight in plastic wrap and foil to freeze for up to 3 months. Thaw slices on the counter for an hour or pop them in the microwave for 15 to 20 seconds.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
How to Store Leftovers
I always say the cake tastes even better the next day, once the flavors have settled. Let it cool completely, then cover it with plastic wrap or foil and keep it in an airtight container on your counter for up to 3 days. If you want it to last longer, pop it in the fridge for up to 5 days.
For freezing, wrap it well in plastic wrap and then foil for extra protection. It’ll stay good for 3 months. I love using these freezer containers for individual portions because they keep slices fresh and make it easy to grab one whenever you want. Thaw slices on the counter for an hour or microwave them for 15-20 seconds.
What to Serve With Amish Cinnamon Cake
A cup of coffee is the obvious choice here, and for good reason. The bitterness cuts through the sweetness perfectly. I love serving slices for breakfast with scrambled eggs and bacon if I’m feeding a crowd. Fresh berries or apple slices on the side add a nice brightness.
For dessert, you can’t go wrong with vanilla ice cream or whipped cream. A drizzle of maple syrup or honey makes it feel extra indulgent. At brunch, I’ll set out fruit salad, yogurt, and maybe a quiche alongside the cake. Hot tea works beautifully too, especially chai or Earl Grey.
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