Amish Cinnamon Cake
I love making this Amish Cinnamon Cake, and it's become my go-to recipe whenever I need something comforting and crowd-pleasing. The texture is soft and tender thanks to the whole milk and butter, with just the right amount of sweetness from the granulated sugar base. Whether it's for Sunday breakfast, church potlucks, brunch, or dessert, it's the kind of recipe that brings a cozy flavor of warm cinnamon. Store leftovers covered for up to 3 days at room temperature on your counter, up to 5 days in your fridge, or up to 3 months in your freezer.
Equipment
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
[adthrive-in-post-video-player video-id="6kM63fc6" upload-date="2025-12-02T09:17:03+00:00" name="Soft and Tender Amish Cinnamon Cake" description="Perfect for breakfast, brunch, or a cozy dessert." player-type="default" override-embed="default"]
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
Calories: 287kcalCarbohydrates: 47gProtein: 4gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 50mgSodium: 190mgPotassium: 87mgFiber: 1gSugar: 27gVitamin A: 311IUVitamin C: 0.02mgCalcium: 89mgIron: 2mg
Tried this recipe?Let us know how it was!