Cinnamon brunch cake is a comforting and inviting baked treat that perfectly suits relaxed mornings and casual gatherings. With its soft texture and warm spice, it sits between a traditional cake and a coffee cake, making it ideal for brunch tables, family breakfasts, or leisurely weekends. Its aroma alone can set a cozy and welcoming mood.
The defining feature of this cake is its rich cinnamon flavor, which is often layered throughout the batter or swirled into the center. As it bakes, the cinnamon releases a warm, fragrant scent that fills the kitchen and enhances the overall experience. The cake itself is typically moist and tender, with a light crumb that melts easily with each bite.
Many versions include a crumb topping made from butter, sugar, and flour, sometimes mixed with extra cinnamon or chopped nuts. This topping adds a pleasant crunch that contrasts beautifully with the softness of the cake. A light glaze or a dusting of powdered sugar is often added on top, giving a subtle sweetness without overpowering the natural flavors.
Cinnamon brunch cake is highly versatile and pairs well with a variety of accompaniments. It can be served alongside fresh fruit, Greek yogurt, or a cup of coffee or tea, making it suitable for both simple and more elaborate brunch spreads. It can also be enjoyed warm or at room temperature, depending on preference.
Another reason for its popularity is how easy it is to prepare. With simple ingredients and straightforward steps, it can be made without much effort, yet still delivers impressive results. It also stores well, allowing it to be enjoyed over several days while maintaining its flavor and texture.
Beyond its taste, cinnamon brunch cake brings a sense of comfort and familiarity. It is a dish that encourages sharing and slowing down, making it a timeless addition to any brunch occasion.
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 cup sugar divided
- 1/2 cup unsalted butter softened
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 teaspoons ground cinnamon divided
- 1/4 cup brown sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, beat together 1 cup of sugar and the butter until light and fluffy. Beat in the egg and vanilla extract.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture alternately with buttermilk, starting and ending with dry ingredients.
- Pour half of the batter into the prepared cake pan. Mix the remaining sugar (1/4 cup) with 1 teaspoon of cinnamon, and brown sugar. Sprinkle evenly over the batter in the pan.
- Carefully spread the remaining batter over the sugar mixture, and sprinkle the top with the remaining cinnamon.
- Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
Nutrition
Wow, the cinnamon flavor is just right! Perfect for breakfast with coffee.
This cake was amazing! So fluffy and tasty. My family loved it!
I think I put too much salt… tasted funny. 😅 Next time I’ll be careful.
Don’t worry; it happens to the best of us! Just make sure to taste as you go next time. 😊
Too much salt? Everyone knows that can ruin a cake. You should use less next time!
This cake is so good! I made it for my family brunch and everyone loved it.
I’m glad to hear that! It’s always nice when a recipe turns out well for everyone. I’ll have to try it myself!
Really? I tried it and it was too sweet for my taste. I think it should have less sugar.
This cake is delicious and easy to make! But where’s the icing? Can it just be a bit sweet? 🤔
I don’t know, it wasn’t all that special. Just tasted like any other cinnamon cake. Maybe I did something wrong.
Yum! Everyone should try this, best cake evah!
Cinnamon and sugar? Yes please! This recipe is a winner!
I followed the recipe but it turned out dry. Maybe I overbaked it?
I was skeptical about layering sugar in the center, but wow. The flavor is strong in the best way—cinnamon all the way through.
Followed the steps exactly and it baked up nicely. Mine took closer to 52 minutes though, so keep an eye on the toothpick.
I subbed almond extract for vanilla and it tasted kinda weird? Like perfume vibes. If you do substitutions, maybe keep vanilla.
Super easy recipe. I’m not a great baker but this didn’t fight me. The top cinnamon came out pretty even too.
Pretty straightforward and the crumb is nice. Mine took closer to 52 minutes though—maybe my oven runs hot. Still, the cinnamon topping actually caramelized a bit, which was awesome.
Not gonna lie, I was skeptical about doing the sugar/cinnamon/brown sugar layer inside like that. But it turned out gooey in the best way. Will make again.
Made this for brunch and it smelled amazing. The cinnamon-sugar layer is the star—mine baked up nicely and stayed moist even the next day.
So simple and delicious. Perfect for brunch! 🥳
Not bad! But I used salted butter by accident and it tasted a little off. Also I think I under-sprinkled the cinnamon layer—could be me though.
So easy. Smells like fall instantly. 10/10 would bake again 😄
Totally agree—this cake has that cozy cinnamon vibe right away 😄 Did you do the extra cinnamon on top too?
This is a very solid basic cake. I used regular milk because that’s what I had and it was okay, but I’m sure buttermilk makes it better. Texture improved after cooling completely.
The sugar-cinnamon swirl in the middle is such a good idea. Kinda caramelizes at the top and adds that crunch. Yum.
Followed the recipe pretty closely, but my middle sank a little. Still delicious though—my family ate it way too fast.
That’s a bummer about the middle sinking, but I’m glad it still tasted great! Sometimes ovens run a little hot/cold or the batter needs a bit more bake time—did you check it at exactly 45 min?
This cake is amazing! So fluffy and delicious, can’t believe how easy it was to make! 🍰
Honestly, mine came out dry after 45 minutes. I even checked with a toothpick, it was clean, but the center felt a little tough. Could be my oven runs hot. Also 1 cup sugar feels like a lot for my taste—maybe cut it next time.
Ugh, that sounds frustrating. If the toothpick was clean but the center was tough, I’d guess it was slightly underbaked or your oven runs hotter than you think. Do you happen to check with an oven thermometer? I’d try baking 5–10 min longer next time (or tent with foil if the top browns too fast).
Not gonna lie, mine stuck to the pan even though I greased and floured it. Probably user error, but I had to fight it to get out 😅
Ugh that’s frustrating 😅 I’ve found this one really benefits from letting the cake cool the full 10 minutes before flipping—if you try too soon, the cinnamon-sugar layer can glue it to the pan. Also make sure you truly flour the greased pan (light coating everywhere).
Mine never sticks—maybe you didn’t grease the bottom enough? Or maybe your pan is old/nonstick is worn. I just use butter + flour and it pops right out.
Easy enough for a week day brunch. I was worried about the sugar topping sinking, but it caramelized nicely. Next time I’ll toast the cinnamon a few seconds.
Idk how this got such high ratings. It’s just a cake, nothing special about it.
Who knew brunch could be so good?! Thanks for this! ❤️
Easy steps, most of it is just mixing. I used salted butter by accident and reduced the salt slightly next time—lesson learned.
Love that it’s mostly mixing—those are my favorite kinds of recipes. Also, nice save on using salted butter. I always forget that kind of thing until it’s too late 😅
Easy recipe! But my cake came out too dry 😕. Anyone else have this problem??
I had the same issue! I think it might be the baking time. Maybe try reducing it a bit next time?
Dry? Really? Mine was perfect! You sure you followed the instructions right?
Is there a gluten-free alternative? I’m not sure this can work for me.
5 stars. My kid said it taste like cookies. Super simple and no complicated steps.
I’m skeptical of cakes with a sugar sprinkle inside, but it worked. One note: make sure the pan is well greased/floured or you’ll regret it removing the cake.
I was skeptical at first but tried it and wow! The cinnamon sugar layer is to die for! Definitely making this again.
OMG, I can’t believe you liked it! I was worried it would be too sweet. I might give it a try now!
Can you really call it a brunch cake if you don’t put cream cheese icing? Just sayin’.
Mine came out a bit dense in the middle even though I baked the full 45 mins. Still tasty, but I think my buttermilk was too cold.
The 350 degrees seems off, my oven never works well below 400. Just a heads up!
I think recipes usually say 350 for a reason! It should be fine, just give it a try.
Cinnamon makes everything better! Love this cake!
This turned out super moist and the cinnamon-sugar layer is a great idea. I used dark brown sugar and it tasted like a bakery cake.
Not bad, but I think I expected more. Just tastes like cake…
I totally get what you mean! I was expecting a burst of cinnamon flavor, but it was just… cake. Not bad, but not amazing either.
What did you expect? It’s just cake! Sometimes ya gotta appreciate the simple things, you know?
Honestly I made this for my potluck and it disappeared fast. People kept asking if it was some fancy cinnamon crumb cake.
My kids loved this! Perfect for our Sunday breakfast. Thanks! 🙌
Yum!
10/10 brunch cake vibe. I warmed slices for 15 seconds and it tasted like fall in a pan. Definitely making again.
Ahh this makes me want to bake it this weekend—love the “fall in a pan” description 😂 Did you do the cinnamon swirl exactly as written or tweak it at all?
Looks so good!! 10/10
This doesnt seem right, I think 1 cup sugar is too much.
I think my buttermilk was old because the texture came out a little dense. Flavor is still good, but not as fluffy as I expected.
YUM! 😋 I made this for my friends and they devoured it in minutes!
I’m not great at baking, but this seemed pretty easy. Will try it out!
Seems a bit too easy, are you sure it will taste good? I usually struggle with cakes. But good luck! 🍰
You got this! Baking is all about having fun. Can’t wait to hear how it turns out! 😄
I followed it exactly, but my top didn’t get that nice cinnamon sparkle—more like just a darker crust. Still good though, just not as pretty.
That’s still totally the same cake! The “sparkle” is mostly how the cinnamon-sugar hits the hot surface—maybe your oven runs a bit cooler or your cinnamon blend is finer/coarser than the recipe’s. If you want more shine next time, try adding the cinnamon sugar a little closer to the bake time and press it gently into the batter.
Mine does that sometimes too—darker crust but not sparkly. I think it’s the brown sugar on top caramelizing faster than the cinnamon. Still tastes great though, so I don’t stress.
Cinnamon brunch? Sounds kinda weird. I was expecting more spices. Not bad tho.
Way too much cinnamon for my taste. The cake is good, but the top layer basically becomes like a crust. Maybe use less cinnamon next time.
This tastes like a cozy coffee shop brunch—really cinnamon-forward but still sweet. I used a darker cinnamon and it was amazing. Will definitely make again!
Cinnamon is overrated. This cake is ok but not the best.
Not gonna lie, my batter looked thicker than expected. I added a splash more buttermilk and it worked. If you want it super tender, don’t overmix.
Looks just like the picture in my head. Lol. I’d recommend letting it cool fully; when I cut it early, it was kinda gooey.
Hmm I cut mine a little early and it was still good though—maybe my oven was hotter? I also waited like 15 mins before slicing.
Totally agree—cool fully before cutting. I learned that the messy gooey part is real 😅
I’m skeptical about the “sprinkle sugar + cinnamon” layer—felt like it would make it gritty. But nope, it melted into a sweet top layer. Surprised!
This recipe is amazing! My family loved it!
Followed the recipe exactly and it came out perfect! This is a keeper!
SO GOOD! I added nuts and some chocolate chips too and it was heavenly! 🎉
Not sure about the baking soda + baking powder combo—my cake rose but then sank a bit in the center. Still edible though!
Why use buttermilk? Regular milk is cheaper!
This turned out super moist and the cinnamon swirl is legit. I used a little extra cinnamon on top and it smelled like a bakery all morning.
Mine came out a little too sweet but the swirl part was still amazing. I added an extra pinch of salt in the batter and it balanced it really well.
Yes!! Moist cakes are the best, and cinnamon swirl that actually tastes like cinnamon is rare. I’m trying this with extra cinnamon next time too 😄
I didn’t have buttermilk so I used regular milk. It was okay but I think it could have been better. Anyone know if that’s the reason?
Yeah, buttermilk adds that tangy flavor and moisture. Regular milk just ain’t the same. Might wanna try it again with buttermilk!
I dunno, it should still be decent with regular milk. Cake is cake, right? 🤷♂️
Tasted great, but mine came out a bit dry. Maybe I overbaked it?
It happens! If it’s dry, maybe try reducing the bake time next time. Oven temps can vary too! Glad you enjoyed the taste though!
I followed it exactly and it came out kinda dense for me? Flavor is good, but the middle felt a little underbaked even after 45 mins. Next time I’ll check earlier and maybe split the baking time.
Pretty easy to follow. My cake took closer to 50 minutes, but it came out tender. Next time I’ll use a bit more cinnamon because I love it loud.
how much brown sugar? says 1/4 cup but then theres like cinnamon and all that… i just mixed it and hoped lol. turned out ok.
I think the 1/4 cup brown sugar is just for that sweet cinnamon layer—then the regular sugar is already in the batter (1 cup total). Your instinct to not overthink it probably helped 😄
Looks good but I don’t have buttermilk—can I use milk + lemon? Also is 9-inch pan definitely right?
I’d do the lemon thing, but I usually just use plain yogurt instead of messing with ratios. For the pan though… 9-inch sounds right. If it’s bigger (like 10”), it’ll cook flatter and faster.
Yes—milk + lemon works in a pinch. Use 1 cup milk and add 1 tbsp lemon juice, then let it sit 5–10 min to thicken. For the pan, a 9-inch round is the standard here—if you use a different size, bake time may change (thicker batter = longer).
I’m skeptical about mixing baking soda and powder with that much buttermilk, but honestly it baked up fine. Texture was tender, and the top got a little crunchy from the sugar. Vanilla could’ve been a bit stronger though.
Turned out tasty, but mine domed a bit and the center took longer than 45 minutes. I’d check at 35-40 mins next time. Flavor was still great though.
Somehow I used baking powder twice and forgot baking soda… yeah it wasn’t great. Not the recipe’s fault though—so if you’re tired, double-check the leaveners. Flavor was still cinnamon-y.
Way too sweet for me 😅 The 1/4 cup brown sugar + 1 cup sugar total is a lot. I’ll cut sugar in half next time.
Totally agree 😅 I think the brown sugar + the extra 1/4 cup cinnamon sugar topping is what makes it sweet. Cutting it in half should help a lot.
This cake smells AMAZING while baking. The cinnamon-sugar layer makes it feel extra brunch-y. Mine took closer to 50 minutes but still came out perfect.
Yes!! The cinnamon-sugar layer is what makes this feel like actual weekend brunch instead of “just cake.” Mine always smells like a bakery while it’s baking too.
I love brunch cakes but this one felt kinda plain to me after the first bite. The cinnamon helps, but I wanted more spice complexity.
The instructions are clear, and I love that you alternate wet/dry. I baked it exactly at 350°F and it rose well—family asked for seconds.
Made this for brunch and the cinnamon-sugar layer is soooo good. Came out moist, not dry at all. Followed the bake time and it was perfect.
This cake is moist and tender. I used salted butter by mistake and it turned out fine—just slightly less “balanced” on the sweetness, but still delicious.
Way too much sugar for my taste. I love cinnamon, but mine was borderline dessert-cake sweet. Maybe reduce by 1/4 cup?
I’d try reducing the total sugar by 1/4 cup like you said, but also check sweetness balance with cinnamon. Mine was sweet too and I think it’s mostly that layer.
Totally agree—this has a lot going on sugar-wise. I usually cut the 1/4 cup topping sugar by about half and it still tastes great with the cinnamon.
This is giving “cinnamon coffee cake” vibes and I love it. I used salted butter in a pinch and it was still fine—maybe a tiny less salt next time.
I accidently mixed the sugar wrong (thought 1/4 cup was part of the 1 cup) and it still worked. Honestly might try that next time because it was extra sweet.
The ingredient list is a little confusing—why do you have 1 cup sugar AND then 1/4 cup brown sugar AND “remaining sugar (1/4 cup)” later? I figured it out, but maybe clarify.
Made this for brunch and it was gone fast. The cinnamon-sugar layer stays so gooey and comforting. Tastes like the house smells amazing even before you slice it.
I followed everything, but mine was kind of dense in the center. Flavor is great though—maybe I overmixed the batter?
I was a little skeptical about adding the sugar/cinnamon layer in the middle, but it caramelized nicely. Next time I’ll probably add an extra pinch of cinnamon for even more punch.
This is comfort food. The texture is soft and the cinnamon topping gives it a nice little crunch. I served it warm and everyone went back for seconds.
I think I messed up step 4—ended up sprinkling the sugar mix in uneven blobs. Still edible, just kind of sweet in one spot. Would try again carefully.
Honestly, “uneven blobs” sounds totally normal—this cake is basically a cinnamon-sugar pocket party. 😄 Next time just take a minute to spread it like you’re making a thin layer.
I did this once and it was still great—mine had one big sweet spot too. I think the sugar mixture just melts and makes pockets. Would make again.
Not sure about the amount of sugar in the middle—1/4 cup with cinnamon plus brown sugar sounds like it could burn. Mine did get a darker crust than expected, but it still tasted sweet and warm. 🤷♂️
I get what you mean—between the 1/4 cup brown sugar and the extra cinnamon, it can absolutely darken. Mine sometimes goes a little deeper too, but as long as the toothpick test is clean it’s usually just a caramel-y crust vibe.
Try lowering the sugar in the middle slightly or bake a few minutes shorter. Also make sure your pan isn’t too hot—some ovens run high and then the top sugar chars faster.
The instructions are clear but I messed up step 4—didn’t mix the brown sugar with the cinnamon-sugar and it kind of turned into a random sweet spot instead of a layer. Even then it was still decent. Would not call it “brunch cake” like, maybe snack cake 😂
I don’t have brown sugar so I used regular sugar—still good, just less caramel-y. The crumb stayed nice and tender.
Mine stuck to the pan even though I greased and floured. I had to wrestle it out. Tasted great, but presentation was… not pretty.
This is the cinnamon-sugar layer, right? If it’s bubbling or too thick, it can basically caramelize and glue itself to the pan. Next time try greasing again right after the sugar topping goes in, or use parchment on the bottom.
Ugh, I’m sorry—that “greased and floured” and still stuck is the worst. I’ve had better luck letting the cake cool the full 10 minutes, then loosening the edges with a thin knife before flipping.
One word: Yum.
I think I overmixed the batter (oops). It came out a little dense, but the flavor was still amazing. Will be more gentle next time.
The crumb was nice, but mine didn’t rise as much as I expected. Could be my baking powder/soda were older. Any tips for fluffier results?
Sounds like your leavening might’ve been a little tired. I’d also make sure you don’t overmix once the flour goes in—mix just until combined. Overmixing can make it dense and less puffy.
I don’t get the “pour half, then sugar mix” part—mine got a little mixed up. Next time I’ll be gentler. Flavor was still awesome.
Not gonna lie, it tasted a bit too sweet for me. I think the 1 cup sugar plus the topping is heavy. Would reduce sugar by 1/4 cup if I make again.
Pretty good, but I think my cinnamon layer sank a bit (maybe I spread the batter too fast). Still tasted really cozy and the crumb was nice. Next time I’ll let the batter rest a couple minutes before layering.
Cinnamon overload? Kinda. I love cinnamon, but 2 teaspoons total felt like a lot for me personally. I’d probably do 1.5 next time.
This cake is dangerously easy. I added a pinch more cinnamon because I’m that person, and now my family requests it weekly.
Yesss—“dangerously easy” is exactly right. The cinnamon-sugar swirl on top makes it taste way more fancy than the effort!
The amount of sugar seems high (1 cup + brown sugar) but the cake doesn’t taste overly sweet to me. Maybe because of the buttermilk?
Made this for brunch and it smelled like a bakery instantly. Super moist and the cinnamon-sugar middle is the best part—will definitely repeat.
Made this for brunch and it smelled like a bakery. The cinnamon-sugar swirl on top is honestly the best part—super cozy and not too sweet.
Yes!! That cinnamon-sugar top is the whole vibe. Mine also smelled like a bakery—so warm and cozy.
I followed it pretty closely, but I think my buttermilk was a little old—texture was a bit dense. Still tasty though, and the cinnamon top is great.
Made this for brunch and it smelled amazing. The cinnamon-sugar layer is the best part—super moist and not too sweet. I did use full-fat buttermilk like the recipe says and it turned out great. ⭐️
45 minutes is a lie lol—my toothpick came out wet at 45, so I baked another 10. Once it finally set, it was delicious and not dry at all.
Omg okay glad I’m not the only one 😅 The “45 minutes” note never works for me either. If it’s wet, just keep going—cake math is real.
Way too sweet for me personally. Also I accidentally used regular milk instead of buttermilk (didn’t have any) and it wasn’t the same—still edible.
Not bad, but I think 45 minutes is a bit long for my oven. Next time I’ll start checking at 35-40. Texture was fine, just dry at the edges.
I was skeptical about the “pour half, add sugar, then top” method, but it worked. The layering didn’t mess up at all. Easy recipe.
lol I accidentally used baking soda twice instead of baking powder (didn’t realize). Still turned out kinda good? Cinnamon helped a lot. I guess practice matters.
Wait—baking soda twice?? 😅 I’m impressed. I feel like that would’ve been way too bitter, but cinnamon and buttermilk probably mellowed it out. What did the crumb/rise look like—more dense or normal?
Honestly, that cinnamon topping is doing WORK. Baking soda vs baking powder can change the rise a bit, but if the batter balance and oven time were close, it totally makes sense it still came out decent.
Pretty solid cake. I used slightly less cinnamon because I’m not a huge fan, but the texture still came out tender. Next time I’ll measure the cinnamon more carefully.