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cinnamon cake

  • ¾ cup 168 g unsalted butter, room
  • temperature
  • 1 ½ cups 310 g sugar
  • ¾ cup 173 g sour cream, room temperature
  • 2 tsp 10 ml vanilla extract
  • 6 large egg whites room temperature, divided
  • 2 ½ cups 325 g all-purpose flour
  • 4 tsp 15 g baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ¾ cup 180 ml milk, room temperature
  • ¼ cup 60 ml water, room temperature

cinnamon frosting

  • 1 ½ cups 336 g salted butter, room
  • temperature
  • 1 ½ cups 284 g vegetable shortening
  • 12 cups 1,380 g powdered sugar, divided
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ¼ cup 60 ml water or milk, room temperature

cinnamon glaze

  • 5 tbsp 36 g powdered sugar
  • 2 tbsp 18 g light brown sugar, loosely packed
  • 1 tbsp 9 g ground cinnamon
  • 2 tbsp 30 ml water

cinnamon ganache

  • 1/2 cup cinnamon chips
  • 1/3 cup heavy cream


cinnamon cake

  • Preheat the oven to 350°F (176°C). Line the bottom of 3 (8-inch [20-cm]) cake pans with parchment paper and grease the sides.
  • In a large mixer bowl, cream the butter and sugar together on medium speed until light in color and fluffy, 3 to 4 minutes. Add the sour cream and vanilla extract and mix until combined.
  • Add 3 of the egg whites and mix until well combined. Add the remaining 3 egg whites and mix until well combined. Scrape down the sides of the bowl as needed to make sure everything is combined.
  • Combine the flour, baking powder, cinnamon and salt in a medium bowl. Combine the milk and water in a small measuring cup. Add half of the flour mixture to the batter and mix until combined. Add the milk mixture to the batter and mix until combined. Add the remaining half of the flour mixture and mix until smooth. Scrape down the sides of the bowl as needed to ensure everything is well combined.
  • Divide the batter evenly between the prepared cake pans. Bake the cakes for 23 to minutes, or until a toothpick inserted in the middle comes out with a few crumbs. Remove the cakes from the oven and allow them to cool for 2 to 3 minutes, then remove them from the pans and transfer them to a cooling rack to finish cooling.

cinnamon frosting

  • To make the frosting, beat the butter and shortening together until smooth. Slowly add cups (690 g) of the powdered sugar and mix until smooth. Add the vanilla extract, ground cinnamon and water or milk and mix until smooth. Slowly add remaining 6 cups (690 g) powdered sugar and mix until smooth. Set the frosting aside.

brown sugar cinnamon glaze

  • To make the glaze, add the powdered sugar, brown sugar and cinnamon to a small bowl and whisk to combine. Add the water and whisk until smooth.

cinnamon ganache

  • Combine cinnamon chips and cream in a small saucepan over medium heat. Stir continuously until cinnamon chips melt and mixture is smooth. Remove from heat and allow to cool completely.


  • To put the cake together, use a large serrated knife to remove the domes from the tops of the cakes so that they’re flat. Place the first cake on a serving plate or a cardboard cake round.
  • Spread 2 ½ tablespoons (38 ml) of cinnamon glaze over the cake layer. Allow it to soak into the cake. Spread 1 cup (284 g) of the cinnamon frosting in an even layer on top of the cake. Repeat this process with the second layer of cake, glaze and frosting, then add the final layer of cake on top.
  • Frost the outside of the cake. (I chose to go with a slight "naked cake" look, and created a big swirl in the frosting on top of the cake.)
  • Drizzle cinnamon ganache over the cake. Store the cake at room temperature in an airtight container. This cake is best eaten within 2 to 3 days.