Best 6 Cinnamon Cake With Cinnamon Cream Cheese Frosting Recipes

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Indulge in the delectable flavors of a classic dessert with a modern twist - our cinnamon cake with cinnamon cream cheese frosting. This delightful treat combines the warmth of cinnamon with the richness of cream cheese frosting, creating a symphony of flavors that will tantalize your taste buds. Our recipe includes step-by-step instructions for creating a moist and flavorful cinnamon cake, topped with a velvety smooth cream cheese frosting infused with the perfect amount of cinnamon. Whether you're a seasoned baker or just starting out, this recipe is easy to follow and guarantees a stunning centerpiece for any occasion. Additionally, we've included a vegan variation of the recipe, catering to those with dietary restrictions or those seeking a plant-based alternative. Get ready to embark on a culinary journey that will leave you craving more with every bite.

Let's cook with our recipes!

CINNAMON ROLL CAKE WITH CREAM CHEESE FROSTING



Cinnamon Roll Cake with Cream Cheese Frosting image

This easy Cinnamon Roll Cake has all of the warm, ooey gooey, cinnamon taste you love from a cinnamon roll, without any of the fuss!

Provided by Lauren Allen

Categories     Breakfast     Dessert

Time 50m

Number Of Ingredients 17

1 1/2 cups all-purpose flour (or cake flour)
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 large egg
1 teaspoon vanilla extract
1/4 cup butter (, melted)
1/2 cup butter (, softened)
1/2 cup light brown sugar
1 Tablespoon all-purpose flour
1 Tablespoon ground cinnamon
1 cup powdered sugar
2 Tablespoons butter (, softened)
4 ounces cream cheese
1-2 Tablespoons milk
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F. Grease an 8x8'' baking dish.
  • In a large bowl combine the flour, sugar, baking powder, salt, milk, egg and vanilla. Stir in melted butter. Pour mixture into prepared pan and smooth into an even layer.
  • Make the cinnamon swirl topping by combing all ingredients together until smooth.
  • Drop small spoonfuls of the mixture evenly over the top of the cake batter. Use a knife to swirl through the cake and disperse the mixture throughout the cake batter.
  • Bake 30-37 minutes or until a toothpick inserted in the center comes out clean. Drizzle cream cheese frosting over warm cake. Serve warm.
  • For the Cream Cheese Frosting, cream the butter and cream cheese together. Add powdered sugar, vanilla, and enough milk to make a smooth, soft frosting. Drizzle frosting over the cake with a spoon, or use a ziplock bag and snip a hole out of one of the corners to pipe the frosting on.
  • This cake is best served warm from the oven, the same day it's made.

Nutrition Facts : Calories 447 kcal, Carbohydrate 55 g, Protein 4 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 81 mg, Sodium 284 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving

CINNAMON CAKE WITH CINNAMON-CREAM CHEESE FROSTING RECIPE - (4.1/5)



Cinnamon Cake with Cinnamon-Cream Cheese Frosting Recipe - (4.1/5) image

Provided by southerngrace

Number Of Ingredients 17

CAKE:
2 cups all purpose flour
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup whole milk
1/2 cup unsalted butter, room temperature
4 large eggs
1 3/4 cups sugar
2 teaspoons grated orange peel
1 teaspoon vanilla extract
FROSTING:
1/2 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
2 to 3 cups powdered sugar
1 teaspoon vanilla extract
2 teaspoons cinnamon

Steps:

  • Preheat oven to 350°F. Butter and flour two 9-inch cake pans. Sift first 4 ingredients into small bowl. Stir milk and butter in small saucepan over low heat just until butter melts; set aside. Using electric mixer, beat eggs and sugar in large bowl until thick enough for batter to fall in heavy ribbon when beaters are lifted, about 5 minutes. Beat in orange peel and vanilla. Add flour mixture; beat just until blended. Add warm milk mixture; beat just until blended. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean and cakes begin to pull away from sides of pans, about 24 minutes. Cool cakes in pans on racks 20 minutes. Cut around pan sides and turn cakes out onto racks. Turn cakes right side up. For frosting, mix the butter and cream cheese together with an electric mixer until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and cinnamon and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness. Spread one cup of frosting onto first layer. Top with second layer. Smooth the rest of the frosting onto the top and sides using your preferred technique.

PUMPKIN SPICE CAKE WITH CINNAMON CREAM CHEESE FROSTING



Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting image

This is a super easy and deliciously different pumpkin dessert. Great for the holidays or just for a quick get together

Provided by JPAULEYBUCKNER

Categories     Fruits and Vegetables     Vegetables     Squash

Time 50m

Yield 12

Number Of Ingredients 13

1 (15 ounce) can canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 (18.25 ounce) package yellow cake mix with pudding
¼ cup vegetable oil
2 eggs
1 teaspoon vanilla extract
½ cup butter, softened
4 (3 ounce) packages cream cheese, softened
2 cups confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Whisk together the pumpkin, cinnamon, cloves and nutmeg. Set aside.
  • In a large bowl, mix together the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla.
  • Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To make cream cheese frosting: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cake.

Nutrition Facts : Calories 503 calories, Carbohydrate 58.6 g, Cholesterol 83.4 mg, Fat 28.2 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 12.9 g, Sodium 435.3 mg, Sugar 40.6 g

HARVEST CAKE WITH CIDER-CINNAMON CREAM CHEESE FROSTING



Harvest Cake With Cider-Cinnamon Cream Cheese Frosting image

This is an almost healthy cake that has loads of veggies (carrots, parsnip, zucchini), some whole wheat flour, no oil, and is still deliciously moist and sweet. Kids will eat this without complaint! You can also make little cupcakes with these. (If you want to make the original version, replace the applesauce and buttermilk with 1/2 cup oil and cook a little longer.) The original recipe is from the "Edible Seattle" magazine (Oct. 2008).

Provided by blucoat

Categories     Dessert

Time 1h10m

Yield 16 cake squares

Number Of Ingredients 22

cooking spray (with flour or butter, for the pan)
2 large carrots, grated (1 1/2 cups)
1 large parsnip, grated (1 cup)
1 medium zucchini, cored and grated (1 1/4 cups)
1 tart apple, grated (1 cup)
1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
3 large eggs
1 cup sugar
1/4 cup packed brown sugar
1 teaspoon vanilla
1/4 cup buttermilk or 1/4 cup oil
1/4 cup mashed bananas or 1/4 cup pumpkin puree
1/4 cup unsalted butter, room temperature
8 ounces low-fat cream cheese or 8 ounces cream cheese, room temperature
2 cups confectioners' sugar
2 tablespoons apple cider
1/4 teaspoon cinnamon

Steps:

  • Preheat the oven to 350 degrees. Spray or butter a 9" x 9" square pan, line with wax paper, and spray or butter the paper. Set aside.
  • Whisk the flours, soda, salt, and spices together in a medium-sized bowl. In a large mixing bowl, whisk the eggs and sugars until very well blended. Add the vanilla, buttermilk, and applesauce and whisk until completely combined. Using a spoon, stir in the flour mixture, then fold in the grated vegetables and fruit, stirring until completely coated with batter.
  • Spread the batter evenly into the prepared pan. Bake on the middle rack for 35 to 45 minutes, or until the cake tests clean with a wooden toothpick. Let cool for 15 minutes, then invert the cake onto a cooling rack. Remove paper, and invert again onto a serving plate. Cool at least 1 hour more.
  • Meanwhile, make the frosting: In the work bowl of a food processor fitted with the paddle attachment, whip the butter and cream cheese together on medium speed until light and smooth, about 3 minutes. With the machine on low, add the sugar, a little at a time, then the cider and cinnamon. Scrape down the sides of the bowl, increase speed to high, and whip for 2 minutes.
  • Spread half the frosting on the cake and reserve the other half for another use, or split the cake in half horizontally, fill the center with a thin layer of frosting, then frost the tops and sides of the cake.

Nutrition Facts : Calories 259, Fat 7.3, SaturatedFat 4, Cholesterol 53.2, Sodium 301.5, Carbohydrate 45.2, Fiber 1.4, Sugar 33.5, Protein 4.4

ZUCCHINI CAKE WITH CINNAMON CREAM CHEESE FROSTING



Zucchini Cake with Cinnamon Cream Cheese Frosting image

A delicious way use summer's bounty of zucchini! Moist spiced zucchini cake topped with sweet cinnamon cream cheese frosting.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 12

Number Of Ingredients 14

1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup milk
1/2 cup butter, melted
3 eggs
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cups coarsely shredded zucchini (about 2 medium)
3/4 cup chopped walnuts
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 1/2 cups powdered sugar

Steps:

  • Heat oven to 350°F. Spray bottom only of 13 x 9-inch pan with cooking spray.
  • In large bowl, beat cake mix, milk, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon, the ginger and nutmeg with electric mixer on medium speed 2 minutes. Stir in zucchini and walnuts. Pour batter into pan.
  • Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool completely, about 1 hour.
  • In large bowl, beat cream cheese and 1/4 cup softened butter with electric mixer on medium-high speed until smooth. Beat in 1 teaspoon cinnamon and the vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread frosting on cake. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining cake.

Nutrition Facts : Calories 450, Carbohydrate 49 g, Cholesterol 100 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 33 g, TransFat 1/2 g

APPLE SHEET CAKE WITH CINNAMON CREAM CHEESE FROSTING



Apple Sheet Cake With Cinnamon Cream Cheese Frosting image

This lightly spiced apple cake comes together in no time at all, and a few swoops of fluffy cinnamon cream cheese frosting dress it up for dessert. As written, this recipe yields a modest amount of frosting, so frosting lovers may want to double the recipe. Make sure to use fresh cinnamon for this recipe (and all of your fall baking) to get the best results.

Provided by Yossy Arefi

Categories     cakes, dessert

Time 45m

Yield 12 servings (one 9-by-13-inch cake)

Number Of Ingredients 17

Unsalted butter, for greasing the pan
2 cups/255 grams all-purpose flour, plus more for preparing the pan
3/4 cup/165 grams light brown sugar
2 large eggs
2 cups/480 milliliters unsweetened applesauce
3/4 cup/180 milliliters neutral oil, such as canola or grapeseed
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
8 ounces/230 grams cream cheese, at room temperature
1/4 cup/65 grams unsalted butter (1/2 stick), at room temperature
1 tablespoon ground cinnamon
1 cup/100 grams confectioners' sugar

Steps:

  • Prepare the cake: Heat oven to 350 degrees and set a rack in the center. Butter and flour a 9-by-13-inch glass or light colored metal baking pan.
  • In a large bowl, whisk together the light brown sugar and eggs until pale and foamy. Add the applesauce, oil, spices and salt. Whisk to combine.
  • Add the 2 cups flour, baking powder and baking soda, and whisk until well combined.
  • Pour the batter into the prepared pan, smooth the top, and firmly tap the pan on a countertop a few times to release air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 30 to 40 minutes. Cool the cake in the pan on a rack.
  • When the cake is cool, make the frosting: Add the cream cheese, butter and cinnamon to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then turn the speed up to medium-high and whip until smooth and fluffy.
  • Spread the frosting over the cooled cake and serve. Store any leftovers in the refrigerator, covered, for up to 3 days.

Tips:

  • For a smooth and lump-free batter, make sure your butter and eggs are at room temperature before you start baking.
  • Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter and more tender cake.
  • Gradually add the eggs to the batter, one at a time, beating well after each addition.
  • Sift the flour, baking powder, and salt together before adding them to the batter. This will help to ensure that the ingredients are evenly distributed.
  • Do not overmix the batter. Overmixing can result in a tough, dense cake.
  • Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
  • Allow the cake to cool completely before frosting it. This will help to prevent the frosting from melting.
  • For a richer frosting, use full-fat cream cheese.
  • For a creamier frosting, beat the cream cheese and butter together until light and fluffy before adding the powdered sugar.
  • Add a splash of vanilla extract or almond extract to the frosting for extra flavor.

Conclusion:

This cinnamon cake with cinnamon cream cheese frosting is a delicious and decadent treat that is perfect for any occasion. The cake is moist and flavorful, with a tender crumb, while the frosting is smooth and creamy, with a delightful cinnamon flavor. With a few simple tips and tricks, you can easily make this cake at home and impress your friends and family.

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