My cinnamon pound cake is like a cinnamon roll in cake form! This pound cake is perfect paired with a combination of cream cheese frosting and the addition of candied cinnamon walnuts.
Making a Cinnamon Roll Cake
Ingredients for Cinnamon Pound Cake
- Sugar - a combination of caster (or superfine granulated) sugar and light brown muscovado sugar to give a bit of added molasses-y flavour.
- Unsalted butter, softened to room temperature for a couple of hours.
- Eggs - ideally also at room temperature.
- Vanilla extract.
- Flour - either plain flour or all-purpose will work fine in this recipe.
- Leavening agents - baking powder and baking soda (or bicarbonate soda).
- Salt.
- Ground cinnamon.
- Soured milk or buttermilk.
Process
As with my other pound cake recipes, making cinnamon pound cake is an easy one-bowl recipe.
Simply beat together your butter and sugars until these are light fluffy and well creamed.
Add in the eggs on at a time, beating well after each addition. Then add in the vanilla and beat to incorporate.
Next add half of the dry ingredients - I do this by adding the baking soda, baking powder, salt and cinnamon with about half of the flour. Beat to combine and be sure to scrape the sides of the bowl with a spatula.
Then, add the soured milk and beat to combine, followed by the remaining half of flour.
Pour the batter into your baking tins and smooth out the tops.
My timings are based on making a three layer 5.5" cake. You can, however, make this same batter in a single 9" cake round, two 7.5" cake round or even as muffins (the batter will make about 9 conventional muffins). The timings for different tins will vary, but all can be baked at the same temperature of 350°F (175C/155C Fan). Just be sure to check for a skewer inserted in the centre coming out clean.
Once baked, remove from the oven and allow to cool in the pans for a couple of minutes before turning out to cool completely on a wire rack.
Assembling Cinnamon Pound Cake
This cake pairs well with my easy cream cheese frosting. A single batch of the frosting will easily sandwich the three layered 5.5" cake or two 7.5" layers.
To add a bit of texture, also use candied cinnamon walnuts. For this cake, about a quarter batch of my candied walnuts will suffice for an add-in, no matter the size of your bake.
Simply stack the cake with a layer of cinnamon pound cake, a layer of frosting, a few walnuts and repeat. On the top layer, you can either sprinkle the walnuts across or make a ring around the edge for an elegant finish.
FAQs for Cinnamon Pound Cake
Cinnamon pound cake will keep for several days if stored in an air tight container. If you are using the cream cheese frosting, leftover cake should be stored in the refrigerator, however, this will decrease its shelf-life as refrigerators dry out cake layers.
If making in advance, store the cake layers wrapped in clingfilm at room temperature. It is best to assemble with the frosting on the day of serving for the freshest product.
Yes, this cake can easily be frozen. It is best to freeze the elements - the cake, frosting and nuts - separately. Defrost and then assemble when ready to serve.
If you don't fancy a cinnamon roll cake with cream cheese frosting, this cake also pairs well with traditional vanilla American buttercream. Alternatively you could use cinnamon buttercream for a hit of extra cinnamon or try dulce de leche buttercream for a caramelised creamy finish.
The nuts are entirely optional and mainly offer a fun touch of extra texture.
If you like this recipe, you might also like:
Cinnamon Pound Cake
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup caster or superfine granulated sugar
- ¼ cup light brown muscovado sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1½ cups flour
- 1½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (175C/155C Fan) and prepare three 5.5" cake pans.
- In a large mixing bowl, beat together the butter and sugars until light and creamy.
- Add the eggs one at a time, beating after each addition and add the vanilla, beating to combine.
- Add half of the dry ingredients (flour, baking soda, baking powder, salt and cinnamon), beating until just combined. Scrape down the sides of the bowl with a spatula.
- Add in the soured milk and beat slowly to combine.
- Finally add the remaining dry ingredients and beat slowly until just combined.
- Divide the batter evenly amongst your prepared tins. Bake in the preheated oven for about 25-30 minutes, checking for a skewer inserted in the centre to come out clean.
- Once baked, remove from the oven and allow to cool in the tins for a few minutes before carefully flipping out onto a wire rack to cool completely.
- Frost with cream cheese frosting or buttercream. Optional: add in some candied walnuts between the layers.
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