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    Home » Recipes » Cakes

    Easy Spiced Cinnamon Pound Cake

    Published: Sep 29, 2021 · Modified: Aug 13, 2022 by Liz Mincin · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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.

    Three layered cinnamon pound cake with cream cheese frosting and candied 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.
    Ingredients for cinnamon pound cake.

    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.

    Creaming together butter, caster sugar and brown sugar.
    Creamed butter and sugars in a mixing bowl.

    Add in the eggs on at a time, beating well after each addition. Then add in the vanilla and beat to incorporate.

    Adding eggs one at a time to creamed butter and sugars in a mixing bowl.
    Adding vanilla extract to cake batter, before the flour.

    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.

    Adding flour, cinnamon and leavening agents to cake batter in a mixing bowl.
    Adding soured milk to cinnamon pound cake batter in mixing bowl.
    Adding the remaining flour to the cake batter in a mixing bowl.
    Cinnamon pound cake batter in a mixing bowl.

    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.

    Cake batter poured into three 5.5" baking tins.
    Spreading cake batter evenly in three 5.5" cake tins with an offset spatula.

    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.

    Three baked layers of cinnamon pound cake cooling 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.

    Pound cake layer, bowl of cream cheese frosting and bowl of candied walnuts.
    Layering cinnamon pound cake with frosting and candied nuts.
    Layering cinnamon pound cake with cream cheese frosting and candied walnuts.

    FAQs for Cinnamon Pound Cake

    How long does cinnamon pound cake keep?

    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.

    Can cinnamon pound cake be frozen?

    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.

    What other combinations work well with cinnamon cake?

    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.

    Cinnamon roll cake - three layers cinnamon pound cake with cream cheese frosting and candied walnuts.

    If you like this recipe, you might also like:

    • Thrifty Pound Cake
    • Banana Pound Cake
    • Cinnamon Peach Pound Cake Cupcakes
    • Maple Praline Pound Cake
    Three layered cinnamon pound cake with cream cheese frosting and candied walnuts.

    Cinnamon Pound Cake

    A quick and easy cinnamon spiced pound cake. Giving a seasonal twist to a family classic.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 1 hr
    Course Dessert
    Cuisine American
    Servings 10 slices
    Calories 237 kcal

    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.

    Nutrition

    Calories: 237kcalCarbohydrates: 34.1gProtein: 3.2gFat: 10.3gSaturated Fat: 6.1gCholesterol: 57mgSodium: 228mgPotassium: 59mgFiber: 1.2gSugar: 18.7gCalcium: 32mgIron: 1mg
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    Image of Liz Mincin blogger and recipe developer behind Waiting for Blancmange.

    Hi, I'm Liz! I'm an American expat in the UK, with over 20 years experience baking and creating desserts. Taught tricks and tips by my mother and grandmothers, I'm sharing recipes and baking tips from my Italian American and Southern roots, along with a few British staples picked up from my time living across various regions in the UK.

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