This cinnamon sugar snack cake is soft, buttery, and topped with a lightly crisp layer of cinnamon-sugar. It’s the kind of simple, cozy bake that’s perfect with a cup of coffee or tea.
Sometimes the best bakes are the simplest ones. Nothing fancy, nothing over-the-top, just a warm, comforting cake that’s easy to make and easy to enjoy.
This cinnamon sugar snack cake fits that bill perfectly. The cake itself is soft and tender, lightly sweetened with brown sugar, and flavored with just enough cinnamon to feel cozy without being overpowering. A buttery cinnamon-sugar topping bakes right into the surface, creating a lightly crisp finish that makes frosting completely unnecessary.
It’s the kind of cake you can bake on a quiet afternoon, slice into squares, and enjoy over a few days. Perfect for everyday treats, casual sharing, or an afternoon coffee break.
Why You’ll Love This Cinnamon Sugar Snack Cake
- Simple and unfussy. No layers, no frosting, no special equipment — just an easy one-pan cake.
- Soft, tender texture. Buttermilk keeps the crumb moist and light without making it heavy.
- Classic cinnamon sugar flavor. Warm, familiar, and just sweet enough.
- Perfect anytime cake. Great for breakfast snacking, afternoon coffee, or a low-key dessert.
Key Ingredients
- All-purpose flour – Gives the cake structure while keeping the crumb soft and tender — just right for a snack cake.
- Brown sugar – Adds warmth and depth to the cake’s flavor, pairing naturally with the cinnamon and keeping the cake moist.
- Butter – Provides rich flavor and helps create a soft, cake-like texture. Using butter (instead of oil) keeps the flavor classic and cozy.
- Buttermilk – Keeps the cake tender and light, with a subtle tang that balances the sweetness. If you don’t have buttermilk on hand, a simple milk-and-vinegar substitute works well. For some other options, see my guide to buttermilk substitutes.
- Cinnamon – The star of the show. It flavors both the cake and the topping, giving the cake its warm, familiar cinnamon-sugar flavor.
- Granulated sugar – Used alongside brown sugar in both the batter and the topping to create a lightly crisp, sweet cinnamon-sugar finish on top.
How to Make This Cinnamon Sugar Snack Cake
Start with the dry ingredients.
Whisk together the flour, baking powder, cinnamon, and salt so everything is evenly distributed. This helps the cake bake up evenly and ensures the cinnamon is well blended throughout the batter.
Cream the butter and sugars.
Beat the butter with the brown sugar and granulated sugar until the mixture looks light and fluffy. This step adds air to the batter, which helps keep the cake soft rather than dense.
Add the eggs and vanilla.
Mix in the eggs one at a time, scraping down the bowl as needed. Adding them gradually helps the batter stay smooth and emulsified.
Alternate the dry ingredients and buttermilk.
Add the flour mixture in portions, alternating with the buttermilk, and mix just until combined. This keeps the batter tender and prevents over-mixing.
Add the topping.
Spread the batter evenly in the pan, then brush the top with melted butter. Sprinkle the cinnamon-sugar mixture evenly over the surface. It may look like a lot, but it bakes into a perfectly balanced, lightly crisp topping.
Bake and cool.
Bake until the cake is set in the center and a toothpick comes out clean. Let the cake cool in the pan before slicing so the crumb sets and the topping stays intact.
Tips for Success
- Don’t over-mix the batter. Once the flour goes in, mix just until everything is combined. Over-mixing can make the cake dense instead of soft and tender.
- Spread the batter evenly. The batter is fairly thick, so take a moment to smooth it into the corners of the pan. This helps the cake bake evenly and keeps the topping uniform.
- Brush the butter gently. When adding the melted butter for the topping, use a light hand so you don’t disturb the batter underneath. A gentle brush is all you need.
- Let the cake cool before slicing. The crumb and topping both set as the cake cools. Cutting too soon can cause the topping to shift or crumble.
- Use fresh cinnamon. Cinnamon is the main flavor here, so fresher spice makes a noticeable difference. If yours has been sitting in the pantry for a while, this is a great excuse to replace it. If you’re curious about the different kinds of cinnamon, my cinnamon guide can help you find the one you’ll like best.
Variations and Serving Ideas
- Add a little crunch. Sprinkle a tablespoon or two of coarse sugar over the cinnamon-sugar topping for extra texture.
- Make it extra cozy. Add a pinch of nutmeg or cardamom to the batter for a slightly spiced variation.
- Serve it warm. This cake is especially good slightly warm, either on its own or with a pat of butter.
- Dress it up (just a little). If you want to take it in a more dessert-like direction, a light drizzle of vanilla glaze or a dusting of powdered sugar works well without needing to frost the whole cake.
How to Store
Room temperature: Store the cake tightly covered at room temperature for up to 3 days.
Refrigerator: For longer storage, refrigerate for up to 5 days. Make sure the container is airtight so the cake doesn’t become dry. Bring slices to room temperature before serving for the best texture.
Freezer: The cake also freezes well. Wrap individual slices or the whole cake tightly and freeze for up to 2 months. Thaw at room temperature before serving.
A Simple Cinnamon Sugar Favorite
This cinnamon sugar snack cake is proof that you don’t need a lot of extras to make something really good. With its soft crumb, warm cinnamon flavor, and lightly crisp topping, it’s the kind of cake that fits just about any moment, from a quiet afternoon at home to a casual treat to share.
If you enjoy easy, no-fuss baking, this is one to keep in your rotation. Simple ingredients, straightforward steps, and a cozy result every time.
More Snack Cake Recipes
Cinnamon Sugar Snack Cake
Ingredients
For the cake:
- 1 ¾ cups (210 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) firmly packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup (180 ml) buttermilk
For the topping:
- 3 tablespoons (38 g) granulated sugar
- 2 tablespoons (25 g) light brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons (28 g) unsalted butter, melted
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Instructions
To make the cake:
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy. Add the eggs one at a time, mixing well after each. Mix in the vanilla.
- Add the dry ingredients in three portions, alternating with two portions of the buttermilk. Mix just until combined.
To make the topping and bake:
- Stir together the topping sugars and cinnamon in a small bowl.
- Spread the batter evenly in the prepared pan, gently brush with melted butter, and sprinkle the cinnamon-sugar mixture evenly on top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack before slicing.
Video
Notes
- Buttermilk substitute: If you don’t have buttermilk, you can make a quick substitute by combining ¾ cup milk with 2 teaspoons white vinegar or lemon juice. Let it sit for 5 minutes before using.
- Topping tip: The cinnamon-sugar topping may look generous before baking, but it melts and settles into a perfectly balanced, lightly crisp layer.
- Slicing: For the cleanest slices, let the cake cool completely before cutting.
- Storage: Store the cake tightly covered at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.
