Description
This Cinnamon Sugar Snack Cake is a delightful, moist cake featuring a perfect blend of cinnamon and sugar flavors. Made with a combination of vegetable oil, melted butter, and buttermilk, the cake offers a tender crumb and a rich taste. It’s topped with a luscious cream cheese frosting whipped with confectioner’s sugar and cream, and garnished with a sprinkle of cinnamon sugar for an inviting finish. Ideal for an afternoon snack or a sweet treat with coffee or tea.
Ingredients
Scale
Cake:
- 1 2/3 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 2 1/2 teaspoons ground cinnamon, plus more for garnish, divided
- 1/2 teaspoon fine sea salt
- 1/3 cup vegetable oil
- 3 tablespoons melted unsalted butter
- 1/2 cup white sugar
- 1/4 cup light brown sugar
- 2 large eggs, at room temperature
- 3 1/2 teaspoons vanilla extract, divided
- 1/2 cup buttermilk, at room temperature
Frosting:
- 6 ounces cream cheese, at room temperature
- 1/2 cup confectioner’s sugar
- 2/3 cup whipping cream, chilled
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a baking pan by greasing it lightly or lining it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and fine sea salt. Stir to evenly combine all the dry ingredients.
- Combine Sugars and Fats: In a large mixing bowl, whisk together the vegetable oil, melted unsalted butter, white sugar, and light brown sugar until well combined and smooth. This mixture ensures the cake will be moist and flavorful.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add 2 teaspoons of vanilla extract and continue mixing until the batter is uniform.
- Incorporate Wet and Dry Ingredients: Alternately add the flour mixture and buttermilk to the sugar and egg mixture, beginning and ending with the flour mixture. Mix gently after each addition until just combined, careful not to overmix to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely in the pan on a wire rack.
- Prepare the Frosting: In a chilled mixing bowl, beat the cream cheese and confectioner’s sugar together until smooth and creamy. Add the chilled whipping cream and remaining 1 1/2 teaspoons vanilla extract. Continue to beat until the frosting is light, fluffy, and holds soft peaks.
- Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
- Garnish and Serve: Sprinkle additional ground cinnamon mixed with a tablespoon of white sugar over the frosted cake for a cinnamon sugar garnish. Slice and serve as a delicious, comforting snack cake.
Notes
- Ensure eggs and buttermilk are at room temperature to avoid batter curdling and to promote even mixing.
- Do not overmix the batter to keep the cake light and tender.
- Chill the cream cheese and whipping cream before making the frosting for better texture.
- Store any leftovers covered in the refrigerator for up to 3 days.
- For a dairy-free version, substitute cream cheese and butter with suitable alternatives.
Keywords: Cinnamon sugar cake, snack cake, cream cheese frosting, easy cinnamon cake, moist cinnamon cake