Cinnamon Cake

5 from 5 reviews

An easy recipe for cinnamon cake that is fast and simple to make, and perfect for breakfast or dessert.


For the cake

For the topping


  1. Preheat the oven to 190°C (375°F) (without fan).
  2. Use some of the melted butter to lightly grease a 20 cm (8 inch) cake tin.
  3. Separate the egg into separate bowls.
  4. Beat the eggwhite until it is stiff but not dry.
  5. Add the egg yolk, and gradually beat in the sugar.
  6. Gently whisk in the milk and vanilla extract.
  7. Whisk in the flour, baking powder and melted butter.
  8. Pour the batter into the cake tin and bake for 20-25 minutes, or until a skewer inserted in the middle comes out clean.
  9. While the cake is still hot, brush the melted butter over the hot cake.
  10. Make the topping by mixing together the sugar and ground cinnamon, and sprinkle generously over the cake.
  11. Serve warm or cool.

Kitchen Notes

I sometimes like to use a bundt pan to jazz up plain cakes. In which case, invert the cake onto a wire rack while it is still warm, but be careful because warm cakes can fall apart easily, especially if the cake tin has not been well-greased beforehand. Proceed as per the recipe above, brushing the melted butter over what should be the bottom of the cake which is now facing up.

This recipe is adapted from Baking by Margaret Fulton.

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.