Best 4 Cinnamon Fluff Cake Recipes

When it comes to delightful dessert sensations, cinnamon fluff cake stands tall as a true masterpiece, tantalizing taste buds with its delicate textures and captivating flavors. This culinary gem, with its fluffy layers and cinnamon-infused sweetness, has earned a special place in the hearts of dessert enthusiasts worldwide. Whether you're seeking a delightful treat to grace your family gatherings or an indulgent moment to savor all by yourself, the quest for the perfect cinnamon fluff cake recipe begins right here. Let's embark on a sweet adventure as we explore the secrets of crafting this delectable masterpiece, taking your taste buds on a journey they'll never forget.

Check out the recipes below so you can choose the best recipe for yourself!

CINNAMON COFFEE CAKE

Cinnamon Coffee Cake image

I love the excellent texture of this easy coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! Make it the night before a holiday to save time in the morning. -Eleanor Harris, Cape Coral, Florida

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h20m

Yield 20 servings.

Number Of Ingredients 10

Ingredients

1 cup butter, softened
2-3/4 cups sugar, divided
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sour cream
2 tablespoons ground cinnamon
1/2 cup chopped walnuts

Steps:

In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 340 calories, Fat 16g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 299mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

BUTTERY CINNAMON CAKE

Buttery Cinnamon Cake image

This cake is the best cinnamon cake I have ever made. Every time I serve it, the compliments never end. Serve it warm, about 45 minutes out of the oven, for an even greater pleasure.

Provided by Leta Harris

Categories Desserts Cakes Spice Cake Recipes

Time 1h35m

Yield 14

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
¾ teaspoon salt
⅔ cup shortening
1 ⅓ cups white sugar
1 ½ teaspoons vanilla extract
3 eggs
⅔ cup milk
½ cup white sugar
6 tablespoons butter
⅓ cup water
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10 inch Bundt pan. Stir together the flour, baking powder, 1 teaspoon ground cinnamon and salt; set aside.
In a large bowl, beat shortening, 1 1/3 cups white sugar and 1 1/2 teaspoon vanilla until light and fluffy. Add eggs one at a time, beating for at least 1 minute after each egg. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack. Remove cake from pan while it is still warm, and poke holes around the top of the cake with a fork. Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake.
To Make Cinnamon Syrup: In a saucepan, combine 1/2 cup white sugar, butter, water, 1 teaspoon vanilla and 3/4 teaspoons ground cinnamon. Heat and stir until butter melts.

Nutrition Facts : Calories 320.9 calories, Carbohydrate 41 g, Cholesterol 53.9 mg, Fat 16.2 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 6.1 g, Sodium 284.3 mg, Sugar 26.9 g

CREAM-FILLED CINNAMON COFFEE CAKE

Cream-Filled Cinnamon Coffee Cake image

Repeat guests often phone ahead to request my cinnamony coffee cake for breakfast. You can prepare it in advance and refrigerate, or welcome company with its fresh-baked aroma. -Arlene Wengerd, Millersburg, Ohio

Provided by Taste of Home

Time 45m

Yield 12 servings.

Number Of Ingredients 20

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
TOPPING:
1/2 cup sugar
1/2 cup chopped pecans
2 teaspoons ground cinnamon
FILLING:
1 tablespoon cornstarch
3/4 cup 2% milk
1/4 cup butter, softened
1/4 cup shortening
1/2 cup sugar
1/2 teaspoon vanilla extract
Caramel ice cream topping, optional

Steps:

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating just until combined., Pour into 2 greased and waxed paper-lined 9-in. round baking pans. Combine topping ingredients; sprinkle over batter. Lightly cut through with a knife to swirl. , Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a small saucepan, combine cornstarch and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cover and refrigerate until chilled. In a small bowl, cream the butter, shortening and sugar until light and fluffy, 5-7 minutes. Add vanilla and chilled milk mixture; beat on medium speed until smooth and creamy, about 10 minutes. , Place 1 cake on a serving plate; spread with filling. Top with remaining cake. Store in the refrigerator. If desired, serve with caramel topping.

Nutrition Facts : Calories 419 calories, Fat 24g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 268mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 1g fiber), Protein 4g protein.

CINNAMON FLUFF CAKE

Cinnamon Fluff Cake image

Make and share this Cinnamon Fluff Cake recipe from Food.com.

Provided by Cookbook Barbie

Categories Breads

Time 40m

Yield 12-16 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon butter or 1 tablespoon margarine
1 cup sugar
1 egg
1 cup milk
2 1/2 cups flour
2 1/2 teaspoons baking powder
brown sugar
cinnamon
1/4 cup margarine

Steps:

Cream 1 T.
butter; slowly mix in sugar and add egg.
Add milk and flour alternately, then add baking powder.
Mix thoroughly.
Divide batter into two pie pans.
Sprinkle with brown sugar and cinnamon.
Dot with margarine.
Bake at 350 for 25 minutes.
Great for breakfast!

Tips:

Use fresh ingredients: Fresh ingredients will give your cake a better flavor and texture. If possible, use organic or locally-sourced ingredients.
Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, which will make your cake light and airy.
Add the eggs one at a time: This will help to prevent the batter from curdling.
Be careful not to overmix the batter: Overmixing can make the cake tough.
Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly.
Do not open the oven door during baking: This can cause the cake to fall.
Let the cake cool completely before frosting: This will help to prevent the frosting from melting.

Conclusion:

Cinnamon Fluff Cake is a delicious and easy-to-make cake that is perfect for any occasion. With its light and fluffy texture, and its sweet and cinnamony flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give Cinnamon Fluff Cake a try!