Today’s naked cinnamon cake features layers of soft, fluffy brown sugar cinnamon cake, coated in cinnamon sugar and filled with pretty piped cinnamon buttercream. With the crunchy cinnamon sugar around the edges, this high altitude cinnamon cake tastes just like a snickerdoodle.
You might also love this homemade cinnamon ice cream, high altitude snickerdoodle cake, soft and chewy high altitude snickerdoodles, and high altitude snickerdoodle blondies.
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Why You’ll Love This Recipe
Tastes like Snickerdoodles. Since I already have a snickerdoodle cake on here, I couldn’t exactly name today’s cake a snickerdoodle cake, too, but it definitely tastes like one with the tender cinnamon vanilla cake and the crunchy cinnamon sugar coating. The flavors and textures might also remind you of a churro or a baked cinnamon doughnut dipped in cinnamon sugar. When my boys tasted this cake, they kept asking for more of the “cinnamon donut cake”.
Small Size. This is a fairly petite cake, just two 6-inch layers, which is perfect for a small family or celebration. See the recipe variations section below for making a larger size.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
Cake
- Flour. For today’s recipe, I used cake flour, rather than all-purpose flour, for a softer, lighter, fluffier texture. The flour gives the cake structure and strength.
- Sugar. I used both granulated sugar and light brown sugar for sweetness and moisture. The brown sugar complements the flavor of the cinnamon.
- Baking Powder. Leavening agent.
- Salt. Balances the sweetness.
- Spices. Cinnamon and vanilla extract adds flavor and warmth.
- Eggs. An egg, plus an extra egg white, adds structure to the cake.
- Whole Milk. Adds moisture and fat for a tender, rich texture.
- Apple Cider Vinegar. The acidity in the vinegar tenderizes the cake crumb. Instead of the milk + vinegar, you could also use buttermilk.
- Butter + Oil. A combination of melted butter and vegetable oil adds moisture and flavor to the cake.
Cinnamon Sugar
- Butter. You’ll need a little butter, brushed onto the edges of the cake, to give the cinnamon sugar something to stick to.
- Cinnamon Sugar. A simple combination of granulated sugar and ground cinnamon.
Buttercream
- Butter. I always make my buttercream with unsalted butter and then add a little salt to balance the sweetness.
- Powdered Sugar. Sweetens and thickens the buttercream.
- Meringue Powder. Adds stability and improves the texture.
- Spices. Cinnamon, vanilla and salt.
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Spray the bottoms of two 6-inch cake pans with non-stick baking spray.
- In a bowl, sift together the flour, granulated sugar, baking powder, salt and cinnamon, then whisk until evenly distributed.
- Separately, whisk together the egg, egg white, milk, apple cider vinegar, brown sugar, melted butter, oil and vanilla. Add the wet ingredients to the dry, and whisk just until moistened and combined.
- Divide the batter between the pans, and bang the pans on the counter a few times to pop the air bubbles.
- Bake the cakes for about 20-23 minutes, until a cake tester comes out clean.
- Set the pans on a cooling rack, cover loosely with a clean kitchen towel, and cool completely. Remove the cakes from the pans, wrap individually in plastic wrap, and chill in the refrigerator for 30 minutes. Chilling them will help to tighten the cake crumb, making it easier to coat them in the cinnamon sugar without breaking the cake.
Cinnamon Sugar
- Remove the plastic wrap from the cakes, and use a pastry brush to very lightly brush the sides of the cakes with the melted butter – this will give the cinnamon sugar something to stick to.
- In a shallow bowl, combine the sugar and cinnamon. Gently dip the sides of the cakes in the cinnamon sugar to coat the edges.
Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for 1 minute until smooth.
- With the mixer on low, add the powdered sugar, meringue powder, salt and cinnamon, mixing until combined. Add the vanilla, and increase the speed to medium (#6 on a Kitchen Aid mixer). Whip for 4-5 minutes, until light and fluffy, scraping the bowl down several times. Turn the speed down to “stir” and mix for 1 minute to pop any large air bubbles.
- Fit a piping bag with tip 1M, and fill with the buttercream.
- Place one of the cakes on a cake stand or cake plate and pipe the buttercream in decorative swirls on top of the cake. Place the second cake layer on top, and finish piping the buttercream on top of the cake.
Recipe Variations
8-Inch Cake. For a larger 8-inch cake that feeds up to 16 people, double the cake recipe and bake the batter in two 8-inch cake pans. Increase the buttercream by 33% (2 cups butter, 4 cups powdered sugar, etc.).
Sheet Cake. Bake the batter in one 9-inch square pan, or double the cake recipe and bake it in a 9×13 inch pan. Brush the top of the cake with the melted butter and sprinkle with cinnamon sugar. Instead of buttercream, serve squares of cake with dollops of lightly sweetened fresh whipped cream.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.
Frequently Asked Questions
Can I make this recipe with all purpose flour instead of cake flour?
You can use either all purpose flour or cake flour, but the cake flour will yield a softer, fluffier cake.
Will this recipe work if I don’t live at high altitude?
Please see my FAQs for guidelines on adjusting recipes for various altitudes.
How should I store this cake?
Store leftover cake in an airtight container at room temperature for up to 3 days.
Can this cake be frozen?
I don’t advice freezing the cake with the cinnamon sugar, since freezing and thawing can cause condensation that will melt the sugar and make it sticky. You can, however, bake the cake layers in advance, wrap them in plastic wrap, and freeze them until you’re ready to assemble and fill the cake.
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Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
High Altitude Brown Sugar Cinnamon Layer Cake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Paddle Attachment
Ingredients
Cake
- 1 ½ cups + 2 tbsp cake flour, fluffed, spooned and leveled
- ½ cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 ½ tsp ground cinnamon
- 1 large egg, room temperature
- 1 large egg white, room temperature
- ¾ cup whole milk, room temperature
- ½ tsp apple cider vinegar
- ¼ cup light brown sugar, lightly packed
- ¼ cup unsalted butter, melted and cooled for 10 minutes
- ¼ cup vegetable oil
- 1 tsp vanilla extract
Cinnamon Sugar
- 1 tbsp unsalted butter, melted
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
Buttercream
- 1 ½ cups unsalted butter, softened to room temperature
- 3 cups powdered sugar
- 1 tbsp meringue powder, optional
- ½ tsp ground cinnamon
- ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 ½ tsp vanilla extract
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Spray the bottoms of two 6-inch cake pans with non-stick baking spray.
- In a bowl, sift together the flour, granulated sugar, baking powder, salt and cinnamon, then whisk until evenly distributed.
- Separately, whisk together the egg, egg white, milk, apple cider vinegar, brown sugar, melted butter, oil and vanilla. Add the wet ingredients to the dry, and whisk just until moistened and combined.
- Divide the batter between the pans, and bang the pans on the counter a few times to pop the air bubbles.
- Bake the cakes for about 20-23 minutes, until a cake tester comes out clean.
- Set the pans on a cooling rack, cover loosely with a clean kitchen towel, and cool completely. Remove the cakes from the pans, wrap individually in plastic wrap, and chill in the refrigerator for 30 minutes. Chilling them will help to tighten the cake crumb, making it easier to coat them in the cinnamon sugar without breaking the cake.
Cinnamon Sugar
- Remove the plastic wrap from the cakes, and use a pastry brush to very lightly brush the sides of the cakes with the melted butter – this will give the cinnamon sugar something to stick to.
- In a shallow bowl, combine the sugar and cinnamon. Gently dip the sides of the cakes in the cinnamon sugar to coat the edges.
Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for 1 minute until smooth.
- With the mixer on low, add the powdered sugar, meringue powder, salt and cinnamon, mixing until combined. Add the vanilla, and increase the speed to medium (#6 on a Kitchen Aid mixer). Whip for 4-5 minutes, until light and fluffy, scraping the bowl down several times. Turn the speed down to "stir" and mix for 1 minute to pop any large air bubbles.
- Fit a piping bag with tip 1M, and fill with the buttercream.
- Place one of the cakes on a cake stand or cake plate and pipe the buttercream in decorative swirls on top of the cake. Place the second cake layer on top, and finish piping the buttercream on top of the cake.
I am so glad I found your blog/site! I’m a recent transplant to the Berthoud/Loveland area, and since being here I have tried to adjust to the high altitude baking challenge. Thank you for all the hard work you have put forth so that, for someone like me who has been a flat lander most of my life, and who’s new to high altitude baking, it becomes a little easier. Looking forward to trying your recipes!
When you say to wrap it in Saran Wrap for 30″, is that as soon as you take them out of the pans? I canNOT wait to make this.
Traci, let the cakes cool first (I usually cool them completely in the pans, covered with a kitchen towel). Then remove them, wrap them in saran wrap (so they don’t dry out), and refrigerate them for 30 minutes. This is just to help firm them up a little so they don’t crack or break when you roll them in the cinnamon sugar.
Love your site! If I am NOT in a high altitude area, do I need to adjust recipe?
Cathy, please see my FAQs for some helpful guidelines on adjusting recipes for various altitudes: https://curlygirlkitchen.com/baking-faqs/
This sounds and looks amazing! I am going to try it. I love baking cakes! But I do wonder how you got the second layer to not weigh down the frosting between the layers? Do you use very stiff buttercream to keep the design of your piping and not squish it?
Thank you!
My buttercream is silky and fluffy, but not stiff and dry. It holds up well to piping and cake layers sitting on top.
https://curlygirlkitchen.com/perfect-american-buttercream-frosting/
Hey! I would love to make this for a large crowd in a 15×20 sheet pan. My main question is this- would it work to use a stabilized whipped cream for this? I’d probably just do one layer and those cute swirls on top. Also, I’m thinking I’d need to quadruple the recipe. Does that sound right to you?
If you don’t want to serve the whipped cream on the side, then I’d wait to pipe on the stabilized whipped cream until shortly before serving. Otherwise, you’d have to keep the whole cake refrigerated and serve it cold, and cake always tastes better at room temp, in my opinion. As far as that size pan, I’ve never baked any sheet cake larger than a 9×13, but yes, you’d need 3-4 times the amount of batter. I’d also recommend reducing the oven temperature at least to 325, so the edges don’t get too dark while you wait for the center to cook. Best of luck!