Ingredients
The Spiced Cake Base:
2 ½ cups All-purpose flour
1 ½ cups Light brown sugar, packed
½ cup Granulated sugar
1 cup (2 sticks) Unsalted butter, softened
1 cup Whole milk, room temperature
3 Large eggs
2 tbsp Ground cinnamon
1 tsp Baking powder
½ tsp Baking soda
½ tsp Salt
2 tsp Pure vanilla extract
The Cinnamon Cream Cheese Frosting:
8 oz Cream cheese, softened
½ cup Unsalted butter, softened
3 cups Powdered sugar, sifted
1 tsp Ground cinnamon
1 tsp Pure vanilla extract
1–2 tbsp Heavy cream (for desired consistency)
Instructions
Step 1: Prep and Cream
Preheat your oven to 175°C (350°F). Grease and flour your baking pan. In a large bowl, cream together the softened butter and sugars until the mixture is light and fluffy, usually taking about 3–5 minutes.
Step 2: Incorporate Eggs
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.
Step 3: Mix Dry and Wet Ingredients
In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined to keep the cake tender.
Step 4: The Bake
Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before applying the frosting.
Step 5: Whip the Frosting
Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, cinnamon, and vanilla. Add heavy cream as needed until you reach a spreadable or pourable consistency.
Step 6: Frost and Serve
Generously spread or drizzle the frosting over the cooled cake. Finish with a light dusting of extra cinnamon if desired.
Notes
Always use fresh ground cinnamon for the best aromatic results. Fresh spices provide a deeper, woodier warmth that defines the character of this cake.
