How to Make a 5-Ingredient Cinnamon Roll Dump Cake

Looking for everyone’s favorite comfort-food coffee cake? This is it. Soft and moist, nicely cinnamon-y, this is the quintessential breakfast coffee cake.

Note: For those of you looking for a cake with less filling, one where the golden cake itself is the main attraction, reduce the amount of brown sugar in the filling to 1/3 cup (71g), keeping the remaining ingredients the same.

one 9″ by 13″ or two 9″ round cakes


  • Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan, or two 9″ round cake pans.
  • Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring until well combined. Set the topping aside.
  • Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.
  • To make the cake, in a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
  • Add the eggs one at a time, beating well after each addition.
  • In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don’t need to whisk out all the lumps.
  • Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
  • Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you’re using two 9″ round pans, spread 1 1/3 cups batter in each pan.
  • Sprinkle the filling evenly on the batter.
  • Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine filling and batter thoroughly; just swirl the filling through the batter.
  • Sprinkle the topping over the batter in the pan.
  • Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.

Tips from our Bakers

  • Dress it up for guests: Make a glaze with 1/2 cup (57g) confectioners’ or glazing sugar and 1 tablespoon milk; drizzle glaze over the cooled coffee cake.
  • Since butter and sour cream are both key ingredients in this cake, we encourage you to use the best quality you can get. We highly recommend Cabot, a superb Vermont brand available nationally.
  • Want to prepare this coffee cake the night before, then bake in the morning? It’s easy; simply cover the unbaked cake with plastic wrap, and refrigerate overnight. Next morning, bake the cake as directed. Start testing for doneness at the end of the suggested baking time; you’ll probably have to add 5 minutes or so to the total time, to account for the batter being chilled.

For more recipes like this subscribe to our newsletter

View our privacy policy

Recommended Recipes

It’s time to make my very favorite “Grandma’s chocolate” cake inspired by my lovely grandma Hazel. This Chocolate Cinnamon Cake recipe has a warm moist flavor that’s unmatched!

At Amycakes Bakery, this chocolate cinnamon cake was one of those flavors that once people tried it, they were hooked and ordered it again and again.

The rich, chocolate cake is infused with the warm flavor of cinnamon. It’s perfect for a winter celebration or anytime you’re craving something cozy and comforting. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

If you’re longing for just one slice of your Grandma’s favorite cake, then consider making this one. The ganache filling is everything and I’d love for you to be able to try it, savor it, and even reminisce a little!

And if you’re looking for an equally delicious cake sans cinnamon, try my chocolate nut cake.

🥣 Ingredients

  • Some of the BEST cakes are made with chocolate instant pudding mix. This cake is made with it because it makes it so moist! If you’ve never used pudding mix in your cake, let this be the first time you do it. You may never go back to the regular way of making a cake. You can also use Instant Clearjel as described within the recipe, which is the second ingredient in instant pudding mix!
  • One of the main ingredients of this cake is unsweetened cocoa powder. I use the Hershey’s brand but any kind will do. It gives the chocolate cinnamon cake a delicious milk chocolate flavor.
  • You don’t have to add finely chopped pecans, but can I just tell you, it makes this cake even more amazing. If you don’t like pecans, then leave them out.

📋 Instructions

This chocolate cinnamon layer cake is one of my quick two-bowl method cakes—it’s incredibly easy to whip up the cake batter without a mixer.

  • Whisk your dry ingredients, then whisk your wet ingredients.
  • Pour the wet ingredients into the dry and add melted salted butter.
  • Bake at 325 degrees for most of the baking, then turn the oven down to 300 towards the end of baking to keep it from over-browning.
  • Layer it with my super easy fudgy chocolate ganache and fluffy chocolate buttercream.

🎥 Step-by-Step Video

  • Instant Pudding mix contains modified cornstarch (a.k.a. Instant Clearjel), which helps cakes retain more moisture for longer while keeping a soft texture.
  • Bake this cake on the middle or top rack.  Baking cakes on the middle rack is the best way to ensure that they cook evenly. If you bake the cake on the bottom rack, the edges or bottom may cook too quickly or become over-browned.

Layer this Cake using the Cut and Stack Method

I bake all my cakes in sheet pans and cut them out with cake rings. I talk about this in detail in 5 Easy Steps to Baking and Layering Cakes Like a Pro, but here’s a quick rundown:

1. Bake the Cake in a Sheet Pan2. Wrap and Freeze the Cake in the Pan3. Cut Desired Cake Size with Cake Rings and Layer the Cake from Frozen4. Crumb Coat the Cake5. Decorate and Serve

💭 Frequently Asked Questions

How can I tell if this cake is done?

The easiest way is to insert a toothpick or paring knife into the center of the cake. If it comes out clean, or with just a few moist crumbs, then it’s done, but be sure to check several areas of the cake for doneness.

Can I freeze this Chocolate Cinnamon Layer Cake?

Yes! This cake freezes beautifully. Just make sure it’s wrapped tightly in plastic wrap and it will stay moist and delicious. Freeze the wrapped unfrosted cake in the cake pan and layer the cake from frozen.

Or freeze the finished decorated cake and pull it from the freezer the night before serving. Allow it to thaw slowly in fridge overnight and it will be perfect by morning.

Does chocolate go with cinnamon?

Absolutely! The warm, spicy flavor of cinnamon pairs perfectly with this rich, chocolatey dessert. It’s the perfect flavor combination for winter or fall, but can also be enjoyed all year round.

Can I turn this recipe into chocolate cinnamon cupcakes?

Yes, this recipe makes moist and flavorful cupcakes–to make them use a 2-oz scoop (¼ cup) to divide your batter into around 16 standard-sized cupcakes in a 1x batch. Start by baking at 350 degrees for 10 minutes, then turn the oven down to 300 degrees for an additional 3-5 minutes until they pass the toothpick test.

A cake that tastes as amazing as it looks is easier to make than you think! This 3-layer drip cake is something that I make often because it’s just full of good memories. I hope you’re able to make this Chocolate Cinnamon Cake and start making precious and delicious memories of your own!

Thanks for Reading. ❤️

📖 Recipe

  • 177 grams (1 ¼ cups + 1 (I use Gold Medal)
  • 43 grams (¼ cup) Chocolate Instant Pudding Mix (the dry mix) or 2 (see note #1)
  • 15 grams (3 Unsweetened Cocoa Powder (I use Hershey’s)
  • 100 grams (½
  • 142 grams (½ cup + 2 Tablespoons

Wet Ingredients

  • Apple Cider Vinegar
  • ¾ stick(s) (3

Ganache Filling, Cake Decorations and Frosting

  • 129 grams (¾ Semi-Sweet Chocolate Chips
  • finely chopped Pecans
  • prepared Fluffy Chocolate Buttercream (please note the batch size)

Bake the Chocolate Cinnamon Cake

  • Preheat oven to 325 degrees. Line a 1″ tall sheet pan with parchment paper, then lightly spray the bottom (on top of the parchment) and sides of the pan with nonstick cooking spray.
  • Using a sifter or fine mesh strainer, sift the Dry Ingredients into a large bowl, then whisk until well blended. Combine Wet Ingredients in a separate large bowl and whisk until smooth and well-blended.
  • Pour the Wet Ingredients over the Dry Ingredients, then immediately (before stirring) add in the apple cider vinegar. Whisk everything together–the apple cider vinegar will bubble slightly as it reacts with the wet and dry ingredients. Pour the melted Butter into the batter and whisk until smooth, uniform and lump-free.
  • Pour the chocolate cinnamon cake batter into the prepared sheet pan and smooth out the batter until even (an offset icing spatula works well for this).
  • Bake on the middle or top rack (avoid bottom rack) of the preheated 325-degree oven for 18 minutes, then turn the oven down to 300 degrees. Set the timer for an additional 3-8 minutes, or until a toothpick or paring knife comes out mostly clean (watch closely towards the end of baking). A couple of moist crumbs on your knife are fine, but they shouldn’t look wet. Some ovens may require a longer baking time, and 2x batches may take a few more minutes in the oven.

Make the Fudgy Pecan Ganache Filling and Drizzle

  • Combine the heavy cream and semi-sweet chocolate chips in a medium-sized microwave-safe bowl. Microwave at 30-second increments, whisking for 30 seconds to one minute in between each heat. (It should only take two to three heats in the microwave. Lots of whisking will melt your chocolate faster and prevent the chocolate chips from overcooking in the microwave.
  • Once all the chocolate chips are melted and your ganache is shiny and smooth, remove ¼ cup to use as a drizzle to decorate the cake (if desired). The reserved ganache can be refrigerated until it’s time to decorate the cake. Stir the ground pecans into the remaining ganache to make it a fudgy pecan ganache filling, then place it in the fridge to cool.
  • Stir the filling occasionally until it has cooled to a very thick and fudgy consistency. Once it is the right thickness, remove it from the fridge until you are ready to fill and layer your cake. (If your ganache gets too cold, it will be too thick to spread. Simply reheat in the microwave at 5-10 second increments, stirring frequently, until it is the right consistency.)

Layer, Decorate, and Serve

  • The easiest way to layer this chocolate cinnamon cake is to layer it from frozen the day before you plan to serve it. If serving the cake the same day you are layering it, use refrigerated cake layers instead of frozen. Cut the cake layers with cake rings as described in How to Bake and Layer Cakes Like a Pro.
  • Spread half of the prepared ganache filling on the top of your bottom cake layer, then spread ¼ inch layer of prepared fluffy chocolate buttercream on top of the ganache (as seen in my recipe video). An offset icing spatula (I use the small and medium-size on all my cakes) helps with this. Repeat with the second cake layer. The remaining cake scraps can be used for delicious chocolate cinnamon cake truffles if desired.
  • Microwave the reserved ganache until thin, and drizzle down the sides of the cake using a spoon or squeeze bottle. The remaining chocolate buttercream can be used to pipe rosettes with a 1M star tip and disposable piping bag.
  • You can let the cake set up in the fridge, but remove it from the fridge 2-3 hours before serving so it can come back to room temperature (avoid warm temperatures). This delicious cinnamon chocolate cake has the best texture at room temperature. Enjoy!

Notes for 2x batches (some of these won’t apply if you are using the grams measurements):3 tsp= 1 Tbsp4 tablespoon = ¼ cup

Reader Interactions

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.

This site contains affiliate links.  As an Amazon associate, I earn from qualifying purchases.  This means that I may make a small commission if you purchase a product using those links.  This in no way affects my opinion of those products and services.  All opinions expressed on this site are my own.

Why You’ll Love This Recipe

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.

  • 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.


  • 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.

  • 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.

  • 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.

  • 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.

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.

You Might Also Like

Snickerdoodle Cheesecake Bars

Favorite Products

Naked layers of soft, fluffy brown sugar cinnamon cake, coated in cinnamon sugar and filled with pretty piped cinnamon buttercream.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

  • cups + 2 tbsp fluffed, spooned and leveled
  • coarse Kosher salt (if using table salt, use half the amount)
  • large egg white,
  • apple cider vinegar
  • light brown sugar,
  • melted and cooled for 10 minutes
  • softened to room temperature
  • coarse Kosher salt (if using table salt, use half the amount)
  • 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.
  • 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.
  • 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.
  • 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.

Brown Sugar, Churro, Cinnamon, High Altitude, Layer Cake, Naked Cake, Snickerdoodle

Let us know how it was!

With 5 minutes of prep, this crowd favorite homemade Coffee Cake is a delicious go-to for any breakfast, brunch, or celebration!

Along with our One Hour Cinnamon Rolls and Cinnamon Roll Cake, this Coffee Cake is always on our holiday must-make list. Be sure to try our Coffee Cake Muffins too! Can you tell we love our cinnamon cakes?!

Easy Coffee Cake

One of my FAVORITE things to make for a breakfast get-together is Coffee Cake! This next recipe is quick and it is so buttery and cinnamon-y that everyone loves it.

My mom first made it for me when I left for a summer camp as a teenager and I remember thinking, “I need to have this recipe in my life!” It is packed with flavor!

I’ve tried a few coffee cake recipes before, but this is by far the best Coffee Cake recipe.

It’s simple and has become a staple for many holiday morning celebrations, especially Christmas and Thanksgiving. This Easy Coffee Cake is moist, soft, warm and full of cinnamon and sugar goodness.

Why is it called coffee cake?

This type of cake has been around for centuries with each country having their own variation.

The American versions have a delicious streusel topping and seem to have mainly originated from Germany. No matter the recipe what they all had in common was being served alongside warm cup of coffee. Hence the name Coffee Cake!

Coffee Cake vs Crumb Cake: These cakes are very similar and are often served in the morning or as a snack alongside a cup of coffee. The batter of both cakes are the same, the difference lies in the cinnamon sugar topping. Coffee cake is topped with a thin streusel layer. Crumb cake has a much thicker and chunkier crumb topping.

How to Make Coffee Cake

As we mentioned, this coffee cake recipe is very simple. It takes us about 10 minutes to make before throwing it in the oven. After 30 minutes or so, you end up with the most delicious coffee cake you’ll ever try. 😉

WET INGREDIENTS. In a large mixing bowl, combine oil, large eggs, vanilla and milk together.

DRY INGREDIENTS. In a medium bowl, whisk together sugar, flour, baking powder and salt.

Combine egg mixture with flour mixture. Pour half the batter into a lightly greased 9×13 pan.

CRUMB TOPPING. In a medium bowl, prepare streusel by combining brown sugar and cinnamon.

Sprinkle half of streusel on top of the batter. Top with remaining half of the batter and then sprinkle the remaining streusel on top.

Drizzle with melted butter (you can do less and use ¼ cup butter or up to ⅓ cup butter melted).

BAKE + SERVE. Bake at 350 (no need to cover) for 35-40 minutes.

Recipe tips

Dense batter: Don’t be alarmed when your batter seems thicker than you’re expecting. Using a spoon or spatula to mix the dry ingredients with the wet ingredients can help with the density. If you’re really worried you can add an extra egg or a little bit more milk to thin it out and make it easier to pour.

Muffin method: This cake utilized the muffin method. This just means that the wet ingredients are mixed in one bowl and then you whisk the dry ingredients together in a separate bowl.

The purpose for this is to thoroughly mix the baking soda and salt with the flour so that when it is added to the wet ingredients you can rest assured that everything is equally distributed and you won’t over-mix the batter.

  • Adding fruit can be a delicious variation. Try blueberries, sliced peaches or sliced apples. The liquid from the fruit may cause the cake to be baked longer.
  • Use applesauce or coconut oil instead of vegetable oil
  • Add sliced almonds or chopped pecans or walnuts to the top of the cake to give it a delightful crunch
  • Drizzle a glaze over the top: Make a glaze by mixing ½ c confectioners sugar with 1 tablespoon milk. Mix until smooth and drizzle over cooled cake.
  • Lining the pan with parchment paper can help remove the cake more easily.

Storing tips

Here are our top tips for storing coffee cake:

  • STORE in an airtight container at room temperature for up to 2 days.
  • STORE in an airtight container in the refrigerator for up to a week.
  • FREEZE. Wrap tightly with plastic wrap and store in an airtight container in the freezer for up to 3 months.

We like our coffee cake warm. To reheat: Warm in microwave for 10 second increments until warm. To heat in the oven remove any plastic wrap, then wrap in aluminum foil. Preheat oven to 350 degrees F and heat for 6-8 minutes or until warm.

Serving suggestions

This cake is often served with a cup of coffee or tea, but it’s great with other warm drinks as well:

You can also serve it with some of our favorite savory breakfast casseroles like: Biscuit Egg Casserole, Potato Egg Casserole or Sausage Breakfast Casserole.

If you’re looking for a  quick and easy treat you can make for a breakfast get together, shower or meeting, then you should try this cake. It always gets two big thumbs up from anyone who tries it. 😀

For more coffee cake recipes, check out

  • Preheat the oven to 350 degrees F. Lightly grease a 9-x-13-inch baking dish and set aside.
  • In a large mixing bowl, mix eggs, oil, milk and vanilla together.
  • In a medium bowl, blend flour, sugar, baking powder and salt.
  • Add dry ingredients to the wet ingredients and mix well. Pour half the batter into the prepared baking dish.
  • In a medium bowl, combine brown sugar and cinnamon and mix well.
  • Sprinkle half of the cinnamon sugar on top of the batter. Top with remaining batter, by carefully pouring the batter over the cinnamon sugar layer. Sprinkle the remaining cinnamon sugar mixture over the top.
  • Drizzle the melted butter over the top, using more or less as desired.
  • Bake for 35–40 minutes and serve warm.

Make Ahead: This cake can be prepared several days in advance and stored in an airtight container in the refrigerator for up to a week. Reheat in the microwave, or in the oven at 350 degrees F for 8–10 minutes.

Like this recipe?

This post might have affiliate links, please check out my full disclosure policy.

This Cinnamon Bundt Cake recipe is soft and moist, delightfully fluffy, and perfectly spiced with warm and cozy cinnamon. This cake is basically a cinnamon roll but baked as a bundt, topped with a sugary cinnamon glaze!

Bundt cakes are one of my favorite types of cake to make because they have a design built right in and you don’t have to worry about decorating them. As a trained pastry chef I like to work smarter and not harder, so a bundt cake is always at the top of my list.

This cinnamon bundt cake is super fluffy yet moist, and has that warm cinnamon flavor all over. It’s a perfect cake to make for the holidays but really can be made year round for that holiday feel.

If you love bundt cakes as much as I do, make sure to check out this gingerbread bundt cake, an ultra moist banana bundt cake, and this festive red velvet bundt cake.


  • Cinnamon cakes are perfect for the holidays or any special occasion.
  • Vibrant cinnamon pairs perfectly with freshly brewed coffee or tea.
  • The cake comes together in a cinch and is excellent for beginners.
  • It tastes like a cinnamon roll!


  • Butter – Starting cake batters with softened butter is critical. Here’s how I soften butter when I’m short on time.
  • Granulated Sugar – For sweetness!
  • Vegetable oil & Eggs – This duo of liquid ingredients adds moisture and flavor. Room temperature eggs are essential.
  • All-purpose flour – The structure of the cake batter.
  • Cinnamon – This wouldn’t be a cinnamon bundt cake without it!
  • Baking powder & baking soda – Leavening agents create a reaction in the batter, making it expand and rise into a fluffy cake.
  • Salt – Salt plays a role in helping the cake rise and richening every flavor.
  • Buttermilk – Helps make a fine-tender crumb, adds subtle tangy flavor, and tenderizes.
  • Vanilla extract – For added sweet and creamy flavors. Quality pure vanilla extract is best here.
  • Cinnamon spiced glaze – A simple mixture of confectioner sugar, ground cinnamon, milk or cream to drizzle over the top.


Mix wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment (you can also use a hand mixer), mix the butter and sugar on medium-low speed for 2 minutes, then add the vegetable oil and mix until combined. Next, add the eggs, one at a time, mixing on medium speed in between each.

Mix dry ingredients: In a separate bowl, combine the flour, cinnamon, baking powder, baking soda, and salt.

Make cake batter: Combine the buttermilk and vanilla extract in a measuring cup, then alternate between mixing the flour mixture and the buttermilk into the wet mixture, starting and ending with the flour mixture.

Bake: Pour the batter into a bundt cake pan greased generously with baking spray, and bake in your preheated oven until the cake is set and the sides pull away from the pan (45-50 minutes).

Cool: Cool in the pan for 15-30 minutes, then turn the cake out over a cooling rack to finish cooling before topping with glaze.

Glaze and serve: For the glaze, stir the confectioner’s sugar with cinnamon and cream in a small bowl. Mix until a smooth glaze forms, then pour over the cake, letting it drip down the sides. Enjoy!

Cream the butter and sugar.

Add the eggs and oil to the butter.

Combine the dry ingredients.

Pour the batter into the bundt pan and bake.

Make the spiced glaze.


  • As a rule of thumb, when baking bundt cakes, ensure all the refrigerated ingredients are at room temperature before beginning the recipe.
  • Make sure to measure your ingredients correctly either with a kitchen scale or by spoon the flour into a measuring cup and level it off.
  • When combining the wet and dry ingredients, be sure you combine everything well without over mixing. The dry mix may cling to the sides of the bowl as you’re mixing, so scrape down the sides of the bowl as needed.
  • Do your very best not to over-mix the batter. Instead, mix each element until just combined.
  • The cinnamon cake is finished baking when a toothpick comes out clean or with very few moist crumbs attached.
  • The glaze is optional but recommended. Let the cake cool completely before glazing. This will help the glaze set and not drip off the sides of the cake.


Storing: This cinnamon bundt cake is best kept in an airtight container at room temperature for 3-4 days or wrapped tightly in plastic in the fridge for up to 1 week.

Freezing: Double up on the recipe and freeze a bundt cake for later or freeze in individual slices. Wrap tightly with plastic or keep in a freezer bag and freeze for up to three months. Let thaw at room temperature before serving.


What can I use instead of buttermilk in a bundt cake?

In a pinch, you can make a buttermilk substitution by mixing one tablespoon of white vinegar or lemon juice into whole milk or coconut milk and letting it sit for 5-10 minutes.

Can I bake this cake in a different pan?

Yes! You can bake the batter in a standard cake pan, loaf pans, pie pans, etc., but you’ll need to adjust the baking time accordingly.

Can I make mini cinnamon bundt cakes?

Yup! Fill each flute in a mini bunt cake pan a third of the way from the top, and bake for about half the time.


This cake is divine alongside strong, freshly brewed coffee or tea. Here are a few ways to enhance your cake:

  • Cream Cheese Frosting – Swap the cinnamon glaze for cream cheese frosting mixed with a dash of cinnamon.
  • Streusel Topping – Top your cinnamon cake with a layer of sweet, crispy crunch.

More bundt cakes

This Cinnamon Bundt Cake recipe is soft and moist, delightfully spongey, and perfectly spiced with warm and cozy cinnamon. This cake is basically a cinnamon roll but baked as a bundt, topped with a sugary cinnamon glaze!



Bundt Cake, Cake, Dessert

cinnamon bundt cake, cinnamon bundt cake with spiced glaze, fluffy cinnamon bundt cake

For the cake

  • Preheat the oven to 350 F. Heavily spray a 10 cup bundt pan with baking spray.
  • In the bowl of a hand or stand mixer fitted with the paddle attachment add the 1 cup butter and 2 cups sugar and mix on low-medium speed for 2 minutes.
  • Add the ¼ cup vegetable oil and mix again until combined. Then add the eggs one at a time on medium speed, mixing in between.
  • In a separate bowl combine the 2 ¾ cup flour, 1 ½ tsp cinnamon, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt and mix lightly.
  • In a measuring cup add the buttermilk and vanilla extract.
  • Alternate adding the dry and wet ingredients by thirds starting and ending with the dry ingredients.
  • Pour the batter into the prepared bundt cake pan.
  • Bake for 45-50 minutes or until the cake is set and the sides are pulling away from the pan.
  • Cool for 15-20 minutes, then flip the cake over a cooling rack to release and cool completely.
  • Make the glaze. Combine the confectioners sugar with cinnamon and cream in a small bowl.
  • Mix until a smooth glaze forms and pour over the cake

Fluffy and Moist Cinnamon Bundt Cake

Amount Per Serving (1 slice)

% Daily Value*

Saturated Fat 11g

Trans Fat 1g

Polyunsaturated Fat 4g

Monounsaturated Fat 6g

Vitamin A 559IU

Vitamin C 0.01mg

* Percent Daily Values are based on a 2000 calorie diet.


Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Our editors and experts handpick every product we feature. We may earn a commission from your purchases.

You have to love a dump cake recipe—even if the name “dump cake” doesn’t do a great job of selling the concept. The complete opposite of baking that requires precision measurement and mixing, the ingredient just get dumped in the pan and baked as they are.

And incredibly, the technique works. The ingredients are transformed into a sweet, homestyle dessert, like this cinnamon roll dump cake.

Cinnamon Roll Dump Cake Recipe

Sophia uses Krusteaz cinnamon swirl cake mix in her recipe, but other brands can be used too, as long as they have separate pouches of cake mix and cinnamon-brown sugar blend. The recipe makes 8-10 servings.

  • Nonstick spray
  • 2 tubes (12.4 ounces each) cinnamon rolls
  • 1 can (12 ounces) whipped cream cheese frosting
  • 1/2 cup chopped walnuts (optional)
  • 1 box (21 ounces) cinnamon swirl cake mix
  • 12 tablespoons unsalted butter


Nancy Mock for Taste of Home

Preheat the oven to 350°F. Spray the bottom and sides of a 9×13-in. pan with nonstick spray. Open the cinnamon rolls and arrange them in rows in the pan. (There are 16 rolls, so one row will have an extra.)

Add frosting and nuts

Spread the entire can of frosting in an even layer over the rolls. Sprinkle the walnuts (if using) over the frosting.

Add the cake mix in two layers

The cake mix should have two pouches. Sprinkle the larger pouch of cake mix evenly over the frosting. Then, sprinkle the smaller pouch of cinnamon-brown sugar over the top. It’s a dump cake, so don’t mix it!

Top with butter

Slice the butter into pats and arrange them evenly over the top of the cake.

Bake and serve

Bake the dump cake for 40 minutes; it should be puffed with browned areas that look like crust and others that look gooey and melty. Let the cake cool for at least 10 minutes, and then use a large spoon or spatula to serve. It tastes best when it’s warm.

The Verdict

I admit I was skeptical of this recipe, especially the part about spreading an entire can of frosting into the pan. I have to give the original TikTok creator credit, though. This cinnamon roll dump cake is pretty dang tasty!

The rolls baked up into a soft layer full of cinnamon flavor, topped with cake and gooey patches where the butter melted into the brown sugar topping. I can see this being a fun dish to bring to brunch or to treat the family on weekends. It would also be fun for kids to make with slumber party friends for breakfast.

Tips for Making This Dump Cake

  • Although the TikTok recipe doesn’t call for it, I suggest using nonstick spray in your baking pan. The cake is sticky and a little tough to get out of the pan once cool.
  • It may be tricky to tell if the cake is done. Since the ingredients aren’t mixed, it will have both browned and light-colored areas after baking. I found that 40 minutes was just right. Be careful not to overbake or the cake will be dry.
  • You can use the icing that came with the cinnamon rolls on the finished cake. Either spread it over the top or add some after you scoop cake onto plates.

Easy Dump Cakes That Require No Effort

Chocolate Dump Cake

This chocolate dump cake recipe fits right in with busy schedules; it requires no sifting, whisking or decorating. Just dump, stir, bake and serve this decadent dessert.
Go to Recipe

The Easiest Blueberry Dump Cake

If you’re searching for an easy, tasty dessert, look no further. Behold the blueberry dump cake recipe!
Go to Recipe

Andrea Mathis for Taste of Home

Caramel Apple Dump Cake


Oreo Dump Cake

Craving a sweet and easy dessert? You can thank TikTok for this Oreo dump cake recipe.
Go to Recipe

Peach Cobbler Dump Cake

This is one of the best peach dump cake recipes in the world. It’s sweet, tender cake with a beautifully crisp cobbler topping. Add a scoop of vanilla ice cream on the side, and dessert is golden. —Keri Sparks, Little Elm, Texas

Carrot Dump Cake

Because our family adores carrot cake, I experimented to find an easy way to make it so we could enjoy it all the time. This super moist dump cake version makes my family smile when it suddenly appears on the table. —Bonnie Hawkins, Elkhorn, Wisconsin

Chocolate-Covered-Cherry Dump Cake

My mother-in-law loves chocolate-covered cherries, and I used to make this chocolate cherry dump cake every year for her birthday. Now we’ve moved away, but I make this for my kids on her birthday and they still feel near her. —Angela Lively, Conroe, Texas

Apple Snickerdoodle Dump Cake

With an apple farm just down the road, I’m always looking for creative ways to use up those bushels. We love this cozy apple snickerdoodle dump cake with caramel drizzle and a scoop of vanilla or cinnamon ice cream. —Rachel Garcia, Honolulu, Hawaii

Pineapple Upside-Down Dump Cake

This dump cake recipe is wonderful topped with vanilla ice cream or whipped cream. It works well with gluten-free and sugar-free cake mixes too. —Karin Gatewood, Dallas, Texas


Strawberry Dump Cake

I fell in love with this simple cobbler-like dump cake recipe after making it only once! The filling is warm and gooey while the cake topping is golden and buttery. —Jenna Urben, Dallas, Texas

Go to Recipe

Lemon Berry Dump Cake

This sweet-tart cake recipe is so much fun to make with my grandkids. They love just “dumping it all in” and watching it magically become a pretty, delicious dessert. —Nancy Heishman, Las Vegas, Nevada

Apple-Sweet Potato Pecan Dump Cake

This quick cake has lots of delicious apples, sweet potatoes, spices, pecans and caramel. My surprise of white cheddar cheese enhances the wonderful filling. —Kathy Specht, Clinton, Montana

Chocolate Espresso Lava Cake

When a chocolate craving hits, I whip up this cake my aunt inspired. It’s gooey and saucy but not crazy sweet. It’s also potluck-perfect. —Lisa Renshaw, Kansas City, Missouri

Cake & Berry Campfire Cobbler

This warm Dutch oven cobbler is one of our favorite ways to end a busy day of fishing, hiking, swimming or rafting. It’s yummy with ice cream—and so easy to make! —June Dress, Boise, Idaho

Slow-Cooker Apple Pudding Cake

A satisfying dessert, pudding cake is a superb treat on a chilly night. It has three separate layers—apples, cake and sauce—and I like to serve it in a bowl. —Ellen Schroeder, Reedsburg, Wisconsin

Fudgy Peanut Butter Cake

I clipped this easy peanut butter cake recipe from a newspaper years ago. The house smells fantastic while it’s slow cooking. My husband and son enjoy the cake with ice cream and nuts on top. —Bonnie Evans, Norcross, Georgia

Minister’s Delight

A friend gave me this recipe several years ago. She said a local minister’s wife fixed it every Sunday, so she named it accordingly —Mary Ann Potter, Blue Springs, Missouri

Warm Rocky Road Cake

When it’s warm, this reminds me of super moist lava cake. And until I made this, I didn’t think a slow-cooker cake could be so attractive. It’s a real winner. —Scarlett Elrod, Newnan, Georgia

Pineapple Dump Cake

With just four ingredients and a few minutes of prep time, you’ll have a sweet and succulent pineapple dump cake on your hands. (Or rather, in your bowl.)
Go to Recipe

Dutch Oven Chocolate Dump Cake

Looking for a quick dessert that will make people think you spent all day in the kitchen? This Dutch oven dump cake will wow your guests. Feel free to use your favorite pie filling in place of cherry. — Rashanda Cobbins, Milwaukee, Wisconsin

3-Ingredient Apple Dump Cake

This simple apple dump cake is the perfect dessert for fall. You’ll need a box of cake mix, apple pie filling and butter—that’s it!
Go to Recipe

Pressure-Cooker Chocolate-Apricot Dump Cake

Years ago, I used to prepare a dessert similar to this in the oven. I converted the recipe to my Instant Pot and now we can enjoy it quickly. Try it with white cake mix and blueberry pie filling, too. It’s best served warm with ice cream or whipped cream. —Joan Hallford, North Richland Hills, Texas

Are you wondering how to bake a cake without an oven? Try these slow cooker cake recipes that are a piece of cake to make.

Peach Cake

Black Forest Dump Cake

I make a Black Forest cake the easy way: Dump everything into a dish and let the magic happen. Give it a cherry topping by reserving two tablespoons of juice from the canned cherries and stir into whipped cream. —Meghan McDermott, Springfield, Missouri

Cherry Pudding Cake

German Chocolate Dump Cake

We make this for Sunday lunches when the whole family gets together. The cream cheese topping is so good, it doesn’t need frosting.

Strawberry Rhubarb Dump Cake

It always seems like my rhubarb goes bad in a hurry, so I was looking for a simple way to combine two of my favorite flavors in an incredibly easy dessert. I added extra spices to enhance the flavor of this strawberry-rhubarb dump cake for a sweet treat my whole family loved! —Jessica Bridge, Grand Junction, Colorado

Jump to Recipe

Cinnamon Roll Cake tastes just as good as the bread — and is easy to make. Buttery brown sugar and cinnamon is swirled into a moist vanilla cake and topped with a sweet glaze.

Cinnamon Roll Cake

Cinnamon Rolls in cake form? It almost seems too good to be true! I have actually made a pumpkin cinnamon roll cake before, but I’m keeping it classic and sharing this simple cinnamon roll cake recipe with you.

It has that yummy buttery brown sugar and cinnamon swirl we all love inside of a fluffy vanilla cake. The quick glaze on top can be drizzled or spread. You could even switch it out for cream cheese frosting, if you wanted to.

Recipe Testing

I tested this cinnamon roll cake 5 TIMES before I felt like the recipe was exactly how I wanted it. This might sound picky, but it was for good reason. I wasted my ingredients, so you don’t have to.

The most popular recipe floating around online, that seems to appear on every blog — just isn’t good. It dotes that it’s super easy because you mix the cake batter all at once, add the cinnamon filling, swirl it up, and bake.

Unless you’re using a boxed mix with oil (not butter), that is just not how a cake is meant to be mixed. The cake wasn’t fluffy or moist, and the cinnamon-sugar sunk to the bottom. No thank you.

The BEST Cinnamon Roll Cake

The batter needed to be thicker so the cinnamon sugar didn’t sink to the bottom. And since it is a butter-based cake, it needed to be mixed properly — creaming the butter and sugar, and alternating the wet and dry ingredients, to prevent a tough/dense cake.

Even the cinnamon filling was tested with soft vs melted butter, with or without flour added, to ensure it was evenly distributed and didn’t sink to the bottom.

My final results constituted a fluffy, moist cake, with cinnamon-sugar swirled into every bite. Perfection!

I’m confident that this is the best cinnamon roll cake recipe, and it’s still easy to make. I’ll even show you how with step-by-step photos below.

For the Cake Batter

For this cinnamon roll cake, you will make two different components and swirl them together. First make the cake batter.

NOTE: The full recipe and instructions are in the recipe card at the end of the post.

  • In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy.
  • Add the eggs, vanilla, and sour cream. Mix together completely, scraping the bowl as needed.
  • Add half of the dry ingredients. Mix on low until just incorporated.
  • Add all of the milk. Mix on low until just incorporated.
  • Add the remaining dry ingredients. Mix on low until just incorporated. Do not over-mix.
  • The batter will be thick, but smooth.

For the Cinnamon Filling

Next make the second component, the cinnamon filling.

  • Melt the butter in a microwave-safe bowl in the microwave. Add the brown sugar, cinnamon, and flour.
  • Stir together completely. Mixture should be thin and runny.

NOTE: Do not let the filling cool and thicken, or it will be hard to swirl with the cake batter.

Assembling the Cinnamon Roll Cake

  • Spread the cake batter into a 13×9-inch pan that has been greased with cooking spray. (I like the kind with flour in it.)
  • Spoon the cinnamon-sugar mixture over the cake, including close to the edges, leaving some cake batter showing.
  • Use the tip of a butter knife to swirl the two mixtures together.
  • Bake the cinnamon roll cake at 350˚F for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.

  • Allow the cake to cool for 15-20 minutes.
  • In a small bowl, stir together the powdered sugar, vanilla and milk for the glaze. Drizzle or pour glaze over the cake. Serve while still slightly warm.

This cake is best served warm. Cover the pan with foil and store any leftovers at room temperature for up to 3-4 days. Nuke leftover slices individually in the microwave for 10-15 seconds.

Can I use a boxed cake mix?

Yes. If making a cake from scratch is outside of your wheelhouse, go ahead and use a boxed cake mix.

Any white, yellow, or vanilla cake would work well for this cinnamon roll cake. Mix the cake according to the directions on the box. Then make the cinnamon filling, swirl it together with the cake batter, and bake the cake.

I hope you will give this recipe a try!

More Cinnamon Desserts

If you loved this cinnamon dessert, you might also want to try these recipes:

If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!

  • 3 cups all-purpose flour (stir, spoon & level)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup sour cream (or plain Greek yogurt), room temperature
  • 1/2 cup milk, room temperature
  • 4 Tbsp butter, melted
  • 1/2 cup light brown sugar, gently packed
  • 1 Tbsp ground cinnamon
  • 1 Tbsp all-purpose flour


  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 2 Tbsp milk


  • Room temperature ingredients are important for mixing the batter properly. Cold ingredients may curdle and won’t mix completely.
  • This cake is best served warm. Cover the pan with foil and store any leftovers at room temperature for up to 3-4 days. Nuke leftover slices individually in the microwave for 10-15 seconds.


Amount Per Serving:

8g 4g 0g 2g

This data was provided and calculated by Nutritionix, and is an estimation only.

Leave a Reply

Your email address will not be published. Required fields are marked *