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With a flavor like cinnamon rolls and a topping that is the ultimate cinnamon toast crunch, this cake is an awesome surprise. If you love cinnamon toast, this is the cake for you!
The sides of the cake form a phenomenal buttery cinnamon crunch layer that is irresistible. I’ve served this cake for breakfast, for an afternoon snack, for a late night dessert; it is irresistible at any time of the day!
I made this cake for the first time when I was a little girl. While flipping through my cake recipe binder the other day, I saw this recipe and couldn’t resist making it right then. I fell in love with it all over again.
Lucky for me, my boys fell in love with it too and they have already requested it again for the next birthday.
This is a cake that has never failed to impress our guests. It might look simple and unimpressive at first glance, but one bite is all it takes to win a person over.
With just a few ingredients that are likely to already be in the pantry, this has been one of my favorite desserts for over twenty years.
I love this so much that I’ve made Cinnamon Toast Bars as well. I’ve even made a Cinnamon Toast Ice Cream!
My friend Rebecca at Foodie with Family has made this cake in both traditional and vegan versions and her family and friends loved them.
Her post eventually led to a community thread over at King Arthur Flour. The comments made me laugh as they proclaimed their love for the Cinnamon Toast Bars and the Cinnamon Toast Cake.
Check out all of the Gluten Free Dessert Recipes on this website!
Cinnamon Toast Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour*
- 1 cup sugar
- 2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup milk
- 1 teaspoon vanilla
- 2 tablespoons butter melted and semi-cooled
*Gluten-Free Alternative
- 1¼ cup brown rice flour
- ½ cup tapioca starch
- ¼ cup potato starch
Topping Ingredients
- ½ cup butter melted
- ½ cup sugar
- 1½ teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Grease a 10" square pan (8" or 9" works as well). Whisk together the flour, sugar, baking powder, and salt. Stir in the milk, vanilla,and butter. Pour the batter into the pan and bake for 25 minutes (27 minutes for 8" pan).
- While the cake is baking, combine the topping ingredients and whisk together. Remove the cake from the oven after 25 minutes and pour the topping across the cake.
- Bake the cake for an additional 10 minutes until the cinnamon layer is bubbling. Let cool before serving. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{Recipe originally published 10-22-2011 – recipe card updated 7/11/14}
Is there a way to make this dairy free like the crazy chocolate cake?
This will work with almond milk and vegan butter or coconut oil. I’ve done that many times. My preference is coconut oil, as “I” can taste the vegan butter. However, if you typically use Earth Balance and are accustomed to the flavor, it works nicely.
I used soy milk to replace the dairy and used Pillsbury GF flour to make it GF
Kimberly – Good to know.
Is it possible to just use 1:1 gluten free flour instead?
Cassandra – if you have a good 1:1 GF flour you like it should work to do that.
This method is very similar to the aptly named Danish Dream Cake (Droemmekage)! Looking forward to trying your version.
I have not heard of that name, Stephanie. I will have to look it up.
Another winner!!! My husband tasted and did a happy dance 🤣. Another reason you’re my go to site!
Love being your go-to, Janis. And delighted you discovered this cake it is a bit of a hidden gem.
My cake batter was thick, is that how it’s supposed to be?
Hi, Angela! The batter should be thin enough that you can still stir it, but it is supposed to be rather thick. I hope you love the cinnamon toast cake!
This is going to be the first thing I make on Monday. I love cinnamon toast as it’s my breakfast 5 days a week. But, because I’m a very curious person what brand of cinnamon to you use? Nobody ever list specific’s, except KA. There are the store brands, Saigon or Vietnamese cinnamon’s. Each gives such a different taste. Vietnamese leaves a very sharp tongue tingle, Saigon is more mellow and McCormick is probably what most people use. I did a store brand contest as well. I wanted to see exactly what the difference it made. I had Walmart, Dollar Tree and General Dollar as well as the 3 above. Made the same cookie 6 times and gave 2 cookies a each to friends. Interesting comments. The coffee and beer drinkers much preferred the sharp Vietnamese but the very mild store brands in the dollar stores most people were unimpressed with the taste. I’m planning on making 2 with the Vietnamese and Saigon. Friends are always happy to help with testing.
Vietnamese and Saigon will both be fantastic with this recipe!
Can this be baked in a loaf pan? My husband will love this!
A half recipe could be baked in a loaf pan, Ronnie.
Great recipes!!
I’m glad to hear that you’re enjoying the recipes!