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 Bites and Cinnamon Toast Bars as well.
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 {traditional and gluten free recipes}
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 Ingredients
- 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
{Recipe originally published 10-22-2011 – recipe card updated 7/11/14}
Liz says
Is there a way to make this dairy free like the crazy chocolate cake?
Mary Younkin says
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.
Kimberly says
I used soy milk to replace the dairy and used Pillsbury GF flour to make it GF
Mary Younkin says
Kimberly – Good to know.
Cassandra says
Is it possible to just use 1:1 gluten free flour instead?
Mary Younkin says
Cassandra – if you have a good 1:1 GF flour you like it should work to do that.
Stephanie says
This method is very similar to the aptly named Danish Dream Cake (Droemmekage)! Looking forward to trying your version.
Mary Younkin says
I have not heard of that name, Stephanie. I will have to look it up.