Cinnamon Toast Cake {traditional and gluten free recipes}

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Cinnamon Toast Cake recipe by Barefeet In The Kitchen

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 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.

Cinnamon Toast Cake recipe by Barefeet In The Kitchen

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Cinnamon Toast Cake {traditional and gluten free recipes}

5 from 1 vote
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Servings: 9 servings

Ingredients 

  • Cake Ingredients:
  • 1 1/4 cup brown rice flour *
  • 1/2 cup tapioca starch *
  • 1/4 cup potato starch *
  • 1 cup sugar
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla
  • 2 tablespoons butter melted and semi-cooled
  • * If you are not in need of a gluten free recipe simply substitute a total of 2 cups all purpose flour for the items marked with an *
  • Topping Ingredients:
  • 1/2 cup butter melted
  • 1/2 cup sugar
  • 1 1/2 teaspoon cinnamon

Instructions

  • Preheat oven to 350 degrees. Grease a 10" square pan (8" or 9" works as well). Whisk together the dry ingredients for the cake. 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

I like to pour the topping mostly around the sides first and then lightly across the top. I've found that if I pour it all on the center of the cake immediately, that will cause the cake to fall slightly. Still delicious that way, but not as pretty.
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(Recipe originally published 10-22-2011 – notes and photos updated 5-15-2014)


ONE YEAR AGO TODAY: Spicy Mexican Stuffed Bell Peppers
TWO YEARS AGO TODAY: Lemon Herb Quinoa with Summer Squash

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Anonymous says

    hi there. i tried this cake just 30 mins. ago. my husband likes the taste of the sugar and cinnamon. but he finds the cake too salty. i noticed right away the amount of salt in the ingredients, but i have to follow the right measurement/amount you've put in it. maybe, for those who want to try this cake, lessen the salt to 1/2 tsp. only. anyways, thanks for sharing this recipe.

    • Mary says

      I'm sorry that you found the cake salty. I've never noticed that myself. I've been making it this way for so many years! I'm sure that it would be fine with 1/2 teaspoon or possibly even 1/4 teaspoon of salt. I'll have to try it that way next time myself and see if I can tell a difference. Thanks for letting me know!

  2. Anonymous says

    I used buttermilk (b/c it needed used), and cut the topping in 1/2 (mostly to conserve ingredients) and still AMAZING!!! Super easy, and hit the spot for 'we haven't had anything sweet to eat in a while'.

  3. Anonymous says

    just made this cake gluten free as I'm celiac….i can not stop eating it!!! it is like a fresh cinnamon bun out of the oven. the cake texture is perfect, even my daughter who doesn't care for gf recipes liked it!

  4. Sarah Campbell says

    This sounds amazing! Question: how do you store it? Covered on the kitchen counter and warmed up the next day? Can you freeze it or with the topping is that not considered a good idea?

    • Mary says

      I leave it out, usually covered on the counter. I've never re-warmed it. I really like it with a crisp crust at room temperature. Enjoy! (I wish I had a slice this morning.)

    • Mary says

      I haven’t tested it myself, but I’ve been told that this recipe works well with cup4cup flour blend and Bob’s all in one blend. (I do not know if those particular blends contain potato flour though.)

  5. Linnea says

    This recipes is amazing!! I made it vegan with almond milk. Also added a tsp of cinnamon straight to the dry ingredients. This will be my go-to recipe for any gatherings I need to bring a dessert! Thank you!5 stars

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