Cinnamon Toast Cake

64 Comments 4.8

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

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!

Cinnamon Toast Cake recipe by Barefeet In The Kitchen

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.

Save The Recipe

Want to save this recipe?

Enter your email and I’ll send this recipe right to your inbox! Plus, I’ll send you new recipes every week!

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. 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.

Cinnamon Toast Cake recipe by Barefeet In The Kitchen

Check out all of the Gluten Free Dessert Recipes on this website!

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Cinnamon Toast Cake

4.80 from 5 votes
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 9 servings


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

  • cup brown rice flour
  • ½ cup tapioca starch
  • ¼ cup potato starch

Topping Ingredients

  • ½ cup butter melted
  • ½ cup sugar
  • teaspoon cinnamon


  • 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!


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.


Calories: 362kcal · Carbohydrates: 57g · Protein: 4g · Fat: 14g · Saturated Fat: 9g · Trans Fat: 1g · Cholesterol: 37mg · Sodium: 384mg · Potassium: 162mg · Fiber: 1g · Sugar: 35g · Vitamin A: 438IU · Vitamin C: 1mg · Calcium: 81mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{Recipe originally published 10-22-2011 – recipe card updated 7/11/14}

Filed under: , , ,

Share this Article


Related Posts

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.

Reader Interactions

64 Comments Leave a comment or review

    Rate & Comment


    • 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.

  1. Stephanie says

    This method is very similar to the aptly named Danish Dream Cake (Droemmekage)! Looking forward to trying your version.

    • Mary Younkin says

      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!

  2. gl says

    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.