This mouthwatering Cinnamon Swirl Loaf Cake covered in vanilla icing is one of the many flavor variations that start with this simple Vanilla Loaf Cake.
This cake is moist and tender with thick gooey ribbons of cinnamon and sugar swirled into every delicious slice.
Why This Recipe Works
If you need a reason to eat cake, this cinnamon cake will give you one all day long.
Don't you just love cakes that are just as appropriate for breakfast as they are for dessert? Just like this Blueberry Loaf Cake, or Almond Plum Cake, this one recipe for Cinnamon Swirl Loaf Cake can double as a coffee cake or dessert cake.
Here's what we've got going on here:
- The recipe begins with my go-to Vanilla Loaf Cake Recipe. The cake is incredibly soft and tender, and a delicious jumping off point for 4 other loaf cake varieties, including this one.
- The cinnamon swirl is created by layering cake batter with cinnamon sugar and then swirling it around in the pan with a knife. The process is easy and creates gooey swirls of cinnamon sugar throughout each and every slice.
- Covering Cinnamon Cake with Vanilla Icing makes it taste a lot like Cinnamon Rolls. And, I mean, who doesn't love cinnamon rolls??? But also, this simple loaf cake is also delicious served plain, without any icing at all.
How to Make Cinnamon Swirl Loaf Cake
As I mentioned earlier, this Cinnamon Swirl Loaf Cake Recipe is a simple variation of this basic recipe for Vanilla Loaf Cake. The process for making this cake is quite simple. Here's what you do:
How to make the Cake Batter:
- Stir the dry ingredients (flour, baking powder, and salt) together in a small bowl.
- Beat the eggs and sugar with an electric mixer until the mixture is light and aerated. This will take 3-4 minutes. To know when you've beaten the eggs and sugar enough, lift the beater from the bowl. The mixture should look like a ribbon falling from the beater, folding over itself as it drops back into the bowl. (See the photo below for a visual clue.)
- With the mixer running, pour the vegetable oil into the eggs and sugar in a thin, steady stream. You want to do this very slowly, so the oil is fully emulsified into the sugar and eggs.
- Beat in the yogurt, vanilla, and almond extract, then stir the dry ingredients into the batter by hand using a wooden spoon or rubber spatula. Stir just until the batter is smooth and lump free.
How to make the cinnamon swirl:
- In a small bowl, mix ½ cup sugar with 1 ½ tablespoons ground cinnamon.
- Spread about ⅔ of the cake batter in a loaf pan that's been greased and floured.
- Sprinkle about ⅔ of the cinnamon sugar over the layer of cake batter.
- Spread the remaining batter over the cinnamon sugar layer.
- Sprinkle the loaf with the remaining cinnamon sugar.
- Swirl a knife around in the cake batter to create cinnamon swirls.
How to Store Cinnamon Swirl Loaf Cake
Store this cake at room temperature, iced or plain, for up to 4 days. Make sure the cake is well wrapped, or store in an air tight container to prevent it from drying out.
This cake can also be frozen for up to 3 months. After the cake is completely cool, wrap it in a couple layers of plastic wrap then a layer of aluminum foil. Freeze the cake without any icing.
Allow the cake to thaw, still wrapped, at room temperature. Top with icing after the cake has thawed.
More Loaf Cake Recipes:
- Simple Vanilla Loaf Cake
- Blueberry Loaf Cake with Lemon or Vanilla Icing
- Raspberry Swirl Loaf Cake
- Chocolate Brownie Loaf Cake
- Lemon Loaf Cake
- Perfect Pound Cake
- Pumpkin Chocolate Chip Bread
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram. Happy Baking!
📖 Recipe
Cinnamon Swirl Loaf Cake
This delicious Cinnamon Swirl Loaf Cake covered in vanilla icing is one of the many flavor variations that start with this simple Vanilla Loaf Cake.
This cake is moist and tender with thick ribbons of cinnamon and sugar swirled into every delicious slice.
Ingredients
- 1 ¾ cups (210g) flour
- 2 teaspoon (8g) baking powder
- ½ teaspoon (2.25g) table salt - OR ¾ teaspoon kosher salt
- 3 large eggs
- 1 cup (200g) granulated sugar + an additional ½ cup (50g) sugar for cinnamon swirl
- ½ cup (100g/ 118ml) vegetable or canola oil
- ½ cup (4oz/ 113g) plain, whole milk yogurt
- 2 teaspoon pure vanilla extract
- 1 teaspoon almond extract (optional)
- 1 ½ tablespoon ground cinnamon
- Vanilla Icing
Instructions
- Grease and flour a loaf pan and preheat the oven to 350 degrees F (176 degrees C). Here's how to Grease and Flour Cake Pans.
- Add the flour, baking powder and salt to a medium size bowl and stir with a wire whisk to combine.
- Beat the eggs and 1 cup sugar with an elecric mixer fitted with the whisk attachment for 3-4 minutes, until the mixture is lightened in color and thick. If you lift the beater from the batter, the mixture should fold back on itself like a ribbon. (See photo above for reference)
- With the mixer running on medium speed, pour the vegetable oil into the egg and sugar mixture very slowly. Pour the oil in a thin steady stream as the mixer runs, so that it creates a fully emulsified (combined) batter.
- Add the yogurt, vanilla, and almond extract and beat just until combined. Then use a spoon or rubber spatula to stir the flour mixture into the batter. Mix just until the batter is smooth.
- In a small bowl, add the remaining ½ cup sugar and 1 ½ tablespoon ground cinnamon. Stir to combine.
- Spoon about ⅔ of the cake batter in the loaf pan and spread it out into an even layer.
- Top the batter with about ⅔ of the cinnamon sugar.
- Spread the remaining cake batter over the cinnamon sugar layer and then sprinkle the top of the loaf with the rest of the cinnamon sugar.
- Use a knife to swirl the batter around in the pan to create swirls of cinnamon sugar.
- Bake the cake for 40 - 45 minutes, until a toothpick inserted in the center of the cake comes out without any evidence of raw batter.
- Allow the cake to cool in the pan for about 5 minutes, then carefully turn it out onto a wire rack. Let the cake cool completly before covering with icing.
Notes
Storing Cinnamon Loaf Cake:
This cake will keep well at room temperature for up to 4 days. Make sure the cake is well wrapped, or store in an air tight container to prevent it from drying out.
This cake can also be frozen for up to 3 months. After the cake is completely cool, wrap it in a couple layers of plastic wrap then a layer of aluminum foil. Freeze the cake without any icing.
Allow the cake to thaw, still wrapped, at room temperature. Top with icing after the cake has thawed.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 8 Serving Size: 1 SliceAmount Per Serving: Calories: 311Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 72mgSodium: 293mgCarbohydrates: 62gFiber: 2gSugar: 39gProtein: 6g
Linda says
This cinnamon loaf cake is beautiful! With the icing, it reminds me of a cinnamon roll! My whole family loved it!
Liz says
Oh my this looks delicious! I love how you made it with yogurt! I have this on the list to make this weekend!
Freya says
This was absolutely delicious and full of cosy cinnamon flavour!
Rebecca Blackwell says
I'm so happy to hear that you liked this cake Freya! Thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo