This one layer Caramel Cinnamon Cake is fluffy, decadent, and the perfect dessert for ringing in the fall season. It’s a cinnamon spiced cake topped with cream cheese frosting and caramel sauce.
P.S. This cake tastes amazing with an Apple Cider Mule. You cannot eat this cake without one in hand!
I have a confession… I’m tired of pumpkin. I know, I know, it seems sacrilegious but I’m so over it. Once September hits social media is bombarded with pumpkin everything.
I was craving something different and though to myself, why not put the underrated flavors to the forefront? Typically caramel and cinnamon are not the “leading ladies” in fall recipes, but in this recipe they are. I am giving them their moment!
This cake is an easy, one layer recipe that will knock your socks off. It’s the perfect balance of cinnamon spice, rich caramel, and tangy cream cheese.
For more delicious caramel dessert recipes try my caramel apple pie dip or this no bake turtle pie.
Caramel Cinnamon Cake Ingredients
Here’s everything you will need to make the recipe. You’ll also need an 8×8 baking pan and hand mixer to make your life easier. But keep reading for important notes and potential substitutions on the ingredients.
- All-Purpose Flour: This recipe uses unbleached all-purpose flour and has not been tested with other types including gluten free.
- Baking Powder: A leavening agent to give the cake height and the crumb a tender texture. Just make sure yours isn’t expired.
- Salt: This helps to balance flavors.
- Ground Cinnamon: Ceylon is the best type of cinnamon to use.
- Unsalted Butter: Bring it to room temperature. If you use salted butter, omit the salt above.
- Granulated Sugar: It’s used to sweeten the cake and give the crumb stability. I do not recommend altering the type of sugar or amount because it can drastically affect the crumb of the cake.
- Egg: Brought to room temperature.
- Vanilla Extract: This is for depth and flavor. I always recommend pure or homemade extracts, imitation just doesn’t have the same flavor profile.
- Buttermilk: Bring it to room temperature. If you need to make your own, whisk together 3/4 cup whole milk and 2 teaspoons of white vinegar. Allow it to sour for 5 to 10 minutes before adding to the cake batter.
- Cream Cheese: You’ll need full fat cream cheese that’s brought to room temperature. If it’s too cold you’ll have a lumpy frosting which no one likes.
- Powdered Sugar: Also known as confectioners sugar, this gives the frosting sweetness.
- Heavy Whipping Cream: This gives the frosting extra creaminess and lightens it up a bit. Feel free to use milk in it’s place.
- Caramel Sauce: I highly recommend making my homemade 3 ingredient Caramel Sauce. You can use store-bought too, just make sure it’s thick caramel.
How to Make a Caramel Cinnamon Cake
Note, if you’re making my 3 ingredient caramel sauce, you’ll want to do it first so there’s time for it to cool and thicken up.
1. MIX. Cream together the butters and sugar, add the egg and vanilla then half of the dry ingredients. Fold in the buttermilk and remaining dry ingredients.
2. BAKE. Spread the cinnamon cake batter into a parchment paper lined 8×8 baking pan and bake for 30 to 35 minutes. Allow the cake to cool completely.
3. FROSTING. Whip together the cream cheese and powdered sugar until smooth. Add heavy whipping cream and a pinch of salt to finish it off.
4. DECORATE. Once the cake has completely cooled, spread the cream cheese frosting over the top. Add dollops of caramel and lightly swirl it into the frosting then sprinkle a little more ground cinnamon over the top. Cut into 9 or 12 slices and serve!
5. SERVE. Cut the Caramel Cinnamon Cake into 9 larger slices or 12 smaller slices. If you have time, make it 1 day before you plan on serving it because it’s even better the second day.
Storing Leftover Cake
Any leftover Caramel Cinnamon Cake should be stored in an airtight container to prevent it from drying out. At room temperature it’s best to eat within 3 days and in the refrigerator within 5 days.
This cake can also be frozen for up to 3 months! If you do decide to freeze the cake try freezing the slices then wrapping them in plastic wrap and storing in a freezer bag. You’ll have cake slices to eat whenever you need a sweet treat.
3 Important Cake Tips To Read
I’ll try to not be long-winded, but these are 3 important things to pay attention to as you make this cake recipe.
1. Properly Measure the Flour. Do not, I repeat do not, scoop flour straight from the bag! You’ll want to take a spoon and fluff up the flour before scooping it into your measuring cup. Once it’s piled high you will level it off with a butter knife. That’s the perfect amount of flour!
2. Don’t Overbake the Cake. There’s nothing worse than a dry cake! So keep in mind, when it’s done baking, the top will be golden brown and a toothpick test will come out with a few crumbs (it shouldn’t be clean).
3. Make It Ahead of Time. Trust me on this, giving it one day to sit at room temperature amplifies the flavors and texture so much. The cinnamon amplifies, the cream cheese gives moisture to the cake, the caramel marries with the frosting. It’s epic!
Frequently Asked Questions (FAQ’s)
More Single Layer Cake Recipes To Try
If you love easy and rustic 8 inch cakes, I have quite a few options for any time of year. Remember you can save the recipes for later, even if you aren’t making them now!
Caramel Cinnamon Cake
EQUIPMENT
- electric mixer - stand or hand mixer, with paddle attachment
INGREDIENTS
Cinnamon Cake
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon - plus more for dusting
- ½ cup unsalted butter - room temperature (very soft)
- 1 cup granulated sugar
- 1 egg - room temperature
- 2 teaspoons vanilla extract
- ¾ cup buttermilk - room temperature
- ⅓ cup caramel sauce - store-bought, or I highly recommend using my 3 Ingredient Caramel Sauce recipe.
Cream Cheese Frosting
- 8 ounces cream cheese - full fat, room temperature
- ½ cup powdered sugar
- 1 tablespoon heavy whipping cream
- pinch salt
INSTRUCTIONS
- If you're making my homemade 3 ingredient caramel sauce, make it first. It needs time to cool and thicken.
- Now, onto the cake. Preheat oven to 350 °F and prepare an 8×8 baking dish with parchment paper and a light coating of non stick cooking spray.
- In a medium sized bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and set aside.
- In another bowl cream together the very soft unsalted butter and granulated sugar until well incorporated, fluffy, and pale in color (2 to 3 minutes). NOTE: Using a hand mixer or stand mixer fitted with a paddle attachment ensures the sugar and butters are well combined. If it is well creamed, the cake's texture will be super light and moist throughout.
- Add the vanilla extract and egg, combine until incorporated. Then add half of the flour mixture and combine until it is completely absorbed into the batter.
- Next, add the entire amount of buttermilk and combine until incorporated. Add the remaining flour mixture and combine until almost all the flour is absorbed.
- Pour into the prepared baking dish and spread it evenly.
- Bake for about 30-35 minutes or until a toothpick inserted into the center comes out with few crumbs.
- Once done, remove the cake from the oven and let it cool in the pan for a 20 minutes before transferring it to a wire rack to cool completely.
- Now move onto the frosting. In a medium sized bowl, whisk together the room temperature cream cheese and powdered sugar until light and fluffy.
- Add the pinch of salt and heavy whipping cream and whip until incorporated and the frosting is smooth.
- Once the cake is completely cooled, spread the cream cheese frosting over the top.
- Plop 1 tablespoon dollops of caramel sauce onto the frosting. Then using the backside of your spoon create swoops and swirls while lightly combining the two together.
- Sprinkle a small amount of ground cinnamon over the top to finish it off.
- Cut the Caramel Cinnamon Cake into 9 or 12 equal pieces and serve. NOTE: This cake does taste better the next day. If possible, let it sit overnight.
RECIPE NOTES
Storing Information:
- At room temperature, in an airtight container for up to 3 days.
- In the refrigerator, in an airtight container for up to 7 days.
- In the freezer, wrapped in plastic wrap and in an airtight container for up to 3 months.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
