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Learn how to make pound cake with this incredible Cinnamon Pound Cake recipe that embraces the taste of fall and winter. Perfect for gifting around the holidays.
Table of Contents
Cinnamon Pound Cake
I love adapting my favorite recipes along with the seasons. I spiced up my favorite pound cake recipe into a cinnamon pound cake and I think it’s turned into my new fall favorite.
The little bit of added glaze on top makes it taste just like a cinnamon roll without all the mess!
I often like to make pound cake in a bundt for added beauty. They set well for an easy release in a beautiful bundt pan.
If you’re already a baking pro and and want to skip my tips and tricks, essential cooking info, and similar recipe ideas you can skip straight to this jaw-dropping Cinnamon Pound Cake Recipe. Simply scroll to the bottom of the page where you can find the printable recipe card.
Revisiting this recipe always makes me hope a party or event comes up, so I have an excuse to make it again! It’s always a crowd pleaser and the perfect dessert for large groups.
If you love everything cinnamon, don’t miss my Snickerdoodle Cookies without Cream of Tartar!
How Many People Does Cinnamon Bundt Cake Serve?
This is one of those recipes that will make you stop in your tracks and start to think about eating the whole thing yourself. That might be the time to but remember that yes butter makes everything better, but that everything should be in moderation.
This bundt cake easily serves 15, so maybe you should save it for your next dinner party, or holiday party. That way nothing goes to waste and no one leaves with pants that don’t fit anymore.
Do I Have To Use A Bundt Pan?
When it comes to making a pound cake, you can use whatever pan you want, or whatever is most convenient for you. I often like to make pound cake in a bundt for added beauty. They set well for an easy release in a beautiful bundt pan.
Depending on the baking dish you use, this makes two large loaf pans, a really large bundt or in this particular bundt, a bundt and a small loaf.
How To Prepare A Bundt Pan
If prepared correctly a bundt pan allows you to come out with a beautiful finished product. Here are a few of my tricks for a smeless bundt pan experience.
Coat the pan thoroughly with butter or oil using a pastry brush or paper towel to ensure every crevice is covered. Then Sprinkle flour onto the pan and tap it in various directions until the pan has been covered. Tap to remove any excess so it doesn’t show on your cake.
Once you follow these instructions you should be able to remove your cake from the pan with ease.
If you love pound cake as much as we do, be sure to check out my ultimate pound cake guide– you’ll learn everything you need to know about baking this incredible treat!
Cinnamon Pound Cake Ingredients
Like many of my recipes, this Cinnamon Pound Cake recipe is made of staple ingredients, with just a few minutes hands on time. Traditional pound cake is made with butter, sugar, eggs, flour, milk and vanilla.
- Butter – Salted or unsalted, your choice.
- Sugar – Granulated sugar adds a delightful sweetness to this cake.
- Eggs
- Flour – All purpose, no need to sift.
- Milk – Whatever you have on hand. This ingredient offers a tender crumb and a lot of moisture.
- Vanilla – A hint of vanilla adds so much flavor in baking.
- Cinnamon – Ground cinnamon is the star of this show and adds so much flavor.
How To Make A Pound Cake
The process of making a bundt cake is pretty straight forward.
- Simply mix up all your ingredients as directed using your mixer, don’t forget the cinnamon for that perfect warm and cozy flavor.
- Then while the cake is baking, you’ll mix up a basic glaze to pour on top. You definitely don’t want to skip this step, it’s the best part!
- To top it all off I added blueberries and dusted them with powdered sugar for a beautiful winter centerpiece that coordinates with this wintery table setting.
While this recipe is so easy, there are some secrets to make the best Pound Cake!
Tips
- First, bring butter (and eggs) to room temperature. Cold butter doesn’t beat as evenly. This recipe doesn’t use a leavening agent like baking powder or baking soda because when you beat the butter until light in color it incorporates air which helps it increase in volume.
- Beat in the sugar until it’s light and fluffy. The fat (butter) and sugar hold air bubbles to create a fine texture and leaven the cake.
- Bringing eggs to room temperature will provide a really smooth texture to the cake.
- Don’t over beat. Beat eggs one at a time. This will prevent the batter from curdling and prevent the air in the mixture from deflating.
- Bake time can vary from oven to oven, so use the toothpick test to determine the optimal baking time for your oven.
How to Store Pound Cake
- Room Temperature – To prevent it from drying out, store (cooled) in an airtight container for up to 3 days.
- Refrigerate – Store in an airtight container or bag up to 5 days refrigerated.
- Freeze – Cool and store in a freezer bag or airtight container up to 3 months. Bring to room temperature to enjoy.
Pound Cake keeps incredibly well. You can enjoy a slice now and enjoy the remainder for snacks (or breakfast, I won’t judge).
I can never say no to a good slice of cake, and man there are some good options out there. Don’t forget to check out some other easy and delicious cake recipes! I might just have to make one or two of these this week!
Don’t waste any time, save this recipe now so you can whip it up the first chance you get! I’m so excited to see all of you make it this season. Make sure to check back in and write a comment about your experience with the recipe. I love seeing pictures too so make sure to tag me on Instagram!
More Easy Pound Cake Recipes
Did you make this? Rate the recipe and tag me on social @julieblanner!
Cinnamon Pound Cake
Learn how to make pound cake with this incredible Cinnamon Pound Cake recipe that’s perfect for fall and winter. Perfect for gifting around the holidays.
Yield
Ingredients
Glaze:
- 1 tablespoon butter melted
- 1½ cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla
Instructions
- Preheat oven to 300° F. Grease bundt pan.
- In a large mixing bowl or sand mixer, beat butter and sugar until light in color and creamy in texture, about 5 minutes.
- Beat in eggs until just incorporated.
- Gradually add in flour and milk, alternating the two on low speed.
- Blend in vanilla extract and ground cinnamon.
- Pour or scoop mixture into prepared bundt pan, filling up to ⅔ full to compensate for rise.
- Bake 1 hour and 40 minutes or until a toothpick insert comes out clean. Allow to cool 10 minutes before inverting onto a platter.
Glaze
- In a medium mixing bowl, combine ingredients until smooth. Drizzle over the top of the bundt.
Tips
How to Prepare a Bundt Pan
Coat the pan thoroughly with butter or oil using a pastry brush or paper towel to ensure every crevice is covered. Sprinkle flour onto the pan and tap it in various directions until the pan has been covered. Tap to remove any excess so it doesn’t show on your cake.Tips
- Bring butter (and eggs) to room temperature. Cold butter doesn’t beat as evenly.
- Beat in the sugar until it’s light and fluffy.
- Bringing eggs to room temperature will provide a really smooth texture to the cake.
- Don’t over beat. Beat eggs one at a time. This will prevent the batter from curdling and prevent the air in the mixture from deflating.
- Bake time can vary from oven to oven, so use the toothpick test to determine the optimal baking time for your oven.
How to Store Pound Cake
- Room Temperature – To prevent it from drying out, store (cooled) in an airtight container for up to 3 days.
- Refrigerate – Store in an airtight container or bag up to 5 days refrigerated.
- Freeze – Cool and store in a freezer bag or airtight container up to 3 months. Bring to room temperature to enjoy.
Nutrition Information
Serving: 1slice, Calories: 549kcal (27%), Carbohydrates: 74g (25%), Protein: 6g (12%), Fat: 26g (40%), Saturated Fat: 16g (80%), Cholesterol: 126mg (42%), Sodium: 240mg (10%), Potassium: 82mg (2%), Fiber: 1g (4%), Sugar: 49g (54%), Vitamin A: 843IU (17%), Calcium: 42mg (4%), Iron: 2mg (11%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Cheryl Vaughn says
Recipe it’s easy to understand and execute. Batter is extremely light and fluffy taste as well.
Beckah says
I love the cinnamon in this pound cake it’s so amazing! I can’t wait to make the recipe again!
Judy says
This sounds wonderful! How many minutes for cooking in a large loaf pan? Can’t wait to try it!
Meghan Burns says
THIS LOOKS AMAZING. This is literally such a beautiful cake.
xo, Meghan