Make my special Cinnamon Pound Cake! It’s dense and buttery with a hint of warm cinnamon. The luxurious texture is melt-in-your mouth delicious.
Made with 6 staple ingredients (plus ground cinnamon) it can be dusted with powdered sugar or drenched with cinnamon roll glaze to make a Cinnamon Roll Pound Cake!
Cinnamon Pound Cake is the ultimate seasonal adaptation of the classic pound cake recipe I have perfected over the years. The warmth of cinnamon is synonymous with fall and winter, but can be enjoyed all year.
Cinnamon Pound Cake is effortless and beautiful. Ornate bundt pans do all the work for you! (Make it a Christmas Pound Cake by using a tree or a wreath bundt pan to make it feel festive.) It is quick and easy to make with staple ingredients and makes a memorable brunch or dessert!
Serve it alone or take it over the top with a dollop of eggnog whipped cream, mascarpone cream or cinnamon ice cream!
Recipe is easy to understand and execute. Batter is extremely light and fluffy as well.
★★★★★
– cheryl –
Why You’ll Love It
- Versatile – Bake in a bundt or loaf pan and serve alone or with an array of glazes, creams or ice creams.
- Serves a Crowd – This easy recipes yields 15 servings, making it perfect for your next dinner or holiday party.
Ingredients and Substitutions
Pound cake is made with 6 staple ingredients – butter, sugar, eggs, flour, milk and vanilla.
- Butter – Unsalted butter, softened to room temperature.
- Sugar – White granulated sugar sweetens pound cake and adds air to give it rise, without the use of a leavening agent (baking powder, baking soda or yeast).
- Eggs – Large eggs at room temperature yield the best texture.
- Flour – Bleached or unbleached all purpose flour, sifted for accuracy.
- Milk – Milk adds moisture to pound cake and gives it a tender crumb. Use the heaviest milk you have on hand.
- Vanilla – Pure vanilla extract adds a hint of flavor. Substitute almond extract or rum extract to accent the cinnamon flavor.
- Cinnamon – Ground cinnamon is the star of this show and adding warm flavor and fragrance.
Optional
Add a glaze or cream cheese glaze to make it taste like a cinnamon roll without the mess!
Tools to Use
- Nordicware Pine Tree Forest Bundt Pan
- Mixer (You can also mix by hand)
- Liquid Measuring Cups
- Baking Spray (My favorite for intricate pans!)
- Wire Cooling Rack
Tips
- Bring Ingredients to Room Temperature – In lieu of a leavening agent, you add air into the mixture giving it volume by beating the butter and sugar until it’s light and fluffy. This also results in it’s luxuriously fine texture. Cold butter doesn’t beat evenly, which can make it fall flat. Room temperature eggs gives the cake a smooth texture.
- Don’t Over Beat – Add eggs one at a time to prevent batter the air in the mixture from deflating.
- Use the Toothpick Test – Bake time can vary depending on your oven, baking vessel color and size. Insert a toothpick into the center of the bundt or loaf. When it comes out clean, it is done. Remove and allow to cool.
How to Store
- 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.
Cinnamon Pound Cake
Ingredients
- 2 cups unsalted butter room temperature
- 3 cups white granulated sugar
- 6 large eggs room temperature
- 4 cups all-purpose flour
- ¾ cup milk
- 1 tablespoons vanilla extract
- 1 tablespoons ground cinnamon
Instructions
- Preheat oven to 300° F. Prepare bundt pan. Coat the pan thoroughly with butter or oil using a pastry brush, paper towel or baking spray to ensure every crevice is covered. Lightly sprinkle flour onto the pan and tap it in various directions until the pan has been covered and to remove excess.
- In a large mixing bowl or stand mixer fitted with the whisk attachment, beat butter and sugar until light in color and creamy in texture, about 5 minutes.2 cups unsalted butter, 3 cups white granulated sugar
- Beat in eggs one at a time on low speed until just incorporated.6 large eggs
- Gradually add flour and milk, alternating between the two, on low, scraping down the sides as needed. Blend in vanilla extract and ground cinnamon until just incoporated.4 cups all-purpose flour, ¾ cup milk, 1 tablespoons vanilla extract, 1 tablespoons ground cinnamon
- Pour mixture into prepared bundt pan, filling up to ⅔ full to compensate for rise.
- Bake 1 hour and 40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes and invert onto a platter or cake stand.
Julie’s Tips
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.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
This was a hit! Made it with the forest pan too. It came out perfect. Thank you!! I’m no baker, but this recipe was so easy to follow. Everyone asked me for the recipe! ❤️
Thank you for the amazing review, Anna! I’m so happy it was a hit!
Recipe it’s easy to understand and execute. Batter is extremely light and fluffy taste as well.
I love the cinnamon in this pound cake it’s so amazing! I can’t wait to make the recipe again!
This sounds wonderful! How many minutes for cooking in a large loaf pan? Can’t wait to try it!
THIS LOOKS AMAZING. This is literally such a beautiful cake.
xo, Meghan