Cinnamon Cake with Coconut Sugar Frosting recipe

There are some baked goods that are simply comforting, and then there are those that feel like a warm, loving hug in edible form. This Cinnamon Cake with Coconut Sugar Frosting falls firmly into the latter category. I first created this recipe on a drizzly Sunday afternoon, craving the nostalgic scent of cinnamon that always reminds me of my grandmother’s kitchen, but wanting something a little different, a little more grown-up. I was tired of frostings that were achingly sweet and wanted to experiment with something that had more character. The answer came from a bag of coconut sugar in my pantry. The result was pure magic. The cake itself is impossibly plush and tender, with a ribbon of warm cinnamon spice woven through every bite. But the frosting… the frosting is a revelation. It’s not the stark white, sugary-sweet blanket you’re used to. Instead, it’s a creamy, rustic, caramel-hued dream, with the deep, toffee-like notes of coconut sugar complementing the cinnamon in a way I had never imagined. When my family tried it, they were floored. It became an instant classic, the “cozy cake” we now make for everything from lazy weekend breakfasts to simple weeknight desserts. It’s a testament to the fact that sometimes, the most profoundly delicious things are born from simple, wholesome ingredients handled with care.

Why This Cinnamon Cake Recipe is a Revelation

Before you preheat your oven, it’s worth understanding what sets this recipe apart from the countless other cinnamon cakes out there. It’s a carefully considered combination of texture and flavor that creates a truly special and memorable dessert.

• The Ultimate Moist Crumb: The number one goal for any great snack cake is a moist, tender crumb, and this recipe delivers in spades. The use of full-fat buttermilk or sour cream provides both acidity and fat, which work together to break down gluten strands, resulting in an exceptionally soft and plush texture. This cake stays moist for days, making it as good on day three as it is fresh from the oven.
• The Unique Coconut Sugar Frosting: This is the star of the show and what makes the cake truly unique. By using coconut sugar instead of traditional powdered sugar, the frosting takes on a completely different character. It has a beautiful, natural beige color and a deep, complex flavor with notes of caramel, toffee, and brown sugar. It provides a balanced, rustic sweetness that is satisfying without being cloying, offering a sophisticated alternative to standard frostings.
• A House-Filling Aroma: The magic of this cake begins long before the first bite. As it bakes, your home will be filled with the most intoxicating, warm, and comforting aroma of toasted cinnamon and sweet cake. It’s a scent that creates an atmosphere of coziness and anticipation, making the baking process itself a joyful experience.
• Versatility in Spades: This is the quintessential “anytime” cake. Its simple, single-layer form makes it unfussy enough for a weekday treat or an after-school snack. Yet, its incredible flavor and tender texture make it special enough to serve as a dessert for a casual dinner party. It’s equally at home next to a morning cup of coffee or an evening glass of milk.
• Balanced and Wholesome-Feeling: While still an indulgent treat, this cake feels more balanced than many of its counterparts. The frosting uses an unrefined sugar, and the overall sweetness is carefully calibrated to let the warm spice and creamy tang of the frosting shine through. It’s a dessert that satisfies the sweet tooth without overwhelming the palate.

The Essential Ingredients: A Breakdown for Success

Using the right ingredients is paramount, especially for the unique frosting. Here is a detailed list of what you will need for each component.

For the Cinnamon Cake:

• All-Purpose Flour: 2 ½ cups. Provides the structure for our tender cake.
• Baking Powder: 2 teaspoons. The primary leavening agent for a beautiful rise.
• Baking Soda: 1/2 teaspoon. Reacts with the acid in the buttermilk for extra lift and tenderness.
• Ground Cinnamon: 2 ½ teaspoons, divided. Use a high-quality cinnamon for the best flavor.
• Salt: 1 teaspoon. Crucial for balancing the sweetness and enhancing all other flavors.
• Unsalted Butter: 1 cup (2 sticks), softened to room temperature.
• Granulated Sugar: 1 cup.
• Brown Sugar: 1/2 cup, packed. Adds moisture and a hint of molasses flavor.
• Large Eggs: 3, at room temperature.
• Vanilla Extract: 2 teaspoons.
• Full-Fat Buttermilk: 1 cup, at room temperature. (See tips for a DIY substitute).

For the Coconut Sugar Cream Cheese Frosting:

• Coconut Sugar: 1 ½ cups. This is the star ingredient. It must be processed into a fine powder.
• Tapioca Starch or Cornstarch: 2 tablespoons. Acts as a stabilizer and helps create a smoother texture.
• Full-Fat Block Cream Cheese: 8 ounces (one package), softened to room temperature. Do not use tub-style cream cheese.
• Unsalted Butter: 1/2 cup (1 stick), softened to room temperature.
• Vanilla Extract: 1 ½ teaspoons.
• Salt: 1/4 teaspoon.

Step-by-Step Instructions: Crafting the Perfect Cozy Cake

Follow these instructions carefully for a flawless result. The process is straightforward, making it a wonderful recipe for bakers of all skill levels.

Part 1: Making the Cinnamon Cake

Step 1: Prepare Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or baking spray, then dust it with flour, tapping out any excess. You can also line the bottom with parchment paper for easy removal.

Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the 2 ½ cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1 ½ teaspoons of the cinnamon, and 1 teaspoon of salt. Set this mixture aside.

Step 3: Create the Cinnamon-Sugar Topping
In a small bowl, combine the remaining 1 teaspoon of cinnamon with 2 tablespoons of granulated sugar (taken from your measured amount). This will be swirled into the top of the cake before baking. Set aside.

Step 4: Cream Butter and Sugars
In the large bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the 1 cup of softened butter, 1 cup of granulated sugar, and 1/2 cup of brown sugar on medium-high speed. Continue beating for 3-5 minutes, until the mixture is light, pale, and fluffy. Scrape down the sides and bottom of the bowl as needed.

Step 5: Add Eggs and Vanilla
Add the 3 room-temperature eggs, one at a time, beating well for about 30 seconds after each addition until fully incorporated. Mix in the 2 teaspoons of vanilla extract.

Step 6: Alternate Dry and Wet Ingredients
Reduce the mixer speed to low. Add the dry ingredient mixture in three additions, alternating with the 1 cup of buttermilk in two additions. Begin and end with the dry ingredients (Dry, Buttermilk, Dry, Buttermilk, Dry). Mix on low speed only until the last streaks of flour have just disappeared. Do not overmix.

Step 7: Bake the Cake
Pour the batter into the prepared 9×13-inch pan and spread it into an even layer with an offset spatula. Sprinkle the reserved cinnamon-sugar mixture evenly over the top of the batter. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Step 8: Cool the Cake
Let the cake cool completely in the pan on a wire rack. It is essential that the cake is not even slightly warm when you apply the frosting.

Part 2: Making the Coconut Sugar Frosting

Step 9: Create Coconut Powdered Sugar
This is a critical step. Place the 1 ½ cups of coconut sugar and the 2 tablespoons of tapioca starch or cornstarch into a high-speed blender or a food processor. Blend on high for 1-2 minutes, until the granular sugar has been pulverized into a fine, fluffy powder. It may still be slightly coarser than commercial powdered sugar, which is normal.

Step 10: Beat Butter and Cream Cheese
In the clean bowl of your stand mixer with the paddle attachment, beat the 8 ounces of softened cream cheese and 1/2 cup of softened butter on medium-high speed until completely smooth, creamy, and free of any lumps, about 3 minutes.

Step 11: Add Coconut Sugar and Flavorings
Reduce the speed to low and gradually add the powdered coconut sugar mixture. Once it’s mostly incorporated, add the 1 ½ teaspoons of vanilla extract and 1/4 teaspoon of salt. Increase the speed to medium-high and beat for another 2-3 minutes, until the frosting is light, fluffy, and has a beautiful caramel color. Note: The frosting will have a slightly rustic, less silky-smooth texture than traditional frosting, which is part of its charm.

Part 3: Frosting the Cake

Step 12: Frost and Serve
Once the cake is completely cool, spread the coconut sugar frosting evenly over the top. You can create beautiful swirls with the back of a spoon or an offset spatula. Slice and serve directly from the pan.

Nutrition Facts

Please note this is an estimate and can vary based on specific ingredients and serving size.

• Servings: 12-15 squares
• Calories per serving: Approximately 400-450 kcal

Preparation Time Breakdown

• Prep Time: 25 minutes
• Cook Time: 30-35 minutes
• Total Time: Approximately 1 hour (plus cooling time)

How to Serve This Cozy Cinnamon Cake

This cake’s charm lies in its simplicity. It doesn’t need much dressing up, but here are a few ways to enjoy it:

• Warm or Cold: It is delicious served slightly warm (if you can’t wait for it to cool completely before frosting!) but is arguably even better at room temperature once the frosting has set.
• Simple Garnishes:
  • A final, light dusting of cinnamon over the frosting just before serving.
  • A sprinkle of toasted, chopped pecans or walnuts for a lovely crunch.
  • A drizzle of salted caramel sauce to amplify the toffee notes in the frosting.
• Perfect Pairings:
  • With a hot cup of black coffee for a perfect breakfast or afternoon treat.
  • Alongside a glass of cold milk for a classic, comforting snack.
  • With a scoop of vanilla bean ice cream for a more decadent dessert.
• For Any Occasion: This is the perfect cake for:
  • A cozy weekend brunch.
  • A potluck or bake sale (it travels well in its pan).
  • A simple but satisfying weeknight dessert.

5 Pro Tips for Cake Perfection

1. The Secret is Room Temperature Ingredients: This is the golden rule of baking. Using softened butter, room temperature eggs, and room temperature buttermilk ensures that the ingredients emulsify properly, creating a smooth, uniform batter that traps air efficiently. This leads to a fluffier cake with a more tender crumb.
2. Don’t Overmix the Batter: Once you begin adding the flour and buttermilk, you are activating the gluten. Mix on the lowest speed and only until the last streaks of flour have disappeared. Overmixing will result in a tough, dense, and gummy cake.
3. Master the Coconut Sugar Powder: Do not skip the step of blending your coconut sugar into a powder. Attempting to use granular coconut sugar will result in a gritty, unpleasant frosting. While it won’t be as silky-smooth as one made with cane-based powdered sugar, pulverizing it first makes a world of difference and is key to the recipe’s success.
4. DIY Buttermilk is a Lifesaver: If you don’t have buttermilk on hand, you can easily make your own. For the 1 cup needed in this recipe, measure out 1 cup of whole milk and stir in 1 tablespoon of either fresh lemon juice or white vinegar. Let it sit for 5-10 minutes. It will curdle and thicken slightly, and it’s ready to use!
5. Toast Your Cinnamon for Deeper Flavor: For an extra layer of flavor, you can toast your ground cinnamon before using it. Simply place the cinnamon in a small, dry skillet over low heat. Heat for 1-2 minutes, stirring constantly, until it becomes incredibly fragrant. Let it cool before adding it to your dry ingredients. This simple step blooms the spice’s essential oils, creating a richer, more complex cinnamon flavor.

Frequently Asked Questions (FAQ)

Q1: My coconut sugar frosting seems grainy. Is that normal?
A: Yes, a slight graininess or rustic texture is completely normal and part of the character of this frosting. Coconut sugar doesn’t dissolve in the same way that super-refined cane sugar does. Blending it into a powder with starch helps immensely, but it will never be as perfectly smooth as a traditional powdered sugar frosting, and that’s okay! It’s prized for its unique flavor and texture.

Q2: Can I make this cake gluten-free?
A: Yes, you can substitute the all-purpose flour with a high-quality 1-to-1 or measure-for-measure gluten-free baking flour blend (one that contains xanthan gum). The texture may be slightly different, but it will still be a delicious cake.

Q3: How should I store this cake?
A: Because the frosting contains cream cheese, the cake should be stored in an airtight container in the refrigerator. It will keep well for up to 5 days. For the best flavor and texture, allow a slice to sit at room temperature for about 20 minutes before serving to take the chill off the cake and frosting.

Q4: Can I use a different type of pan?
A: Absolutely. You could bake this in two 8-inch or 9-inch round pans to create a layer cake. The baking time will be slightly shorter, so start checking for doneness around the 25-28 minute mark. You will also likely want to increase the frosting recipe by 50% to have enough for filling and frosting the layers. It can also be baked as 18-24 cupcakes, baking for about 18-22 minutes.

Q5: Can I substitute another unrefined sugar, like maple sugar, for the coconut sugar?
A: Yes, you could experiment with other unrefined granular sugars like maple sugar or date sugar. You would still need to follow the process of pulverizing it into a powder in a blender. Each sugar will lend its own unique flavor profile to the frosting. Maple sugar, for example, would give it a distinct maple flavor that would also be delicious with the cinnamon.

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