Next, gradually add the dry ingredient mixture to the wet ingredients. Don’t rush this step; you want to mix just until combined to avoid any overmixing. Pour the batter into your greased baking pan and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. While the cake cools, you can start on the frosting!
To make the frosting, beat together the softened cream cheese and butter until fluffy and well combined. Gradually add the powdered sugar, vanilla extract, and cinnamon, mixing until the frosting is smooth and spreadable.
Once the cake is completely cooled, frost generously with your cinnamon cream cheese frosting. I love making swirls and peaks in the frosting for that homemade feel. To really impress, you can sprinkle a little extra cinnamon on top before slicing up this delightful cake!
Pro Tips for Best Results
One tip I swear by is to make sure all your ingredients are at room temperature before you start. It really helps the batter mix together smoothly, resulting in a light and fluffy cake. Once, I forgot to take the eggs out early, and the batter ended up slightly lumpy!
I also found that letting the cake sit for about 30 minutes after frosting allows the flavors to meld beautifully. The cream cheese frosting gets a little firmer, making it easier to slice and serve. Plus, the comforting smell that fills my kitchen while it sits is just magical!
Lastly, if you’re a spice lover like me, feel free to tweak the spices! I’ve added a dash of allspice and it added a wonderful depth to the cake that I couldn’t resist.
Common Mistakes to Avoid
One mistake I’ve made early on was using cold ingredients straight from the fridge, particularly the cream cheese for frosting. It can lead to lumps in your frosting that are hard to smooth out! Always remember to bring those ingredients to room temperature for the best results. (See the next page below to continue…)