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Cinnamon Cake with Maple Buttercream

This cinnamon cake is light, airy, and has the perfect hint of spice. Topped with a creamy maple buttercream, this cake is the perfect combo. Sour cream and egg whites keep the cake from drying out. Add cinnamon to the maple buttercream for extra flavor. This snacking cake is great for gatherings and parties.

Maple buttercream pairs well with the cinnamon cake!

If you like this cinnamon cake, you’ll love…

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Grocery List:

  • Butter
  • Sugar
  • Egg White
  • Sour Cream
  • Vanilla
  • Maple Syrup
  • Powdered Sugar
  • Eggs
  • Flour
  • Baking Soda
  • Baking Powder
  • Cinnamon
  • Milk or Cream

Instructions for the cinnamon cake:

For the cake:

Preheat the oven to 350°F. Grease or line a 9×13 pan, set aside.

In a large mixing bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Stir to combine.

In the bowl of a stand mixer, using the whisk attachment, cream together the butter and sugar until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl and add in the egg whites, beat on high speed until combined. Gently beat in the sour cream and vanilla.

Scrape down the sides again as needed, on low speed, slowly add in the dry ingredients until well incorporated. Add in the milk and mix again until combined, do not over mix.

Transfer to the prepared baking pan. Bake at 350 for 28-30 minutes until a toothpick inserted comes out clean. Allow to cool completely before frosting.

For the buttercream:

In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter on high for 2-3 minutes until light and fluffy. Gradually add in the powdered sugar until fully combined. Drizzle in the maple syrup, heavy cream, and vanilla extract, mix until fluffy and fully incorporated.

Spread over the cooled cake. Slice and enjoy immediately or store any leftover cake in an airtight container in the fridge for 3-4 days.

Cinnamon Cake with Maple Buttercream

5 from 2 votes
Course: Dessert
Keyword: Cake, Cinnamon Sugar, Dessert, Maple, Snacking Cake
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12
Author: The Hearty Life
Cost: $
Print Recipe Pin Recipe

Equipment:

  • 9×13 Baking Pan

Ingredients: 

For the cake:

  • 1 3/4 cup Flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 tbsp Cinnamon
  • 1/4 tsp Salt
  • 1/2 cup Unsalted butter, unsalted
  • 1 cup Granulated sugar
  • 3 Egg whites, room temperature
  • 1/4 cup Sour cream
  • 1 tsp Vanilla extract
  • 1/3 cup Whole milk, room temperature

For the buttercream

  • 1 cup Unsalted butter, softened
  • 2 1/2 cups Powdered sugar
  • 1/4 cup Heavy cream
  • 1 tsp Pure vanilla extract
  • 2 tbsp Pure maple syrup

Instructions:

For the cake:

  • Preheat the oven to 350°F. Grease or line a 9×13 pan, set aside.
  • In a large mixing bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Stir to combine.
  • In the bowl of a stand mixer, using the whisk attachment, cream together the butter and sugar until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl and add in the egg whites, beat on high speed until combined. Gently beat in the sour cream and vanilla.
  • Scrape down the sides again as needed, on low speed, slowly add in the dry ingredients until well incorporated. Add in the milk and mix again until combined, do not over mix.
  • Transfer to the prepared baking pan. Bake at 350 for 28-30 minutes until a toothpick inserted comes out clean. Allow to cool completely before frosting.

For the buttercream:

  • In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter on high for 2-3 minutes until light and fluffy. Gradually add in the powdered sugar until fully combined. Drizzle in the maple syrup, heavy cream, and vanilla extract, mix until fluffy and fully incorporated.
  • Spread over the cooled cake. Slice and enjoy immediately or store any leftover cake in an airtight container in the fridge for 3-4 days.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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