Go Back
The Best Cake Recipe You Will Ever Make for Father's Day. Cinnamon Layer Cake is absolutely amazing. BlueskyatHome.com #bestcake #cakerecipe #cinnamoncake

Cinnamon Layer Cake

Delicious 3~layer cake full of cinnamon flavor. Very moist and pretty cake for special occasions.
Course Dessert
Cuisine American
Keyword cake, cinnamon cake, Father's Day Cake, frosting
Servings 10 servings


  • 3 8" or 9" round cake pans
  • parchment paper
  • electric mixing bowl
  • spatula
  • measuring cups
  • measuring spoons
  • cooling rack
  • cake stand


For the Cinnamon Cake

  • 3/4 cup unsalted butter room temperature
  • 1 1/2 cups granulated sugar
  • 3/4 cup sour cream room temperature
  • 2 teaspoons vanilla extract
  • 6 large egg whites room temperature
  • 2 1/2 cups all~purpose flour
  • 4 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup milk room temperature
  • 1/4 cup water room temperature

For the Cinnamon Frosting

  • 1 cup salted butter room temperature
  • 1 cup shortening
  • 8 cups powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 2~3 tablespoons water or milk

For the Cinnamon Sugar Glaze

  • 7 tablespoons powdered sugar
  • 3 tablespoons light brown sugar loosely packed
  • 1 tablespoon ground cinnamon
  • 3 tablespoons water or more make it a bit runny


For the Cinnamon Cake

  • Prepare three cake pans with parchment paper circles in the bottom of the pans and grease the sides. Preheat the oven to 350˚F.
  • In a large mixing bowl of an electric mixer on medium speed, cream the butter and sugar together until light in color and fluffy. Do not skimp on the creaming time.
  • Add the sour cream and vanilla extract and mix until well combined.
  • Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all the ingredients are incorporated.
  • Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
  • Add half the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until combined. Add the remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all the ingredients are incorporated.
  • Divide the batter evenly among the 3 cake pans. Bake for about 20 ~ 25 minutes, or until a toothpick in the center of the cake comes out with a few crumbs.
  • Remove the cake pans from the oven and allow to cool for about 2 ~ 3 minutes. Then remove from the pans and place on cooling racks to cool completely.

For the Cinnamon Frosting

  • In an electric mixer, beat the butter and shortening together on medium speed until smooth.
  • On low speed, slowly add half of the powdered sugar and mix until smooth
  • Add the vanilla extract, ground cinnamon and water or milk and mix until smooth.
  • Slowly add the remaining powdered sugar and mix until smooth. Set aside.

For the Cinnamon Glaze

  • Add the powdered sugar, brown sugar and cinnamon to a small bowl and whisk to combine.
  • Add the water and whisk until smooth. Set aside.

Assemble the Cake

  • Use a large serrated knife to remove any domes from the cake layers so they are flat. Place the first cake layer on a cake stand or serving plate or a cardboard cake round.
  • Spread 2 1/2 tablespoons of cinnamon sugar glaze over the cake layer. Allow it to soak into the cake.
  • Spread 1 cup of frosting in an even layer on top of the cake.
  • Repeat the process with the second layer of cake, glaze and frosting, then add the 3rd layer of cake on top. Add more frosting and frost the sides and top of the cake.
  • Place the remaining frosting in a piping bag with your tip of choice. Pipe frosting around the top edge of the cake. Dust with ground cinnamon through a strainer or sieve.


NOTE: Store the cake at room temperature in an airtight container. Cake layers make be made ahead and frozen individually in plastic wrap and foil until ready to assemble the cake.