I love this tender, cozy cake! It may not win any beauty contests with its rustic appearance and little pockets of cinnamon butter throughout, but don’t let the name fool you—one bite and you’ll understand why this cake is so addictive.
The Ugly Cinnamon Butter Cake is soft, buttery, warmly spiced, and incredibly comforting. Every slice has sweet pockets of cinnamon and butter that melt into the tender cake, creating little bursts of rich flavor.
And the best part? You don’t need a special occasion to make it. It’s wonderful with a cup of coffee in the morning, perfect for an afternoon treat, and honestly delicious enough to sneak a slice for breakfast.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- ½ cup buttermilk
For the Cinnamon Butter Filling
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
For the Topping
- 2 tablespoons melted butter
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon
Instructions
1. Prepare the Oven
Preheat your oven to 350°F (175°C).
Grease a 9-inch round or 9×9-inch square baking pan. For easier removal, you can also line the bottom with parchment paper.
2. Make the Cinnamon Butter
In a small bowl, combine the softened butter, brown sugar, cinnamon, vanilla extract, and flour.
Mix until you have a thick, smooth cinnamon-butter mixture.
Set aside while you prepare the cake batter.
3. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Set aside.
4. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar for about 2–3 minutes, until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
5. Combine the Batter
Add about one-third of the dry ingredients to the butter mixture and mix gently.
Add half of the sour cream and buttermilk, then continue alternating the dry and wet ingredients until everything is just combined.
Do not overmix. The batter should be thick and smooth.
6. Assemble the Cake
Spread about half of the cake batter into the prepared pan.
Drop spoonfuls of the cinnamon butter mixture over the batter.
Gently spread the remaining cake batter over the top.
Add several more small spoonfuls of cinnamon butter across the surface.
Use a butter knife to gently swirl the cinnamon mixture into the cake. Don’t over-swirl—you want those delicious pockets of cinnamon butter to remain throughout the cake.
7. Add the Topping
Combine the brown sugar and cinnamon.
Brush the top of the cake with melted butter, then sprinkle the cinnamon-sugar mixture evenly over the surface.
8. Bake
Bake for approximately 40–50 minutes, or until the center is set and a toothpick inserted into the cake portion comes out with only a few moist crumbs.
The top should be golden and the edges slightly pulled away from the pan.
9. Cool and Serve
Allow the cake to cool in the pan for about 15–20 minutes before slicing.
Serve warm or at room temperature.
For an extra indulgent treat, add a small pat of butter while the cake is still warm.
Tips for the Best Cinnamon Butter Cake
Use softened butter: Room-temperature butter blends much more easily with the sugar and creates a lighter cake.
Don’t overmix: Once the flour is incorporated, mix only until everything comes together. Overmixing can make the cake dense.
Don’t over-swirl the filling: Those little pockets of cinnamon butter are part of what makes this cake special.
Use full-fat sour cream: It gives the cake a wonderfully tender and moist texture.
Check the center: Because the cinnamon butter creates moist pockets, test the cake in a few places rather than relying on just one toothpick test.
Serving Suggestions
This cake is delicious all by itself, but you can make it even more special by serving it with:
- A cup of hot coffee
- Tea
- Warm milk
- Whipped cream
- Vanilla ice cream
- A drizzle of caramel sauce
- Powdered sugar
- Fresh berries
For breakfast, simply warm a slice for a few seconds and enjoy it with your morning coffee.
Storage
Store the cooled cake in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate it for up to 5 days. Let slices come closer to room temperature before serving, or warm them gently in the microwave.
You can also freeze individual slices for up to 2–3 months. Wrap each slice tightly before placing it in a freezer-safe container.
Recipe Information
Prep Time: 20 minutes
Cook Time: 40–50 minutes
Total Time: About 1 hour 10 minutes
Servings: 9–12 slices
Frequently Asked Questions
Why is it called Ugly Cinnamon Butter Cake?
The name comes from its rustic appearance. The cinnamon-butter filling creates uneven pockets and swirls throughout the cake, so it may not look perfectly polished—but that’s exactly what makes it charming.
Can I use regular milk instead of buttermilk?
Yes. If you don’t have buttermilk, add about 1½ teaspoons of lemon juice or vinegar to ½ cup of milk. Let it sit for about 5 minutes before using.
Can I add nuts?
Absolutely. Chopped pecans or walnuts would be delicious mixed into the cinnamon butter filling.
Can I make this cake ahead of time?
Yes. The cake keeps well for several days, making it a great make-ahead breakfast or dessert.
Final Thoughts
Ugly Cinnamon Butter Cake may have an imperfect name and a wonderfully rustic appearance, but that’s part of its charm. Beneath that golden top is a tender, buttery cake filled with warm cinnamon and sweet brown sugar pockets.
It’s the kind of old-fashioned treat that’s easy to love—especially when served warm with a cup of coffee. One slice is rarely enough!