There is something irresistibly cozy about the Cinnamon Crazy Cake Recipe that has captured my heart—and soon, it will capture yours too. This cake is a humble masterpiece, combining warm, fragrant spices like cinnamon, nutmeg, and cloves with a moist, tender crumb that melts in your mouth. What makes this cake truly special is how it uses everyday pantry staples without any eggs or milk, yet still delivers on flavor and texture that feels rich and indulgent. If you’re looking for a crowd-pleaser that’s both easy and deeply comforting, this Cinnamon Crazy Cake Recipe is your new go-to dessert.
Ingredients You’ll Need
Before you start, it’s wonderful to know that every ingredient in this recipe plays a simple but crucial role. Each one comes together to create a balance of sweetness, spice, and moistness that makes the cake so memorable.
- 2 1/2 cups flour: The backbone of the cake, providing structure and a soft crumb.
- 1 1/2 cups sugar: Adds the perfect amount of sweetness without overpowering the spices.
- 1 teaspoon baking soda: Helps the cake rise beautifully for a light texture.
- 3/4 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 3 teaspoons cinnamon: The star spice that brings warmth and a fragrant aroma.
- 1/2 teaspoon nutmeg: Adds a subtle depth to the spice blend.
- 1/4 teaspoon ground cloves: Provides a hint of earthiness that complements the cinnamon.
- 1/4 teaspoon ginger: A gentle spice kick that brightens the overall flavor.
- 1/2 cup canola oil: Keeps the cake moist and tender without a heavy feel.
- 1/2 tablespoon distilled white vinegar: Reacts with the baking soda to help the cake rise and adds a slight tang.
- 1 1/2 teaspoon vanilla extract: Brings richness and rounds out the spice notes.
- 1 1/2 cups cold water: Hydrates the batter and ensures a smooth texture.
- 8 ounce package cream cheese (softened): For the frosting, adding creamy richness with a slight tang.
- 1 teaspoon vanilla: Enhances the frosting’s flavour.
- 3 cups powdered sugar: Sweetens and thickens the cream cheese frosting to just the right consistency.
How to Make Cinnamon Crazy Cake Recipe
Step 1: Prepare Your Dry Ingredients
Start by combining all your dry ingredients in a large mixing bowl: the flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Mixing these spices well with the flour ensures every bite of the cake bursts with that signature warm, spiced flavor.
Step 2: Add the Wet Ingredients
Next, pour in the canola oil, vinegar, vanilla extract, and cold water right into the same bowl. You don’t need to mess with separate bowls here—this simple “one-bowl” process saves time and cleanup, yet still produces a perfectly blended batter. Stir gently until just combined; overmixing can toughen the cake.
Step 3: Bake the Cake
Pour the luscious batter into a greased or parchment-lined baking dish and bake at 350°F (175°C) for about 25 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean and the aroma of cinnamon fills your kitchen, instantly warming your soul.
Step 4: Make the Cream Cheese Frosting
While the cake cools, whip up the cream cheese frosting by blending the softened cream cheese with vanilla and powdered sugar until smooth and fluffy. This frosting adds a velvety, tangy sweetness that perfectly complements the spice-heavy cake.
Step 5: Frost and Serve
Once the cake is completely cool, spread the frosting evenly over the top. This step finishes off your Cinnamon Crazy Cake Recipe with a luscious layer that brings both texture and flavor contrast to every bite.
How to Serve Cinnamon Crazy Cake Recipe
Garnishes
A light dusting of cinnamon or a sprinkle of chopped toasted pecans on top of the cream cheese frosting adds a delightful crunch and amplifies the warm spice notes. For a festive touch, you can even add a few edible flowers or a drizzle of honey.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a more breakfast-style treat, serve with a cup of strong coffee or chai tea—the spices in the cake echo those in the tea, creating an inviting flavor harmony.
Creative Ways to Present
Cut your Cinnamon Crazy Cake Recipe into rustic squares or elegant slices, and serve on colorful plates that highlight the cake’s golden-brown color. For gatherings, try layering smaller square pieces into a parfait glass with whipped cream and cinnamon-sugar toasted nuts for an impressive cinnamon dessert parfait.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container in the refrigerator to keep the frosting fresh and creamy. The cake maintains its moistness and flavor for up to 4 days, making it a fantastic make-ahead treat for busy days.
Freezing
You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. When ready to enjoy, let the cake thaw in the refrigerator overnight before frosting and serving.
Reheating
While the cake is best enjoyed chilled or at room temperature, if you prefer a warm slice, microwave a piece for about 15 seconds. Just be sure to remove any frosting before reheating to avoid melting, then add a fresh dollop of cream or frosting afterwards.
FAQs
Is the Cinnamon Crazy Cake Recipe dairy-free?
The cake itself is dairy-free since it uses oil instead of butter or milk, but the cream cheese frosting contains dairy. You can substitute with a dairy-free cream cheese alternative if needed.
Can I make this cake gluten-free?
Yes! Replace the all-purpose flour with your favorite gluten-free flour blend, but be sure it contains xanthan gum or add some to help the cake hold together well.
Why does the recipe use vinegar?
The vinegar reacts with the baking soda to create carbon dioxide bubbles, which help the cake rise and stay light and fluffy despite not using eggs.
Can I double the recipe?
Absolutely! Just use a larger baking pan or split the batter into two pans for thicker layers. Adjust cooking time by checking with a toothpick for doneness.
What’s the best way to measure flour for this recipe?
Spoon the flour lightly into your measuring cup and level it off instead of scooping directly from the bag. This prevents packing too much flour and ensures a tender cake texture.
Final Thoughts
There is nothing quite as satisfying as baking and sharing this Cinnamon Crazy Cake Recipe with people you love. Its cozy, spiced flavor and incredibly moist texture make it a timeless favorite that you’ll reach for again and again. Whether it’s for a casual afternoon tea or a special celebration, give this recipe a try—you might just find a new family classic.
Print
Cinnamon Crazy Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Cinnamon Crazy Cake is a moist, spiced chocolate cake made without eggs or dairy, using vinegar and baking soda to create a light texture. This easy-to-make cake is rich in warm cinnamon and spices and topped with a creamy vanilla cream cheese frosting, perfect for gatherings or a comforting dessert.
Ingredients
Cake
- 2 1/2 cups flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ginger
- 1/2 cup canola oil
- 1/2 tablespoon distilled white vinegar
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cups cold water
Frosting
- 8 ounce package cream cheese (softened)
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
- Prepare the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, ground cloves, and ginger until well combined. This ensures the spices and leavening agents are evenly distributed for consistent flavor and texture.
- Add wet ingredients: Make three small wells in the dry mixture and pour the canola oil, distilled white vinegar, and vanilla extract into each well respectively. Then pour the cold water over the entire mixture. Stir gently until the batter is smooth and all ingredients are incorporated, being careful not to overmix.
- Bake the cake: Pour the batter into a greased or parchment-lined 9×13-inch baking pan. Bake in a preheated oven at 350°F (175°C) for about 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely before frosting.
- Prepare the frosting: In a medium bowl, beat the softened cream cheese and vanilla extract together until smooth. Gradually add the powdered sugar and continue to beat until the frosting is creamy and spreadable.
- Frost the cake: Once the cake has completely cooled, spread the cream cheese frosting evenly over the top using a spatula. Slice and serve to enjoy this flavorful cinnamon spiced cake.
Notes
- This cake is egg-free and dairy-free in the batter, suitable for those with certain allergies or dietary restrictions.
- Be sure the cream cheese is fully softened before frosting to achieve a smooth texture.
- For added texture, sprinkle chopped nuts or cinnamon sugar on top after frosting, if desired.
- Store leftover cake covered in the refrigerator for up to 4 days.
- The cake can also be made in round pans for layered presentation.
