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Cinnamon cake with buttermilk


Cinnamon cake with buttermilk

The best spongy cinnamon cake with buttermilk and icing. This may be one of my favorite cakes. You can just pop it in the fridge to keep it fresh. It’s actually best on the 2nd and 3rd day.

A good tip for this cake is to poke holes in it with a fork or skewer because then the icing will drip down into the cake, making the cake even spongier. Enjoy!

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Bradepandekage for 6-8 persons
Preperation 15 min. / Cooking 30 min. / Total 45 min.

Cinnamon cake with buttermilk

200 g butter, softened

225 g sugar

3 eggs, divided into whites and yolks

1 tsp. baking soda

300 ml buttermilk

200 g all-purpose flour

3 tbsp. ground cinnamon


125 g butter

35 g warm coffee

1 tsp. vanilla sugar

275 g confectioner’s sugar

1 tbsp. ground cinnamon

2.5 tbsp. cocoa




Cinnamon cake with buttermilk

Heat the oven to 180 C convection

Whisk the butter and sugar until light and fluffy. Add the egg yolks one at a time and whisk. Stir the baking soda into the buttermilk. Sift the flour and cinnamon into the batter in turn with the buttermilk and baking soda. Whisk the egg whites until stiff and fold them into the batter. Line a cake tin (mine is 25×30 cm) with baking paper and bake the cake in the oven for 30-35 minutes. Allow the cake to cool.


Put all the ingredients in a saucepan and melt them as you stir over a low heat. When the icing is smooth and even, remove it from the heat.

Poke holes in the cooled cake with a fork and spread the icing on the cake. Refrigerate the cake until the icing has set. Enjoy!

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