Old Fashioned Cinnamon Tea Cake

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This fluffy cinnamon tea cake with a crunchy cinnamon sugar topping is the perfect tea time treat or dessert.

Made in one bowl, this delicious cake takes just 10 minutes to prepare and is ready to serve in just 45 minutes!

This easy cinnamon tea cake with a light cinnamon sponge, topped with a crunchy cinnamon sugar topping is a perfectly versatile cake. Whip it up for morning tea, add to lunchboxes, or even serve for dessert with a drizzle of cream or scoop of vanilla ice cream.

Like my cinnamon apple cake, custard cake, Armenian nutmeg cake and German apple cake, this easy tea cake is made from pantry staples, and is sure to become one of your family’s favourite cake recipes!

An overhead shot of the cinnamon tea cake showing its sugary topping.An overhead shot of the cinnamon tea cake showing its sugary topping.

Why You’re Going To Love This Recipe

  • Easy recipe – this one bowl cake recipe takes just 10 minutes to prepare.
  • Basic ingredients – made with basic ingredients, this cinnamon cake is a budget friendly, economical cake to bake.
  • A fun recipe to bake with kids – this no-fuss cake is the perfect recipe for kids to help make!
  • Freezer-friendly – if you have any leftover cake, or want to make it ahead of time, wrap the cinnamon tea cake well and freeze for up to 3 months.
  • Conventional and Thermomix – both methods are included in the recipe card at the end of the post.

What You Need

You need just 8 common basic ingredients to make this cinnamon tea cake – in fact you probably already have them in your pantry and fridge!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Ingredients needed to make the cinnamon cake measured out and placed into individual bowls.Ingredients needed to make the cinnamon cake measured out and placed into individual bowls.
  • Butter – softened to room temperature. I prefer to use unsalted butter and add a pinch of salt, however you can use salted butter and leave out the pinch of salt. Melted butter is used for the cinnamon sugar topping.
  • Caster sugar – also known as superfine sugar.
  • Ground cinnamon.
  • Vanilla extract – alternatively use vanilla essence or vanilla bean paste.
  • Eggs – I use large eggs, weighing approxinately 60g each, and have these at room temperature to blend best.
  • Milk – I like to use full fat/full cream milk for the best results in my baking. Once again, use room temperature milk.
  • Self-raising flour – or make your own self-raising flour.
  • Salt – adding a pinch of salt enhances the flavours in the cake, however if you use salted butter then omit the pinch of salt.

Equipment Required

You need just a handful of simple equipment to make this cinnamon sugar cake.

  • 20 cm / 8″ round cake tin, lined with baking paper.
  • Hand beaters or Thermomix.
  • Oven – I specify fan-forced temperatures in my recipes. If you are using a conventional oven, increase the temperature by 10-20 degrees Celsius.
A tea cake with a cinnamon and sugar topping on a white cake stand.A tea cake with a cinnamon and sugar topping on a white cake stand.

Step By Step Instructions

This one bowl recipe takes just 10 minutes to prepare. Pop your cinnamon tea cake in the oven and wait for your kitchen to smell divine as it bakes!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Cream The Butter, Sugar and Vanilla

Grease the bottom and sides of a 20cm round cake tin. Line the base and sides with baking paper.

Preheat oven to 160 degrees celsius (fan-forced). 

Beat the butter, caster sugar, and vanilla extract until smooth and creamy.

Butter and sugar in a bowl whisked until fluffy.Butter and sugar in a bowl whisked until fluffy.

Step 2 – Add The Eggs And Milk

Add the eggs and milk and beat until combined.

Milk added to the cake mixture in a mixing bowl.Milk added to the cake mixture in a mixing bowl.

Step 3 – Add The Dry Ingredients

Sift in the self-raising flour, add the cinnamon and salt.

Flour and cinnamon added to the cake mixture.Flour and cinnamon added to the cake mixture.

Beat until just combined. 

The combined cake mixture in the mixing bowl.The combined cake mixture in the mixing bowl.

Step 4 – Bake

Pour the mixture into the prepared tin

Bake in the oven for 30-35 minutes or until the cake is cooked when tested with a skewer.

The cake batter poured into the lined cake tin.The cake batter poured into the lined cake tin.

Step 5 – Make The Topping

To make the topping, mix the cinnamon and caster sugar together. 

While the cake is still warm, brush the melted butter over the top. Sprinkle with the cinnamon sugar.

A baked cinnamon tea cake on a white cake platter.A baked cinnamon tea cake on a white cake platter.

Expert Tips

  • Cinnamon tea cake is at it’s best served slightly warm with a drizzle of cream or scoop of ice cream.
  • If you don’t have self-raising flour, sift two teaspoons of baking powder to every 1 cup of plain flour before adding it to the batter.
  • Use room temperature ingredients for the best results.
  • To make sure the cake is cooked – insert a skewer in the middle of the cake to make sure it is cooked through. If the batter sticks to the skewer, bake for a little longer.
  • If the cake is over-browning – add a sheet of foil loosely over the top.
  • Gluten-free cinnamon tea cake use gluten-free flour if you want to make this cake gluten-free.

FAQs

How long will leftover cinnamon tea cake keep for?

Any leftover cake will keep in an airtight container for up to 3 days, stored at room temperature.

Can I freeze this cinnamon tea cake?

Absolutely! Cool the cake completely, then wrap well and freeze for up to 3 months.

Can I make this tea cake dairy-free?

Sure! To make a dairy-free cinnamon tea cake, substitute with non-dairy milk and butter.

A slice of cinnamon tea cake on a pretty floral plate.A slice of cinnamon tea cake on a pretty floral plate.

Love simple cake recipes that everyone enjoys? Me too!

Here are some more of my favourite easy cake recipes:

WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

A piece of fluffy cinnamon tea cake with a cinnamon sugar topping.A piece of fluffy cinnamon tea cake with a cinnamon sugar topping.

Cinnamon Tea Cake

This light and fluffy cinnamon tea cake, with a crunchy cinnamon sugar topping, is ready to serve in 45 minutes as a tea time treat or dessert.

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Course: Cakes, desserts

Cuisine: cakes

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 16 serves

Calories: 186kcal

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Instructions

  • Grease the bottom and sides of a 20cm round cake tin. Line the base with baking paper.

  • Preheat oven to 160 degrees celsius (fan-forced). 

  • Beat the butter, caster sugar and vanilla extract until smooth and creamy.  If using a Thermomix: Cream butter, sugar and vanilla extract together for 30 seconds, Speed 4. Scrape down the sides of the bowl.
  • Add the eggs and milk and beat until combined.  If using a Thermomix: Add the eggs and milk and beat for a further 20 seconds, Speed 3.
  • Sift in the self-raising flour, add the cinnamon and salt and beat until just combined. If using a Thermomix: Add the self-raising flour, cinnamon and salt and combine for 20 seconds, Speed 4.
  • Pour the mixture into the prepared tin.

  • Bake in the oven for 30-35 minutes or until the cake is cooked when tested with a skewer.

  • To make the topping, mix the cinnamon and caster sugar together. While the cake is still warm, brush the melted butter over the top. Sprinkle with the cinnamon sugar.

Notes

RECIPE NOTES & TIPS

  • Best served slightly warm with a drizzle of cream.
  • If you don’t have self-raising flour you can use all-purpose flour. Just sift two teaspoons of baking powder to every 1 cup of plain flour before adding it to the batter.
  • Insert a skewer in the middle of the cake to make sure it is cooked through. If the batter sticks to the skewer, bake for a little longer.
  • Add a sheet of foil loosely over the top if the cake is over-browning.
  • Store leftovers in an airtight container for up to 3 days at room temperature.
  • Freeze for up to 3 months.
  • Use gluten-free flour if you want to make this cake gluten-free.
  • For a dairy-free version of this recipe, use non-dairy milk and butter.

Nutrition

Calories: 186kcal | Carbohydrates: 23g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 79mg | Potassium: 43mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 306IU | Vitamin C: 0.01mg | Calcium: 24mg | Iron: 0.3mg





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