This mouthwatering Cinnamon Swirl Loaf Cake topped with vanilla icing is a delicious variation built on a simple vanilla loaf cake base. Moist and tender, it features thick, gooey ribbons of cinnamon and sugar woven through every slice.
This loaf works equally well for breakfast with coffee or as a dessert—think coffee cake meets cinnamon roll in loaf form.
Cakes that are just as right for breakfast as they are for dessert are the best, aren’t they? This Cinnamon Swirl Loaf Cake joins other loaf favorites like Blueberry Loaf Cake and Almond Plum Cake. It’s an easy swap-in when you want a coffee cake-style loaf with tender crumb and plenty of cinnamon flavor.
What makes this cake great:
- The recipe begins with a tender Vanilla Loaf Cake base. That simple batter gives a soft, springy texture that’s perfect for flavor variations.
- The cinnamon swirl is made by layering batter and cinnamon sugar, then swirling them together with a knife. It’s an easy technique that produces thick, gooey ribbons of cinnamon throughout the loaf.
- Topping the cake with a vanilla icing gives it a cinnamon-roll-like sweetness. The loaf is also delicious without icing if you prefer a less-sweet treat.
If you need an excuse to enjoy cake, this cinnamon loaf will happily provide one all day long.
xo
-Rebecca
Step-by-step photos and instructions
This Cinnamon Swirl Loaf Cake is a straightforward variation of a basic Vanilla Loaf Cake. The method is simple and forgiving. Here’s an overview of the process:
How to make the Cake Batter:
- Whisk the dry ingredients—flour, baking powder, and salt—together in a small bowl.
- Beat the eggs and sugar with an electric mixer until light and aerated, about 3–4 minutes. The mixture should form a ribbon when the beater is lifted.
- With the mixer running, add the oil in a thin, steady stream so it emulsifies into the eggs and sugar.
- Beat in yogurt, vanilla, and almond extract. Fold the dry ingredients into the wet mixture with a spatula until the batter is smooth and free of lumps—do not overmix.
How to make the cinnamon swirl:
- Combine ½ cup sugar with 1½ tablespoons ground cinnamon in a small bowl.
- Spread about two-thirds of the batter evenly into a greased and floured loaf pan.
- Sprinkle two-thirds of the cinnamon sugar over that batter layer.
- Spread the remaining batter over the cinnamon sugar, then sprinkle the rest of the cinnamon sugar on top.
- Use a knife to swirl the batter gently, creating visible cinnamon ribbons.
How to store this cake
Store the loaf at room temperature, iced or plain, for up to 4 days. Keep it well wrapped or in an airtight container to prevent drying.
The cake freezes well for up to 3 months. Once completely cool, wrap it in plastic wrap and then foil. Freeze without icing. Thaw the wrapped cake at room temperature, then add icing if desired.
I love loaf cakes!
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If you try this recipe, please let me know: scroll down to rate it and leave a comment.
Happy baking!
📖 Recipe
Cinnamon Swirl Loaf Cake
One 9-inch loaf cake
20 minutes
40 minutes
1 hour
This Cinnamon Swirl Loaf Cake, finished with vanilla icing, is a buttery, tender loaf dotted with thick ribbons of cinnamon sugar. It’s a simple way to enjoy cinnamon-roll flavor in an easy loaf format.
Ingredients
- 1 ¾ cups (210 grams) all-purpose flour
- 2 teaspoons (8 grams) baking powder
- ½ teaspoon (2.25 grams) table salt or ¾ teaspoon kosher salt
- 3 large eggs
- 1 cup (200 grams) granulated sugar, plus an additional ½ cup (50 grams) for the cinnamon swirl
- ½ cup (100 grams) vegetable or canola oil
- ½ cup (4 ounces / 113 grams) plain whole-milk yogurt
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract (optional)
- 1½ tablespoons ground cinnamon
- Vanilla icing, for topping (optional)
Recommended Products
As an Amazon Associate and member of other affiliate programs, the author may earn from qualifying purchases.
-
OXO Good Grips Non-Stick Pro 1 lb Loaf Pan
-
Kirkland Signature Pure Vanilla, 16 Ounce -
Watkins Pure Almond Extract
Instructions
- Preheat the oven to 350°F (176°C). Grease and flour a 9-inch loaf pan.
- Whisk the flour, baking powder, and salt together in a medium bowl.
- Using an electric mixer with the whisk attachment, beat the eggs and 1 cup sugar for 3–4 minutes until pale and thick. The mixture should fall in a ribbon when the beater is lifted.
- With the mixer on medium, pour the oil in a thin, steady stream into the egg mixture to fully emulsify.
- Add the yogurt, vanilla, and almond extract and beat until just combined. Fold the dry ingredients into the wet ingredients with a spatula until smooth.
- In a small bowl, combine the remaining ½ cup sugar with 1½ tablespoons cinnamon.
- Spoon about two-thirds of the batter into the prepared loaf pan and spread it evenly.
- Sprinkle about two-thirds of the cinnamon sugar over the batter.
- Spread the remaining batter over the cinnamon sugar layer, then sprinkle with the remaining cinnamon sugar.
- Use a knife to swirl the batter gently to create cinnamon ribbons.
- Bake 40–45 minutes, or until a toothpick inserted into the center comes out without raw batter.
- Let the loaf cool in the pan for 5 minutes, then turn it onto a wire rack to cool completely before icing.
Notes
Storing Cinnamon Loaf Cake:
The cake keeps well at room temperature for up to 4 days if wrapped or stored in an airtight container. Freeze for up to 3 months wrapped in plastic wrap and foil, without icing. Thaw wrapped at room temperature and add icing after thawing if desired.
Nutrition Information:
Yield: 8
Serving Size: 1 Slice
Amount Per Serving:
Calories: 311Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 72mgSodium: 293mgCarbohydrates: 62gFiber: 2gSugar: 39gProtein: 6g
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