Brown Sugar Cinnamon Layer Cake
This brown sugar cinnamon layer cake is full of autumn flavor and spice, with moist cake layers, candied pecans, and the fluffiest buttercream frosting.
If fall were a cake flavor, this would be it. I’ve been dreaming of it for weeks, trying to decide just how to put it all together. Finally, I landed with this beauty.
This cake is all about the brown sugar + cinnamon combination. And both flavors are carried through the whole cake— the cake layers, the simple syrup I use to keep everything moist, the filling, and the frosting! These flavors go so well together and the whole ensemble is beautiful and delicious. Not to mention, perfect for fall.
I served this cake at a dinner party earlier this week and everyone raved about it. That’s one of the reasons I make layers cakes is because it’s always special, and always a crowd-pleaser. And this one especially, it’s one everyone will love!
How to Make This Brown Sugar Cinnamon Layer Cake
Layer cakes are a labor of love, it’s true. And while this is far from the most complicated cake I’ve shared on the blog, it does require some time and commitment. But like all beautiful and delicious cakes, it will be worth it in the end!
There are 4 components to this cake:
- Brown sugar cinnamon cake layers
- Brown sugar cinnamon simple syrup
- Candied pecans
- Brown sugar buttercream frosting
Brown Sugar Cinnamon Cake Layers
It all starts with layers of soft and tender butter cake scented with brown sugar and plenty of cinnamon.
The cake recipe uses the reverse creaming method, which means all the dry ingredients are beaten together with the butter before the eggs and liquids are added at the end. (It’s the same way I make my beloved coconut cake.) It’s not any more difficult than using the traditional creaming method, and I like how light and tender the cake layers turn out.
Bake the cake layers in advance if you want (I always bake mine at least 1 day ahead of when I will assemble the final cake) and store in the fridge for up to 5 days and in the freezer for a month or more. See my tips on how to store cake layers here.
Brown Sugar Cinnamon Simple Syrup
I love the flavor that butter adds to cake, but sometimes cakes made with butter instead of oil can taste a little dry. Especially if you accidentally bake it a few minutes longer than you should (we’ve all been there!). My #1 secret for boosting flavor and moisture in a layer cake is to brush the cake layers with a little simple syrup as you’re putting it together.
It’s simply a mixture of water, sugar, and any other flavorings/extracts/liqueurs (I used water, brown sugar, and cinnamon for this cake) and it takes less than 5 minutes to make. This little extra step is optional, but can make a big difference.
Candied Pecans
I was planning to make these myself, but then I realized I was doing enough already. Thankfully, you can find candied pecans quite easily at most grocery stores (I got mine at Trader Joe’s).
I like the added surprise crunch of the nuts between each layer and the candied pecans also add a little extra carmel-y flavor!
Brown Sugar Buttercream
This stuff is literally the icing on the cake and it’s my new favorite. This buttercream is incredible! All I did was take my famous whipped vanilla frosting and add brown sugar and a hint of cinnamon.
It’s so light and fluffy, and the brown sugar flavor is just so darn good, and the perfect finish to this fall cake.
This frosting is used both as the filling and final frosting, with just enough extra for a little decoration if you’d like. More candied pecans, cinnamon sticks, and/or a dusting of cinnamon are great finishing touches for this cake too.
My Best Layer Cake Tips
- If you’re new to baking layer cakes or need a little help, be sure to check out my complete guide for how to build a layer cake. It’s got everything you need to know!
- This cake recipe uses cake flour to achieve the lightest and most tender crumb. For best results, don’t substitute for all-purpose flour. You should be able to find it any any grocery store or you can even make your own.
- For the absolute best results, have the butter, buttermilk, and eggs at room temperature before mixing the cake. This will help the ingredients combine better, which affects rise and texture.
- Both light and dark brown sugar will work in this recipe, but I always use dark brown sugar (also sometimes called old fashioned brown sugar) in my baking for the most flavor.
- You can use either 8-inch or 9-inch cake pans. (These are the pans I have and love.) 8-inch pans will yield a taller cake, 9-inch will yield one that’s wider. You can also use more or less pans for a 2, 3, 4 (or more) layered cake. I baked this cake in 2 8-inch pans and split them into 4. See my tip for how to split cake layers, it really is quite easy!
- Do your cakes tend to stick inside the pan? See how I prepare my cake pans so they come out clean every single time.
- If you need a little help frosting your cake like a (semi) pro, see my full tutorial.
- I like to store assembled cakes in the fridge to keep them firm, fresh, and safe from little hands. They will be freshest within 2-3 days of assembly but can be stored for up to a week. Pull the cake out of the fridge and let it rest at room temperature for 30 minutes before serving.
Other Fall Cakes To Love
- Pumpkin Caramel Poke Cake
- Sweet Potato Spice Cake
- Maple Bundt Cake
- Bourbon Butterscotch Layer Cake
- Caramel Apple Upside Down Cake
Shop Tools for this Recipe
Brown Sugar Cinnamon Layer
Ingredients
For the cake layers:
- 3 cups cake flour , measured correctly (336 grams)
- 2 cups packed light or dark brown sugar (440 grams)
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup unsalted butter , softened to room temperature (2 sticks, 226 grams)
- 1 ½ cups buttermilk , divided (375 ml)
- 4 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
For the simple syrup (optional):
- ¼ cup water (60 ml)
- ¼ cup packed light or dark brown sugar (55 grams)
- ¼ teaspoon ground cinnamon
For the frosting:
- 4 cups powdered sugar , sifted (640 grams)
- ½ cup packed light or dark brown sugar (110 grams)
- 1 cup unsalted butter , softened to room temperature (2 sticks, 226 grams)
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ cup heavy cream (60 ml)
- 1 tablespoon vanilla extract
- 1 cup candied pecans , roughly chopped (120 grams)
Instructions
To make the cake layers:
- Place oven rack in the center of your oven. Preheat oven to 350°F. Grease 2 or 3 8 or 9-inch round cake pans (see Notes) and line bottoms with parchment paper.
- In the bowl of a stand mixer, add the cake flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Add the butter and 1 cup of the buttermilk.
- With the paddle attachment, beat mixture on low speed until moistened and combined. Increase speed to medium high and beat for several minutes until smooth and creamy, scraping down the bowl once or twice.
- In a separate bowl, whisk together the remaining ½ cup buttermilk, eggs, egg yolks, and vanilla.
- Add the wet ingredients to the mixer in 3 additions, mixing and scraping the bowl down after each. Mix on medium speed until smooth.
- Divide batter evenly between prepared cake pans.
- Bake until edges come away from the pan, and center feels firm and bounces back when gently pressed, 20-25 minutes. (Time will depend on size of pan and how many you're using. I recommend only baking 2 at a time on the center rack, if using more than 2 pans bake in 2 batches.)
- Let cakes cool about 15 minutes in the pan, then turn out to a wire rack to cool completely.
- I prefer to completely chill cake layers before assembling the final cake. Wrap in plastic and store in the fridge for up to 3 days, or double wrap and freeze for several months. Thaw overnight in the fridge before using.
To make simple syrup:
- Combine water, brown sugar, and cinnamon in a small saucepan and heat over medium heat until sugar is dissolved and mixture is smooth.
- Cool completely. Store in the fridge until ready to use.
To make frosting and assemble cake:
- In the bowl of a stand mixer fitted with a paddle attachment, add sifted powdered sugar, brown sugar, butter, salt, cinnamon, heavy cream and vanilla.
- Mix on low speed until moistened and combined. Increase speed to medium high and beat for 4-5 minutes until smooth and very light and creamy. Scrape the bowl down a few times as needed.
- Place one cake layer on a stand or plate and use a pastry brush to lightly coat it with simple syrup. Then cover with about ½ cup of frosting. Sprinkle some pecans on top.
- Repeat with remaining cake layers.
- Frost entire cake with remaining buttercream and decorate as desired.
Notes
- This cake can be baked in either 8 or 9-inch pans. You can use 2 or 3 pans, depending on the look you're going for: double layer (2 pans), triple layer (3 pans), or quadruple layer (2 pans, then slice each layer in half). If your 8-inch pans are only 2-inches high, you will probably want to bake 3 or 4 layers in batches to prevent overflow (Mine are 3-inches high).
- Butter, buttermilk, and eggs should be at room temperature for best results. Just pull them out of the fridge 30-60 minutes before you make the cake.
- Cake flour produces the tenderest cake. You can make your own if you can't find it at the store.
- Make ahead: All of the components of this cake can be made ahead of time. Store wrapped cakes in the fridge for up to 5 days, and in the freezer for 1 month or more. Simple syrup and buttercream can be stored in the fridge for a week. Let buttercream come to room temperature and beat with an electric mixer before frosting the cake.
Hi! This cake sounds amaaazing! Does the brown sugar in the buttercream dissolve at all or does the buttercream remain a little gritty? Either would be great, I’m just curious so I know what to expect! Thanks!
It almost completely dissolves, but there is a little bit of grittiness I suppose. Regardless, it’s delicious!
Poor recipe writing! It’s a brown sugar cake but at no point does it say when to add the brown sugar!
***Unless I’m reading something incorrectly, It’s noted when to add the brown sugar at each point:
-—first, in the cake
—-second, in the syrup
—-third, in the frosting….👍
I was looking for a moist brown sugar cake recipe and this one was perfect! I just omitted the cinnamon because I was making a Pecan Praline cake and it tasted great! Thank you for sharing!
Wonderful cake! Made it a couple of times now, and my husband and kids keep asking me to make it again.
Hi there wow this sounds amazing!
Is this sturdy enough to make a tall cake?
I will be making a thank you cake for a friend
It’s pretty sturdy! It helps to assembly when cake layers are cold and to chill it completely once you’re done assembling.
Do you think this cake with taste good if I add a strawberry filling and ermine frosting? Going to try it today :{
Sure! Sounds delicious. (By the way, I had to google ermine frosting, how have I never heard of this?!)
Hi
What do you do with the one cup of candid pecans?
Oops, just added that step. Add them on top of the frosting in between cake layers as you assemble.
I made this cake and loved the cake, very moist and flavourful….but the icing came out gritty because of the brown sugar. You could crunch the brown sugar in your teeth. I left the beaters going a long time and then let it sit to dissolve the sugar and it still had a bit of that gritty texture to it. I would bake it again but without the brown sugar.
Absolute hit at Friendsgiving!
Delicious cake! I measured by weight (which I never do, but maybe I should!) and this cake was so so good. I followed the recipe as written and weighed anything with weights shown. I didn’t put the pecans on the top.
My 14yo asked for a brown sugar cinnamon cake for his birthday and I came across this recipe. I was a little skeptical, this isn’t your typical kids birthday cake. But it was delicious, as was the icing. I’m not sure which one I liked better!
My 15yo said the icing tasted like the cinnamon butter at the restaurants where they serve the yeast rolls (it’s really sooo good!)
I made this cake for a colleagues birthday…it was amazing. The cake looked exactly as seen in the photos and was delicious. I got lots of compliments. The recipe was easy to follow. Definitely worth making.
This cake was requested by a friend for her wedding cake. I have made the layers (2 10s and 2 8s) and they’re wrapped in the fridge. I made an extra small cake to taste and frankly it was so dense it’s almost chewy. I followed the directions to a T–even weighing out the ingredients, but it was more like a coffee cake. Is that the idea? The photo of yours looks lighter and fluffier. I’m a little worried about this as a wedding cake!
This is definitely a light and fluffy cake, and should not be dense at all. Did you scale the recipe up or down for the mini cake, or for the 10-inch cakes? That could be where something went wrong. I’ve had issues scaling cake recipes before, even when it seems like everything is the same and results should be the same. It could also just be that the mini test cake baked up differently from the other layers.
It’s hard to say what else could have gone wrong without me being in the kitchen with you while you were baking. Did you cream the butter mixture enough? Too much? Use all-purpose flour instead of cake flour? Is your baking powder expired? Were eggs and milk at room temp? Are you baking at high altitude? Etc. And I’m sorry if this recipe didn’t work for you the way you wanted it too.
That being said, I can understand this is a high stakes situation with a wedding cake! I have always baked a test cake before baking the actual wedding cake. In this case, I would have baked a practice 8-inch tier and frosted it and everything and made sure I had the recipe down and actually liked the results. If you don’t have time to do this, here’s what I would do to salvage the situation: Slice each layer in half (here’s how to do it) so you have 4 layers instead of 2 (like how I’ve done in my post). This will break up the dense cake. Use the simple syrup, which will add flavor and moisture. Maybe add a little extra frosting in between each layer. I’m willing to bet that there will be no complaints once it’s sliced and guests are enjoying all of the components together. Oftentimes when I serve up a baked good that I know isn’t perfect, or I’ve messed something up on, no one notices but me. As long as it looks good, I’m hoping it will be the same for you.
Followed this recipe exactly and the cake came out perfect! Moist, delicious, and beautiful!!!
Made this cake and its amazing! Can it be adapted to work for a 9×13 pan?
Hi Lori! You could definitely bake this cake in a 9×13 pan, I’m just not sure of the yield since I have never done it. You might have batter left over (bake some cupcakes or a mini cake?). Fill the pan no more halfway full and start checking for doneness around 25-30 minutes.
I just used the icing portion of this recipe and it was fantastic all by itself! Absolutely delicious cinnamon buttercream!
i used brown butter frosting instead and i loved it
What a great idea!
I followed the recipe and made my own cake flour but it seemed too fluid when I poured it in the pan. It grew beautifully in the oven, but when I went to pull it out, it jiggled like jello. Is that normal?
It sounds like it wasn’t fully baked when you pulled it from the oven. Cakes are done when the center springs back when gently pressed (ie doesn’t collapse) and a toothpick comes out with a few moist crumbs. Cakes like this should never jiggle!