My mom always gets a ton of compliments and recipe requests when she brings this cake to a gathering.

CJ

Recipe Summary

prep:
25 mins
cook:
25 mins
total:
50 mins
Servings:
12
Yield:
1 9x13-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Bottom Layer:
Top Layer:
Glaze:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

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  • Mix 3 cups flour, milk, white sugar, eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a large bowl until well-combined. Stir in 1/4 cup melted butter. Pour batter into the prepared baking pan.

  • Beat 1 cup softened butter, brown sugar, 2 tablespoons flour, and cinnamon together in a large bowl until smooth. Drop by spoonfuls over the batter in the baking pan. Swirl the top layer into the bottom layer with a knife to create a marble effect.

  • Bake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 25 to 30 minutes.

  • Mix confectioners' sugar, milk, and 1 teaspoon vanilla extract in a large bowl until smooth. Drizzle over warm cake.

Nutrition Facts

539 calories; protein 5.9g; carbohydrates 83.1g; fat 21.1g; cholesterol 84.8mg; sodium 380.1mg. Full Nutrition
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Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/09/2016
This was so good! I made it for Mother's Day brunch and it was a hit. I chose to use a DH box white cake in place of the scratch cake, but followed the recipe for the swirl and glaze. I also chose to bake it in a bundt pan (about 38 minutes; you know cake is done when you press on the top and it bounces back). for nicer presentation. This will see repeat action at the LTH house. THANKS, for the recipe! Read More
(26)

Most helpful critical review

Rating: 1 stars
10/27/2016
There was nearly a cup of flour unaccounted for in this recipe. Unlike the other reviews I didn't use a box mix and actually made the recipe from scratch. I assumed the measurements would be correct but I now I have a giant pan filled with cinnamon soup. This recipe needs to be fixed. Read More
(17)
46 Ratings
  • 5 star values: 33
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
05/09/2016
This was so good! I made it for Mother's Day brunch and it was a hit. I chose to use a DH box white cake in place of the scratch cake, but followed the recipe for the swirl and glaze. I also chose to bake it in a bundt pan (about 38 minutes; you know cake is done when you press on the top and it bounces back). for nicer presentation. This will see repeat action at the LTH house. THANKS, for the recipe! Read More
(26)
Rating: 1 stars
10/27/2016
There was nearly a cup of flour unaccounted for in this recipe. Unlike the other reviews I didn't use a box mix and actually made the recipe from scratch. I assumed the measurements would be correct but I now I have a giant pan filled with cinnamon soup. This recipe needs to be fixed. Read More
(17)
Rating: 5 stars
05/23/2016
I too used a yellow box mix. The reason was that in the ingredients this calls for 3 C. flour and in the actual directions it says use 2 C., I wasn't sure so used the box mix. I made the cinnamon/ butter mixture exactly as recipe and the confectioners sugar mixture exactly as well. It turned out awesome. Super moist and lots of cinnamon flavor. I will make it again. Read More
(13)
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Rating: 4 stars
03/03/2018
The taste to this was incredible - My whole family loved it! I used a 13 x 9 pan (not a bundt) The butter, cinnamon mix you swirl into the cake made a lot, probably could cut back on the butter as some stated but It was really good - not pretty, it was a brown crunchy messy looking cake, if frosted could be nice looking. I'll make it again! Read More
(8)
Rating: 4 stars
11/17/2019
Ladies! If you read step No. 2, it says "use 3 cups all purpose flour . . . " I don't know where you feel that 1 cup of flour was not accounted for as it says to use 3 cups of flour in the directions. Anyway, I used two 9x5 loaf pans for this and it was awesome. Read More
(7)
Rating: 5 stars
03/13/2017
Very good. Just made this and the 3 cups of flour is the correct measurement. Read More
(6)
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Rating: 5 stars
02/24/2018
for the brown sugary swirl stuff I only use 1 stick butter not one cup and it's plenty! Read More
(6)
Rating: 5 stars
02/24/2019
I made the cake exactly by the recipe, but I made a knock-off Cinnabon cream cheese icing. It was the best cake ever. My 17 year old son has vowed off all other cakes. My partner is in diabetic ketosis. FIVE STARS! Read More
(3)
Rating: 5 stars
05/04/2019
I halved the recipe using scratch ingredients and used an 8 x 8 Pyrex dish. Will definitely make again! Read More
(3)
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