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Frosted cinnamon cake

  • 0:10 Prep
  • 1:00 Cook
  • 12 Servings


  • 175g butter, softened
  • 1 3/4 cups caster sugar
  • 1 tablespoon finely grated orange rind
  • 3 eggs
  • 1 3/4 cups plain flour, sifted
  • 3/4 cup self-raising flour, sifted
  • 1/4 teaspoon bicarbonate of soda, sifted
  • 2 teaspoons ground cinnamon
  • 3/4 cup milk

Vanilla cream frosting

  • 250g butter, softened
  • 3 cups icing sugar mixture
  • 2 teaspoons vanilla bean paste


  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 19cm square (base) cake pan. Line base and sides with baking paper, allowing 2cm overhang on all sides.
  • 2
    Using an electric mixer, beat butter, sugar and orange rind together until light and fluffy. Add eggs, 1 at a time, beating until just combined. Stir in flours, bicarbonate of soda, cinnamon and milk. Spread mixture into prepared pan. Bake for 50 minutes or until a skewer inserted in centre of cake comes out clean. Stand in pan for 10 minutes. Turn onto a wire rack to cool.
  • 3
    Make frosting: Using an electric mixer, beat butter until light and fluffy. Beat in icing sugar and vanilla until combined.
  • 4
    Using a serrated knife, cut cake in half. Place base on a plate. Spread with half the frosting. Top with cake top. Spread remaining frosting over top of cake. Serve.

Source: taste.com.au


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