Easy Cinnamon Swirl Loaf Cake

Cinnamon swirl loaf cake topped with cinnamon-sugar is buttery and delicious! This tender homemade loaf cake made with Greek yogurt and buttermilk celebrates cozy cinnamon spice. Top with vanilla glaze and enjoy for brunch or dessert.

This effortless loaf cake reminds me of plush vanilla pound cake paired with an irresistible cinnamon-sugar ribbon and topping.

Drizzled with vanilla glaze, each bite tastes like freshly baked snickerdoodle cookies or warm cinnamon rolls!

Love loaf cakes? Find more inspiration and ideas in my popular round up of best loaf cake recipes!

Tips for making this recipe:

• Mix up the cake batter in a stand mixer fitted with the paddle attachment.
• Layer cake batter in a loaf pan with cinnamon sugar.
• Bake cake until golden and a cake tester comes out clean or with a few crumbs attached, 42 to 45 minutes. Cool cake completely before glazing.
• Make vanilla glaze and drizzle or pour over the top of the cake before serving.

Perfect Cinnamon Swirl Loaf Cake

Room Temperature Ingredients – Bring butter, egg, Greek yogurt, and buttermilk to room temperature before beginning. Room temperature ingredients incorporate more easily and create a smooth cake batter.

Baking Pan – Use a 9 x 5-inch loaf pan for this recipe. I recommend using a light-colored aluminum pan to ensure that your cake bakes evenly and doesn’t over-brown on the sides or top too quickly.

Prepare Baking Pan – Lightly spray the bottom and sides of the pan with nonstick spray. Line loaf pan with a sheet of parchment paper, letting excess extend over sides of pan. The overhang will help you easily remove the baked cake from the pan.

Cinnamon Swirl – To make the cinnamon swirl, spoon half the batter into prepared pan, smoothing with an offset spatula. Tap the pan sharply to reduce air bubbles. Sprinkle a generous layer of cinnamon-sugar mixture over the batter. Spoon remaining cake batter into the pan and smooth the top with an offset spatula.

Cinnamon Sugar Topping – Sprinkle the remaining cinnamon-sugar over the top of the cake batter and bake until the cake is golden and the top springs back to the touch.

As the cake bakes, the cinnamon-sugar topping forms a crackly cinnamon-sugar crust, reminiscent of the signature ripples of snickerdoodle cookies.

Vanilla Glaze – Whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl until smooth and creamy. Drizzle the cake with glaze and let set before slicing and serving.

How to Make Buttermilk

If you don’t have buttermilk on hand, it’s easy to make your own buttermilk substitute: Mix 1/3 cup room temperature milk and 1/4 teaspoon lemon juice or white vinegar. Stir together and let stand for 10 minutes before using.

Freezing Tips

Let loaf cake cool completely on a wire rack. Once fully cooled, wrap in plastic wrap and then wrap again in foil or place the wrapped cake in a freezer bag and freeze up to 2 months.

The day before you plan to serve, let the cake thaw overnight in the refrigerator (still wrapped to prevent condensation), then bring to room temperature. Glaze just before serving.

To freeze cake slices, use a serrated knife to slice the cake and wrap each slice in plastic wrap. Store the slices in a freezer bag for up to 2 months. When you’re ready to serve, thaw slices at room temperature.

More cozy cinnamon sugar recipes:

• Snickerdoodle Bundt Cake
• Snickerdoodle Crumb Muffins
• Brown Butter Cinnamon Streusel Coffee Cake
• Almond Snickerdoodles

Did you try this Cinnamon Loaf Cake Recipe? Let me know by leaving a comment and rating below!

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