I love simple, old-fashioned cakes like this. Theres just something so quaint about a simple sheet cake that makes it perfect as an afternoon treat alongside a cup of tea, or to serve to company after a fancy dinner feast.
For the past few months, Ive been working on baking my way through my great-grandmothers recipe collection. Although this recipe isnt from that stash it easily could have been! Cinnamon buttermilk just seems deliciously retro, if you ask me (I think Ive just been watching too much Downton Abbey). It also seems like it should be made into an ice cream Ill have to get on that as well.
This isnt one of those beautiful high-rising cakes you see in the windows of bakeries like I said, its a simple, thin cake but full of flavor from the cinnamon and buttermilk.
And the frosting! Oh, the frosting .now thats what dreams are made of.
Cinnamon Buttermilk Cake with Vanilla Buttercream Frosting
Try this cinnamon buttermilk sheet cake recipe for a different kind of cake that is filled with delicious cinnamon flavor and has the perfect silky texture you want from a cake. Food blogger Jenna Weber shares her inspiration for this unique tasting drink in a full post on the Fresh Tastes blog.
- Cake Ingredients:
- 3 cups cake flour
- 1 ½ cups sugar
- 2 sticks unsalted butter, softened
- 2 tsp baking powder
- 1 tsp salt
- 1 tbsp cinnamon
- 2 cups buttermilk
- 4 eggs
- 2 tsp vanilla extract
- Frosting Ingredients:
- 2 sticks unsalted butter, softened
- 1 16-oz box powdered sugar
- 1 tbsp vanilla extract
Ingredients
- To make the cake, preheat your oven to 350 degrees and spray a large 13 x 18 inch jelly roll pan or sheet tray with cooking spray.
- Cream together the butter and sugar until very light and fluffy, then add the eggs one by one---beating well after each addition. Add the vanilla extract and continue beating until batter is smooth and combined.
- Whisk together the cake flour, baking powder, salt and cinnamon in another large bowl and add alternately with the buttermilk to the butter and sugar mixture.
- Continue beating until there are no lumps, then pour batter into your greased pan, smoothing out the top with a rubber spatula.
- Bake cake for 30-35 minutes until edges are golden and begin to pull away from the sides of the pan. Let cool completely before icing.
- To make the frosting, beat the butter with the powdered sugar and vanilla until fluffy---about 10 minutes on high. Spread frosting over the cooled cake and cut into small squares.
Directions
Yield: Serves 16
Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.