Easy Moist Cinnamon Cake – With Sour Cream

This soft, moist, cinnamon-packed cake comes together in under an hour and is topped with a sweet streusel crumb. It’s quick, simple, and made without any complicated steps — just layers of warm cinnamon goodness in every bite. Perfect for breakfast, afternoon tea, or dessert, this easy moist cinnamon cake recipe is a must-try for cinnamon lovers.

While it’s delicious on its own, I like to make it extra special by drizzling it with my favorite cream cheese ganache. This smooth, tangy topping gives it that irresistible cinnamon rolls vibe and pairs perfectly with the cake’s warm spice flavor.You can enjoy this cake plain or dress it up for special occasions like family gatherings, weekend brunches, or holiday treats.

Bonus Tips For Moist Cake:

For an even moister cake, make sure not to overbake and use full-fat sour cream. You can also swap the streusel topping with chopped nuts for a crunchy twist. This easy moist cinnamon cake is flexible and forgiving — perfect for experimenting with your favorite add-ins like raisins, walnuts.

Easy Moist Cinnamon Cake – With Sour Cream

A buttery, moist cinnamon cake with a sweet crumb topping — perfect for coffee time, tea time, or as a snack any day.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

Cake batter

• ½ cup melted butter
• 2 eggs room temperature
• 1 cup granulated sugar
• ½ cup sour cream
• 1 tsp vanilla extract
• 1 ¼ cups All purpose Flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• pinch of Salt

Streusel layer

• 2 tbsp granulated sugar
• 1 ½ tsp All-purpose flour
• ½ tsp cinnamon powder
• 1 tbsp melted butter (optional, for a more distinct layer)

Crumbly Topping

• ½ cup brown sugar
• ½ tsp cinnamon powder
• ½ cup all-purpose flour
• ¼ cup neutral oil or 3 tbsp melted butter for a richer flavor

OPTIONAL CREAM CHEESE GANACHE

• 4 ounces cream cheese softened
• ½ cup powdered sugar
• 2-3 tbsp milk (adjust for desired consistency)
• ½ tsp vanilla extract

Method

 

CAKE BATTER

1. Preheat your oven to 350°F (175°C) and Grease an 8×8 inch square baking pan or line with parchment paper for easy removal.
2. In a large bowl, whisk the melted butter, eggs, and granulated sugar until pale and well combined.
   
3. Add the sour cream and vanilla extract and mix until smooth.
4. In another bowl, sift together the flour, baking powder, baking soda, and salt.
5. Gradually fold the dry ingredients to the wet mixture and stir using a spatula Important: Mix until just combined; do not over-mix, or the cake will be tough.
   

THE MIDDLE STREUSEL LAYER

1. For the middle layer, In a small bowl, mix the sugar, flour, and cinnamon. Add 1 tbsp of melted butter and stir until well combined.
   
2. Pour half of the cake batter into the pan.

   Sprinkle the streusel mixture evenly over the batter.

   Pro-Tip: To add the remaining batter, drop small spoonfuls (dollops) over the streusel and then gently smooth the top with a knife. This prevents the streusel from mixing into the batter so streusel sits in between the two layers of the batter.

CRUMBLY TOPPING

1. To make the topping, mix the brown sugar, cinnamon, flour, and oil until crumbly
   
2. Sprinkle the crumbly topping evenly over the top layer of cake batter.
3. Bake the cake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
4. Allow the cake to cool before slicing and serving.
   

OPTIONAL CREAM CHEESE GANACHE

1. In a bowl, beat the cream cheese until smooth.
2. Add powdered sugar and vanilla, mixing until combined.
3. Add milk one tablespoon at a time until it is thin enough to drizzle.
4. Once the cinnamon cake has cooled slightly, drizzle the cream cheese ganache over the top before serving.
   

Notes

• This cake keeps well at room temperature for 2 days or refrigerated for up to 4 days.
• This cream cheese ganache turns the cinnamon cake into a cinnamon roll–style dessert. For a thicker glaze, reduce the milk.