Cinnamon Toast Cake

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With a flavor like cinnamon rolls and a topping that is the ultimate cinnamon toast crunch, this cake is an awesome surprise. If you love cinnamon toast, this is the cake for you! 

A plate of food on a table, with Salad and Egg

If you just happen to have leftover hard-boiled eggs in your house this weekend, you might want to try one of my favorite salads. I will be making this Bacon and Egg Garden Salad for lunch on Monday. It is one of my all-time favorites and it is so very simple!

We are keeping our menu very simple this year, so I will also be making my boys’ favorite Cinnamon Toast Cake. With just one mixing bowl and a few minutes time, this is the easiest cake I have ever made. I’m posting updated Gluten Free directions here today. I’ve made GF versions of this cake twice now and been thrilled with both of them. For the original recipe, you can click here.

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A piece of cake on a plate, with Cinnamon and Salad

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Cinnamon Toast Cake

Servings: 10 -12 servings

Ingredients 

  • cup brown rice flour
  • ½ cup tapioca starch
  • ¼ cup potato starch
  • 1 cup sugar
  • 2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup milk
  • 1 teaspoon vanilla
  • 2 tablespoons butter melted and semi-cooled

Topping

  • ½ cup butter melted
  • ½ cup sugar
  • teaspoon cinnamon

Instructions

  • Preheat oven to 350 degrees. Grease a 10″ square pan (8″ or 9″ works as well). Whisk together the dry ingredients for the cake. Blend in the milk, vanilla and butter. Pour the batter into the pan and bake for 25 minutes (27 minutes for 8″ pan).
  • While the cake is baking, combine the topping ingredients and whisk together. Remove the cake from the oven after 25 minutes and pour the topping across the cake. I like to pour the topping mostly around the sides first and then lightly across the top. I’ve found that if I pour it all on the center of the cake immediately, that will cause the cake to fall slightly. Still delicious that way, but not as pretty.
  • Bake the cake for an additional 10 minutes until the cinnamon layer is bubbling. Let cool before serving. Enjoy!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
I wish you a blessed weekend, however you are planning to spend it. 
Have a very Happy Easter!

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Reeni says

    Your salad looks super delicious! I know what's for brunch tomorrow. And cinnamon toast cake has my name written all over it! Happy Easter!

  2. Becki's Whole Life says

    Hope you had a happy Easter….this salad is inspiring. Jim just brought home some bacon last night from Whole Foods and we have lots of eggs that need a salad:-). The cinnamon toast cake sounds awesome – especially with the topping.