Print

Cinnamon Spice Cream Cheese Cake

Print Recipe

Cinnamon Spice Cream Cheese Cake is a moist, flavorful cake with layers of warm cinnamon, nutmeg, and creamy tangy cream cheese. Topped with a sweet glaze, this dessert is perfect for fall gatherings or as a cozy treat with coffee or tea.

Ingredients

Scale
  • 2 1/2cups(315g) all-purpose flour
  • 1 1/2cups(300g) granulated sugar
  • 1cup(230g) unsalted butter, softened
  • 8oz(225g) cream cheese, softened
  • 4large eggs, room temperature
  • 1/2cup(120ml) whole milk
  • 1 tbspvanilla extract
  • 1 tbspground cinnamon
  • 1 tspground nutmeg
  • 1/2 tspground allspice
  • 1/2 tspground ginger
  • 2 tspbaking powder
  • 1/2 tspbaking soda
  • 1/2 tspsalt
  • 1cup(120g) powdered sugar
  • 2–3tbsp milk
  • 1/2 tspvanilla extract
  • 1/2 tspground cinnamon (optional)

Instructions

  1. Preheat the Oven:Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan.
  2. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan.
  3. Make the Cake Batter:In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.Add the granulated sugar and continue beating until light and fluffy, about 2-3 minutes.Beat in the eggs, one at a time, followed by the vanilla extract.In a separate bowl, whisk together the flour, cinnamon, nutmeg, allspice, ginger, baking powder, baking soda, and salt.Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
  4. In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
  5. Add the granulated sugar and continue beating until light and fluffy, about 2-3 minutes.
  6. Beat in the eggs, one at a time, followed by the vanilla extract.
  7. In a separate bowl, whisk together the flour, cinnamon, nutmeg, allspice, ginger, baking powder, baking soda, and salt.
  8. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
  9. Bake the Cake:Pour the batter into the prepared cake pan and spread evenly.Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Pour the batter into the prepared cake pan and spread evenly.
  11. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  12. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  13. Make the Glaze:In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and cinnamon (if using) until smooth and pourable.
  14. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and cinnamon (if using) until smooth and pourable.
  15. Glaze the Cake:Drizzle the glaze over the cooled cake. Allow it to set for 5-10 minutes before slicing.
  16. Drizzle the glaze over the cooled cake. Allow it to set for 5-10 minutes before slicing.
  17. Serve:Slice and enjoy with a cup of coffee or tea!
  18. Slice and enjoy with a cup of coffee or tea!

Notes

Add crunch:Fold in 1/2 cup of chopped pecans or walnuts for a nutty twist.
Add fruit:Stir in diced apples or raisins for a fruity touch.
Storage:Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

Find it online: https://cosycookery.com/cinnamon-spice-cream-cheese-cake/