Cinnamon Sponge Cake

Name: Cinnamon Sponge Cake
Cook time: 30 min
Total time: 30 min
Yield: 10 servings
Cuisine: British
Ingredients: 300 g butter, softened; 300 g caster sugar; 6 eggs; 1 teaspoon vanilla extract; 300 g self raising flour; 2 tablespoon ground cinnamon (for swirl); 5 tablespoon water (for syrup); 75 g caster sugar (for syrup); 0.5 teaspoon vanilla extract (for syrup); 2 cinnamon sticks; 300 g butter (for icing); 350 g icing sugar; 1 teaspoon vanilla extract (for icing); 1.5 teaspoon ground cinnamon (for icing)

⏱️ 30 min 👥 Serves 10 📅 22 February 2026

A light vanilla sponge with a cinnamon swirl, soaked in warm cinnamon syrup straight from the oven, and finished with a whipped cinnamon butter icing.

👩‍🍳 Method

1
Preheat oven to 170°C. Grease and line your cake tin(s).
2
Cream the butter and caster sugar together until light and fluffy.
3
Add the eggs one at a time, mixing well. Add the vanilla extract.
4
Sift in the self raising flour and fold in gently.
5
Spoon into the tin, then scatter the ground cinnamon over the top and gently swirl through with a skewer so you can see it running throughout the cake.
6
Bake for 30 minutes until a skewer comes out clean.
7
Make the syrup while the cake bakes: bring the water, caster sugar, vanilla and cinnamon sticks to the boil, then leave to cool.
8
Pour the cooled syrup over the cake as soon as it comes out of the oven.
9
Make the butter icing: whisk the butter and icing sugar together, then add the vanilla and cinnamon. Whisk until very light and almost like whipped cream.
10
Spread or pipe the icing over the cooled cake.