This Cinnamon Swirl Loaf Cake has a soft vanilla sponge, a sweet cinnamon sugar swirl, and a smooth vanilla icing inspired by classic cinnamon rolls. It is moist, full of flavour and easy to make, giving you the taste of cinnamon rolls without using yeast or waiting for dough to rise Perfect for breakfast, tea or dessert, it remains tender and delicious for days.
This Cinnamon Swirl Loaf Cake combines the comforting flavour of a classic cinnamon roll with the simplicity of an easy loaf cake, making it perfect for home bakers who want great results with minimal effort. A soft vanilla sponge is layered with a rich cinnamon sugar swirl and finished with smooth vanilla icing, creating warmth, sweetness and moisture in every slice. The texture is tender yet sturdy, allowing the cinnamon ribbon to stay visible while blending gently into the cake as it bakes. Made with everyday ingredients and a simple method, this reliable recipe works beautifully for breakfast, afternoon tea or an effortless dessert.
A Reliable Vanilla Loaf Base
Image source: pinterest.com
This recipe uses a dependable vanilla loaf base that can be easily adapted to other flavours without changing the method. including raspberry, blueberry or chocolate loaf cakes. It is light but strong enough to support the cinnamon swirl without overwhelming the cake. Vanilla extract adds sweetness, while almond extract (optional) deepens the flavour. Plain flour, baking soda and salt provide structure, sour cream or yogurt adds acidity for proper lift, and oil ensures the loaf stays moist even several days after baking.
Soft, Moist Texture Through Technique
Image source: pinterest.com
Beating the eggs and sugar until pale, thick and ribbon-like incorporates air into the batter, helping the loaf bake up soft with an even, tender crumb. The batter should fall from the whisk in a thick ribbon that slowly blends back into the bowl. Adding oil in a slow stream emulsifies it with the egg mixture, creating a velvety consistency. After adding sour cream and milk, the dry ingredients are folded in gently to avoid overmixing. Overmixing can tighten the crumb and reduce softness, so stopping as soon as the batter becomes smooth is important.
The Cinnamon Swirl
Image source: pinterest.com
The cinnamon sugar swirl is the highlight of this loaf, adding sweet, spiced layers to every slice. A mixture of sugar and cinnamon is layered between portions of batter to create a marbled effect. The strength of the cinnamon flavour can be adjusted depending on preference. Some prefer a bold, stronger spice level, while others may choose to reduce the cinnamon slightly for a subtler taste. Placing most of the cinnamon sugar in the centre and lightly swirling it with a knife helps keep the layers clear and well defined
Baking and Cooling
Image source: pinterest.com
The loaf is baked at a moderate temperature to ensure that the batter cooks evenly and the swirl sets properly. Depending on the size of the tin, it will take between 50 and 65 minutes. Checking the loaf near the end of baking helps prevent overbrowning while making sure the centre is fully cooked. If the surface browns too quickly, a foil tent can be used. Cooling the loaf in the tin for about an hour allows it to firm up and prevent breakage. Once cooled enough to handle, it can be transferred to a wire rack to finish cooling completely.
Vanilla Icing
Image source: pinterest.com
A simple vanilla icing, made with icing sugar, vanilla and a small amount of liquid, brings everything together. The icing should drizzle slowly without being too runny. Adding liquid gradually ensures the correct consistency. When drizzled over the cooled loaf, the icing settles into the top and adds extra sweetness and a cinnamon-roll style finish. It can be easily omitted if you prefer a simpler, less sweet loaf suitable for breakfast or everyday snacking.
Adaptable Variations
Image source: pinterest.com
This loaf cake is easy to customise based on the season or your personal taste without changing the basic recipe. Diced apples can be folded into the batter for added moisture and a gentle fruit sweetness, while chopped walnuts or pecans introduce a pleasant crunch. Cranberries bring a contrasting tart note, and a touch of orange zest lifts the overall flavour profile. For a warmer, more complex spice blend, chai spice can be used in place of cinnamon while keeping the sugar quantity the same.
The same batter also works beautifully when baked as muffins, mini loaves or round cakes, each requiring a slightly shorter baking time. If you enjoy visually striking bakes with swirled or rolled centres, you may also like this brownie roll recipe, which offers a similar indulgent presentation using rich chocolate flavours instead of cinnamon.
Storage and Freezing
Image source: pinterest.com
Because it uses oil and sour cream, this loaf stays moist and soft for several days. When stored in an airtight container, it stays soft for three to four days. If it begins to dry slightly, a brief warm-up in the microwave restores freshness. For longer storage, the loaf freezes effectively. It should be wrapped tightly in plastic and then foil, and frozen without icing for best results. Thawing should be done while the loaf is still wrapped to prevent condensation from forming. Once at room temperature, it can be unwrapped and iced before serving.
Troubleshooting
Image source: pinterest.com
A sunken centre may indicate that the loaf was underbaked or that raising agents were no longer active. A dense texture can result from overmixing the batter. If the swirl becomes too blended, it was likely over-swirled. Most of these issues can be avoided by accurate measuring, gentle mixing and baking the loaf fully before removing it from the oven.
Serving Suggestions
Image source: pinterest.com
This cinnamon loaf works beautifully as a breakfast treat, afternoon tea cake or comforting dessert served warm or at room temperature. It can be served warm with tea or coffee, sliced with fruit, or served as a dessert with vanilla ice cream. Its soft texture and warm cinnamon notes make it suitable for gatherings, gifting or everyday baking.
Cinnamon Swirl Loaf Cake with Vanilla Icing – Easy Recipe Card
Image source: pinterest.com
Prep Time: 20 minutes
Cook Time: 50–65 minutes
Cooling Time: 1 hour
Total Time: 2 hours 10 minutes
Yield: 1 loaf (10–12 slices)
Ingredients
For the Batter
2 cups (250g) all-purpose/plain flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup (150g) granulated sugar
⅔ cup (160ml) whole milk, at room temperature
⅓ cup (75g/80ml) vegetable oil
⅓ cup (80g) sour cream or plain Greek yogurt, at room temperature
1 large egg, at room temperature
1½ teaspoons vanilla extract
(Optional) ¼ teaspoon almond extract
For the Cinnamon Swirl
½ cup (100g) granulated sugar
1 tablespoon ground cinnamon
For the Vanilla Icing
¾ cup (75g) icing sugar
1–2 teaspoons milk or water
½ teaspoon vanilla extract
Equipment
Mixing bowls
9×5 inch or 8×4 inch loaf pan
Whisk
Rubber spatula
Knife
Cooling rack
Instructions
Preheat oven to 350°F (177°C). Grease a 9×5 inch or 8×4 inch loaf pan.
Whisk together flour, baking soda and salt in a large bowl.
In a separate bowl, whisk sugar, milk, oil, sour cream, egg and vanilla until smooth.
Pour wet ingredients into dry ingredients and whisk gently until just combined.
Mix granulated sugar and cinnamon in a small bowl.
Spread half of the batter into the loaf pan. Sprinkle most of the cinnamon sugar on top, reserving 2 tablespoons.
Add the remaining batter and smooth lightly. Sprinkle the remaining cinnamon sugar.
Use a knife to swirl gently through the batter once or twice.
Bake 50–65 minutes, covering loosely with foil if needed. A toothpick inserted into the centre should come out clean.
Cool in the pan for 1 hour, then transfer to a cooling rack.
Mix icing sugar, vanilla and enough liquid to drizzle. Pour over the cooled loaf before slicing.
Conclusion
This Cinnamon Swirl Loaf Cake delivers everything home bakers want in a comforting, flavour-rich recipe. With its soft crumb, bold cinnamon ribbon and smooth vanilla icing, it works as a breakfast loaf, afternoon treat or effortless dessert. The method is simple, the ingredients are accessible and the results are consistently reliable. It adapts well to add-ins, stores beautifully and freezes perfectly for future use. Whether you enjoy it warm with tea or serve it as part of a cosy gathering, this loaf combines simplicity and indulgence in every slice. This is a dependable, comforting recipe that you will want to bake again and again for both everyday treats and special occasions.
Frequently Asked Questions (FAQs)
1. Can I reduce the cinnamon?
Yes. If you prefer a milder flavour, reduce the cinnamon to one rounded tablespoon while keeping the sugar quantity the same.
2. Can I use self-raising flour instead of plain flour?
Yes, but reduce the baking soda by half and omit additional baking powder to avoid overspreading or a chemical aftertaste.
3. Can I make this loaf without sour cream or yogurt?
You can replace them with 1 cup buttermilk or DIY buttermilk (milk + 2 teaspoons lemon juice). The loaf will still be soft but slightly lighter.
4. Why did my cinnamon swirl sink?
This usually happens if the batter is overmixed or the loaf is underbaked. Ensure the swirl sits slightly above the centre and bake until a toothpick comes out clean.
5. Can I use butter instead of oil?
Butter works, but oil creates a moister loaf. If using butter, ensure it is fully melted and cooled.
6. How long does the loaf stay fresh?
Stored airtight at room temperature, it stays fresh for 3–4 days. Refrigeration extends freshness to a week, though it may slightly firm the crumb.
7. Can I freeze this loaf?
Yes. Freeze the loaf without icing for up to 3 months. Wrap tightly in plastic and foil, thaw while still wrapped, then add icing.
8. Can I add nuts, fruit or chocolate?
Absolutely. Pecans, walnuts, chopped apples, cranberries or chocolate chips all work well. Keep add-ins to about one cup total.
9. Can I make this recipe into muffins?
Yes. Fill muffin cups halfway, add cinnamon sugar, top with more batter and swirl. Bake 5 minutes at high heat, then finish at 350°F/177°C for 15–17 minutes.
10. Do I need the icing?
No. The loaf is delicious plain. The vanilla icing simply provides a cinnamon-roll style finish.
