This Supper Cake is light, buttery, and kissed with cinnamon, and it's the kind of dessert our grandmothers made without fuss and always kept in their recipe boxes for a reason.
It comes together in minutes, bakes up beautifully, and fills your kitchen with the sweetest, coziest aroma. If you're looking for a dependable "any night of the week" dessert, this one is ready to become a keeper.
If you’re looking for a cake recipe that is vintage yet great for serving a crowd, this Crack Cake recipe is a hit.
Why You'll Love This Recipe
- A quick, simple dessert that doesn't require fancy tools
- Light and tender texture that won't leave you feeling overly full
- Warm cinnamon flavor that feels nostalgic and comforting
- Perfect for company or weeknights
- Easy to customize with nuts or spice blends
Ingredients (with Notes)
- All-purpose flour - Provides the right structure for a soft crumb
- Ground cinnamon - Divided between the batter and the finishing sprinkle
- Baking powder - Helps the cake rise and stay fluffy
- Salt - Balances the sweetness
- Salted butter - Used in the batter and melted on top
- Granulated sugar – Adds sweetness
- Large eggs - Add richness
- Vanilla extract - Adds warm flavor
- Whole milk - Creates a smooth batter
- Powdered sugar - Optional but lovely for presentation
Instructions
- Prepare your pan. Preheat the oven to 375°F and spray a 9-inch round cake pan with nonstick spray.
- Mix the dry ingredients. Whisk together the flour, baking powder, ½ tablespoon of cinnamon, and salt in a large bowl.
- Cream the butter and sugar. In another bowl, beat 4 tablespoons of softened butter with the sugar until fluffy.
- Add the wet ingredients. Mix in the eggs and vanilla, then pour in the milk until the mixture is smooth.
- Combine the wet and dry. Add the dry mixture to the wet one and stir until combined.
- Bake. Pour the batter into the prepared pan and bake for about 30 minutes or until a toothpick comes out clean.
- Finish and serve. Flip the cake onto a serving plate while it's still warm. Spread the remaining 4 tablespoons of butter on top, then sift powdered sugar and the remaining cinnamon (or if that’s too much, sprinkle on only 1 teaspoon) over the surface. Serve warm or at room temperature.
Tips & Notes
If you don't have cooking spray, butter the pan and lightly dust it with flour.
This makes a wonderful base recipe for experimenting with different add-ins.
Warm slices pair beautifully with vanilla ice cream.
FAQs
It's lightly spiced, buttery, tender, and just sweet enough. It's the kind of cake that shows up at Sunday supper but is simple enough for a weeknight treat.
Yes. Wrap the cake in plastic wrap and freeze it for up to two months. Thaw when ready and finish with cinnamon and powdered sugar before serving.
Chopped walnuts or sliced almonds add texture.
Pumpkin pie spice creates a deeper warm spice flavor.
Caramel sauce drizzled on warm slices is always a win.
Storage & Freezing
Leftover cake keeps well on the counter for a day or two. Store in an airtight container in the refrigerator for up to a week. If you prefer to freeze it, wrap the cake tightly, then freeze for up to 2 months.
Serving Suggestions
Serve this cozy cake after Sunday supper, alongside coffee or tea, or warmed slightly with a scoop of ice cream. A light dusting of cinnamon sugar also makes a beautiful finishing touch.
Related Vintage Recipes
Recipe
Supper Cake
Video
Ingredients
- 1 cup all-purpose flour
- 1 Tablespoon ground cinnamon divided
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 8 Tablespoons salted butter softened and divided
- ¾ cup granulated sugar
- 2 large eggs room temp
- 2 teaspoons vanilla extract
- ½ cup whole milk
- 1 cup powdered sugar
Instructions
- Prepare your pan. Preheat your oven to 375°F and spray a 9-inch round cake pan with nonstick cooking spray.
- Combine the dry ingredients. In a large bowl, whisk together the flour, baking powder, ½ Tablespoon cinnamon, and salt.
- Cream your butter and sugar. In a separate large bowl, use an electric hand mixer to beat together 4 Tablespoons (½ stick) butter and sugar until fluffy.
- Add your wet ingredients. Beat in the eggs and vanilla before adding the milk.
- Combine the wet and dry. Add the dry ingredients to the wet and mix until well incorporated.
- Bake. Pour the batter into the pan and bake uncovered for 20-22 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Flip, garnish, and serve. Use a serving plate or cake stand to flip the cake out of the pan. While the cake is still warm, spread 4 Tablespoons of butter over the top. Sift powder sugar over the cake and sprinkle with the remaining cinnamon. *See notes. Serve room temperature or slightly warm.
Notes
- Bake Time: Some have found that baking this cake for 30 minutes is ideal. However I find it’s too dry when it bakes that long. Baking for 21 minutes in my oven is perfect.
- Cinnamon Topping: You may not need the remaining ½ tablespoon of cinnamon to sprinkle on top. I’ll usually just sprinkle on 1 teaspoon but it’s your preference.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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