Name: Cinnamon Crazy Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 teaspoon baking soda; 3/4 teaspoon salt; 3 teaspoons ground cinnamon (Use 2 tsp for a milder spice); 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger; 1/2 cup canola oil (Or neutral vegetable oil); 1/2 tablespoon distilled white vinegar (Apple cider vinegar works too); 1 1/2 teaspoons vanilla extract; 1 1/2 cups cold water; 8 ounces cream cheese, softened; 1 teaspoon vanilla extract; 3 cups powdered sugar ((confectioners’))

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I first made this Cinnamon Crazy Cake when I needed a fast, no-fuss dessert for a chilly afternoon tea — and it’s been my go-to ever since. Lightly spiced, tender, and topped with a tangy cream cheese frosting, this cake delivers big cinnamon flavor without complicated steps or special equipment. If you enjoy easy spice-baked treats, you might also like my take on an apple cinnamon loaf cake for another cozy option.

What makes this recipe special

This Cinnamon Crazy Cake is a riff on the classic “crazy cake” idea: minimal hands-on time, pantry-friendly ingredients, and a surprisingly tender crumb thanks to the vinegar-baking soda lift. It’s perfect for last-minute guests, potlucks, or when you want a comforting spice cake that’s forgiving to make.

“Warm, cinnamony, and reliably moist every time — the kind of cake you want with a mug of coffee.” — home baker review

Reasons to choose this cake:

Speed: no creaming of butter or eggs required; mix and bake.
Budget-friendly: common pantry spices and simple staples.
Crowd-pleasing: familiar cinnamon flavor that’s kid-approved.
Versatile: good plain, dressed up with frosting, or warmed with ice cream.

Preparing Cinnamon Crazy Cake

Step-by-step overview:

Preheat and prepare a 9×13 pan (or two 8-inch pans) so everything goes quickly.
Whisk dry ingredients—flour, sugar, leavening, salt, and spices—until evenly blended.
Stir in wet ingredients (oil, vinegar, vanilla, and cold water) until smooth.
Pour into the pan and bake until a toothpick comes out clean.
Cool slightly, then spread the cream cheese frosting once the cake is at room temperature.

This overview helps you scan the workflow before jumping into ingredients and step-by-step directions.

What you’ll need

Key ingredients (with quick notes on swaps):

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
3/4 teaspoon salt
3 teaspoons ground cinnamon (use 2 tsp for a milder spice)
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canola oil (or neutral vegetable oil)
1/2 tablespoon distilled white vinegar (apple cider vinegar works too)
1 1/2 teaspoons vanilla extract
1 1/2 cups cold water

For the cream cheese frosting:

8-ounce package cream cheese, softened
1 teaspoon vanilla extract
3 cups powdered (confectioners’) sugar

Note: For a dairy-free version, swap the cream cheese for vegan cream cheese and use powdered sugar that’s labeled vegan. For a richer cake, replace 1/4 cup water with brewed strong coffee.

Also—if you like spice-baked bars or cheesecake-style desserts, check out this chocolate peanut butter crazy cake for a different twist on “crazy” cakes.

Step-by-step instructions

Deliciously moist Cinnamon Crazy Cake served on a decorative plate.

Cake Directions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment.
In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until uniform.
Make three shallow wells in the dry mixture and add the oil, vinegar, and vanilla into separate wells (this classic step helps highlight the vinegar reaction, but you can just add them straight in if you prefer).
Pour the cold water over everything. Mix with a spatula or whisk until smooth and no dry streaks remain. The batter will be relatively thin.
Pour the batter into the prepared pan and smooth the top.
Bake 30–35 minutes, or until a toothpick inserted into the center comes out clean. If using two 8-inch pans, check at 25–30 minutes.
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before frosting.

Cream Cheese Frosting Directions

In a bowl, beat the softened cream cheese with the vanilla until smooth.
Gradually add the powdered sugar and beat until light and spreadable. If the frosting is too stiff, add 1 teaspoon of milk at a time; if too thin, add a little more powdered sugar.
Once the cake is cooled to room temperature, spread the frosting evenly over the top. Chill briefly to set, if desired.

Best ways to enjoy it

Serving suggestions:

Slice and serve slightly chilled or at room temperature with a dusting of extra cinnamon.
Warm a slice for 5–8 seconds in the microwave and serve with vanilla ice cream.
Top with toasted chopped pecans or a caramel drizzle for holidays.
For brunch, serve small squares alongside coffee and fresh fruit.

Pair this cake with a bold coffee or a milder black tea to balance the cinnamon spices. If you want a cinnamon-roll inspired presentation, garnish each slice with a thin glaze of powdered sugar and milk.

Storage and reheating tips

Refrigeration: Store frosted cake covered in the refrigerator for up to 3–4 days because of the cream cheese frosting.
Room temperature: Ung frosted cake can sit at room temperature for up to 24 hours in an airtight container.
Freezing: Wrap individual unfrosted slices tightly in plastic and freeze up to 2 months. Thaw overnight in the fridge and frost just before serving. You can also freeze the whole unfrosted cake (double-wrap) and thaw in the fridge.
Reheating: Warm single slices in the microwave for 8–12 seconds to revive softness; avoid overheating so the frosting doesn’t separate.

Food safety note: keep cream cheese–frosted portions refrigerated when not serving, and discard leftovers after 4 days.

Pro chef tips

Measure flour by spooning it into the cup and leveling off. Too much flour equals a dry cake.
Room-temperature cream cheese makes a silky frosting; soften at room temperature for 30–60 minutes.
Don’t overmix: stir just until the batter is combined to keep the crumb tender.
Use fresh baking soda for the best rise; if it’s old, test with a bit of vinegar (it should fizz).
If your spices aren’t very aromatic, boost the cinnamon by 1/2 teaspoon or add a pinch of ground cardamom for complexity.
For even baking, rotate the pan halfway through the bake time if your oven has hot spots.

For another cinnamon-forward baked idea that’s blended and creamy, try this blender cinnamon roll cheesecake bars.

Creative twists

Snickerdoodle-style: Roll spoonfuls of batter (or top finished cake) with cinnamon-sugar for a lighter crackly top.
Apple-cinnamon: Fold 1 cup of finely diced apples into the batter for texture and fruitiness.
Maple brown-butter frosting: Swap cream cheese for brown-butter maple frosting when you want a non-dairy option (use softened vegan butter).
Chocolate swirl: Drop spoonfuls of melted chocolate on the batter before baking and swirl with a knife.
Gluten-free: Use a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it.

Common questions

Q: How long does this cake take from start to finish?
A: Prep is about 10–15 minutes; baking 30–35 minutes; cooling and frosting add another 20–30 minutes. Plan 1¼–1½ hours total.

Q: Can I make this without cream cheese frosting?
A: Yes — a simple cinnamon glaze (powdered sugar + milk + cinnamon) works well, and the unfrosted cake keeps better at room temperature.

Q: Is there a vegan way to make this cake?
A: The cake base is already egg-free. Use a vegan cream cheese and vegan powdered sugar to make the frosting dairy-free. Confirm the powdered sugar is bone-char–free if you want fully vegan ingredients.

Q: Why does this cake use vinegar?
A: Distilled white vinegar reacts with baking soda to produce bubbles that help the cake rise without eggs — a classic crazy cake trick.

Q: Can I halve the recipe?
A: Yes. Bake halved batter in an 8-inch pan and reduce bake time: start checking at 20–25 minutes.

Conclusion

For the original inspiration behind this style of cake, see the classic take on Cinnamon Crazy Cake | Kitchen Fun With My 3 Sons, which highlights the no-egg, no-butter method. If you want a cinnamon-spicy variant with slightly different proportions and tips, read this Cinnamon Spice Crazy Cake post for another perspective. And for a snickerdoodle-leaning spin on the eggless, butterless crazy cake approach, check out Snickerdoodle Crazy Cake (No eggs, butter or milk needed …).