This delicious, layered cinnamon coffee cake is made with tender, cinnamon swirled cake layers, browned butter frosting and a delicious cinnamon streusel filling!

This post is sponsored by B&G Foods, but all opinions are my own.

How to Make This Layered Cinnamon Coffee Cake

To make sure your layered coffee cake turns out as amazing as possible, let’s walk through each step together!

I’ve also included a video tutorial of the process below.

Step 1: Make the Cinnamon Swirl

Whisk together the brown sugar, granulated sugar, and Spice Islands Ground Saigon Cinnamon. Set aside.

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Step 2: Make the Cinnamon Swirl Cake Layers

Preheat oven to 350°F / 175°C. Line three 8″ pans with parchment rounds and grease with Baker’s Joy nonstick baking spray.

Make the batter following the recipe card below, then start to fill the prepared cake pans.

Pour about 1 cup (250g) of cake batter to each of the prepared pans and spread into an even layer.

Sprinkle the cinnamon sugar swirl mixture over the cake batter, adding about a third of it to each pan (about 1/3 cup).

Leave a 1-inch ring around the edge of the cake uncovered so that the swirl doesn’t go to the edge of the pan.

Use a butter knife or small offset spatula to swirl the batter with the cinnamon sugar mixture.

Divide the remaining cake batter between the three pans, about 1 cup (260g) per pan.

It’s easiest to drizzle the cake batter over the cinnamon sugar mixture, then spread evenly.

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Step 3: Bake & Level the Cake Layers

Bake for 32-35 minutes or until a toothpick comes out with a few moist crumbs.

Allow the pans to cool for 10 minutes, then run a small offset spatula around perimeter of the pan to separate the cake from the pan. Flip the cake layers onto a wire rack to cool.

Use a serrated knife to level the tops of the layers once they’re fully cooled.

If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making your cake.

The cake layers should still be slightly cold to the touch, which will make it easier to assemble your cake.

Step 4: Brown Half of the Butter

As the cake layers bake and cool, make the browned butter buttercream.

Place 1 cup (or 2 sticks) of unsalted butter into a large skillet and heat over medium heat, stirring occasionally.

Once the butter has fully melted, stir frequently to prevent the butter solids at the bottom of the pan from burning. It should begin to bubble up a bit and look foamy on top.

Let the butter continue to cook until it becomes an amber color and begins to smell nutty.

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Once it reaches this stage, remove from heat and pour into a heat proof bowl.

Set aside to allow the butter to come to room temperature and solidify. This usually takes about an hour.

Step 5: Make the Browned Butter Buttercream Frosting

Beat 1 cup or 2 sticks of room temperature butter on a medium speed for 30 seconds with a paddle attachment or hand mixer, until smooth.

Mix in the cooled brown butter, Spice Islands Pure Vanilla Extract, and salt on a low speed.

Slowly mix in 7 cups of powdered sugar on a low speed.

Halfway through mixing, add in the heavy cream to make the frosting easier to mix.

Beat on low until the ingredients are fully incorporated, and the desired consistency is reached. 

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Step 6: Make the Cinnamon Streusel Filling

Next, make the cinnamon streusel filling. In a large bowl, whisk together the flour, brown sugar, granulated sugar, Spice Islands Ground Saigon Cinnamon, and salt.

Pour the melted butter into the dry ingredients and stir together with a fork or whisk to make some nice, big crumbles.

You should end up with a bowl of what looks like wet sand with some pea-sized chunks. Set aside.

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Step 7: Stack and Fill the Cake

Stack and frost the cinnamon cake layers on a greaseproof cake board using a dab of frosting to help stick the first cake layer to the board.

Spread an even layer of browned butter buttercream on top of the first cake layer.

Top with about ½ cup of cinnamon streusel. Top with the next cake layer and repeat.

Step 8: Crumb Coat & Chill

Add a thin coat of frosting around the cake that fully covers the cake layers.

Smooth using an offset spatula and/or bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.

Step 9: Frost and Decorate, Then Enjoy!

Remove the cake from the fridge or freezer and cover the cake in a thick, second layer of brown butter buttercream.

Smooth using an offset spatula and bench scraper.

Gently press the remaining cinnamon streusel around the sides and top of the cake to fully cover it.

Place the remaining buttercream in a small piping bag fit with a star tip and pipe buttercream swirls around the top of the cake.

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Substitutions, Swaps & Ingredients: Cinnamon-Swirled Layers

While I love this layered coffee cake recipe just the way it is, I know some of you might not have all these ingredients on hand.

Below are some swaps and substitutions that can be made in this recipe:

• Crisco Vegetable Oil – Crisco vegetable oil works best in this recipe! It adds moisture and gives this cake that tender texture we associate with coffee cake.
• Clabber Girl Baking Powder – Baking powder helps these cake layers bake up beautifully and lightens their texture. Clabber Girl is the #1 brand of baking powder in America and has been around since 1850!
• Crisco All-Vegetable Shortening – Shortening contains 50 percent less saturated fat than butter and makes these cake layers super soft and tender. I like to use Crisco All-Vegetable Shortening in this recipe because it lets the flavor of the cinnamon swirl in these cake layers really shine through! There are two varieties of Crisco All-Vegetable Shortening, butter and original. Either will work great in this recipe!
• Spice Islands Ground Saigon Cinnamon – Using premium spices and extracts is important when you bake and cook because it makes your food more flavorful. You can taste the difference!! Spice Islands source the highest-quality spices and extracts from around the world.
• Grandma’s Original Molasses – I love adding a bit of molasses into these cake layers to give them a gorgeous color and amazing depth of flavor.

• All Purpose Flour – This recipe turns out best with all-purpose flour. However, you can swap in a good gluten free flour blend (like this) if needed. Just be sure to stir the batter longer than normal to help give the cake proper structure, and let the batter sit for about 20 minutes before baking it if you opt to make a gluten free version.
• Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake layers.
• Brown Sugar – I like using light brown sugar but dark brown sugar will work too!
• Buttermilk – You can also use full fat yogurt, sour cream, whole milk, or an alternative yogurt or milk (almond, soy, oat).

Substitutions & Swaps: Brown Butter Buttercream

Some swaps and substitutions that can be made in this frosting recipe include:

• Unsalted Butter – If you only have salted butter on hand you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!
• Heavy Cream – Whole milk or alternative milk (soy, almond, oat) can also be used to make the frosting.

Tips for Making the Best Layered Cinnamon Coffee Cake

• Be sure to properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale.
• Make sure your ingredients are at room temperature to help them mix together better.
• Don’t over-mix your batter. Stir until the flour is just combined!
• Don’t level and torte your cake layers until they are completely cooled.
• Make sure your buttercream is the right consistency. This will help give your cake proper structure and make it easier to decorate.
• If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might’ve gone awry.

Making This Layered Coffee Cake in Advance & Storage Tips

• Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
• Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
• A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
• If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Let Me Know What You Think

If you try this layered cinnamon coffee cake recipe, I’d love to hear what you think!

Please leave a rating below and a comment to let me know your thoughts.

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