Layered Cinnamon Coffee Cake

image of slice of layered coffee cake showing its streusel filling and cinnamon swirled layers

4.96 from 21 ratings

Layered Cinnamon Coffee Cake

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

Prep Time30

Cook Time34

Additional Time1 30

Total Time2 34

Course: Cakes

Cuisine: American

Servings: 24

Calories: 660kcal

Author: Chelsey White

Equipment

Ingredients

Brown Butter Buttercream Frosting

1 1/2 cups (3 sticks) unsalted butter, cold (for browning) 339g
1 cup (2 sticks) unsalted butter, room temperature 226g
1 Tbsp vanilla extract or vanilla bean paste 15g
1/2 tsp fine salt 3g
6 cups powdered sugar 750g
1/3 cup heavy whipping cream, room temperature 80g

Cinnamon Swirl

1/2 cup packed light brown sugar 100g
2 Tbsp all-purpose flour 15g
2 tsp ground cinnamon

Cinnamon Cake Layers

3 cups all-purpose flour 375g
3 cups granulated sugar 600g
2 1/2 tsp baking powder 10g
2 tsp ground cinnamon
1 tsp fine salt
1/2 cup unsalted butter, room temperature 113g
4 large eggs, room temperature 224g
1 1/2 cups sour cream, room temperature 360g
1/2 cup vegetable or canola oil 110g
1 tsp vanilla extract or vanilla bean paste 4g

Cinnamon Streusel

1 cup all-purpose flour, heat-treated 130g
1/2 cup packed light brown sugar 100g
1/3 cup granulated sugar 66g
1 Tbsp ground cinnamon
1/4 tsp fine salt
6 Tbsp unsalted butter, melted and cooled 85g

Instructions

Brown Butter Buttercream Frosting

Make the brown butter for the buttercream first, because it needs time to cool to room temperature. This can also be done in advance to speed up the cooling process. I usually make it the day before I want to make this cake.
Place 1 1/2 cups (or 3 sticks) of unsalted butter in a large, light-colored pan over medium heat, stirring occasionally as it melts.
Once melted, the butter will begin to foam and sizzle around the edges. Stir frequently to keep the milk solids from burning. The butter will turn golden brown in about 5–6 minutes from when you start. Some of the foam will subside, and the milk solids at the bottom of the pan will be toasty brown. It should have a strong, nutty aroma.
Immediately remove the pan from the heat and pour the brown butter into a heatproof bowl to stop the cooking process. Let it cool to room temperature and firm back up, about 1-2 hours. You can accelerate the process by popping the brown butter in the fridge for about 30 minutes.
Beat the room-temperature brown butter with 2 sticks of room-temperature unsalted butter on medium speed for 30 seconds with a paddle attachment or hand mixer, until smooth. Mix in 1 Tbsp vanilla bean paste or extract and 1/2 tsp fine salt on low speed.
Gradually mix in 6 cups of powdered sugar on low speed. Halfway through mixing, add 1/3 cup of heavy cream to make the frosting easier to mix. Beat on low until the ingredients are fully incorporated and the desired consistency is reached. If the frosting seems too thick, add more heavy cream, 1 Tbsp at a time. Cover the frosting flush with plastic wrap to prevent crusting, then set aside.

Cinnamon Swirl

Whisk together 1/2 cup packed brown sugar, 2 Tbsp all-purpose flour, and 2 tsp ground cinnamon. Set aside.

Cinnamon Swirl Cake Layers

Preheat the oven to 350°F/175°C. Line three 8" pans with parchment rounds and grease with nonstick baking spray or homemade cake release.
Whisk together 3 cups flour, 3 cups granulated sugar, 2 1/2 tsp baking powder, 2 tsp ground cinnamon, and 1 tsp fine salt in a large bowl or the bowl of a stand mixer.
Mix 1/2 cup of room-temperature butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks remain.
In a separate bowl, whisk together 4 large eggs, 1 1/2 cups sour cream, 1/2 cup vegetable or canola oil, and 1 tsp of vanilla bean paste or extract.
Slowly mix the wet ingredients into the dry ingredients on a low speed until just incorporated. Scrape down the sides of the bowl with a rubber spatula, then beat on a medium speed for 1 more minute to make sure everything is properly mixed.
Add about 1 cup (250g) of cake batter to each of the prepared pans and spread into an even layer. Sprinkle 1/4 cup of the cinnamon swirl mixture over each pan.
Divide the remaining cake batter evenly between the three pans and drizzle it over the cinnamon sugar mixture (about 350g per pan). Carefully spread the batter over the cinnamon swirl mixture with a small offset spatula.
Bake for 33-36 minutes or until a toothpick comes out with a few moist crumbs. Let the cake layers cool in the pans for 30 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan. Carefully flip the cake layers onto a wire rack once they're fully 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.

Cinnamon Streusel Filling

This streusel is used as a filling and doesn't get baked, so it's important to use heat-treated flour. Whisk together 1 cup heat-treated flour, 1/2 cup packed brown sugar, 1/3 cup granulated sugar, 1 Tbsp ground cinnamon, and 1/4 tsp fine salt.
Add 6 Tbsp or 3/4 of a stick of unsalted butter that's been melted and set aside to cool for about 10 minutes into the mixture. Use a fork to kind of fold the mixture together. I sweep around the sides of the bowl and then along the bottom of the bowl. The goal is to gently incorporate the butter into the dry ingredients while leaving some big chunks intact. Be careful not to overmix! Mix just until the flour is fully incorporated. Refrigerate the mixture until you're ready to use it.

Assembling this Layered Cinnamon Coffee Cake

Stack and frost the cinnamon cake layers on a greaseproof cake board or flat plate using a dab of frosting to help stick the first cake layer to the board.
Spread an even layer of brown butter buttercream on the first cake layer and sprinkle about 1/3 of the cinnamon streusel over it. Repeat with the second cake layer, saving the remaining streusel to decorate the outside of the cake.
Chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
Remove the cake from the fridge or freezer and cover the cake in a thick layer of brown butter buttercream. Gently press the remaining cinnamon streusel around the base of the cake and sprinkle a ring of it around the top of the cake.

Video

Notes

This recipe was updated in September 2026 to make it easier to make and even more delicious! It no longer includes shortening or molasses. If you want the original version of this recipe, please email me at hello@chelsweets.com.

Making this Layered Coffee Cake in Different Sizes

One batch of batter is about 1800g or 10 cups, so I add roughly 600g to each of my cake pans when using 3, 8-inch cake pans.

You can also use one batch of batter to make 2, 9-inch cake layers or 4, 6-inch cake layers. Bake time will be a few minutes longer at 350°F/175°C.

If you want to make a tiered cake with this recipe, check out my cake batter calculator to see how many batches of batter you'll need.

If you want to make layered coffee cupcakes, this recipe can be used to make about 3 dozen cupcakes. Fill the liners 3/4 full and bake at 350°F/175°C and bake for 20-22 minutes.

Tips for Making the Best Layered Cinnamon Coffee Cake

Ingredients that should be at room temperature mix together better! Be sure you set out any cold ingredients that need to be at room temperature ahead of time.
Properly measure the flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
Use a scale to weigh your cake pans as you fill them. This makes sure each pan has the same amount of batter and will make your cake layers bake to the same height and bake more evenly.
Level the room-temperature or thawed cake layers with a serrated knife to make them easier to stack.
Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!
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

I highly recommend making the components of this cake in stages. It breaks the process up and makes it so much more approachable!

The cake layers can be made in advance and frozen. They taste just as great when they're frozen as when they're fresh, I promise!

You can also make the frosting ahead of time, 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 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 a week or in the freezer for a month. The buttercream locks in the moisture and keeps 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 it in the fridge for up to a week.

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