Cinnamon Toast Cake is a simple, indulgent treat that’s earned a permanent spot in my baking rotation. My friend Mary introduced me to these bars, and I’ve made them repeatedly because they disappear almost as fast as they come out of the oven. They’re rich, buttery, and topped with a crunchy, cinnamon-sugar crust that makes them dangerously addictive.

My family’s reaction the first time was priceless. My husband called it “ambrosia” and guessed correctly that it was soaked in butter and coated with cinnamon sugar. One bite was followed by an audible whimper and another bite before he reached for a second piece. I don’t blame him — it’s a tender vanilla butter cake baked until set, then drenched in melted butter, covered liberally with cinnamon and sugar, and returned to the oven so the topping becomes bubbly and crusty. The result is a moist, slightly caramelized cake with a satisfyingly crisp cinnamon sugar layer.

If you avoid dairy, there’s good news: this cake also works beautifully with non-dairy substitutions. Use melted coconut oil in place of butter and cashew or almond milk instead of dairy milk. The texture and flavor remain excellent — still rich and easy to overindulge in, as a vegan friend can confirm.

Cook’s Notes

Generously butter the pan before you start. Make sure the corners and seams are well greased — that caramelized cinnamon sugar loves to stick there and you’ll want clean edges for easy slicing.
The ideal pan is a half-sheet pan (roughly 18″ x 13″ x 1″). If you don’t have one, consider getting one — they’re extremely useful beyond this recipe. If you use a different pan, adjust baking time and watch for doneness.
Whisk the dry ingredients (flour, sugar, baking powder, salt) first so they are evenly distributed. Then use a silicone spatula when adding the wet ingredients to avoid overmixing; this helps keep the cake tender.
Baking is done in two stages. First bake about 23 minutes until the cake is set and pulling from the edges. Remove it, pour about two-thirds of the melted butter over the surface, spread the cinnamon sugar evenly, then drizzle the remaining butter on top. Return to the oven just until the topping becomes bubbly — that bubbling creates the crisp, caramelized layer.
VEGAN OPTION: Substitute equal parts extra virgin coconut oil for the butter and cashew or almond milk for the dairy milk. Vegans and dairy-free eaters have loved this version.

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Cinnamon Toast Cake

A moist vanilla butter cake baked, doused with melted butter, then topped liberally with cinnamon sugar and returned to the oven until the topping is bubbly and crusty. Adapted with thanks to the original recipe inspiration.

Ingredients

For the Cake:

4 cups all-purpose flour (about 1 lb 1 oz)
2 cups granulated sugar (raw or white)
4 teaspoons baking powder
2 teaspoons kosher salt
2 cups milk (dairy or nut milk)
1/4 cup melted butter (or melted coconut oil for dairy-free)
Additional butter for the pan

For the Cinnamon Toast Topping:

1 1/4 cups melted butter (or extra virgin coconut oil)
1 1/4 cups granulated sugar (raw or white)
2 generous tablespoons ground cinnamon

Instructions

Preheat the oven to 350°F (175°C).
Generously butter a half-sheet pan, paying special attention to corners and seams. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Switch to a silicone spatula, add the milk, melted butter, and vanilla, and stir just until no dry pockets remain. The batter should be even but not overmixed. Spread the batter evenly in the prepared pan.
Bake for 23 minutes, until the cake is set and beginning to pull away from the edges.
While the cake bakes, combine the sugar and cinnamon for the topping. When the cake comes out, pour roughly two-thirds of the melted butter evenly over the surface, sprinkle the cinnamon sugar over the butter, then drizzle the remaining butter on top.
Return the pan to the oven and bake an additional 8 minutes, or until the topping is bubbly and slightly caramelized.
Remove from the oven and let cool on a heat-safe surface for at least 30 minutes before slicing into long bars (about 3″ x 1″). Store leftovers tightly wrapped at room temperature.

Yield & Times

Serves: about 32 bars

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins

Nutrition (per serving, estimate)

Calories: 223 kcal • Carbohydrates: 33 g • Protein: 2 g • Fat: 9 g • Saturated Fat: 5 g • Cholesterol: 24 mg • Sodium: 228 mg • Sugar: 21 g

Nutritional information is an estimate. Use your own ingredient amounts and a nutrition calculator for precise values.

Did you make this recipe?

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If you doubt how habit-forming this cake is, you’ll find plenty of excited discussion among home bakers. Once you try it, you might become a Cinnamon Toast convert too.