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Cinnamon Swirl Sponge

Cinnamon Swirl Sponge

Breakfast Cinnamon Swirl sponge


120g Caster sugar

225g Self-raising flour

1 Teaspoon baking powder

180ml Buttermilk

1 large eggs 

60ml sunflower oil

½ Teaspoon almond extract (optional)



60g really soft butter

45g brown sugar

2 Teaspoons Plain Flour

1½ Teaspoons cinnamon


60g icing sugar

1- 1½ tablespoons milk



  • Beat your soft butter, brown sugar, flour and cinnamon in a small bowl until lovely and soft, soft enough so you’ll be able to pipe directly into your sponge.
  • Transfer your filling to your piping bag and set aside


  • Pre-heat your oven to 180C and line an 8” round cake tin.
  • In a medium bowl, whisk together your dry ingredients.
  • In a large jug, whisk together milk, eggs, oil & extract (if using).
  • Pour your wet ingredients onto your dry ingredients and stir until you have a smooth batter, try not to over mix.
  • Pour your batter into your cake tin and this is where the fun begins…
  • Starting in the middle of your cake, like a bull’s-eye, pipe your cinnamon filling (that you prepared earlier) in a spiral pattern.
  • Slightly submerge your piping bag in the cake batter as you pipe, this ensures the cinnamon flavour is injected right into the cake.
  • Round and round you go in a circle as you create that signature cinnamon swirl.
  • Bake at 180C for about 30-35mins and your house will fill of cinnamon, sugar and spice and all things nice!
  • Once baked, leave in cake tin for a few minutes to settle. Run a knife around the tin and invert on a cooling rack.
  • Prepare the glaze, a simple glacé icing. Whisk icing sugar & milk until a smooth glaze. While the cake is still warm pour over the glaze.
  • Store in an airtight container for up to three days if it lasts that long!
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