Cakes | Recipes

Cinnamon Spice Layer Cake Recipe

I can’t believe this day has finally arrived.  I’ve graduated from “kindergarten blogging” and have my very own self-hosted website.  Woo hoo!  Let’s celebrate with a cinnamon spice layer cake recipe, topped with a rich maple cream cheese frosting!

I was going to make my favorite (and most requested) double chocolate bundt cake, topped with chocolate ganache without heavy cream, but a celebration of this caliber deserves multiple layers of love…and frankly, lots of rich, creamy icing!

Cinnamon Spice Layer Cake Recipe with Maple Cream Cheese Frosting - The perfect dessert to welcome in the Fall or Autumn harvest. - Get the recipe on

I’ll share the layer cake recipe with you in just a bit, but first, I want to fill you in on all of the changes I’ve put into place.

Besides the new look, which I think perfectly describes me… easy, laid back, fresh, and fun, there are a number of other changes that will help you in getting the most out of this site.

  • For starters, I’ve got a brand new domain name, which should be much easier for you to remember (and type!)  Be sure to bookmark this for future reference:
  • If you were a subscriber of posts for, you will need to resubscribe to keep receiving my new posts.  I apologize for the inconvenience.  You can subscribe to see my new recipes right here (click the link, then scroll to the bottom of the page).

Before we go any further, let’s check out this cinnamon spice layer cake recipe!

Yes, I’m sometimes impatient and hungry when I’m excited. Please don’t judge.
Cinnamon Spice Layer Cake Recipe with Maple Cream Cheese Frosting - The perfect dessert to welcome in the Fall or Autumn harvest. - Get the recipe on

  • I’ve added formatted recipes, thanks to EasyRecipe.  Now you’ll see a pretty photo, the recipe, my notes, and maybe some nutritional information and links to products that I used to create the recipe. By the way, those links are affiliate links, meaning that if you click through and decide to make a purchase, I’ll receive a couple of pennies for each dollar you spend. I’ll be using that money to help maintain this website, so thanks in advance!
  • If you want to give yourself a boost in cooking knowledge, check out my cooking terminology dictionary.
  • Another great change are the coupon and savings links that you’ll find throughout the posts and pages.  Clicking on them will give you access to high value, FREE coupons, e-cookbooks, and other savings and coupon sites.  I’ve placed them here for you to use, so please take advantage of the savings!
If there’s a specific recipe that you’d like to see featured here on It’s Yummi, if you have a food or cooking related question, or for any other questions regarding this website, please don’t hesitate to contact me.  Thank you SO much for your continued support.  I am SO grateful and thankful to have you here to share in the realization of my dream!

Cinnamon Spice Layer Cake Recipe with Maple Cream Cheese Frosting - The perfect dessert to welcome in the Fall or Autumn harvest. - Get the recipe on

 Now let me share this delicious layer cake recipe with you!

Oh, and if you love cake recipes, but you don’t want to mess with the layers, be sure to also check out my recipe for caramelized banana skillet cake, or any of my bundt cake recipes.

Caramelized Banana Skillet Cake Recipe - made with a Stonyfield yogurt protein smoothie so it's a healthy snack or dessert.

Cinnamon Spice Layer Cake

Cinnamon Spice Cake with Maple Cream Cheese Frosting

This moist cinnamon spice cake is the perfect layer cake for a fall dessert. The maple cream cheese frosting adds a touch of sweetness to this delicious cake.
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Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine American
Servings 16 slices
Calories 436 kcal


  • 6 ounces unsalted butter softened, plus more for buttering the paper
  • 1.5 cups all-purpose flour plus more for dusting
  • 1 cup cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg, ground ginger, AND ground cloves
  • 1/2 teaspoon salt
  • 1.5 cups sugar
  • 3 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup sour cream


  • 12 ounces cream cheese at room temperature
  • 6 tbsp unsalted butter at room temperature
  • 1/2 cup pure maple syrup (Grade A or B)
  • 1 3/4 cups confectioner's sugar sifted



  • Preheat the oven to 350°. Butter two 9-inch round cake pans. Line the bottoms with parchment paper and butter the paper. Dust the pans with flour, tapping out the excess.
  • In a medium bowl, whisk the 1.5 cups of all-purpose flour with the cake flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  • In a stand mixer fitted with a paddle, beat the butter with the sugar at medium speed until fluffy, about 3 minutes. Beat in the eggs and vanilla extract until incorporated. In 3 alternating additions, add the dry ingredients and sour cream, scraping down the side of the bowl between additions.
  • Scrape the batter evenly into the prepared pans. Bake the cakes on the lower and middle racks of the oven for about 30 minutes, until golden and springy and the edges begin to pull away from the sides of the pan. Transfer the cakes to racks and let cool for 15 minutes, then turn the cakes out and let them cool completely. Remove the parchment paper.


  • Run a thin, flexible knife or spatula around the edge of the pan to loosen the cake.
  • Place a cake cardboard or the bottom of a tart pan on top of the pan. Hold the two together and flip over. Lift the pan off of the cake, leaving the parchment on the cake. Flip again so the cake is right side up.
  • Using a serrated knife, level the top of the cake (if necessary), and slice the cake horizontally into two layers.


  • Place the cream cheese and butter in the cleaned bowl of the mixer or food processor.
  • Blend until smooth. Add the maple syrup and confectioners’ sugar and mix thoroughly.
  • Scrape down the bowl with a clean spatula and blend again briefly.


  • Place a cake cardboard or serving plate on your work surface. Using the second cardboard or tart bottom, transfer the cake’s top layer to the assembly board cut side up.
  • With the icing spatula, spread a generous 1/2 cup layer of frosting evenly over the surface. Flip over the bottom layer of cake, slide it into place on top of the frosting then remove the parchment paper. Voila…a crumb-free surface for frosting!
  • Use the remaining frosting to cover the top and side of the cake. Use a spoon to create swirls all over the top by gently pressing the tip of the spoon, rounded edge down, into the frosting in a back-and-forth motion.


  • This cake will keep, refrigerated, for 4 to 5 days. It is best at room temperature, so take it out of the refrigerator for 30 to 45 minutes before serving.


Serving: 1sliceCalories: 436kcalCarbohydrates: 56gProtein: 5gFat: 21gSaturated Fat: 12gCholesterol: 98mgSodium: 248mgPotassium: 133mgSugar: 38gVitamin A: 780IUCalcium: 75mgIron: 0.9mg
Tried this recipe? Mention @itsyummi or tag #itsyummirecipe!


Cinnamon Spice Cake Recipe with Maple Cream Cheese Frosting - Get the recipe on


Cinnamon Spice Cake Recipe with Maple Cream Cheese Frosting - Get the recipe on



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  1. I am so excited to see your (our) dream for you coming to reality. You’ve got so much to offer your readers, too!

  2. GREAT! I just found you through WCC on facebook. But could not get the button to work to follow you. I did however, bookmark your page.

    1. SO glad you found me, Joan! I was just made aware of the fact that my social media buttons aren’t working either. I’ll work on getting everything fixed up, pronto!

    1. I can’t wait to hear how it turns out for you, Jen! Incidentally, it makes a FABULOUS breakfast treat… umm…or so I’ve heard 😉

    1. Thank you so much, Amanda! I thought of you all afternoon as I baked and decorated it! You are an amazing inspiration for me! 🙂

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