Spanish Cinnamon Cake Recipe

Bundt cake with glaze
Lara Hata / Getty Images
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 8 servings
Yield: 1 Bundt cake
Nutrition Facts (per serving)
450 Calories
15g Fat
70g Carbs
11g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 450
% Daily Value*
Total Fat 15g 19%
Saturated Fat 7g 36%
Cholesterol 120mg 40%
Sodium 399mg 17%
Total Carbohydrate 70g 25%
Dietary Fiber 1g 2%
Total Sugars 56g
Protein 11g
Vitamin C 2mg 9%
Calcium 371mg 29%
Iron 2mg 9%
Potassium 314mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Known in Spanish as Bizcocho con Canela a la Leche, this light and fluffy cake can be served as an after-dinner dessert, but it would typically be served in Spain for breakfast (merienda) and is perfect for a special breakfast or brunch. Bizcocho is just one of several words used in Spanish for "cake" depending on location and is used to describe a spongy type of cake. Other words for cake include tarta and pastel, normally used in Spain for moist cakes, while torta and queque are more typically used in Latin America.

Baked in a Bundt pan, this is a simple, but sweet cake with a topping made with sweetened condensed milk drizzled over the top and then dusted with ground cinnamon. It's absolutely delicious with hot coffee or tea.


  • 1/4 cup vegetable shortening

  • 4 large eggs

  • 1 1/8 cups all-purpose flour

  • 3/4 cup sugar

  • 1 1/2 tablespoons baking powder

  • 1/4 cup milk

  • 1 (14-ounce) can sweetened condensed milk

  • Ground cinnamon, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Heat oven to 350 F.

  3. Using a paper towel, coat the inside pan of a Bundt cake pan with vegetable shortening. Then, add a few tablespoons flour to the pan. Tilt and rotate the pan so that all the surfaces are coated with flour. Discard the flour that does not stick to the pan.

  4. Separate the egg yolks from the whites, placing yolks in a small bowl and the whites in a large mixing bowl.

  5. Using an electric mixer beat yolks until they are frothy and doubled in volume.

  6. Mix in the milk and beat whites to a stiff peak.

  7. Carefully fold the beaten egg yolks into the whites.

  8. In a separate bowl, measure and sift together the flour, sugar, and the baking powder.

  9. Carefully fold in the flour mixture, stirring until well blended.

  10. Pour into the Bundt cake pan.

  11. Bake on center rack for 20 to 25 minutes. Cake is ready when a toothpick is inserted and comes out clean. Allow to cool.

  12. Once cake has cooled, turn out onto a large serving platter. (The serving platter should be a few inches larger than the cake so that the topping does not run off.)

  13. Drizzle condensed milk evenly over the top of the cake. Because the cake is spongy, some of the glaze will soak into the cake immediately. Dust with the ground cinnamon and serve with coffee and fresh fruit on the side.

  14. Serve and enjoy!

Recipe Variation

  • Not a big cinnamon fan? Substitute by mixing in a bit of vanilla or lemon extract with the condensed milk topping.

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