1 tablespoon cocoa powder (optional, for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon.
Add the softened butter, milk, eggs, and vanilla extract to the dry ingredients. Mix until just combined and smooth.
In a separate bowl, combine the brown sugar, ground cinnamon, and chopped nuts (if using) for the cinnamon swirl.
Pour half of the batter into the prepared baking pan and spread it evenly. Sprinkle half of the cinnamon swirl mixture over the batter.
Pour the remaining batter over the swirl layer and spread it evenly. Top with the remaining cinnamon swirl mixture, gently swirling it into the batter with a knife.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the cappuccino frosting. In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, brewed coffee, vanilla extract, and cocoa powder (if using), mixing until smooth and fluffy.
Once the cake has cooled completely, spread the cappuccino frosting evenly over the top.
Slice and serve!
Notes
For a chocolate twist, add chocolate chips to the batter or replace some of the flour with cocoa powder.
Substitute the cappuccino frosting with a simple vanilla glaze made from powdered sugar and milk for a lighter option.