Preheat the oven to 350°F (175°C). Line a 9-inch square (9x9) baking pan with parchment paper and lightly grease it.
In a medium bowl, whisk together the dry ingredients.
In a separate bowl, whisk together the wet ingredients (including sugars) until smooth.
Fold the dry ingredients into the wet ingredients just until combined. Do not overmix.
In a small bowl, stir together all the Cinnamon Swirl ingredients until well combined.
Spread about one-third of the cake batter into the prepared pan.
Spoon over some of the cinnamon swirl mixture. Using a toothpick or knife, gently swirl it through the batter without fully mixing it in.
Add another one-third of the batter, followed by more of the cinnamon swirl mixture. Swirl again gently.
Spread the remaining batter on top, add the remaining cinnamon swirl, and gently swirl one final time.
Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 20 minutes before glazing.
Prepare the cream cheese glaze by mixing the softened butter, cream cheese, powdered sugar, vanilla extract, and heavy cream. Spread over the cooled cake and finish with a light sprinkle of ground cinnamon, if desired.
Cook it hands-free.
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