Description
This decadent Cinnamon Roll Cake combines the soft, tender crumb of a classic cake with the rich flavors of traditional cinnamon rolls. Featuring a moist cake base swirled with a warm cinnamon filling and topped with a luscious cream cheese icing, this dessert is perfect for brunch or a cozy treat.
Ingredients
Cake
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cups buttermilk
Cinnamon Filling
- 1/3 cup unsalted butter, melted
- 1 cup brown sugar
- 2 tbsp all-purpose flour
- 1 tbsp ground cinnamon
Cream Cheese Icing
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 4 oz cream cheese, softened
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Cake Batter: In a large bowl, cream together 1 cup of softened unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, beating well after each addition, then mix in 1 teaspoon of vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.
- Mix Wet and Dry Ingredients: Alternately add the dry ingredients and 1 1/2 cups buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Prepare Cinnamon Filling: In a small bowl, combine 1/3 cup melted unsalted butter, 1 cup brown sugar, 2 tablespoons all-purpose flour, and 1 tablespoon ground cinnamon. Stir until well combined to form the cinnamon filling.
- Layer the Cake and Cinnamon Filling: Pour half of the cake batter into a greased 9×13-inch baking pan. Spread half of the cinnamon filling over the batter. Carefully spoon the remaining cake batter on top, then dollop the remaining cinnamon filling. Using a knife or skewer, gently swirl the cinnamon filling through the batter for a marbled effect.
- Bake the Cake: Preheat the oven to 350°F (175°C). Bake the cake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack before icing.
- Make the Cream Cheese Icing: In a medium bowl, beat together 1/2 cup softened unsalted butter, 4 oz softened cream cheese, 1 teaspoon vanilla extract, and a pinch of salt until smooth and creamy. Gradually add 1 1/2 cups powdered sugar, beating until well incorporated and smooth.
- Ice the Cake: Once the cake is completely cooled, spread the cream cheese icing generously over the top. Slice into 12 servings and enjoy the rich flavors of this cinnamon roll inspired cake.
Notes
- For best results, make sure the cake is fully cooled before applying the cream cheese icing to prevent it from melting.
- You can store leftovers covered in the refrigerator for up to 4 days.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
- The swirling of the cinnamon filling can be adjusted for more or less marbling effect based on preference.
