Description
This Cinnamon Roll Cake Decadent recipe transforms the beloved cinnamon roll into an easy, moist, and tender layer cake. It features a tender buttermilk cake base swirled with a buttery cinnamon-sugar filling and topped with a luscious cream cheese icing. Perfect for brunch, celebrations, or an indulgent dessert, this cake offers all the flavors of a cinnamon roll in a convenient cake form.
Ingredients
Scale
For the 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
For the Cinnamon Filling:
- 1/3 cup unsalted butter, melted
- 1 cup brown sugar
- 2 tbsp all-purpose flour
- 1 tbsp ground cinnamon
For the 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 softened unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then add 1 tsp vanilla extract and mix well. In a separate bowl, whisk 3 cups all-purpose flour, 1 tsp salt, 1 tsp baking powder, and 1/2 tsp baking soda. Gradually alternate adding the dry ingredients and 1 1/2 cups buttermilk to the butter mixture, starting and ending with dry ingredients, until smooth and fully combined.
- Make the Cinnamon Filling: In a small bowl, combine 1/3 cup melted unsalted butter, 1 cup brown sugar, 2 tbsp all-purpose flour, and 1 tbsp ground cinnamon. Mix until well incorporated to form a spreadable cinnamon-sugar filling.
- Layer the Cake with Filling: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. Pour about half of the cake batter evenly into the pan. Drop spoonfuls of the cinnamon filling over the batter and gently swirl with a knife or skewer to create a cinnamon swirl pattern. Pour the remaining cake batter over the top and smooth the surface evenly. Add dollops of remaining cinnamon filling on top and swirl again lightly.
- Bake the Cake: Place the pan in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool completely in the pan on a wire rack.
- Prepare the Cream Cheese Icing: In a medium bowl, beat together 1/2 cup softened unsalted butter and 4 oz softened cream cheese until smooth and creamy. Gradually add 1 1/2 cups powdered sugar, 1 tsp vanilla extract, and a pinch of salt, beating until light and fluffy.
- Ice the Cake: Once the cake has fully cooled, spread the cream cheese icing evenly over the top. Slice and serve to enjoy the rich flavors and tender crumb of this cinnamon roll-inspired cake.
Notes
- Make sure the cake is completely cool before frosting to prevent the cream cheese icing from melting.
- You can substitute buttermilk with milk plus 1 tbsp vinegar or lemon juice if needed.
- For a more pronounced cinnamon flavor, increase the cinnamon in the filling by up to 2 tbsp.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This cake can be reheated slightly in the microwave for a warm, fresh taste.
