Print

Ooey Gooey Cinnamon Roll Cake

Close-up of a moist slice of cinnamon roll cake featuring swirls of cinnamon filling and thick white icing.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a moist, from-scratch cake that captures the flavor of cinnamon rolls without the need for yeast or rolling dough. This cake features rich cinnamon swirls and a simple cream cheese frosting.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • For the Swirl: 1/2 cup packed brown sugar
  • For the Swirl: 1 tablespoon ground cinnamon
  • For the Swirl: 1/4 cup (1/2 stick) unsalted butter, melted
  • For the Frosting: 4 ounces cream cheese, softened
  • For the Frosting: 1/4 cup (1/2 stick) unsalted butter, softened
  • For the Frosting: 1 1/2 cups powdered sugar
  • For the Frosting: 1 teaspoon vanilla extract
  • For the Frosting: 1-2 tablespoons milk

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Prepare the swirl filling: In a small bowl, mix the brown sugar and cinnamon.
  7. In a separate small bowl, mix the 1/4 cup melted butter with the cinnamon-sugar mixture.
  8. Pour half of the cake batter into the prepared pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Pour the remaining batter over the top. Sprinkle the remaining cinnamon-sugar mixture over the top layer.
  9. Use a knife or skewer to gently swirl the filling through the batter in figure-eight motions.
  10. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  12. Prepare the frosting: Beat the cream cheese and butter together until smooth. Gradually beat in the powdered sugar and vanilla extract. Add milk one tablespoon at a time until you reach a spreadable consistency.
  13. Spread the frosting over the cooled cake.

Notes

  • For an extra gooey texture, slightly increase the amount of melted butter used in the swirl filling.
  • You can bake this recipe in a 9×13 inch pan; increase the baking time by about 5 to 10 minutes.
  • If you prefer a thinner glaze instead of thick frosting, use only 1/2 cup powdered sugar and more milk in the frosting mixture.

Nutrition

Find it online: https://eatableempress.com/cinnamon-roll-cake-recipe-easy-gooey/