Description
Indulge in the ultimate dessert experience with this Cinnamon Roll Gooey Butter Cake, topped with a decadent Sticky Toffee Buttercream Flood. Layers of cinnamon-spiced cake, gooey buttery filling, and luscious toffee buttercream create a melt-in-your-mouth treat that’s perfect for special occasions or when you just need a sweet escape.
Ingredients
Scale
For the Cinnamon Roll Cake:
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 tsp vanilla extract
For the Gooey Butter Filling:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 large egg
- 1 tsp vanilla extract
For the Sticky Toffee Buttercream:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 1/2 cup dark brown sugar, packed
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Cinnamon Roll Cake:
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together the flour, sugar, salt, baking powder, and cinnamon.
- Add in the eggs, melted butter, milk, and vanilla extract. Mix until smooth and fully combined.
- Pour the batter into the prepared baking dish and spread it evenly.
- Prepare the Gooey Butter Filling:
- In a separate bowl, beat the softened cream cheese and butter together until creamy and smooth.
- Add powdered sugar, egg, and vanilla extract. Beat until the mixture is well combined and smooth.
- Pour the gooey filling over the cinnamon roll cake batter. Do not mix, just spread evenly over the top.
- Bake:
- Bake the cake for 40-45 minutes or until the top is golden brown and the center is set but still slightly gooey. The cake should have a slight jiggle when shaken gently.
- Allow the cake to cool completely before preparing the buttercream.
- Make the Sticky Toffee Buttercream:
- In a saucepan, combine the butter, brown sugar, and heavy cream. Heat over medium heat, stirring constantly until the mixture comes to a simmer. Let it cook for 2-3 minutes until it thickens slightly.
- Remove from heat and stir in the vanilla extract and salt. Allow the mixture to cool to room temperature.
- Once cooled, beat in the powdered sugar until smooth and fluffy. If the frosting is too thick, add a little more heavy cream until you achieve a spreadable consistency.
- Assemble:
- Once the cake has cooled, spread the sticky toffee buttercream generously over the top of the cake.
- Slice, serve, and enjoy the gooey, cinnamon-sweet goodness!
Notes
- For a more intense cinnamon flavor, add an extra 1/2 tsp of cinnamon to the cake batter or filling.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- You can also add chopped pecans or walnuts to the gooey butter filling for extra texture and flavor.
- If the buttercream is too thin, beat in more powdered sugar until it reaches the desired consistency.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/12 of cake)
- Calories: 350 kcal
- Sugar: 35g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg