Description
Indulge in this decadent Cinnamon Roll Gooey Butter Cake topped with a luscious Sticky Toffee Buttercream Flood. This delightful dessert features a soft cinnamon-spiced cake base layered with a rich, gooey butter filling and finished with a creamy, caramel-infused buttercream that melts in your mouth. Perfect for special occasions or satisfying your sweet tooth with a comforting cinnamon and toffee flavor combination.
Ingredients
Scale
Cake Batter
- 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
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
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 thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, salt, baking powder, and cinnamon until well combined.
- Add Wet Ingredients: Incorporate the eggs, melted butter, milk, and vanilla extract into the dry ingredients. Mix thoroughly until the batter is smooth and uniform.
- Pour Batter: Transfer the cake batter into the prepared baking dish, spreading it evenly to ensure uniform baking.
- Make Gooey Butter Filling: In a separate bowl, beat the softened cream cheese and softened butter together until creamy and smooth, forming a rich base.
- Add Remaining Filling Ingredients: Add the powdered sugar, egg, and vanilla extract to the cream cheese mixture. Beat until well combined and smooth without lumps.
- Top Cake Batter: Pour the gooey filling over the cake batter in the dish, spreading gently and evenly without mixing into the batter below.
- Bake the Cake: Bake in the preheated oven for 40-45 minutes or until the top turns golden brown and the center is set but slightly gooey. The cake should still have a slight jiggle when gently shaken, indicating the perfect texture.
- Cool the Cake: Remove from oven and allow the cake to cool completely at room temperature before applying the buttercream.
- Prepare Sticky Toffee Buttercream: In a medium saucepan, combine softened butter, dark brown sugar, and heavy cream. Heat over medium heat, stirring constantly until the mixture comes to a simmer. Cook for 2-3 minutes until it slightly thickens.
- Flavor and Cool Buttercream: Remove the saucepan from heat and stir in vanilla extract and a pinch of salt. Let the mixture cool to room temperature to prevent melting the powdered sugar when mixed.
- Finish Buttercream: Once cooled, beat in powdered sugar until the frosting is smooth and fluffy. Adjust consistency by adding a little more heavy cream if it is too thick, achieving a spreadable texture.
- Assemble the Cake: Once the cake is fully cooled, spread the sticky toffee buttercream generously over the top, ensuring an even coat.
- Serve and Enjoy: Slice the cake into portions and serve immediately for a gooey, cinnamon-sweet, and toffee-flavored treat that delights every bite.
Notes
- Ensure the cream cheese and butter for the gooey filling are softened to room temperature for a smooth mixture.
- Do not overbake the cake; a slight jiggle in the center means the gooey texture is perfect.
- Allow the buttercream to cool fully before beating in powdered sugar to avoid a runny frosting.
- For easier slicing, refrigerate the cake for about 30 minutes after spreading the buttercream.
- Use full-fat cream cheese and butter for the best flavor and texture.
