Description
This Cinnamon Roll Cake is a delightful baked treat that mimics the flavors of classic cinnamon rolls in an easy-to-make cake form. Featuring a soft, tender cake base swirled with a cinnamon-sugar paste and topped with a sweet vanilla glaze, it’s perfect for breakfast, brunch, or dessert. The cake combines rich buttery swirls and warm cinnamon spices with a smooth glaze that adds a luscious finishing touch.
Ingredients
Scale
For the Cake Batter
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2/3 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
For the Cinnamon Swirl
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, softened
For the Glaze
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until combined evenly to ensure consistent texture in the cake.
- Combine Wet Ingredients: In a large bowl, beat together the granulated sugar, milk, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing which can affect the cake’s tenderness.
- Add Butter: Fold in the melted butter into the batter, mixing until smooth and fully incorporated, which adds richness and moisture.
- Prepare Cake Base: Pour the batter evenly into the greased baking pan, spreading it out to the edges with a spatula for uniform thickness.
- Make Cinnamon Swirl: In a small bowl, combine the brown sugar and ground cinnamon. Add the softened butter and stir until it forms a smooth paste perfect for swirling.
- Add Swirl to Batter: Dollop small spoonfuls of the cinnamon-sugar paste over the batter surface across the pan.
- Swirl the Mixture: Using a butter knife or toothpick, gently swirl the cinnamon mixture into the batter to create an attractive marbled effect without blending it completely.
- Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Prepare the Glaze: While the cake bakes, whisk together powdered sugar, vanilla extract, and milk in a small bowl until smooth and ready to drizzle.
- Cool and Glaze: Remove the cake from the oven and let it cool for about 10 minutes to slightly firm up.
- Apply Glaze: Drizzle the prepared glaze evenly over the warm cake to allow it to soak slightly and add sweetness.
- Final Cooling and Serve: Let the cake cool a bit more after glazing before slicing to serve for best texture and flavor.
Notes
- Do not overmix the batter as it can make the cake dense.
- Use softened butter for the cinnamon swirl to easily combine with the brown sugar and cinnamon.
- Allow the cake to cool slightly before glazing to avoid the glaze melting away.
- You can substitute milk with any plant-based milk for a dairy-free version.
- The cake is best enjoyed the day it’s made but can be stored covered at room temperature for up to two days.
