There’s decadence, and then there’s the Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood: the kind of bake that makes your kitchen smell like heaven itself and sends everyone back for “just one more slice.” This is a golden-sheet cake with a melt-in-your-mouth gooey center, crowned with a shimmering layer of sticky toffee buttercream that pools and settles into all the right nooks. If you’re after something that stops the dessert table in its tracks, you’ve found your showstopper!
Ingredients You’ll Need
Every ingredient in this Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood plays a starring role—these aren’t just pantry staples, they’re the building blocks for contrasting flavors, textures, and that outrageously pretty finish. Here’s what you’ll need and why each matters:
- Yellow cake mix: The shortcut foundation for that buttery, nostalgic base—it’s soft yet sturdy enough to anchor all the gooeyness.
- Eggs: The glue and richness—two in the gooey layer for silkiness, one in the crust for structure.
- Unsalted butter: Essential for flavor and that perfect, tender crumb. Use good-quality butter; you’ll taste the difference!
- Cream cheese: This gives the center its signature creaminess and tang, balancing all that sweetness.
- Vanilla extract: A warm, aromatic touch that pulls everything together with classic bakery vibes.
- Powdered sugar: For cloud-like sweetness in the gooey layer, and for smoothness in the toffee buttercream flood.
- Ground cinnamon: That unmistakable spicy warmth—you want enough for the swirl to sing.
- Brown sugar: The critical toffee note in the buttercream, bringing a molasses depth and a touch of chewiness.
- Heavy cream: Makes the buttercream extra lush, glossy, and easy to pour over your cake.
- Salt: Just a whisper of it to sharpen all the sweet flavors and make the toffee really pop.
How to Make Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood
Step 1: Make the Crust Layer
Start by preheating your oven to 350°F and greasing that trusty 9×13-inch baking dish—it’s about to get a serious upgrade. In a big bowl, combine the yellow cake mix, one egg, and melted butter. Stir just until it comes together into a soft, pliable dough. Press the mixture evenly into the bottom of your pan, using your fingers or the back of a spoon. You want every corner covered, but don’t compact it too tightly—the magic of the gooey center depends on a tender base!
Step 2: Make the Gooey Layer
In a fresh bowl (or wipe out the first!), combine softened cream cheese and two eggs. Beat them together until creamy and completely smooth—no lumps allowed. Add the vanilla extract and melted butter, mixing again. Now gradually beat in the powdered sugar and ground cinnamon. Once your mixture is light, fluffy, and gloriously fragrant, pour it over the crust, spreading to the edges. Smooth out the top; the gooeyness will settle as it bakes.
Step 3: Bake to Perfection
Slide your cake into the oven and bake for 40 to 45 minutes. What you’re looking for: edges that are just set and lightly golden, while the center should still jiggle slightly like a cheesecake. Don’t worry—it will firm up as it cools! Remove from the oven and let it cool completely in the pan. This sets the structure and makes slicing much easier later.
Step 4: Prepare the Sticky Toffee Buttercream Flood
Once your cake is cool, it’s time for the sticky glamour. In a bowl, beat together the softened butter and brown sugar until fluffy and lighter in color. Mix in the heavy cream, vanilla, and salt, giving everything a good whip. Slowly add powdered sugar, beating until the buttercream is silky and just runny enough to pour. This is the moment the Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood lives up to its name: gently pour or “flood” the buttercream atop the cake, letting it naturally settle and drip luxuriously over the surface.
Step 5: Chill and Set
For those perfectly neat slices, pop the cake into the fridge for at least half an hour to help the sticky toffee buttercream flood set. Once cooled, you can slice it into perfect squares, ready for that wow moment with each bite.
How to Serve Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood
Garnishes
This cake is already the centerpiece, but a little flair never hurts! Sprinkle a bit of extra cinnamon, a scatter of pecans, or a drizzle of caramel sauce over the top just before serving. These bright, eye-catching touches enhance flavor and make the Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood even more irresistible.
Side Dishes
Something cool and simple is perfect next to this sweet treat. A scoop of vanilla ice cream or a swirl of lightly sweetened whipped cream both provide a creamy contrast and a palate cleanser. If it’s brunch, consider serving fresh berries on the side—their tartness balances out all that gooey, sticky richness.
Creative Ways to Present
For parties, slice the cake small and arrange the pieces on a platter, drizzle each with sauce, and add a dusting of cinnamon. For extra flair, serve the Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood in individual ramekins, or use small cookie cutters to create fun shapes that are as pretty as they are delicious.
Make Ahead and Storage
Storing Leftovers
To keep your Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood at its best, store leftovers tightly covered in the refrigerator. The gooey center and toffee layer stay fresh and delicious for up to five days, making it perfect for snacking or surprising guests with a secret midnight treat!
Freezing
Freezing is a cinch: just cut the completely cooled cake (with the buttercream flood on top) into individual squares, wrap each piece well in plastic wrap, then in foil, and freeze. When a craving hits, you’ll thank yourself. Thaw in the fridge overnight, or at room temperature for about 30 minutes.
Reheating
If you love a just-baked warmth, microwave individual slices for 10–15 seconds. The gooey center softens, and the buttery toffee floods into the cake layers. Be careful not to overheat, or the toffee buttercream might separate—less is more!
FAQs
Can I use a homemade cake base instead of boxed mix?
Absolutely! You can substitute your favorite yellow cake recipe for the base—just use about 3 cups of dry cake mix ingredients and keep the egg and butter the same. The beauty of this dish is its flexibility.
Is the buttercream really pourable, or should I spread it?
The sticky toffee buttercream flood should be just loose enough to gently pour over the cooled cake, not as thick as classic frosting. If it’s too stiff, add tiny splashes of cream until it flows easily but doesn’t run right off the cake.
Can I make the Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood gluten-free?
Yes, just use a gluten-free yellow cake mix for the base, and double-check that your other ingredients are gluten-free. The gooey filling and buttercream are naturally gluten-free, so it’s an easy swap!
Why should I chill the cake before serving?
Chilling helps the gooey center and sticky toffee buttercream flood firm up slightly, making slicing clean and easy while keeping all the layers distinct. You’ll also get that lovely contrast of cool creaminess and sweet goo!
What’s the best way to get neat slices?
For picture-perfect squares, use a sharp knife and wipe it clean between cuts. If you want precise edges, chill the cake longer before slicing and use a ruler to guide your cuts for bakery-worthy results.
Final Thoughts
If you’re searching for a truly unforgettable treat, you simply have to try Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood. This recipe is equal parts nostalgia, creativity, and gooey indulgence—and it never fails to delight. Bake, share a slice, and watch it become the most-requested dessert in your recipe box!
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Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood Recipe
- Total Time: 1 hour 5 minutes (plus cooling)
- Yield: 12–16 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of Cinnamon Roll Gooey Butter Cake with a luscious Sticky Toffee Buttercream Flood. This rich and sticky dessert combines the best of gooey butter cake with the warm flavors of cinnamon and toffee for a truly unforgettable treat.
Ingredients
For the crust layer:
- 1 box yellow cake mix
- 1 large egg
- 1/2 cup unsalted butter, melted
For the gooey layer:
- 8 ounces cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 3 3/4 cups powdered sugar
- 1 tablespoon ground cinnamon
For the sticky toffee buttercream flood:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup powdered sugar
Instructions
- Preheat the oven and prepare the crust: Preheat the oven to 350°F and grease a 9×13-inch baking dish. Mix the yellow cake mix, egg, and melted butter to form the crust.
- Prepare the gooey layer: Beat cream cheese and eggs, add vanilla, butter, powdered sugar, and cinnamon. Spread this mixture over the crust.
- Bake: Bake for 40–45 minutes until set. Cool completely.
- Make the buttercream flood: Beat butter and brown sugar, add cream, vanilla, salt, and powdered sugar. Pour over the cooled cake.
- Chill and serve: Refrigerate for 30 minutes before slicing.
Notes
- This dessert is best enjoyed slightly chilled or at room temperature.
- For added luxury, top with caramel sauce or chopped pecans.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 43g
- Sodium: 260mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg
