If you’re craving a dessert that feels like a warm hug on a chilly morning or a sweet escape any time of day, this Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood Recipe is an absolute game changer. It combines the irresistible swirls and spices of a classic cinnamon roll with the rich, melty texture of gooey butter cake, all topped with a luscious sticky toffee buttercream that floods each bite with decadent sweetness. Whether you’re serving it for brunch, dessert, or simply to satisfy a serious sweet tooth, this cake is guaranteed to become a beloved staple in your baking repertoire.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in delivering that perfect balance of spice, richness, and fluffiness. These simple pantry staples come together in a way that transforms basic flavors into something wildly comforting and decadent.
- 2 cups all-purpose flour: Provides the structure and tender crumb that is the foundation of the cake.
- 1 cup sugar: Sweetens the batter and helps create a beautifully golden crust.
- 1/2 tsp salt: Enhances the overall flavor and balances the sweetness.
- 2 tsp baking powder: Gives the cake a light, airy texture by helping it rise.
- 1/2 tsp cinnamon: The star spice that gives this cake its signature warm, cozy aroma.
- 2 large eggs: Bind the ingredients together and add richness.
- 1/2 cup unsalted butter, melted: Adds moisture and that irresistible buttery flavor.
- 1/2 cup milk: Keeps the batter smooth and tender.
- 1 tsp vanilla extract: Brings depth and a hint of sweetness.
- 1 (8 oz) package cream cheese, softened: Essential for the creamy, gooey filling layer.
- 1/2 cup unsalted butter, softened: Used in the filling for smooth texture and richness.
- 2 cups powdered sugar: Sweetens and thickens the gooey filling.
- 1 large egg: Helps set the cream cheese layer without making it dense.
- 1 tsp vanilla extract: Enhances the filling’s flavor.
- 1/2 cup unsalted butter, softened: The base for the sticky toffee buttercream, giving it silky richness.
- 1 cup powdered sugar: Sweetens and thickens the buttercream.
- 1/2 cup heavy cream: Adds creaminess to both the cake and the buttercream.
- 1/2 cup dark brown sugar, packed: Gives the buttercream its signature deep caramel flavor.
- 1/2 tsp vanilla extract: Adds complexity to the toffee notes.
- Pinch of salt: Balances the sweetness in the buttercream for a richer taste.
How to Make Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood Recipe
Step 1: Prepare the Cinnamon Roll Cake Batter
First things first, preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking. In a large bowl, combine the dry ingredients—flour, sugar, salt, baking powder, and cinnamon—whisking them until perfectly blended. The cinnamon in this step is key to infusing the entire cake with that lovely classic spice. Next, add the eggs, melted butter, milk, and vanilla extract. Stir everything until smooth and fully combined, creating the base layer of your cake.
Step 2: Layer the Gooey Butter Filling
In a separate bowl, beat the cream cheese and softened butter together until they form a creamy, velvety mixture. Then add the powdered sugar, egg, and vanilla extract. Continue beating until it’s smooth and lump-free. This filling is what makes the cake irresistibly gooey and rich — it’s like the heart of your favorite cinnamon roll captured in cake form! Carefully spread this luscious mixture over the cake batter in the prepared pan. Do not mix it in; this layering creates the distinct gooey texture.
Step 3: Bake to Perfection
Bake your cake for 40 to 45 minutes until the top is golden brown and the center is set yet still slightly jiggly when you gently shake the pan. This gentle jiggle means your gooey butter layer is perfectly baked — firm enough to hold its shape but soft and gooey in every bite. Once done, remove the cake from the oven and let it cool completely on a wire rack before moving on to the frosting stage.
Step 4: Whip Up the Sticky Toffee Buttercream
For the sticky toffee buttercream, combine the butter, dark brown sugar, and heavy cream in a saucepan over medium heat. Stir constantly as the mixture heats until it reaches a simmer, then let it cook for a couple of minutes until thickened slightly. Removing it from the heat, stir in the vanilla extract and a pinch of salt to enhance the flavors. Let this toffee base cool to room temperature before beating in the powdered sugar. Beat the mixture until it becomes smooth and fluffy. If your buttercream is too thick, add a splash of heavy cream to reach that dreamy, spreadable consistency.
Step 5: Assemble Your Masterpiece
Once your cake is completely cooled, generously spread the sticky toffee buttercream all over the top. The luscious, caramel-infused buttercream floods the cake perfectly, marrying with the gooey cinnamon layers beneath for a flavor experience that’s pure magic. Slice it up and enjoy every rich, buttery, cinnamon-sweet bite.
How to Serve Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood Recipe
Garnishes
A dusting of cinnamon or a light sprinkle of chopped toasted pecans adds a perfect crunch and aromatic boost. For an extra sweet touch, drizzle some warm caramel sauce on top right before serving. These simple additions elevate the cake’s presentation and deepen the flavor complexity.
Side Dishes
Serve slices alongside a hot cup of coffee or chai tea to complement the cinnamon and toffee notes beautifully. Fresh berries or a dollop of lightly whipped cream can also balance the cake’s richness, adding a refreshing component to every bite.
Creative Ways to Present
For brunch gatherings, cut the cake into mini squares and thread skewers through them for a stuck-on-the-go treat. Alternatively, serve warm with a scoop of vanilla ice cream for a decadent dessert that feels both nostalgic and indulgent.
Make Ahead and Storage
Storing Leftovers
After baking and frosting, cover the cake tightly with plastic wrap or store it in an airtight container and keep it refrigerated. It will stay fresh for up to 4 days, making it perfect for prepping ahead of time or savoring for several days.
Freezing
You can freeze the unfrosted cake layer wrapped in plastic and foil for up to 2 months. Freeze the buttercream separately in an airtight container. Thaw both overnight in the refrigerator and reassemble before serving to maintain maximum freshness and texture.
Reheating
To reheat slices, warm them gently in the microwave for about 20 seconds or until just warm. This helps revive the gooey texture and softens the buttercream to make every bite as delicious as when freshly served.
FAQs
Can I use light brown sugar instead of dark brown sugar in the sticky toffee buttercream?
Yes, light brown sugar can be used if that’s what you have on hand. The flavor will be slightly lighter and less intense, but the buttercream will still be wonderfully rich and toffee-like.
Is it necessary to use cream cheese in the gooey butter layer?
Absolutely! Cream cheese is essential for that signature creamy texture and slight tang that balances the sweetness perfectly. It helps keep the filling luscious without being overly heavy.
Can I make this cake gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum to mimic the texture of wheat flour. The cake might have a slightly different crumb but will still be delicious.
How do I know when the cake is done baking?
The key cue is a golden-brown top and a center that’s set but still jiggles slightly when you gently shake the pan. This ensures the gooey butter layer is perfectly cooked without becoming dry.
Can I double the recipe for a larger crowd?
You can double the ingredients and bake in a larger pan or spread evenly across two 9×13-inch pans. Just keep an eye on baking time as it may vary slightly.
Final Thoughts
There’s something utterly comforting about biting into the warm, gooey layers of the Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood Recipe. It’s a dessert that feels like a celebration of simple ingredients elevated with love and care. Whether you’re spoiling yourself or sharing with friends and family, this cake will fill your kitchen with irresistible aromas and your heart with pure joy. So go on, give it a try—you deserve a slice (or two) of this sweet, sticky goodness!
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Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Description
This Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood is a decadent, irresistibly soft dessert that combines the warm flavors of cinnamon rolls with a rich, gooey butter cake base topped with a luscious sticky toffee buttercream. Perfect for gatherings or a special treat, this cake offers a delightful balance of sweet, creamy, and spiced notes.
Ingredients
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 flour, sugar, salt, baking powder, and cinnamon until evenly combined to ensure proper rising and flavor distribution.
- Add Wet Ingredients: Incorporate the eggs, melted butter, milk, and vanilla extract into the dry mixture. Mix until the batter is smooth and fully combined without any lumps.
- Pour Batter: Transfer the cake batter into the prepared baking dish and spread it evenly to create a uniform base layer.
- Prepare Gooey Butter Filling: In a separate bowl, beat the softened cream cheese and butter together until creamy and smooth, forming the base of the gooey filling.
- Add Remaining Ingredients to Filling: Add powdered sugar, egg, and vanilla extract to the cream cheese mixture. Beat until the filling is well combined and smooth.
- Layer Filling: Gently pour the gooey butter filling over the cinnamon roll cake batter in the baking dish. Do not mix; simply spread it evenly across the top.
- Bake the Cake: Bake for 40-45 minutes or until the top turns golden brown and the center is set but still slightly gooey. The cake should jiggle slightly when the pan is shaken gently.
- Cool Completely: Remove the cake from the oven and allow it to cool fully at room temperature before adding the frosting to ensure it sets correctly.
- Prepare Sticky Toffee Buttercream: In a saucepan over medium heat, combine butter, dark brown sugar, and heavy cream. Stir constantly until the mixture simmers, then cook for 2-3 minutes to thicken slightly.
- Finish Buttercream: Remove the pan from heat and stir in vanilla extract and a pinch of salt. Let the mixture cool to room temperature to avoid melting the frosting sugar.
- Beat in Powdered Sugar: Once the caramel mixture is cooled, beat in powdered sugar until the buttercream is smooth and fluffy. Add extra heavy cream if needed to achieve a spreadable consistency.
- Assemble Cake: Spread the sticky toffee buttercream generously over the cooled cake, ensuring even coverage.
- Serve: Slice the cake into 12 portions, serve, and enjoy the gooey, cinnamon-infused sweetness with toffee buttercream glaze.
Notes
- Ensure the cream cheese and butter for the gooey filling and buttercream are softened to room temperature for smooth mixing.
- Do not overbake the cake to keep the gooey center intact; a slight jiggle in the center is desirable.
- The sticky toffee buttercream should be cooled before adding powdered sugar to prevent melting and achieve a fluffy texture.
- Use a 9×13-inch pan for best results and proper baking time.
- Store leftovers covered in the refrigerator for up to 3 days; bring to room temperature before serving for best taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
