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
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 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
