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
Scale
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
