When I stumbled across this recipe while looking for things to make on Christmas morning, I just knew it was going to be perfect. It was! At first, I was concerned about the steps and thought it might be time consuming but actually, it came together quickly, and it is worth every moment. Now, I make this cinnamon roll cake every Christmas, Easter, and Thanksgiving plus any other time the craving hits!
This cake tastes like a cinnamon roll! It will not last long – at least not in my house. Usually, I make it in a Bundt pan (See Notes) but I like it just as much in a regular pan. As for the frosting, it is incredible, and I am guilty of keeping a little stash in the refrigerator to eat with a spoon … one of life’s small pleasures!
After you make this one time, it will become a favorite and a tradition.
Enjoy!
INGREDIENTS
FOR THE CAKE:
2 ¼ cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
¾ cup granulated sugar
10 Tbsp. unsalted butter – softened
2 large eggs, room temperature
2 tsp. pure vanilla extract
1 cup full fat sour cream
3 Tbsp. milk
FOR THE CINNAMON FILLING:
½ cup unsalted butter, very soft but not melted
⅔ cup packed brown sugar, light or dark
2 Tbsp. all-purpose flour
1 heaping Tbsp. ground cinnamon
¼ tsp. salt
FOR THE FROSTING:
1 stick butter – softened
1/2 pack softened cream cheese (4 oz)
1 cup sifted powdered sugar
1 tsp. vanilla extract
1 tsp. fresh lemon juice
DIRECTIONS
THE CAKE:
Preheat oven to 350°F with a rack in the center. Butter a 13x9x2 inch baking pan.
In a large bowl whisk flour, baking powder, baking soda and salt.
Using a hand mixer or stand mixer fitted with the paddle attachment, beat the sugar and butter until smooth and creamy.
Beat in eggs 1 at a time, then the vanilla extract. Scrape the sides and bottom of the bowl as needed.
Add the flour in three additions and the sour cream in two additions, beginning and ending with the flour.
Once combined, add milk and beat until incorporated, scraping the sides and bottom of the bowl as necessary.
Spread batter in prepared pan (it will be thick).
THE CINNAMON FILLING:
Mix all the ingredients until well combined (I use a fork or a rubber spatula).
Drop small spoonfuls of filling all around on the top of the cake batter.
Use a thin knife to swirl the filling around and down into the batter.
BAKE: (Make the Frosting while the Cake is Baking)
Bake the cake for 30-40 minutes, until a toothpick inserted into the center comes out clean.
When checking for doneness make sure you’re checking the cake portion, don’t worry about the cinnamon swirls.
Peek at the cake around 25 minutes.
If it begins to get dark, place a piece of foil loosely over the top.
Place the pan on a wire rack to cool.
While the cake is still warm, not hot, spread the frosting over the top.
THE FROSTING
Bring the butter and cream cheese to room temperature so that they are soft.
Cream together using an electric mixer.
Slowly add the powdered sugar while beating with the electric mixer.
Beat for 5-10 minutes, or until the frosting is light and fluffy.
Next add the vanilla and lemon juice and beat until incorporated.
Notes
• Pan: For a Bundt pan, butter generously and then flour the pan all the way up the sides and the center. Add half the batter to the pan and spread. Then place the dollops of filling. Spread the remaining batter over the top. Use a thin knife to swirl batter. Bake at 350° F. A Bundt pan will take longer to bake so after 35-40 minutes, check every 5 minutes until done. Let pan sit on a cooling rack for 10-15 minutes – no longer. Gently run a toothpick around the edge of the cake, tap the pan on the counter a few times, and then flip the cake onto a plate or serving platter. If you flip too soon, the cake will fall apart, if you wait too long, it will stick. While the cake is warm, not hot, place dollops of frosting on the top part of the cake. Spread around a little and let it drip down the sides. If a lot drips down the sides, take a spoon and place some of the excess back on the top.
• Freeze: Cool the cake completely, either frost or leave plain, and wrap in two layers of plastic wrap then a layer of foil. Freeze for up to 2 months.