The Cinnamon Roll Gooey Butter Cake is the ultimate treat for you. This decadent dessert combines the best elements of cinnamon rolls, gooey butter cake, and a luscious toffee buttercream drizzle that makes every bite unforgettable. Whether you’re serving it at a family gathering, a holiday celebration, or just treating yourself to something sweet, this cake is guaranteed to impress. Soft, gooey, and absolutely irresistible—this cake will soon become your new favorite dessert.
Why You Will Love Cinnamon Roll Gooey Butter Cake
This dessert is the perfect balance of flavors and textures:
- Cinnamon Swirl: The sweet cinnamon sugar swirl gives a cozy, comforting touch to the cake base.
- Gooey Butter Cake: The creamy, buttery filling melts in your mouth, creating the signature gooey texture that’s the hallmark of a great gooey butter cake.
- Sticky Toffee Buttercream: The rich and indulgent toffee buttercream “flood” adds a heavenly layer of sweetness and creaminess.
- Easy to Make: Using a box cake mix as a base makes the preparation easy and quick, but the flavor is anything but basic.
Ingredients Notes
For the Cake Base
- 1 box yellow cake mix – provides the structure of the cake with a light, fluffy texture.
- 1/2 cup melted butter – adds richness to the cake.
- 1/2 cup milk – ensures the batter is moist.
- 3 large eggs – help bind the ingredients and provide structure.
For the Cinnamon Swirl
- 1/4 cup brown sugar – adds sweetness and depth to the cinnamon swirl.
- 2 tsp ground cinnamon – infuses the cake with the signature cinnamon roll flavor.
- 2 tbsp melted butter – helps to combine the sugar and cinnamon, making it easier to swirl into the cake batter.
For the Filling
- 8 oz cream cheese, softened – provides a rich and creamy base for the gooey filling.
- 2 cups powdered sugar – adds sweetness and smoothness to the filling.
- 1/2 cup melted butter – makes the filling ultra-creamy and gooey.
- 1 tsp vanilla extract – enhances the overall flavor of the filling.
For the Sticky Toffee Buttercream
- 1/2 cup unsalted butter, softened – the base of the frosting, providing a smooth, creamy texture.
- 1/2 cup brown sugar – gives the buttercream a deep, caramel-like flavor.
- 1/4 cup heavy cream – creates a smooth, velvety texture for the frosting.
- 1/2 tsp vanilla extract – enhances the toffee flavor.
- 2-3 cups powdered sugar – adjusts the consistency of the buttercream.
How to Make Cinnamon Roll Gooey Butter Cake
Kitchen Equipment Needed
- 9×13-inch baking pan
- Mixing bowls
- Hand mixer or stand mixer
- Small saucepan
- Whisk
- Spatula
Step-by-Step Instructions
Step 1: Prepare the Cake Base
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan to prevent the cake from sticking. In a large bowl, combine the yellow cake mix, melted butter, milk, and eggs. Mix until smooth and well combined. Pour the batter evenly into the prepared baking pan.
Step 2: Add the Cinnamon Swirl
In a small bowl, mix together the brown sugar, ground cinnamon, and melted butter. Once well combined, drizzle this cinnamon mixture over the cake batter. Use a knife or skewer to gently swirl the cinnamon sugar into the batter, creating a marbled effect.
Step 3: Make the Filling
In a separate large bowl, beat together the cream cheese and powdered sugar until smooth and creamy. Add the melted butter and vanilla extract, mixing until fully incorporated. The filling should be thick but spreadable. Carefully pour the filling evenly over the cinnamon-swirl batter, spreading it gently to cover the surface.
Step 4: Bake the Cake
Bake the cake in the preheated oven for 35-40 minutes, or until the edges are golden brown, and the center is slightly set but still gooey. The cake should be firm on the edges with a slight jiggle in the middle. Allow the cake to cool completely in the pan.
Step 5: Prepare the Sticky Toffee Buttercream
While the cake is cooling, make the sticky toffee buttercream. In a small saucepan, melt the unsalted butter over medium heat. Add the brown sugar and stir until the sugar is dissolved and the mixture is bubbling. Stir in the heavy cream and vanilla extract, and continue cooking for 1-2 minutes. Remove from heat and let the mixture cool to room temperature.
Once cooled, transfer the toffee mixture to a large bowl and gradually beat in the powdered sugar, one cup at a time. Continue until the frosting reaches your desired consistency. It should be thick but spreadable.
Step 6: Frost and Flood
Once the cake has cooled completely, generously spread or pipe the sticky toffee buttercream over the top. For a “flooded” look, drizzle extra toffee sauce over the cake to give it that rich, decadent appearance. The sticky buttercream will complement the gooey texture of the cake beautifully.
Serving and Storage Tips
Serving Tips
- Serve this cake at room temperature for the best flavor and texture. It’s a great dessert for gatherings, so you can prepare it in advance.
- Pair it with a cup of coffee, tea, or a glass of milk to balance the sweetness and richness of the cake.
- For a fun touch, top with chopped nuts, a drizzle of caramel, or even a scoop of vanilla ice cream.
Storage Tips
- Room Temperature: If you plan to store the cake for a day or two, keep it in an airtight container at room temperature. The cake will remain gooey and moist.
- Refrigeration: If you’re storing the cake for longer, place it in the refrigerator for up to 4 days. The buttercream may firm up slightly when chilled, but it will still be delicious.
- Freezing: You can freeze individual slices of the cake for up to 3 months. Be sure to wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw at room temperature before serving.
Variations
- Add Nuts: For a little crunch, sprinkle some chopped pecans or walnuts on top of the sticky toffee buttercream before serving.
- Make It Chocolatey: Add a couple of tablespoons of cocoa powder to the cake batter for a chocolate twist on this classic dessert.
- Spiced Up: For an extra warm spice, you can add a pinch of nutmeg or ginger to the cinnamon swirl.
Helpful Notes
- Softened Cream Cheese: Be sure your cream cheese is softened before mixing it with the powdered sugar. This ensures a smooth, creamy filling without lumps.
- Adjust Frosting Consistency: If the buttercream is too thick, add a little more cream to loosen it up. If it’s too thin, add more powdered sugar until it reaches your desired texture.
Tips from Well-Known Chefs
- Martha Stewart’s Tip: For a perfectly smooth frosting, make sure your toffee mixture has cooled completely before beating in the powdered sugar. This prevents the butter from melting and helps maintain the frosting’s texture.
- Ina Garten’s Tip: If you prefer a more even swirl in your cinnamon roll cake, gently swirl with a spoon instead of a knife. This gives you more control over the pattern.
Frequently Asked Questions
1. Can I make this cake ahead of time?
Yes, this cake can be made a day or two ahead of time. Store it in an airtight container to keep it fresh, and refrigerate if necessary.
2. How can I prevent the cake from becoming too dry?
Ensure you do not overbake the cake. It should still have a slight jiggle in the center when you pull it out of the oven.
3. Can I substitute the yellow cake mix for another type of cake mix?
Yes! You can use any other cake mix flavor you prefer, such as vanilla or spice cake, to create a different twist on the flavor.
4. How do I know when the cake is done baking?
The cake should have set edges and a slightly gooey center. You can also insert a toothpick into the center—if it comes out clean with only a few moist crumbs, it’s ready.
5. Can I make the toffee buttercream ahead of time?
Yes, the toffee buttercream can be made ahead and stored in the fridge for up to 2 days. Just bring it to room temperature and re-whip it before spreading on the cake.
This Cinnamon Roll Gooey Butter Cake is a show-stopping dessert that combines all your favorite flavors into one irresistible treat. Soft, gooey, and topped with a luscious toffee buttercream, this cake is sure to become a favorite at any occasion. Happy baking!
