Recipes 17/04/2025 15:07

Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood 🍰😋

Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood 🍰😋

This Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood is the ultimate dessert for any sweet tooth. It combines the rich, gooey texture of a butter cake with the deliciously warm, spiced flavor of cinnamon rolls and is topped with a decadent sticky toffee buttercream. The layers of cinnamon sugar, butter, and sweet frosting create a melt-in-your-mouth experience. Whether you're serving it for a special occasion or enjoying it as a treat for yourself, this cake is sure to impress!

Ingredients:

For the Cinnamon Roll Gooey Butter Cake:

1 box yellow cake mix
1/2 cup unsalted butter, melted
1 large egg
1 tablespoon cinnamon
1 cup light brown sugar, packed
1 (8 oz) package cream cheese, softened
1/2 cup unsalted butter, softened
2 eggs
1 teaspoon vanilla extract
1 cup powdered sugar

For the Sticky Toffee Buttercream:

1/2 cup unsalted butter, softened
1/4 cup heavy cream
1/4 cup dark brown sugar, packed
1 teaspoon vanilla extract
2 cups powdered sugar
A pinch of salt

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or non-stick cooking spray and set aside.

2. Prepare the Cinnamon Roll Base:

In a large mixing bowl, combine the yellow cake mix, melted butter, and 1 large egg. Stir until well combined.
Press this mixture evenly into the bottom of the prepared baking pan to form the base of the cake.

3. Make the Gooey Cinnamon Filling:

In a separate bowl, mix the cream cheese, softened butter, 2 eggs, vanilla extract, and brown sugar until smooth and creamy.
Add the cinnamon and stir to combine. Pour this gooey cinnamon mixture over the cake base and spread evenly. Don’t worry about spreading it perfectly; the filling will spread itself as it bakes.

4. Bake the Cinnamon Roll Gooey Butter Cake:

Bake the cake in the preheated oven for 40-45 minutes or until the center is set and the edges are golden brown. The top should be slightly firm, but the middle will remain gooey and soft.
Once baked, remove the cake from the oven and let it cool for about 15 minutes before preparing the buttercream.

5. Make the Sticky Toffee Buttercream:

While the cake is cooling, make the sticky toffee buttercream. In a medium saucepan, melt the butter, heavy cream, and dark brown sugar over medium heat. Stir continuously until the sugar is fully dissolved, and the mixture is smooth and combined.
Bring the mixture to a simmer and cook for an additional 2-3 minutes until it thickens slightly.
Remove from heat and let it cool for a few minutes. Once slightly cooled, add the vanilla extract, powdered sugar, and salt. Use a hand mixer to beat the mixture until smooth and fluffy.

6. Frost the Cake:

Once the cinnamon roll cake has cooled slightly, spread the sticky toffee buttercream generously over the top, letting it ooze and flood the cake. You can also drizzle the buttercream with a spoon for a more rustic look.

7. Serve and Enjoy:

Cut the cake into squares and serve while it's still slightly warm. The gooey center and rich toffee buttercream make each bite incredibly indulgent.

Tips for Perfect Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream:

Serve Warm: This cake is best enjoyed when it's slightly warm so that the gooey center is still soft and the buttercream floods perfectly.
Cake Mix Variations: Feel free to experiment with different cake mix flavors. A butter or spice cake mix can add a unique twist to this dessert.
Buttercream Consistency: If your buttercream is too runny, add more powdered sugar to thicken it. If it's too thick, add a little more cream or milk to reach the desired consistency.
Storage: The cake can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to 5 days. Reheat in the microwave for a few seconds to enjoy it warm again.