Description
A delightful Cinnamon Roll Cake that combines the soft, fluffy texture of cake with the rich, sweet, and spicy flavor of a classic cinnamon roll swirl. Finished with a smooth vanilla glaze, this easy-to-make dessert is perfect for breakfast or a comforting treat.
Ingredients
Scale
Cake Batter
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2/3 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
Cinnamon Swirl
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, softened
Glaze
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate large bowl, beat the granulated sugar, milk, eggs, and vanilla extract together until the mixture is smooth and well blended.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just incorporated to avoid overmixing.
- Add Butter: Fold in the melted unsalted butter until the batter becomes smooth and fully mixed.
- Pour Batter into Pan: Transfer the batter into the prepared pan and spread it evenly to cover the bottom uniformly.
- Prepare Cinnamon Mixture: In a small bowl, combine the packed brown sugar and ground cinnamon thoroughly.
- Add Butter to Cinnamon Mixture: Stir the softened butter into the cinnamon-sugar blend until it forms a smooth, spreadable paste.
- Add Cinnamon Swirl: Dollop spoonfuls of the cinnamon swirl mixture evenly over the batter in the pan.
- Create Swirls: Use a butter knife or toothpick to gently swirl the cinnamon mixture into the batter, creating a beautiful marbled effect without fully mixing.
- Bake: Place the pan into the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Make Glaze: While the cake bakes, whisk together powdered sugar, vanilla extract, and milk in a small bowl until the glaze is smooth and creamy.
- Cool Slightly: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes to set slightly before glazing.
- Glaze the Cake: Drizzle the prepared glaze evenly over the warm cake for a sweet finishing touch.
- Final Cooling and Serve: Let the cake cool a little more to set the glaze before slicing and serving to ensure clean pieces.
Notes
- Do not overmix the batter to keep the cake light and fluffy.
- The marbling effect with the cinnamon swirl is key for flavor and appearance – swirl gently.
- Allowing the cake to cool slightly before glazing helps the glaze to set properly and not slide off.
- Use room temperature eggs and butter for a smoother batter.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
