Soft Cinnamon Roll Cake
This Soft Cinnamon Roll Cake combines the rich flavors of cinnamon rolls with the simplicity of a cake, making it a perfect dessert for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 cup milk
- 1 tsp vanilla extract
Cinnamon Swirl
- 1/2 cup granulated sugar
- 2 tbsp ground cinnamon
Glaze
- 1 cup powdered sugar
- 2-3 tbsp milk
Instructions
Preparation
- Start by preheating your oven to 350°F. Grease and flour a 9-inch round cake pan to ensure the cake doesn't stick.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with milk, until just combined.
- In a small bowl, mix the granulated sugar and ground cinnamon. Set aside for swirling into the cake batter.
- Pour half of the cake batter into the prepared pan. Sprinkle the cinnamon sugar mixture evenly over the batter. Pour the remaining batter on top.
- Using a knife, gently swirl the cinnamon mixture into the batter to create a marbled effect.
- Bake in the preheated oven for 50 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Mix powdered sugar and milk to create a glaze and drizzle over the cooled cake.
- Slice and serve the cake warm or at room temperature. Enjoy with a cup of coffee or tea.
- Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Notes
Pro Tips: Ensure all ingredients are at room temperature for smooth blending. Avoid overmixing the batter to maintain a light texture. Ingredient Substitutions: You can substitute whole milk with almond milk for a dairy-free option. How to Serve: Best served warm with a drizzle of glaze. Storage & Freshness: Store in an airtight container. Reheat slices for a freshly baked taste. Make-Ahead Tips: Prepare the batter a day in advance and store in the refrigerator, baking fresh the next day.