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Ooey Gooey Cinnamon Roll Cake

Close-up of a moist slice of cinnamon roll cake featuring a swirl of cinnamon filling and topped with whipped cream and cinnamon dust.
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Make a moist, from-scratch cake that tastes like a giant cinnamon roll, complete with rich swirls and a thick cream cheese frosting. This recipe requires no yeast or rolling.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • For the Swirl: 1/2 cup packed light brown sugar
  • For the Swirl: 1 tablespoon ground cinnamon
  • For the Swirl: 1/4 cup (1/2 stick) unsalted butter, melted
  • For the Frosting: 4 ounces cream cheese, softened
  • For the Frosting: 1/4 cup (1/2 stick) unsalted butter, softened
  • For the Frosting: 1 1/2 cups powdered sugar
  • For the Frosting: 1 teaspoon vanilla extract
  • For the Frosting: 1-3 tablespoons milk

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
  5. Prepare the swirl filling: In a small bowl, mix the brown sugar and cinnamon.
  6. Pour half of the cake batter into the prepared pan. Drizzle with half of the melted butter and sprinkle with half of the cinnamon-sugar mixture. Gently swirl with a knife.
  7. Pour the remaining batter over the top. Drizzle with the remaining melted butter and sprinkle with the remaining cinnamon-sugar mixture. Gently swirl again.
  8. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  9. Prepare the frosting: Beat the cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and milk until you reach a thick, spreadable consistency.
  10. Spread the cream cheese frosting evenly over the cooled cake.

Notes

  • For a stronger cinnamon flavor, increase the cinnamon in the swirl mixture to 1 1/2 tablespoons.
  • If you prefer a thinner glaze instead of thick frosting, use only 1/2 cup of powdered sugar and more milk in the frosting mixture.
  • You can bake this recipe in an 8×8 inch square pan; adjust the baking time as needed.

Nutrition

Find it online: https://delishdiarist.com/cinnamon-roll-cake-recipe-ooey-gooey/