Description
This Brown Sugar Cinnamon Roll Cake captures the delightful flavors of classic cinnamon rolls in a moist, fluffy cake form. Swirled with a rich brown sugar cinnamon filling and topped with a sweet vanilla glaze, this dessert is perfect for sharing at gatherings or enjoying with a cup of coffee.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk (or whole milk)
For the Cinnamon Filling:
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/2 cup chopped pecans or walnuts (optional)
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk (or more for desired consistency)
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure the cake doesn’t stick during baking.
- Prepare Dry and Wet Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition, then stir in vanilla extract.
- Combine Batter: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing.
- Make Cinnamon Filling: In a small bowl, stir together the melted butter, brown sugar, and ground cinnamon until smooth. If desired, fold in the chopped nuts to add texture and flavor.
- Assemble Cake: Pour the cake batter into the prepared pan and spread it out evenly. Spoon or use an offset spatula to swirl the cinnamon sugar filling over the top of the batter. The filling will sink slightly, creating a beautiful cinnamon roll swirl effect.
- Bake the Cake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with few moist crumbs. The cake will puff up, and the cinnamon swirl will be visible on the surface.
- Prepare Glaze: While the cake bakes, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust consistency by adding more powdered sugar for thickness or milk for thinness.
- Cool and Glaze: Allow the cake to cool for 10-15 minutes before drizzling the glaze evenly over the top. Cut the cake into squares and serve warm or at room temperature.
Notes
- Use buttermilk for a tender crumb, but whole milk is a suitable substitute.
- Chopped nuts in the filling add crunch and flavor but can be omitted for a nut-free version.
- The glaze consistency can be adjusted to preference; thicker glaze creates a more pronounced topping, while thinner glaze soaks into the cake slightly.
- This cake is best enjoyed the day it’s made but can be stored covered at room temperature for up to 2 days.
- For a deeper cinnamon flavor, consider adding a pinch of nutmeg to the cinnamon filling.
