If you’re searching for a dessert that combines the warm, comforting flavors of cinnamon rolls with the irresistible richness of gooey butter cake, you’ve just found it! The Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood Recipe is an absolute game changer. It brings together the soft, tender crumb of a cinnamon-laced cake layered with a luscious cream cheese filling, all topped with an indulgently sticky toffee buttercream that floods every bite with sweet, buttery goodness. Whether you’re baking for a special occasion or just treating yourself (which you totally should), this dessert hits every note of cozy, sweet perfection.
Ingredients You’ll Need
Gathering the right ingredients is the key to nailing this Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood Recipe. Each item plays a crucial role, from providing structure and flavor to creating that enchanting gooey texture and velvety frosting.
- 2 cups all-purpose flour: The foundation that gives the cake its tender crumb and structure.
- 1 cup sugar: Adds essential sweetness to balance the cinnamon and butter flavors.
- 1/2 tsp salt: Enhances all the other flavors, making the cake irresistible.
- 2 tsp baking powder: Helps the cake rise beautifully and stay fluffy.
- 1/2 tsp cinnamon: Classic cinnamon flavor that brings warmth and depth.
- 2 large eggs: Bind everything together and add richness to the batter.
- 1/2 cup unsalted butter, melted: Gives moisture and a rich buttery taste.
- 1/2 cup milk: Adds softness and balances the ingredients perfectly.
- 1 tsp vanilla extract: Lifts the sweetness with a smooth aromatic hint.
- 1 (8 oz) package cream cheese, softened: For that gooey, creamy butter filling layer.
- 1/2 cup unsalted butter, softened: Essential for the creamy filling and frosting stability.
- 2 cups powdered sugar: Sweetens and smooths the cream cheese filling perfectly.
- 1 large egg: Adds richness to the gooey filling.
- 1 tsp vanilla extract: Infuses a gentle flavor into the filling.
- 1/2 cup unsalted butter, softened: Key ingredient in the sticky toffee buttercream for supreme softness.
- 1 cup powdered sugar: Sweetens and adds the perfect texture to the buttercream.
- 1/2 cup heavy cream: Creates that smooth, luscious frosting consistency.
- 1/2 cup dark brown sugar, packed: Adds deep, caramel-like notes to the toffee buttercream.
- 1/2 tsp vanilla extract: Complements the toffee flavor beautifully.
- Pinch of salt: Balances the sweetness and highlights the toffee richness.
How to Make Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood Recipe
Step 1: Prepare the Cake Batter
Begin by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and cinnamon. These dry ingredients create the perfect spiced base for your cake. Then, add the eggs, melted butter, milk, and vanilla extract to the bowl and mix until you have a smooth, well-combined batter. Pour this fragrant batter evenly into your prepared dish, setting the stage for that cozy cinnamon roll flavor.
Step 2: Make the Gooey Butter Filling
In another bowl, beat the softened cream cheese with the softened butter until silky smooth. This duo will provide the signature gooey texture everyone loves. Next, add the powdered sugar, egg, and vanilla extract to the mixture and beat until creamy and well combined. Spread this luscious filling gently over the cake batter in your baking dish—remember, do not mix the two; just smooth the filling over the batter to create two distinct layers.
Step 3: Bake Your Cake
Pop your cake into the oven and bake for 40 to 45 minutes. You’ll want the top to turn a beautiful golden brown while the center remains slightly gooey, which lends that delightful melt-in-your-mouth experience. The cake should still have a gentle jiggle when you carefully shake the pan—this is a sign your gooey butter layer is perfect. Once done, allow the cake to cool completely before moving on to the glorious buttercream.
Step 4: Craft the Sticky Toffee Buttercream
In a small saucepan over medium heat, combine butter, dark brown sugar, and heavy cream. Stir constantly until the mixture simmers and then cook for 2 to 3 minutes until it thickens just a bit, capturing that sticky toffee flavor perfectly. Remove from heat, then stir in the vanilla and a pinch of salt. Let it cool to room temperature so it won’t melt your frosting, then beat in the powdered sugar until your buttercream is luscious and fluffy. If it feels too stiff to spread, a splash more heavy cream will do the trick.
Step 5: Assemble and Enjoy
Once your Cinnamon Roll Gooey Butter Cake has cooled, generously slather the sticky toffee buttercream all over the top. This flood of buttery sweetness creates an utterly indulgent finish that perfectly balances the cinnamon and creamy layers underneath. Slice up your cake, serve it with a smile, and prepare to have your guests asking for the recipe!
How to Serve Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood Recipe
Garnishes
To elevate presentation and add delightful texture, consider garnishing your cake with a sprinkle of cinnamon or a light dusting of powdered sugar. Chopped toasted pecans or walnuts can also add a lovely crunch that pairs beautifully with the stickiness of the buttercream.
Side Dishes
This cake is a stand-out star, but if you’d like to serve it alongside something, a scoop of vanilla bean ice cream or a dollop of whipped cream makes an indulgent pairing. Fresh fruit, like sliced apples or pears, can offer a refreshing contrast to the rich, sweet flavors.
Creative Ways to Present
For a fun twist, serve the Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood Recipe in individual ramekins or mini mason jars for single servings. You can also layer the cake with the buttercream in a trifle dish for a stunning dessert display that highlights every gooey, toffee-laden layer.
Make Ahead and Storage
Storing Leftovers
After enjoying your cake, wrap any leftovers tightly in plastic wrap or store in an airtight container. It will keep well in the fridge for up to 4 days, allowing you to savor those incredible cinnamon and toffee flavors over a few days without losing any gooey goodness.
Freezing
This recipe freezes beautifully. To freeze, cover the cake tightly with plastic wrap and then aluminum foil to prevent freezer burn. It will keep for up to 3 months. Thaw overnight in the refrigerator before serving for best results.
Reheating
If you prefer your Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood Recipe warm, gently reheat individual slices in the microwave for 15 to 20 seconds. Be careful not to overheat to maintain the gooey texture. You can also warm it in a low oven (about 300°F) wrapped loosely in foil for 10 minutes.
FAQs
Can I use low-fat cream cheese or butter for this recipe?
For the best gooey texture and rich flavor, full-fat cream cheese and butter are recommended. Low-fat versions may alter the texture and taste slightly, making the cake less rich.
Is it possible to make this recipe dairy-free?
You can substitute with dairy-free butter and cream cheese alternatives, and use a non-dairy milk such as almond or oat milk. Keep in mind that this might affect the creamy texture and depth of flavor.
Can I make the sticky toffee buttercream ahead of time?
Absolutely! You can prepare the buttercream a day in advance and store it in the fridge. Just be sure to bring it back to room temperature and give it a good whip before spreading it on the cake.
What makes this cake different from a regular cinnamon roll?
This cake transforms the cinnamon roll flavors into a moist, tender cake base topped with a slathering of rich cream cheese filling and gooey butter, then drenched in luscious toffee buttercream. It’s the perfect marriage of cake and cinnamon roll in one dish.
Can I use a different spice instead of cinnamon?
While cinnamon is traditional and key to the flavor profile, you could experiment with warming spices like nutmeg or cardamom, but the signature cinnamon roll taste might be less pronounced.
Final Thoughts
Making this Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood Recipe is like capturing all the best parts of your favorite morning treat in one extraordinary dessert. It will quickly become one of your go-to recipes for cozy gatherings or any time you crave something decadently sweet and satisfying. Trust me, once you try this cake, it will have a permanent place in your baking rotation — and you’ll be sharing it with everyone you love!
Print
Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in this decadent Cinnamon Roll Gooey Butter Cake topped with a luscious Sticky Toffee Buttercream Flood. This delightful dessert features a soft cinnamon-spiced cake base layered with a rich, gooey butter filling and finished with a creamy, caramel-infused buttercream that melts in your mouth. Perfect for special occasions or satisfying your sweet tooth with a comforting cinnamon and toffee flavor combination.
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 tsp vanilla extract
Gooey Butter Filling
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 large egg
- 1 tsp vanilla extract
Sticky Toffee Buttercream
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 1/2 cup dark brown sugar, packed
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Cinnamon Roll Cake: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, salt, baking powder, and cinnamon until well combined.
- Add Wet Ingredients: Incorporate the eggs, melted butter, milk, and vanilla extract into the dry ingredients. Mix thoroughly until the batter is smooth and uniform.
- Pour Batter: Transfer the cake batter into the prepared baking dish, spreading it evenly to ensure uniform baking.
- Make Gooey Butter Filling: In a separate bowl, beat the softened cream cheese and softened butter together until creamy and smooth, forming a rich base.
- Add Remaining Filling Ingredients: Add the powdered sugar, egg, and vanilla extract to the cream cheese mixture. Beat until well combined and smooth without lumps.
- Top Cake Batter: Pour the gooey filling over the cake batter in the dish, spreading gently and evenly without mixing into the batter below.
- Bake the Cake: Bake in the preheated oven for 40-45 minutes or until the top turns golden brown and the center is set but slightly gooey. The cake should still have a slight jiggle when gently shaken, indicating the perfect texture.
- Cool the Cake: Remove from oven and allow the cake to cool completely at room temperature before applying the buttercream.
- Prepare Sticky Toffee Buttercream: In a medium saucepan, combine softened butter, dark brown sugar, and heavy cream. Heat over medium heat, stirring constantly until the mixture comes to a simmer. Cook for 2-3 minutes until it slightly thickens.
- Flavor and Cool Buttercream: Remove the saucepan from heat and stir in vanilla extract and a pinch of salt. Let the mixture cool to room temperature to prevent melting the powdered sugar when mixed.
- Finish Buttercream: Once cooled, beat in powdered sugar until the frosting is smooth and fluffy. Adjust consistency by adding a little more heavy cream if it is too thick, achieving a spreadable texture.
- Assemble the Cake: Once the cake is fully cooled, spread the sticky toffee buttercream generously over the top, ensuring an even coat.
- Serve and Enjoy: Slice the cake into portions and serve immediately for a gooey, cinnamon-sweet, and toffee-flavored treat that delights every bite.
Notes
- Ensure the cream cheese and butter for the gooey filling are softened to room temperature for a smooth mixture.
- Do not overbake the cake; a slight jiggle in the center means the gooey texture is perfect.
- Allow the buttercream to cool fully before beating in powdered sugar to avoid a runny frosting.
- For easier slicing, refrigerate the cake for about 30 minutes after spreading the buttercream.
- Use full-fat cream cheese and butter for the best flavor and texture.
