This homemade cinnamon roll cake always saves the day! It tastes amazing and is super easy to whip up. And the delightful frosting makes this cake stands out.
INGREDIENTS
CAKE:
1 teaspoon baking powder
2 ¼ c. all-purpose flour
1 teaspoon baking soda
1 c. full fat sour cream
10 tablespoons unsalted butter – softened
¾ c. granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
3 tablespoons Milk
½ teaspoon salt
CINNAMON FILLING:
⅔ c. packed brown sugar, light or dark
½ c. unsalted butter, very soft but not melted
¼ teaspoon Salt
2 tablespoons all-purpose flour
1 heaping tablespoon ground cinnamon
FROSTING:
1/2 pack softened cream cheese (4 ounces)
1 stick butter – softened
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1 c. sifted powdered sugar
HOW TO MAKE HOMEMADE CINNAMON ROLL CAKE
CAKE:
Step 1: Prepare the oven. Place the oven rack in the middle position, then preheat it to 350 degrees F. Then, grease a 13 x 9 x 2-inch baking pan.
Step 2: Place the flour, baking powder, baking soda, and salt in a large bowl. Mix well until blended.
Step 3: Beat the sugar and butter using a hand or stand mixer with the paddle attachment until smooth and creamy. Add 1 egg at a time, beating every after each addition. Add the vanilla extract. Mix well, scraping the sides and bottom of the bowl as needed.
Step 4: In three additions, add the flour and the sour cream in two, starting and ending with the flour.
Step 5: Add the milk once the mixture is blended. Beat until blended. If needed, add the sides and bottom of the bowl.
Step 6: In the prepared pan, evenly spread the batter.
CINNAMON FILLING:
Step 7: Using a fork or rubber spatula, mix the cinnamon filling ingredients until well combined.
Step 8: On top of the cake batter, drop small spoonfuls of the filling and swirl using a thin knife.
BAKE: (at this point, you can already make the Frosting)
Step 9: Place in the preheated oven and bake for about 30 to 40 minutes or until a toothpick inserted in the middle of the cake comes out clean. Check at 25 minutes mark. Loosely tent the cake with foil if the cake starts getting dark.
Step 10: Remove from the oven when done and place the pan on a wire rack. Spread the frosting over the cake while still warm.
FROSTING:
Step 11: Let the butter and cream cheese come to room temperature. Then, cream them using an electric mixer. Gradually add in the powdered sugar, beating constantly for about 5 to 10 minutes until light and fluffy. Add the vanilla along with the lemon juice and beat well until blended.
Ingredients
- CAKE:
- 1 teaspoon baking powder
- 2 ¼ c. all-purpose flour
- 1 teaspoon baking soda
- 1 c. full fat sour cream
- 10 tablespoons unsalted butter – softened
- ¾ c. granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3 tablespoons Milk
- ½ teaspoon salt
- CINNAMON FILLING:
- ⅔ c. packed brown sugar, light or dark
- ½ c. unsalted butter, very soft but not melted
- ¼ teaspoon Salt
- 2 tablespoons all-purpose flour
- 1 heaping tablespoon ground cinnamon
- FROSTING:
- 1/2 pack softened cream cheese (4 ounces)
- 1 stick butter – softened
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 c. sifted powdered sugar
Instructions
CAKE:
Step 1: Prepare the oven. Place the oven rack in the middle position, then preheat it to 350 degrees F. Then, grease a 13 x 9 x 2-inch baking pan.
Step 2: Place the flour, baking powder, baking soda, and salt in a large bowl. Mix well until blended.
Step 3: Beat the sugar and butter using a hand or stand mixer with the paddle attachment until smooth and creamy. Add 1 egg at a time, beating every after each addition. Add the vanilla extract. Mix well, scraping the sides and bottom of the bowl as needed.
Step 4: In three additions, add the flour and the sour cream in two, starting and ending with the flour.
Step 5: Add the milk once the mixture is blended. Beat until blended. If needed, add the sides and bottom of the bowl.
Step 6: In the prepared pan, evenly spread the batter.
CINNAMON FILLING:
Step 7: Using a fork or rubber spatula, mix the cinnamon filling ingredients until well combined.
Step 8: On top of the cake batter, drop small spoonfuls of the filling and swirl using a thin knife.
BAKE: (at this point, you can already make the Frosting)
Step 9: Place in the preheated oven and bake for about 30 to 40 minutes or until a toothpick inserted in the middle of the cake comes out clean. Check at 25 minutes mark. Loosely tent the cake with foil if the cake starts getting dark.
Step 10: Remove from the oven when done and place the pan on a wire rack. Spread the frosting over the cake while still warm.
FROSTING:
Step 11: Let the butter and cream cheese come to room temperature. Then, cream them using an electric mixer. Gradually add in the powdered sugar, beating constantly for about 5 to 10 minutes until light and fluffy. Add the vanilla along with the lemon juice and beat well until blended.
