Cinnamon Roll Cake with Cream Cheese Frosting

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This Cinnamon Roll Cake with Cream Cheese Frosting is the ultimate blend of a fluffy cake with all those cinnamon roll vibes. This is a super simple vanilla cake with cinnamon spices, topped with a fluffy cream cheese frosting. Then, we finish with a swirl of a cinnamon butter for true decadence!

This cake comprises of my classic vanilla cake recipe with a super fluffy cream cheese frosting. The cake is packed full of cinnamon flavors and finally, a cinnamon butter gets swirled into the frosting. This is similar to cinnamon roll filling so it works perfectly to create the ultimate cake version of a cinnamon roll!

Technically any cake could be a snack cake, but for me, snack cakes are ones you make for yourself with no occasion. They are cakes that we put in a tin or on a cake stand for everyone to slice off pieces whenever they so please! I absolutely love having a good cake in the house for whenever the mood hits and I think “Ooh I could really go for something sweet”. To make this for something special, you could totally double the recipe for a two-tier round cake.

TIPS FOR MAKING A REALLY GREAT VANILLA CAKE

Making a truly exceptional vanilla cake involves a blend of technique, ingredients, and attention to detail. Whether you’re a seasoned baker or just starting out, these tips will help you create a vanilla cake that’s moist, flavorful, and utterly delicious.

1. Quality Ingredients: Begin with high-quality ingredients. Use pure vanilla extract or vanilla bean paste for authentic flavor. Fresh eggs, good quality butter, and all-purpose flour ensure a rich and tender crumb.
2. Room Temperature Ingredients: Allow your eggs, butter, and any dairy ingredients to come to room temperature before mixing. Room temperature ingredients blend more easily, resulting in a smoother batter and better incorporation of flavors.
3. Proper Mixing Technique: Cream the butter and sugar together until light and fluffy. This step incorporates air into the batter, creating a lighter texture. Be cautious not to overmix once you add the dry ingredients, as this can lead to a dense cake.
4. Sift Dry Ingredients: Sift the flour, baking powder, and salt together to remove any lumps and aerate the mixture. This ensures even distribution and a uniform texture in the final cake.
5. Buttermilk or Cream: Adding buttermilk or cream to the batter enhances moisture and tenderness. These ingredients also react with the leavening agents to create a softer crumb.
6. Don’t Overbake: Keep a close eye on your cake as it bakes. Overbaking can result in a dry cake. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it’s ready.
7. Let it Rest: Allow your fully assembled cake to rest in the refrigerator for at least an hour before serving. This allows the flavors to meld together and the frosting to set, resulting in a more cohesive and flavorful dessert experience.

By following these tips, you’ll be well on your way to creating a vanilla cake that’s moist, flavorful, and sure to impress any crowd.

INGREDIENTS REQUIRED FOR THIS Cinnamon Roll Cake with Cream Cheese Frosting

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. To line a square baking tin, cut two pieces of baking paper that are just narrower than the width of the tin (less than 8 inches wide). Then place one on top of the other in opposite directions, so that all four edges of the tin are covered. This will make removing the bake so much easier! 

• Unsalted Butter
• Granulated Sugar
• Large Free Range Eggs
• Vanilla Extract
• Plain (All Purpose) Flour
• Baking Powder
• Baking Soda
• Heavy Cream (or Double Cream in the UK)
• Full Fat Cream Cheese
• Powdered Sugar

TIPS FOR THE BEST Cinnamon Roll Cake with Cream Cheese Frosting

• Liquids: We got heavy on the liquid in this recipe. If it looks fairly runny compared to a sponge recipe, that’s good! This means the texture will come out light and moist. 
• Sprinkles: Use any that you like. I use the standard funfetti sprinkles as the size of them means they really stand out after baking. Be aware, if you’re in the UK/EU, your sprinkles are unlikely to hold their color the same as US variations due to the artificial colorings used.
• Over mixing: Take care not to over mix the batter as this will cause the cake to become dense. Moist cakes only here at Tasting Thyme! 
• Frosting:

I make my Cinnamon Roll Cake with Cream Cheese Frosting using an 8×8″ square pan and recommend a high speed mixer (with a mixer like this). If you’re looking for other cake ideas check out this Brownie Marbled Funfetti Snack Cake. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials! 

STORAGE/MAKE AHEAD

This Cinnamon Roll Cake with Cream Cheese Frosting can be made ahead of time really easily. Make your cake and wrap entirely in cling film/plastic wrap. Place the wrapped unfrosted cake in the fridge (3-5 days) or freezer (up to 3 months). Thaw in the refrigerator before making the frosting.

Once made, store in the refrigerator for 3-5 days. Place in an airtight container to prevent the cake from drying up. As the frosting contains perishable ingredients, avoid leaving it to sit out for too long.