Cinnamon Roll Cake with Cream Cheese Frosting
This 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!
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Servings: 9
Ingredients
- 200 g (1 ½ cups) Plain Flour
- 200 g (1 cups) Granulated Sugar
- 1 ½ tsp (1 ½ tsp) Baking Powder
- 1 ½ tsp (1 ½ tsp) Ground Cinnamon
- 3 (3) Large Free Range Eggs
- 180 g (¾ cups) Softened Butter/Margarine
- 60 ml (¼ cups) Heavy Cream
For the Frosting
- 65 g (⅓ cups) Unsalted Butter
- 110 g (4 oz) Full Fat Cream Cheese
- 250 g (2 cups) Powdered Sugar
For the Cinnamon Butter
- 65 g (⅓ cups) Unsalted Butter
- 110 g (½ cups) Light Brown Soft Sugar
- 2 tsp (2 tsp) Ground Cinnamon
Instructions
- Preheat the oven to 370℉/180℃ and line an 8 inch baking tin.
- In a large bowl/bowl of a stand mixer, add all the cake ingredients and combine until smooth. If very stiff, add a little more milk. Pour into tin and bake 20-25 minutes, until golden and a skewer inserted comes out clean. Let cool.
For the Frosting
- Once cool, make the frosting. Add the butter and cream cheese to a large mixing bowl. Beat with a whisk on high for a minute to soften/combine everything.
- Add half the icing sugar, whisk on high. Then add the remaining half icing sugar and whisk everything on high until fluffy. Spread this over the cake in an even layer.
- Make the cinnamon butter by mixing the butter with the light brown sugar and cinnamon. Swirl through the frosting with a spoon. Serve!