Description
A timeless dessert with a modern twist! This cinnamon roll gooey butter cake is super rich, decadent, and tastes JUST like a gooey cinnamon roll without all of the work! Made without cake mix (100% from scratch!) this recipe features a silky and gooey cinnamon cream cheese topping and an easy to make bottom cake layer - all baked together into silky and rich perfection.
Ingredients
For the butter cake:
- 1 1/2 cups (185g) all-purpose flour, spooned and leveled
- 3/4 cup (150g) granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (115g) sliced unsalted butter, room temperature
- 1 large egg, room temperature
- 1/4 cup (60mL) milk, room temperature
- 1 teaspoon pure vanilla extract
For the gooey cinnamon cream cheese topping:
- 6 oz (170g) full fat cream cheese, room temperature
- 1/2 cup (100g) packed brown sugar, light or dark
- 2 cups (260g) powdered sugar, plus more for serving
- 1 tablespoon ground cinnamon
- 1 tablespoon cornstarch
- 1 large egg, room temperature
Instructions
Butter Cake:
- Preheat your oven to 350°F. Line the bottom of a 9 inch springform pan with parchment paper and grease the sides with butter or oil. Set aside. *SEE NOTES for different pan options
- In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, and butter. Cut the butter into the dry ingredients until very fine and crumbly.
- Make a well in the center of the butter / flour mixture and add in the egg, milk, and vanilla. Beginning from the center and moving outwards, whisk together until well combined and you no longer see any streaks. The batter will be thick.
- Pour the cake batter into your prepared springform pan and spread out into an even layer. Set aside to prep the cream cheese topping.
Gooey Cinnamon Cream Cheese Topping:
- In a large bowl, combine cream cheese and brown sugar. Using an electric mixer fitted with the paddle attachment or a wooden spoon by hand, beat together until smooth and creamy.
- Add powdered sugar 1 cup at a time, mixing well after each addition until the sugar dissolves and the mixture is smooth.
- Add your cinnamon, cornstarch, and egg, and whisk together until smooth and combined.
- Pour the cream cheese topping over your cake batter. If needed, tilt the pan from side to side to get it into an even layer.
- Bake the cake in the center of your preheated 350°F oven for 35 to 40 minutes, or until puffed on top and golden brown along the edges. The center should still be jiggly.
- Cool the cake for about 45 minutes at room temperature then chill in the fridge for 2 hours to finish setting the top. The center will sink as it cools.
- Run a thin knife around the edges of the pan to release any cake that may be stuck to the sides then unlatch the side of your springform pan. Place the cake onto a serving plate and dust with powdered sugar before enjoying!
Notes
* You can make this cake in a regular 9 inch round cake pan or an 8x8 inch square pan. If you use a pan that doesn't have a removeable bottom like the springform pan, I recommend slicing and serving the cake straight from the pan. It's very difficult to pull out otherwise!