Description

Indulge in the ultimate dessert mashup! This Cinnamon Roll Gooey Butter Cake combines the warm, comforting flavors of a cinnamon roll with the rich, sticky sweetness of a butter cake. Topped with a luscious Sticky Toffee Buttercream Flood, this dessert is gooey, decadent, and perfect for any special occasion—or just because!

Ingredients

• Cake Base:
• 1 box yellow cake mix (15.25 oz)
• ½ cup unsalted butter, melted
• 1 large egg
• Filling:
• 8 oz cream cheese, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg (optional)
• 4 cups powdered sugar
• ½ cup unsalted butter, melted
• Sticky Toffee Buttercream Flood:
• ½ cup unsalted butter, softened
• ½ cup brown sugar, packed
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Preparation Method

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.

For the cake base, mix the yellow cake mix, melted butter, and egg in a bowl until well combined. Press this mixture evenly into the bottom of the prepared baking dish, creating a sturdy base.

In a large bowl, beat the softened cream cheese until smooth. Add the eggs, vanilla extract, cinnamon, and nutmeg (if using), and mix until combined. Gradually add the powdered sugar, beating until smooth. Stir in the melted butter, ensuring the filling is creamy and lump-free.

Pour the filling over the cake base, spreading it evenly to cover. Bake the cake for 40–45 minutes, or until the edges are golden and the center is set but slightly gooey. Allow the cake to cool completely before adding the buttercream.

For the Sticky Toffee Buttercream Flood, melt the butter and brown sugar in a saucepan over medium heat, stirring until the sugar is dissolved. Add the heavy cream and vanilla extract, simmering for 2 minutes. Remove the saucepan from the heat and let the mixture cool slightly.

In a bowl, gradually beat the powdered sugar into the toffee mixture until smooth and creamy. Pour the buttercream over the cooled cake, spreading it gently to flood the top.

Allow the buttercream to set for about 15 minutes before slicing into generous portions.

Tips and Conclusion

For added texture and flavor, sprinkle the top with chopped pecans or walnuts, or drizzle with caramel sauce.
This cake is best served slightly warm but can be stored in an airtight container at room temperature for up to 3 days.

This Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood is a dessert lover’s dream! The gooey texture, warm cinnamon spice, and sticky-sweet topping make it a crowd-pleaser at any gathering. Serve it with coffee or tea for the ultimate indulgence and explore more decadent dessert recipes on our site! 🍰✨