Description
This Ooey Gooey Cinnamon Roll Cake is a delightful twist on classic cinnamon rolls, offering a soft, moist cake with swirls of cinnamon sugar and a rich icing drizzle. Perfect for breakfast or dessert, it combines the comforting flavors of cinnamon and vanilla in an easy-to-make, single-layer cake.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter (divided into two 1/4 cups)
- 1 teaspoon vanilla extract (divided into 1 teaspoon and 1/4 teaspoon portions)
Cinnamon Sugar Swirl
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
Icing
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, blend together the milk, eggs, 1/4 cup melted butter, and 1 teaspoon vanilla extract until smooth.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix to keep the cake tender.
- Prepare Cinnamon Sugar: In a small bowl, mix the brown sugar and cinnamon thoroughly.
- Layer Batter and Cinnamon Sugar: Pour half of the batter into the greased pan, then drizzle with half of the remaining 1/4 cup melted butter. Sprinkle half of the cinnamon sugar evenly over the top.
- Add Remaining Batter and Swirl: Pour the remaining batter over the cinnamon sugar layer. Using a knife, swirl the rest of the cinnamon sugar mixture into the top layer for a marbled effect.
- Bake the Cake: Bake in the preheated oven for 30 to 35 minutes or until the cake is golden brown and set in the center.
- Make Icing: While the cake cools slightly, whisk together powdered sugar, 2 tablespoons milk, and 1/4 teaspoon vanilla extract in a small bowl until smooth and pourable.
- Drizzle and Serve: Drizzle the icing over the warm cake just before serving to enjoy the ooey gooey texture at its best.
Notes
- For a richer flavor, use whole milk or add a pinch of nutmeg to the cinnamon sugar mixture.
- Ensure not to overbake to keep the cake moist and gooey.
- The cake is best served warm but can be stored overnight and reheated gently.
- Use a knife or skewer to check doneness; it should come out with a few moist crumbs.
- If you prefer, replace butter with a non-dairy alternative for a dairy-free version.
