Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood

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Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood is a decadent dessert that combines two beloved treats: gooey butter cake and cinnamon rolls. This indulgent cake features a soft, buttery cinnamon base topped with a luscious sticky toffee buttercream, creating an irresistible sweet treat. The warm and gooey texture, paired with the rich, caramel-flavored buttercream, makes this cake a perfect dessert for any occasion.

Origin:

This cake blends elements of classic American desserts, including gooey butter cake, a favorite from St. Louis, and cinnamon rolls, a beloved breakfast pastry. The fusion of flavors and textures results in an unforgettable dessert experience, with the sticky toffee buttercream adding an extra layer of richness.

Ingredients:

For the Cinnamon Roll Cake:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 2 teaspoons ground cinnamon
  • 1/2 cup light brown sugar

For the Gooey Butter Layer:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 1/4 cups powdered sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour

For the Sticky Toffee Buttercream:

  • 1 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • Pinch of salt

Instructions:

For the Cinnamon Roll Cake:

  1. Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. Prepare the Cinnamon Cake Base:
    In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Set aside.
  3. Prepare the Cinnamon Filling:
    In a small bowl, combine the ground cinnamon and brown sugar.
  4. Assemble the Cake:
    Spread the cinnamon roll cake batter into the prepared pan. Sprinkle the cinnamon-sugar mixture evenly on top, creating a layer of cinnamon goodness.

For the Gooey Butter Layer:

  1. Make the Gooey Butter Layer:
    In a large mixing bowl, beat the cream cheese and butter together until smooth. Add the powdered sugar and mix until combined. Add the eggs, vanilla, and flour and continue to beat until smooth and creamy.
  2. Pour and Spread the Gooey Layer:
    Pour the gooey butter mixture evenly over the cinnamon roll cake batter and smooth it out with a spatula.
  3. Bake the Cake:
    Bake for 35-40 minutes or until the cake is golden brown and the center is set. Let the cake cool in the pan for about 15 minutes.

For the Sticky Toffee Buttercream:

  1. Make the Sticky Toffee Buttercream:
    In a medium saucepan, melt the butter and brown sugar together over medium heat, stirring occasionally. Once the mixture is smooth, add the heavy cream and vanilla extract. Bring to a simmer, and let it cook for 2-3 minutes. Remove from heat and allow to cool to room temperature.
  2. Finish the Buttercream:
    Once the butter mixture has cooled, beat in the powdered sugar, a little at a time, until the frosting is smooth and creamy. Add a pinch of salt to balance the sweetness.

To Assemble the Cake:

  1. Frost the Cake:
    Once the cinnamon roll gooey butter cake has cooled, spread the sticky toffee buttercream generously over the top of the cake, allowing it to “flood” the surface for that gooey, rich finish.
  2. Serve:
    Slice into squares and serve this decadent dessert warm or at room temperature.

Tips for Success:

  • Make sure the butter is softened properly for both the cake and buttercream layers to ensure smooth mixing.
  • For a slightly different twist, you can add a sprinkle of chopped nuts (like pecans or walnuts) over the top of the buttercream for a bit of crunch.
  • Allow the cake to cool slightly before serving for a perfect slice.

Recommendations:

  • Serve with a cup of coffee or a scoop of vanilla ice cream for an indulgent treat.
  • This cake is ideal for celebrations like birthdays, holidays, or just as a comforting dessert.

Nutrition (per serving, approximate for 12 servings):

  • Calories: ~400
  • Protein: 3g
  • Fat: 25g
  • Carbohydrates: 45g
  • Sugar: 35g
  • Fiber: 1g
  • Sodium: 200mg

Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood is an indulgent dessert that brings together the flavors of cinnamon rolls, gooey butter cake, and rich toffee buttercream for a truly unforgettable treat. Perfect for anyone who loves sweet, comforting desserts with a touch of decadence!

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