Layered Cinnamon Roll Cake with Cream Cheese Frosting

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Layered Cinnamon Roll Cake with Cream Cheese Frosting is a delightful dessert that brings together the comforting flavors of cinnamon rolls and the decadence of a layered cake. This show-stopping treat is perfect for gatherings, sure to impress your friends and family with its beautiful presentation and delicious taste. The creamy frosting adds a luscious finish that makes every slice irresistible.

Why You’ll Love This Recipe

This Layered Cinnamon Roll Cake is not only visually appealing but also packed with flavor. Each layer features a soft, cinnamon-infused cake with a delightful swirl of cinnamon roll goodness. The creamy frosting complements the warm spices, making it a dessert that everyone will adore.

• Perfect for celebrations and brunches
• Easy to prepare with simple ingredients
• Can be made ahead for convenience
• Customizable with various toppings
• Great for sharing with loved ones

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup brown sugar, packed
• 1 tablespoon ground cinnamon (for filling)
• 1/2 cup cream cheese, softened
• 1/4 cup unsalted butter, softened (for frosting)
• 2 cups powdered sugar
• 2 tablespoons milk (for frosting)
• 1 teaspoon vanilla extract (for frosting)

How to Make Layered Cinnamon Roll Cake

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon until well combined.
3. Add the softened butter, milk, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until the batter is smooth and well combined.
4. In a separate bowl, mix the brown sugar and ground cinnamon for the filling until blended.
5. Divide the cake batter evenly between the two prepared pans. Sprinkle the brown sugar and cinnamon mixture over the batter in both pans, then gently swirl it with a knife to create a cinnamon roll effect.
6. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
7. While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and butter until creamy and smooth.
8. Gradually add the powdered sugar, milk, and vanilla extract, mixing until well combined and fluffy.
9. Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of cream cheese frosting over the top.
10. Carefully place the second cake layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.
11. Slice and serve. Enjoy your Layered Cinnamon Roll Cake!

Tips for the Best Results

• Ensure all ingredients are at room temperature for easier mixing.
• Don’t overmix the batter to keep the cake light and fluffy.
• Allow the cakes to cool completely before frosting to prevent melting.
• Use a serrated knife to level the cake layers for easier stacking.

Easy Variations

• Add chopped nuts to the filling for a crunch.
• Drizzle caramel sauce over the top for an extra indulgent touch.
• Swap the cream cheese frosting for a vanilla buttercream if preferred.
• Incorporate chocolate chips into the batter for a sweet twist.

What to Serve With It

• A scoop of vanilla ice cream
• Fresh berries or fruit compote
• A hot cup of coffee or tea
• Whipped cream for added richness

Storage and Reheating

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Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. If you prefer to enjoy it warm, gently reheat slices in the microwave for 10-15 seconds.

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