Light and fluffy sour cream coffee cake with a thick cinnamon swirl and cream cheese frosting. All the flavors of a cinnamon roll in a delicious homemade cake!
Did you read my last post? There was talk about eating healthy, swimsuit season, and fruit for dessert. And now I am bringing you a decadent, over-the-top, Cinnamon Roll Cake. Guys, I fell off the wagon. Big time. And it was so worth it.
I wanted to get this recipe to you ASAP, because it is absolutely perfect for Easter. Whether you’re hosting brunch or you need a crowd-pleasing dessert to follow dinner, this here is the cake to share with your friends and family.
Hosting guests? This Cinnamon Roll Cake can sit on your kitchen counter for your guests to nibble on throughout the day. It goes perfectly with a coffee or tea morning, noon or night (trust me, I tested it out just to make sure).
Cinnamon Roll Cake
This delicious cake is filled with all the flavors of a cinnamon roll. I start with a moist and fluffy sour cream cake. I add a generous brown sugar-cinnamon filling and I swirl the filling all throughout the cake batter. After baking, I top this beauty with (you guessed it), CREAM CHEESE FROSTING!
It’s everything we love about a cinnamon roll, without all the work!
Those pockets of cinnamon filling are like little bites of heaven. Each slice of cake has filling marbled throughout. Those cinnamon roll swirls pretty much beg “eat me!” I’m not one to argue with a slice of cake, so eat it I did.
I have to tell you that this Cinnamon Roll Cake is one of my all-time favorite recipes. It easily falls within my top 5 favorite recipes on this site. I raved about this cake after each and every bite (my family was like, “OK, we get it, shut up already.”) The homey, nostalgic and comforting flavors will have you reaching for one slice after another.
Sweet and tender cake, warm cinnamon swirls and tangy cream cheese frosting… how can you go wrong with that?
There are so many occasions in which this cake would be perfect. But, the truth is, you need no occasion at all. This is an absolutely lovely cake to make and enjoy just because. Oh, and if you need help eating it I am definitely free to stop by and help you out with that.
NEVER MISS A RECIPE!
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Cinnamon Roll Cake
Light and fluffy sour cream coffee cake with a thick cinnamon swirl and cream cheese frosting. All of the flavors of a cinnamon roll in a delicious homemade cake!
- 3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3/4 cup unsalted butter softened
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups sour cream
- 1/4 cup milk
- 1/2 cup unsalted butter very soft
- 2/3 cup brown sugar packed
- 2 tablespoons all purpose flour
- 1 heaping tablespoon ground cinnamon
- pinch salt
Cream Cheese Frosting:
- 4 oz cream cheese softened
- 4 tablespoons unsalted butter softened
- 2 cups powdered sugar
- 1/4 teaspoon pure vanilla extract
- 2 tablespoons half and half
Preheat oven to 350°F. Grease a 13x9x2-inch baking pan (I use a metal pan).
- In a large bowl whisk flour, baking powder, baking soda and salt.
Using a hand mixer or stand mixer, beat sugar and butter until smooth and creamy. Beat in eggs 1 at a time, then vanilla extract. Add the flour in three additions and the sour cream in two additions, beginning and ending with the flour. Once combined, add milk, and beat until incorporated. Spread batter in prepared pan.
Mix together all ingredients until well combined (I use my hands, a fork, or a rubber spatula).
Drop small spoonfuls of filling evenly around the top of the cake batter. Use a thin knife to swirl the filling into the batter.
Bake the cake for 30-40 minutes, until a toothpick inserted into the center comes out clean. Begin checking the cake around 25-30 minutes, if it begins to get dark, place a piece of foil loosely over the top. Place the pan on a wire rack to cool completely.
Using a hand mixer or stand mixer, beat cream cheese and butter until combined. Beat in powdered sugar, vanilla and half and half. Increase speed to high and beat for 1-2 minutes, until light and fluffy. If desired, you can make the frosting thicker by adding more powdered sugar, or thinner by adding more half and half. I like it thicker than a glaze, but slightly thinner than a traditional frosting.
Spread the frosting evenly over the top of the cooled cake.