This cake is going to knock your socks off. If you love warm cinnamon rolls loaded with cream cheese, you are going to want to dive into a piece of this yummy cake. As usual, this is an 8-inch cake, my go to for most cakes. For this cake I like to use a round cake pan so you can easily remove it from the pan and frost the edges.
Mix flour, baking powder and salt in a large bowl. In a separate bowl mix butter, milk, sugar, egg and vanilla extract. While stirring, gradually mix in wet ingredients into dry until just combined. Best part, this can all be done by hand using just a whisk or wooden spoon.
CINNAMON ROLL CAKE WITH CREAM CHEESE FROSTING
Prep time 15 mins Cook time 45 mins INGREDIENTS
Cake 1½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt ¾ cup sugar ¾ cup milk ¼ cup butter, melted and cooled 1 large egg 1 teaspon vanilla extract Filling ¼ cup butter, softened ½ cup light brown sugar 1 tablespoon cinnamon 1 tablespoon all-purpose flour Cream Cheese Frosting 8 ounce cream cheese, softened ¼ cup butter, softened 1½ cups confectioners sugar 1 tablespoon milk 1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease and lightly dust an 8-inch round cake pan with flour and set aside. In a large bowl mix flour, baking powder and salt. In a separate bowl mix sugar, milk, butter, egg and vanilla. Gradually stir in wet ingredients into dry until just combined. Pour into cake pan. Filling In a small bowl mix butter, brown sugar, cinnamon and flour until blended. Dollop mounds of filling onto top of cake. Using a kitchen knife swirl filling around cake. Bake for 40-45 minutes until cake tester inserted into the center of the cake comes out clean. Cool completely on a wire rack before removing and frosting. Cream Cheese Frosting Using an electric mixer beat cream cheese and butter. Stir in confectioner sugar until combined. Add in milk and vanilla and beat until creamy. Frost generously on cooled cake. Chill until ready to serve.