Cinnamon Roll Cake

Cinnamon Roll Cake

 
You can’t use up creativity.
The more you use,
the more you have.
— Oscar Wilde
 

Welcome back to A Common Kitchen this week everyone.

Now that it is starting to warm up here in Utah after weeks of random snow storms, I am finally starting to feel more motivated in the kitchen. So many new recipe ideas have been coming to me and I can barely write them down fast enough!

This weeks recipe is my Cinnamon Roll Cake. And you guys… this cake is so good. It is moist, tender, tangy, sweet, and oh sooooo cinnamon-y! The filling in this cake uses a mixture of cinnamon and cardamom to create a perfectly spiced filling that really makes this cake amazing. The actual cake batter uses sour cream which gives the cake a slight tang and also keeps the cake extra moist.

I love this cake because it is technically a sheet cake. You bake it in a 9x13” pan. You can frost and slice it without even removing it from the pan! This makes it easy take on the go for work parties, family dinners, etc! However, I like to remove it from the pan and serve it on a cutting board or large platter. This cake looks beautiful and tastes absolutely delicious. I brought it to my last job on my last day of work and everyone loved it!

If you try this recipe or any other, please share your photos and/or thoughts with me, I would love to hear from you! Happy baking everyone.

Xx


Cinnamon Roll Cake


Makes One 9 x 13 inch Cake

Ingredients:

For the Cake

  • 2 Cups All Purpose Flour, plus more for dusting

  • 1 Tablespoon Baking Powder

  • 1 Teaspoon Kosher Salt

  • 1 Cup Brown Sugar, tightly packed

  • 1 Tablespoon Ground Cinnamon

  • 1 Teaspoon Ground Cardamom

  • 16 Tablespoons Unsalted Butter, softened, plus more for preparing the pan

  • 2 Cups White Granulated Sugar

  • 2 Cups Sour Cream, room temperature

  • 2 Large Eggs

For the Cream Cheese Icing

  • 4 Ounces Cream Cheese, softened

  • 1 Cup Powdered Sugar, sifted

  • 2-3 Tablespoons Milk

Directions:

Make the Cake

  1. Preheat oven to 350℉. Using a pastry brush (or your fingers!), brush on a tablespoon or so of room temperature butter on the sides and bottom of a 9x13” pan. Add a couple of tablespoons of flour and swish it around to cover each surface of the pan and dump out the excess. Cut a piece of parchment paper that has a couple inches of overhang on the long sides— this will allow you to easily lift the cake out of the pan without having to tip it out. Place the parchment paper in the pan and press it into the bottom and sides. Set aside.

  2. In bowl, whisk together the flour, baking powder, and kosher salt until evenly combined. Set aside.

  3. In another bowl, whisk together the brown sugar, cinnamon, and cardamom until evenly combined. Set aside.

  4. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and white sugar on medium-high speed until light and fluffy, about five minutes. Add in eggs one at a time, mixing well in between each egg. Add in the sour cream and mix until evenly combined. Stop the mixer and scrape down the sides and bottom of the bowl. Mix again on medium-low speed until everything is combined.

  5. Stop the mixer and add in the dry ingredients (flour + baking powder + salt) and mix on low speed just until combined (do NOT over mix!) , about 20-30 seconds. Stop the mixer and use a rubber spatula to mix the batter, ensuring that there are no dry or wet spots.

  6. Pour half of the batter into the pan and spread it out into an even flat layer with an offset spatula. Sprinkle ⅔ of the cinnamon sugar mixture evenly on top of the batter. Pour the rest of the batter on top and evenly spread it out. Top with the remaining cinnamon sugar mixture. Use a butter knife to create a ‘marble’ effect by swooshing it around a few times— do not do it too many times or else everything will become too mixed.

  7. Place the cake in the center rack in to oven and bake for 35-40 minutes, rotating the pan halfway through. At 35 minutes, check the cake with a toothpick. If there is any batter on the toothpick, continue cooking for another 5 minutes. Remove the cake from the oven and let cool completely.

Make the Cream Cheese Icing

  1. In a medium sized bowl, add the cream cheese and microwave for 15-20 seconds or until it’s creamy like the consistency of sour cream.

  2. Add in the powdered sugar and 2 tablespoons of the milk and whisk until combined and silky smooth. Add more milk if needed, 1 tablespoon at a time, until you have your desired consistency.

Assembly

  1. Once the cake is completely cooled, remove it from the pan and place on a large serving dish or cutting board.

  2. Using a spoon ( you can also do this by putting the icing in a piping bag and snipping the end off) drizzle the icing all over the top of the cake.

  3. Slice and enjoy!

*This cake will keep in an airtight container for up to 3 days.