Get the Recipe:
Cinnamon Roll Cake
With a gooey cinnamon filling between two moist layers of cake swirled with cinnamon sugar, this Cinnamon Roll Cake tastes just like the real deal. It brings together the warm and familiar flavors of the classic breakfast pastry, topping it all off with an authentic cinnamon roll icing.
Ingredients
For the Cake
- 2 cups (240 g) all-purpose flour
- 1 1/4 cups (250 g) granulated sugar, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3-ounce box (85 g) instant vanilla pudding mix
- 1/2 cup (113 g) unsalted butter, softened
- 1/4 cup (60 ml) vegetable or canola oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup (226 g) sour cream
- 1 tablespoon ground cinnamon
For the Filling
- 1/2 cup (100 g) firmly packed brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup pecans, chopped
For the Glaze
- 2 cups (220 g) confectioners' sugar
- 3-4 tablespoons (45-60 ml) heavy cream
- 1 teaspoon vanilla extract
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Instructions
Make the Cake
- Preheat oven to 350°F (175°C). Generously grease a 10-cup Bundt pan.
- In a large mixing bowl, whisk together the flour, 1 cup sugar, baking powder, salt, and pudding mix. Add the butter, oil, eggs, vanilla, and sour cream. Mix well. The dough will be thick.
- In a separate bowl, mix the remaining 1/4 cup sugar and cinnamon. Gently fold into the cake batter. Do not mix thoroughly, but leave swirls of cinnamon sugar in the batter.
- Transfer half of the cake batter to the prepared pan.
Add the Filling and Glaze
- Mix the brown sugar, cinnamon, and pecans. Sprinkle over the batter in the pan. Scoop the remaining cake batter over the filling and smooth the top.
- Bake 45-50 minutes, or until a pick inserted into the center comes out clean. Cool in the pan on a wire rack for 20 minutes. Then, flip the cake onto a wire rack to cool completely.
- Mix the confectioners' sugar, 3 tablespoons of cream, and vanilla until smooth. Add more cream, a small amount at a time, as needed to make the glaze pourable.
- Drizzle the glaze over the cake.
Notes
- Recipe slightly adapted from King Arthur Flour.
- To Store: Keep in an airtight container at room temperature up to 3 days or in the fridge up to 4 days with an added layer of plastic wrap.
- To Freeze: Wrap tightly in plastic and place in a double-lock freezer bag up to 3 months. Let thaw overnight on the counter or in the fridge. Wait to frost it until after thawing.
- To Reheat: If desired, warm in the microwave for 10-second intervals until warmed through.
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