Cinnamon roll cake
Fluffy and tender vanilla cake batter, swirled with cinnamon butter which is gooey and rich. Toped with a cream cheese glaze that makes for the perfect cinnamon roll but in cake form.
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- 8x8 inch Square tin
- Baking paper
Ingredients
Vanilla cake batter -
- 1 and 1/2 cup all purpose flour
- 1 tbsp corn starch
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup castor sugar
- 1 tbsp vanilla
- 1 egg
- 3/4 cup milk
- 1/4 cup melted butter
Cinnamon swirl -
- 1/2 cup melted butter
- 1/2 cup brown sugar
- 1/2 tbsp cinnamon powder
- Pinch of salt
Glaze -
- 1 cup powdered sugar
- 1 tbsp cream cheese
- 1 tbsp milk maybe more until you get the desired consistency
Instructions
- To make the cinnamon swirl mixture, stir the ingredients together until combined, place in the fridge to firm up a little.
- Preheat the oven to 180 deg C, line an 8x8 inch tin with butter and baking paper, set aside.
- In a large mixing bowl add the flour, corn starch, baking powder, salt, castor sugar and whisk until evenly distributed.
- Add the vanilla, egg, milk and whisk until almost smooth. Pour in the melted butter and whisk until fluffy incorporated.
- Pour the batter into the prepared tin and dollop the cinnamon swirl on top. Using a butter knife or chopstick swirl it into the batter.
- Bake for 28 - 30 mins or until a tooth pick inserted into the center comes out clean.
- To make the glaze, mix all the ingredients until smooth.
- While the cake is still warm, pour over the glaze and let it set before slicing and serving.
Notes
- Do not over bake the cake, the cinnamon swirl might be gooey but once the cake is cooked and there is no raw batter, remove it from the oven as it will continue cooking in the residual heat of the tin.
- Glazing the cake while still warm is essential as it will seep into the cracks of the cake.