Description
This Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream is a decadent American dessert combining a soft yellow cake base with a rich, gooey cinnamon cream cheese filling. Topped generously with a sticky toffee buttercream, it captures the indulgent flavors of cinnamon rolls and sticky toffee in a luscious, bake-at-home treat perfect for holidays or special occasions.
Ingredients
Scale
For the cake base:
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 large egg
For the gooey cinnamon filling:
- 1 (8 oz) package cream cheese, softened
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 3 1/2 cups powdered sugar
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
For the sticky toffee buttercream:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 2 tablespoons heavy cream
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the cake base: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large mixing bowl, combine the yellow cake mix, melted butter, and egg. Stir until a soft dough forms, then evenly press this mixture into the bottom of your prepared pan to create the base layer.
- Make the gooey cinnamon filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the eggs, melted butter, vanilla extract, and cinnamon, mixing thoroughly to combine. Gradually incorporate the powdered sugar, beating until the filling is thick and creamy. Pour this cinnamon filling evenly over the prepared cake base layer.
- Bake the cake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes. The edges should turn golden brown, and the center will be set but slightly jiggly to the touch. This ensures a gooey texture. Once baked, remove from oven and allow the cake to cool completely in the pan before frosting.
- Make the sticky toffee buttercream: In a medium saucepan set over medium heat, melt the softened butter and brown sugar together. Stir continuously until the mixture is smooth and bubbly, approximately 2 to 3 minutes. Add the heavy cream and cook for an additional minute, then remove from heat. Let the toffee mixture cool for 10 to 15 minutes to prevent melting the frosting.
- Frost the cake: Once the toffee mixture is slightly cooled but still pourable, beat in the powdered sugar, vanilla extract, and a pinch of salt until the buttercream is smooth and fluffy. Spread this sticky toffee buttercream evenly over the cooled gooey butter cake. Serve and enjoy!
Notes
- For extra decadence, drizzle caramel sauce over the frosting or sprinkle with chopped pecans for added texture.
- Store any leftovers refrigerated and bring to room temperature before serving for the best flavor and texture.
- You can use a non-stick cooking spray instead of greasing for easier cake removal.
- Ensure the cream cheese and butter are softened to room temperature for smooth mixing.
- Do not overbake; the center should remain slightly jiggly to maintain gooeyness.
