Cinnamon Roll Cake
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12
Ingredients
- 1. 3 cups all-purpose flour
- 2. 1 cup milk
- 3. 1 cup white sugar
- 4. 2 large eggs
- 5. 4 teaspoons baking powder
- 6. 2 teaspoons vanilla extract
- 7. ½ teaspoon salt
- 8. ¼ cup melted butter
- 9. 1 cup softened butter
- 10. 1 cup brown sugar
- 11. 2 tablespoons all-purpose flour
- 12. 1 tablespoon ground cinnamon
- 13. 2 cups confectioners’ sugar
- 14. 5 tablespoons milk
- 15. 1 teaspoon vanilla extract
Instructions
- Start with room-temperature ingredients: Let your eggs, milk, and butter sit at room temperature for 20–30 minutes. This ensures everything blends evenly, creating a smoother batter.
- Mix dry ingredients separately: Combine your all-purpose flour, baking powder, and salt in a large bowl. Whisking them together beforehand helps with an even rise during baking.
- Cream the butter and sugar thoroughly: Use a hand or stand mixer to beat softened butter and white sugar until pale and fluffy. This step is critical for incorporating air into the batter, which gives the cake its light texture.
- Add wet ingredients gradually: Mix in the eggs one at a time, followed by milk and vanilla extract. Be patient—this step keeps the batter from splitting or curdling.
- Avoid overmixing once you combine wet and dry: Slowly fold the dry mixture into the wet using a spatula or a low mixer speed. Overmixing can make the cake too dense. Aim for a smooth batter with no visible dry flour.