Cinnamon Swirl Cake – Better Than Cinnamon Rolls!
If you love cinnamon rolls but want something even easier and more delicious, this super moist and gooey cinnamon swirl cake is for you! It has all the flavors of a classic cinnamon roll without the extra work. Perfect for breakfast, brunch, or dessert.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (see tip below for a substitute)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted
For the Cinnamon Swirl:
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- ½ cup unsalted butter, melted
Instructions:
- Preheat & Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking dish to prevent sticking.
- Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients
- In another bowl, whisk together the buttermilk, eggs, vanilla extract, and melted butter.
- Slowly pour the wet mixture into the dry ingredients, stirring gently until a smooth batter forms.
- Prepare the Cinnamon Swirl
- In a small bowl, combine the brown sugar and cinnamon.
- Stir in the melted butter until a thick cinnamon mixture forms.
- Assemble the Cake
- Pour half of the cake batter into the prepared baking dish.
- Evenly sprinkle the cinnamon swirl mixture over the batter.
- Pour the remaining batter on top and gently swirl everything using a knife or skewer for a marbled effect.
- Bake to Perfection
- Place in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10-15 minutes before slicing.
- Serve & Enjoy!
- Serve warm as is, or drizzle with a simple vanilla glaze for an extra sweet touch (see optional glaze recipe below).
Optional Vanilla Glaze:
For extra decadence, mix together:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Drizzle over the cake before serving.
Baking Tips:
- No buttermilk? Make your own by adding 1 tablespoon lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- For an extra soft cake, don’t overmix the batter—just stir until the ingredients are combined.
- This cake stays moist for days. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
This cinnamon swirl cake is sure to become a family favorite. Let me know how it turns out for you. Happy baking!