Best Cinnamon Roll Poke Cake From Scratch

Cinnamon Roll Poke Cake Recipe – fluffy cake that is tender and moist with a delicious cinnamon filling, then topped with less sweeten homemade cream cheese frosting. 

If you are searching for a perfect dessert, search no longer. This delicious cinnamon roll poke cake has everything and more you could ever want. Made from scratch it has a light, fluffy, and moist cake that is then filled with the best brown sugar filling, I made a delicious cream cheese frosting that isn’t too sweet but perfectly compliments the rest of the cake. I took the best part of a cinnamon roll, minus the work of making sure it rises properly and the long waiting game, and turned it into the best cinnamon roll cake ever! 

For more cinnamon roll flavors, here are some of my favorite! 

• The Best Cinnamon Roll Gooey Butter Cake Recipe
• Cinnamon Dulce De Leche Cake
• Blueberry Muffin Cheesecake With Crumble Topping

Why I Love This Cinnamon Roll Poke Cake 

There are so many reasons why I love this recipe, but we don’t have the time for that, so here are some of my favorite reasons! 

• Delicious cinnamon roll flavor
• Cinnamon mixture
• Perfect with a hot cup of coffee
• Buttery flavors

Grocery Essentials

​Next, here are some grocery items that you will need but might not have! For full list of ingredients, be sure to check out the recipe card below! 

• Whole Eggs – I used large and make sure you bring them up to room temperature before you start baking! 
• Light brown sugar – ​Honestly you can sub this one for dark brown if that is what you prefer both work! 
• Butter – You do use 1 cup butter in the recipe, and some melted butter in the frosted and the filling! I love to use unsalted, but feel free to use salted and remove the salt! 
• Sweetened Condensed Milk – This is for the filling, make sure its sweetened and not evaporated milk!

Step-by-Step Overview – Cinnamon Roll Poke Cake

This is a summarized step-by-step guide to make this delicious cinnamon roll poke cake. For detailed instructions and full recipe, please refer to the recipe card below.

• Preheat and Prepare Pan: Start by preheating your oven to 325°F. Prepare a 9×13 metal baking pan by spraying it with non-stick spray, lining it with parchment paper, and spraying again.
• Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
• Cream Butter and Sugar: Using a stand mixer with the paddle attachment, cream together the room temperature butter and granulated sugar until the mixture is fluffy and smooth.
• Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition, and then mix in the vanilla extract.
• Combine Wet and Dry Ingredients: Mix the sour cream, buttermilk, and vegetable oil in a separate bowl. Add half of the dry ingredients to the creamed butter mixture, followed by the wet ingredients, and then the remaining dry ingredients, mixing just until combined.
• Bake the Cake: Pour batter into your prepared cake pan, spread evenly, and bake for about 38-40 minutes until a toothpick comes out clean. Allow the cake to cool completely in the pan.
• Poke Holes: Once cooled, use the end of a wooden spoon to poke holes on top of the cake.
• Prepare and Apply Filling: Mix sweetened condensed milk, melted butter, brown sugar, cinnamon, and a pinch of salt. Pour this filling over the cake, making sure it fills the holes.
• Make and Apply Frosting: Whip the heavy cream to stiff peaks. In another large bowl, beat cream cheese and butter until smooth, then add powdered sugar, vanilla, and salt. Fold in the whipped cream. Spread the frosting over the cooled cake.

Baking Tips For Making Cinnamon Roll Poke Cake 

When you’re ready to start making this  Cinnamon Roll Poke Cake, here are a few personal tips I’ve picked up that will ensure your cake is absolutely perfect:

• Temperature Matters: Always start with your butter, eggs, sour cream, and buttermilk at room temperature. This little step makes a big difference in getting that smooth, evenly baked cake we’re aiming for.
• Perfect Pokes: Once your cake is cool, grab a wooden spoon and use the handle to poke down almost to the bottom. Make your holes evenly spaced so every piece gets a good dose of that scrumptious filling.
• Filling Technique: Pour the filling slowly over the cake, aiming to fill those holes you just poked. Sometimes, I gently tap the pan on the counter to help the filling find its way deeper.
• Frosting Like a Pro: Make sure your cream cheese and butter are softened for that silky, smooth frosting. If it feels a bit thick, a splash of milk can lighten it up just right.
• Chill for Perfection: Giving your cake a little chill time before serving isn’t just about patience—it helps set everything, making your slices clean and beautiful.
• Add a Little Flair: Just before serving, I like to sprinkle a bit of cinnamon or cinnamon sugar on top for that extra touch of spice. If you’re feeling fancy, a drizzle of caramel sauce can really dress it up!
• Serve It Your Way: I think this cake tastes best slightly chilled or at room temperature. If you chill it, let it sit out a bit before serving for the best texture and flavor.

Kitchen Essentials! 

1. Stand Mixer: Essential for creaming the butter and sugar and for mixing the cake batter. A hand mixer can also work if you don’t have a stand mixer.
2. Mixing Bowls: You’ll need several mixing bowls for different components of the cake, including one for the dry ingredients, one for the wet ingredients, and others for the filling and frosting.
3. Measuring Cups and Spoons: Accurate measuring is key to baking success, so a full set of measuring cups and spoons is crucial.
4. 13-inch baking dish: The ideal pan for baking this poke cake, ensuring even cooking and sufficient space for the filling and frosting.
5. Parchment Paper: Helps prevent the cake from sticking to the pan and makes it easier to remove and clean up.
6. Rubber Spatula: Useful for scraping the batter into the pan and ensuring you use every bit. Also great for folding in the whipped cream into the frosting.
7. Wooden Spoon: Used to poke holes in the cake. The handle should be round and smooth to create perfect holes without tearing the cake.
8. Wire Rack: For cooling the cake thoroughly before adding the filling and frosting.
9. Whisk: Needed for combining the filling and sometimes the dry ingredients if you prefer whisking over sifting.
10. Electric Hand Mixer: If you don’t use a stand mixer, a hand mixer is good for the frosting and to beat the heavy cream.
11. Offset Spatula or Knife: Helps spread the frosting evenly over the cake.

​Frequently Asked Question’s 

Storing and Freezing – Cinnamon Roll Poke Cake

To store your Cinnamon Roll Poke Cake, cover it tightly with plastic wrap or aluminum foil and refrigerate.You also store it in an airtight container.  It will keep well for up to 5 days in the fridge. If you need to store it longer, you can freeze the cake for up to 3 months; wrap it securely in plastic wrap followed by foil before freezing, and thaw it in the refrigerator overnight before serving.

FOR MORE RECIPES LIKE THIS ONE

• Easy Chocolate Peanut Butter Sheet Cake Recipe
• Frosted Coconut Caramel Sugar Cookies Recipe
• The Best Coffee Cake There Ever Was!

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Recipe

Cinnamon Roll Poke Cake Recipe

Molly Murphy

fluffy cake that is tender and moist with a delicious cinnamon filling, then topped with less sweeten homemade cream cheese frosting.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 16 pieces

Ingredients

 

US CustomaryMetric

 

1x2x3x

FOR THE CAKE

• 1 cup butter room temperature
• 1 ¾ cups granulated sugar
• 5 large eggs room temperature
• 3 cups plus 1 tablespoon all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¾ teaspoon salt
• ½ cup sour cream room temperature
• ¾ cup buttermilk room temperature
• ⅓ cup vegetable oil
• 2 teaspoon pure vanilla extract

FOR THE FILLING

• 1 14-oz. can sweetened condensed milk
• 4 tablespoon melted butter
• ½ cup packed light brown sugar
• 1 teaspoons ground cinnamon
• Pinch of kosher salt

FOR THE FROSTING

• ½ c. heavy cream
• 1 8-oz. block cream cheese, room temperature
• 4 tablespoon soften. butter softened
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• Pinch of kosher salt

Instructions

 

FOR THE CAKE

• Preheat your oven to 325 degrees. Spray a 9×13 metal pan on the bottom, line with parchment paper, and spray again. If you need to use metal binder clips to hold down the sides, remember to use metal, not plastic. Set aside
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, and sugar on medium speed until fluffy and smooth, about 3 minutes.
• With a rubber spatula, scrape the bottom and sides of the bowl. Add the eggs, one at a time, on medium speed, beating for 20 seconds after each addition. Stir in the vanilla extract on low.
• In a medium size bowl, mix together the sour cream, buttermilk and vegetable oil.
• Add HALF the flour mixture to the wet ingredients, and mix on the lowest speed. Then add the sour cream, buttermilk and vegetable oil and mix on low until just combined. add the other half of the flour and mix until there are no more flour streaks and the batter is smooth and creamy!
• Pour the batter into the prepared baking pan and spread it out evenly.
• Bake for about 38-40 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from the oven and allow the cake to cool completely in the pan on a wire rack. Once cooled, use the handle of a wooden spoon to poke about 20 holes across the cake, about three-quarters of the way through the depth of the cake.

FOR THE FILLING

• When the cake has cooled, make the filling. In medium bowl, whisk together sweetened condensed milk, butter, brown sugar, cinnamon, and a pinch of salt. Pour the filling into the holes and let it sit while you make the frosting.

FOR THE FROSTING

• In a medium bowl, beat the heavy cream until stiff peaks form. Set aside.
• In a separate large bowl, beat the cream cheese and butter together until smooth and creamy.
• Add the powdered sugar, vanilla extract, and salt, and beat until smooth.
• With a rubber spatula, gently fold in the whipped cream until well combined.
• Spread the frosting evenly over the cake. Let the cake sit for 20 minutes before serving!

Keyword poke cake, cinnamon roll, sheetcake

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