The Best Cinnamon Roll Gooey Butter Cake Recipe

Cinnamon Roll Gooey Butter Cake – Moist and soft spiced cinnamon cake layer, with a brown sugar filling, then topped with a crunchy gooey butter filling.

Back from St. Louis with another amazing cake. This time its a Cinnamon Roll Gooey Butter Cake and it is SPECTACULAR. Scroll down for the full recipe below! This cake has a cinnamon spiced cake batter, with cinnamon filling, and topped with a gooey butter mixture. One bite of this cake, and you’ll realize that it might be better than homemade cinnamon rolls! 

This dessert recipe is better than any gooey cinnamon rolls. If you do not believe me, go and bake it and see for yourself. I will admit, that you lose the gooey cinnamon roll dough, but you gain so so so much more. This cake is like the love child of a cinnamon roll and a cheesecake. The bottom layer is a golden brown cinnamon cake layer and the top layer is an amazing gooey cinnamon sugar cheesecake. 

So bust out your plastic wrap and prepare your wet ingredients and stand mixer because its time to make my Cinnamon Roll Gooey Butter Cake!

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Why you Need to make this recipe

There are 100 reasons to make this recipe, but you would never read that. So here are 5 reasons. 

1. Great Flavors- I love love cinnamon sugar. Put it on toast or gooey butter layers and I will be a happy camper. 
2. Breakfast Cake- All cakes are breakfast cakes if you believe hard enough (or are depressed enough).
3. Caloric Deficit- If you are on a calorie diet this is the cake for you. One cake for personal consumption will be all of your calories. So counting them will be really easy! 🙂 
4. Gooey Cake- These may be my favorite kind of cakes. If you have never had one, This Cinnamon Roll Gooey Butter cake is the gooey butter cake you should start with. 
5. Special Occasion- This is cake is on my party planning mood board (maybe for Christmas morning) because it looks so unique with great flavors.  

NOTE: if you are looking for a more standard twist on a classic gooey cinnamon rolls dessert recipe, I would definitely check out my easy cinnamon roll cake.

Ingredients – Cinnamon Roll Gooey Butter Cake

These simple ingredients are the most commonly forgotten in baking. For a full list of ingredients, check out the recipe card below!

• Large Eggs- Make sure they are room temperature
• All-Purpose Flour- You can use any gluten-free substitute, although end results may vary. Definitely do not substitute cake flour. 
• Cinnamon Sugar- specifically you will need brown sugar cinnamon sugar. 
• Sour Cream- I would make sure you use a a full-fat sour cream.
• Powdered Sugar- This is my favorite secret ingredient. Sift it onto the top of the cake 
• Cream Cheese- This will be used for the cream cheese frosting. 
• Unsalted Butter- To get a good softened butter, leave it in a warm place in your house. This will prevent you from getting melted butter!

How To Make cinnamon roll gooey butter cake

First off, here are some helpful tips I suggest reading through when making this recipe. For the FULL information and instructions, scroll down to the recipe card below! 

• Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
• In a small bowl, combine 2 teaspoons of cinnamon and ¼ cup of dark brown sugar to make the filling. Set aside.
• Using a stand mixer, fitted with the paddle attachment or hand mixer, cream together ½ cup of unsalted butter, 1 cup of granulated sugar, and 2 tablespoons of vegetable oil until light and fluffy.
• Add 3 eggs one at a time, mixing well after each addition. (Cream it baby)Then add 1 teaspoon of vanilla extract and ⅔ cup of sour cream, mixing until combined.
• In a separate bowl, whisk together 1 teaspoon of salt, 1 teaspoon of cinnamon, 2 teaspoons of baking powder, and 1 ½ cups of all-purpose flour.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Pour the batter into the prepared cake pan and spread it evenly. Sprinkle the cinnamon sugar filling over the batter.
• In another large bowl, beat 8 ounces of cream cheese until smooth. Add 1 egg and beat until combined. Gradually add 2 ¾ cups of powdered sugar, beating until smooth.
• Spread the cream cheese mixture over the batter in the pan.
• Bake for 40-45 minutes, or until the edges are golden and the center is slightly jiggly.
• Allow the cake to cool for 10-15 minutes, then refrigerate for at least 2 hours to set.
• Dust with powdered sugar before serving.

Expert Baking Tips 

These baking tips I preach all the time! Try them out and see how they help you! 

• Read the recipe beforehand and gather ingredients.
• Bring ingredients like butter and eggs to room temperature.
• Use precise measurements, especially for flour.
• Avoid overmixing to maintain a tender texture.
• Spread batter and layers evenly in the pan.
• Ensure even distribution of fillings and toppings.
• Monitor baking progress for golden edges and a slightly jiggly center.
• Allow the cake to cool before chilling to set the layers.
• Slice carefully and dust with powdered sugar before serving.
• Be patient! This is a fun new recipe, and take your time with it! 

What I used To Make This Recipe 

• 9-inch round springform cake pan: This will be used to bake the cake. Make sure it’s properly greased and lined with parchment paper for easy removal.
• Mixing bowls: Have a few mixing bowls handy for combining ingredients. You’ll need one for the wet ingredients, one for the dry ingredients, and one for making the gooey butter topping.
• Rubber spatula: This will come in handy for folding the dry ingredients into the wet ingredients.
• Sifter: Use a sifter to sift together the dry ingredients to ensure they’re well combined and free of lumps.
• Parchment paper: Line the bottom of the cake pan with parchment paper to further prevent sticking and make it easier to remove the cake from the pan.
• Stand Mixer or Hand Mixer
• Rubber Spatula
• Small Offset Spatula

Frequently asked questions 

Can I substitute vegetable oil with another type of oil?

Yes, you can substitute vegetable oil with melted coconut oil, canola oil, or melted butter in equal amounts.

How can I tell if the cake is done baking?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few moist crumbs clinging to it, the cake is done. The edges should also be golden, and the center should be slightly jiggly.

Can I use a different size of cake pan?

Yes, but adjust the baking time accordingly. A smaller pan may require longer baking, while a larger pan may require shorter baking.

How long should I let the cake cool before refrigerating?

Allow the cake to cool in the pan for 10-15 minutes, then transfer it to the refrigerator to chill for at least 2 hours to allow the cream cheese layer to firm up and set.

Storing And Freezing

To store this cinnamon roll gooey butter cake, allow it to cool completely before transferring it to an airtight container or wrapping it tightly in plastic wrap. Store the cake in the refrigerator for up to several days to maintain its freshness and prevent it from drying out. Bring the cake to room temperature or warm it slightly before serving for the best taste and texture.

Freezing – Cinnamon Roll Gooey Butter Cake

To freeze this cinnamon roll gooey butter cake, ensure it has cooled completely. Wrap the cake tightly in plastic wrap or aluminum foil, or place it in an airtight container. Label with the date and store in the freezer for up to 1 month. Thaw in the refrigerator overnight before serving, then bring to room temperature or warm slightly before enjoying.

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Recipe

Cinnamon Roll Gooey Butter Cake

Molly Murphy

Moist and soft spiced cinnamon cake layer, with a brown sugar filling, then topped with a crunchy gooey butter filling.

5 from 11 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine Cake

Servings 12 Slices

Ingredients

 

US CustomaryMetric

 

1x2x3x

Brown Sugar Cinnamon Filling

• 2 teaspoons ground cinnamon
• ¼ cup dark brown sugar packed

For The Cake

• ½ cup unsalted butter room temperature
• 1 cup granulated sugar
• 2 tablespoons vegetable oil
• 3 large eggs room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 teaspoons baking powder
• 1 ½ cups all-purpose flour
• ⅔ cup whole-fat sour cream room temperature

Cream Cheese Layer:

• 8 ounces cream cheese at room temperature
• 1 large egg at room temperature
• 2 ¾ cups powdered sugar
• 1 teaspoon ground cinnamon

Instructions

 

• Preheat your oven to 350 degrees F. Grease a 9-inch cake pan or springform pan with Pam’s Baking Spray. Line the bottom with parchment paper and spray the sides. Set aside.
• In a small bowl, mix together the brown sugar and the cinnamon until combined. Set aside.

For The Cake:

• In a bowl of a stand mixer fitted with the paddle attachment, or with a hand-held mixer, cream together the room temperature butter, vegetable oil, and granulated sugar on medium speed until light and fluffy, about 3 minutes.
• With a rubber spatula, scrape down the sides and the bottom of the bowl. On medium speed, beat in the eggs one at a time for 30 seconds each, scraping after each addition. Add the pure vanilla extract and whole-fat sour cream and mix on low just until combined.
• In a separate bowl, whisk together salt, ground cinnamon, baking powder, and all-purpose flour.
• With the mixer on low, gradually add the dry ingredients to wet ingredients. Mix until just combined. Do not overmix.
• Pour batter into prepared cake pan and using the back of the spoon spread evenly across the top.
• Evenly sprinkle the brown sugar mixture across the top, leaving room along the edges. Set aside while you make the gooey butter topping.

For the Cream Cheese Filling:

• In a medium-sized bowl, use a hand mixer on medium-high speed to beat the cream cheese until it’s smooth and creamy.
• Add the egg and mix on high for 30 seconds, using a rubber spatula to scrape the sides and bottom of the bowl.
• Add the cinnamon, then gradually add 1 cup of powdered sugar at a time, mixing for 15-20 seconds after each addition!
• Once combined, pour the cream cheese mixture on top of the cinnamon cake batter and use a small offset spatula to spread it into an even layer.
• Bake for 40-45 minutes. The middle of the cake will still be slightly jiggly, but it’s done when the edges are golden and the middle has cracked.
• When the cake is done, let it cool for 10-15 minutes, then place it in the fridge to chill for at least 2 hours to allow the cream cheese to firm up and set.
• To garnish, dust the cake with powdered sugar.

Keyword gooey butter, cinnamon roll

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