If you’re in the mood for a dessert that merges the irresistible taste of cinnamon rolls with the simplicity of cake, then Big Mama’s Cinnamon Roll Cake is the perfect choice. This recipe offers a delicious twist on classic cinnamon rolls, combining a moist, flavorful cake with a sweet cinnamon swirl and a decadent icing. Ideal for any occasion, this cake is sure to be a crowd-pleaser at your next gathering or family meal.
Ingredients
For the Cake:
- 1/2 cup Crisco or shortening
- 1 1/2 cups granulated sugar
- 4 eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
For the Filling:
- 1/2 cup brown sugar
- 4 teaspoons ground cinnamon
For the Icing:
- 2 cups powdered sugar
- 3 tablespoons unsalted butter
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease a 9″x13″ deep-sided baking pan thoroughly to prevent the cake from sticking.
Prepare the Cake Batter
- Cream the Fat and Sugar: In a large mixing bowl, use an electric mixer to cream together the granulated sugar and Crisco or shortening. Beat until the mixture is smooth and creamy.
- Incorporate the Eggs: Add the eggs one at a time, beating well after each addition. The mixture should become pale yellow and slightly frothy.
- Mix in Buttermilk and Vanilla: Pour in the buttermilk and vanilla extract, mixing until just combined. Be careful not to over-mix at this stage.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until the batter is uniform in color and smooth.
Layer and Swirl
- First Layer: Pour half of the cake batter into the prepared baking pan, spreading it evenly across the bottom.
- Add the Cinnamon Filling: In a small bowl, mix together the brown sugar and ground cinnamon. Evenly sprinkle this mixture over the batter in the pan.
- Top Layer and Swirl: Pour the remaining batter over the cinnamon filling. Use a butter knife to swirl the filling throughout the batter, creating a marbled effect. Ensure the layers are not fully blended; the swirls should be visible.
Bake the Cake
Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden brown and set in the middle.
Prepare the Icing
- Make the Icing: While the cake is baking, prepare the icing. In a small saucepan over low heat, combine the powdered sugar, unsalted butter, milk, and vanilla extract. Stir continuously until the mixture is smooth and well combined.
- Ice the Cake: Once the cake is done, remove it from the oven. Use a fork, chopstick, or the handle of a wooden spoon to poke holes nearly all the way to the bottom of the cake.
- Pour the Icing: Pour the warm icing over the hot cake, ensuring it seeps into the holes. This will help the cake absorb the sweetness and enhance its flavor.
- Cool and Serve: Allow the cake to cool for about 20 minutes before cutting into squares. This cooling period allows the icing to set slightly, making it easier to cut and serve.
