Cinnamon Roll Cake

This cake recipe, Cinnamon Roll Cake, leans on baking soda, baking powder and salt. It makes 15 Servings (9X13-inch pan) and takes about 52 minutes.

• Yield 15 Servings (9X13-inch pan)
• Ready in 52 minutes
• Prep 20 minutes
• Cook 32 minutes

Ingredients

Cake

• 2 cups ( 284 g ) all-purpose flour
• 1 ½ cups ( 318 g ) granulated sugar
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 ⅓ cups ( 302 g ) light or regular sour cream
• ⅔ cup ( 151 g ) salted butter , softened
• 1 teaspoon vanilla
• 3 large eggs

Cinnamon Swirl

• ¾ cup ( 170 g ) salted butter, very soft (but not melted)
• ¾ cup ( 159 g ) light brown sugar
• 1 tablespoon flour
• 1 tablespoon ground cinnamon

Glaze

• 2 cups ( 228 g ) powdered sugar
• 4-5 tablespoons milk
• ½ teaspoon vanilla

Instructions

1. Preheat oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with nonstick cooking spray and set aside.
2. For the cake, in a large bowl, combine all the cake batter ingredients and mix well. Spread the batter evenly in the prepared pan.
3. For the swirl, in a medium bowl, stir together the butter, light brown sugar, flour and cinnamon until well-mixed and smooth. Dollop the cinnamon swirl mixture by heaping spoonfuls over the cake batter.
4. Use a butter knife to swirl the cinnamon mixture into the TOP of the cake batter (don't press the knife all the way to the bottom of the pan - swirl just into the top half of the cake batter). Try not to over swirl or over mix. A few generous loops through the batter should be just fine.
5. Bake the cake for 30-32 minutes until the top springs back lightly to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs.
6. For the glaze, whisk together the powdered sugar, milk and vanilla until smooth. Pour the glaze evenly over the warm cake.
7. Serve the cake warm or at room temperature.

Cool the layers before you stack them.