- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together 2 cups flour, 1 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
- Mix Wet Ingredients:
- In a separate bowl, whisk together 1 cup milk, 2 large eggs, and 2 tsp vanilla extract. Gradually stir in 1/2 cup melted butter until well combined.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick, but don’t overmix.
- Layer the Cake:
- Spread half of the batter into the prepared baking dish, smoothing it out with a spatula.
- Cinnamon Sugar:
- In a small bowl, combine 1/2 cup brown sugar and 1 tbsp ground cinnamon. Sprinkle half of this cinnamon-sugar mixture over the batter in the baking dish.
- Add Remaining Batter:
- Spoon the remaining batter over the cinnamon-sugar layer, and gently spread it out to cover. Sprinkle the remaining cinnamon-sugar mixture over the top.
- Swirl the Batter:
- Use a knife or toothpick to gently swirl the cinnamon sugar into the batter, creating a marbled effect.
- Bake:
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cake to cool for a few minutes before slicing and serving. Enjoy warm or at room temperature!
Reheating and Storage Tips:
- Storage: Store any leftover Cinnamon Roll Cake in an airtight container at room temperature for up to 3 days. For longer storage, place the cake in the fridge for up to 1 week.
- Reheating: To reheat, microwave individual slices for 15-20 seconds or warm the entire cake in the oven at 350°F for about 10-15 minutes.
- Freezing: You can freeze the cake for up to 3 months. Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil before freezing. To reheat, thaw at room temperature or warm in the oven.
20 FAQs:
- Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour, but the texture might be denser. You may need to add a little extra liquid.
- Can I use a different kind of milk? Yes, you can substitute dairy-free milk such as almond, oat, or coconut milk in this recipe.
- Can I use margarine instead of butter? Yes, margarine can be used as a substitute for butter, but the flavor and texture may slightly change.
- How do I make the cinnamon swirl more prominent? To make the swirl more noticeable, increase the amount of cinnamon sugar mixture and swirl it more thoroughly through the batter.
- Can I add nuts to this cake? Yes, chopped walnuts or pecans would be a great addition to the cake, either in the batter or sprinkled on top before baking.
- Can I use a different kind of sugar? Yes, you can use coconut sugar or a sugar substitute like Stevia, but the texture may vary slightly.
- Can I make this recipe gluten-free? Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour.
- How can I make the cake even fluffier? To make the cake fluffier, be careful not to overmix the batter and make sure the baking powder is fresh.
- Can I freeze this cake? Yes, this cake can be frozen for up to 3 months. Allow it to cool completely, then wrap it tightly for storage.
- What can I serve with this cake? This cake is delicious on its own, but you can serve it with a dollop of whipped cream, a scoop of ice cream, or a drizzle of icing for added sweetness.
- Can I add cream cheese frosting? Yes, cream cheese frosting is a great complement to the cinnamon roll cake. You can spread it on top after baking.
- Can I double the recipe? Yes, you can double the recipe and bake it in a larger dish, such as a 9×13 or 10×15-inch pan. You may need to adjust the baking time slightly.
- Is it necessary to swirl the cinnamon sugar into the batter? No, the cake will still taste delicious if you skip the swirling, though it adds a nice marbled effect.
- Can I use brown sugar instead of granulated sugar? Yes, you can use brown sugar for a slightly richer flavor, but it will change the texture slightly.
- Can I add vanilla extract to the cinnamon sugar? Yes, adding a teaspoon of vanilla extract to the cinnamon-sugar mixture can enhance the flavor even more.
- Can I make this cake in a round pan instead of a rectangular pan? Yes, a round pan works too! Just adjust the baking time if necessary.
- Can I use a different flavor of extract? Yes, you can use almond extract or maple extract for a different flavor profile.
- How do I know when the cake is done? The cake is done when the top is golden brown, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Can I make this cake without eggs? Yes, you can substitute eggs with flax eggs or a commercial egg replacer.
- Can I reduce the sugar in this recipe? Yes, you can reduce the amount of sugar if you prefer a less sweet cake, but it may affect the texture slightly.
