Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood: A Decadent Sweet Treat

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish. In a large bowl, mix the yellow cake mix, melted butter, milk, and eggs until fully combined. Pour this mixture into the prepared baking dish, spreading it out evenly.

Make the Cinnamon Swirl:
In a small bowl, mix together the brown sugar, ground cinnamon, and melted butter. Drop spoonfuls of this cinnamon mixture over the cake batter. Using a knife or toothpick, swirl the cinnamon mixture into the cake for that classic cinnamon roll look.

Prepare the Cream Cheese Filling:
In a separate bowl, beat the softened cream cheese with powdered sugar, melted butter, and vanilla extract until smooth and creamy. Spoon the cream cheese mixture over the cake batter, spreading it evenly. This will form a gooey layer that will melt into the cake as it bakes.

Bake the Cake:
Bake the cake in the preheated oven for about 40-45 minutes, or until the edges are golden brown, and a toothpick inserted into the center comes out clean. The center may still be slightly gooey, and that’s perfectly fine—this is what gives it that gooey butter cake texture!

Make the Sticky Toffee Buttercream:
While the cake is baking, prepare the sticky toffee buttercream. In a medium saucepan, melt the unsalted butter and brown sugar over medium heat. Once melted, stir in the heavy cream and vanilla extract. Bring the mixture to a simmer, cooking for 2-3 minutes until it thickens slightly. Remove from heat and allow it to cool. Once cooled, gradually whisk in the powdered sugar, 1/4 cup at a time, until the buttercream reaches a spreadable consistency.

Assemble and Serve:
Once the cake has finished baking, allow it to cool slightly before drizzling the sticky toffee buttercream over the top. You can also spread it for a more even coat. Slice the cake into squares or bars and serve. Enjoy the decadent layers of cinnamon, cream cheese, and toffee goodness!

Serving and Storage Tips