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

Serving: Serve the cake warm or at room temperature. The toffee buttercream adds a sweet, rich topping that pairs perfectly with a cup of coffee or tea.
Storage: Store leftover cake in an airtight container at room temperature for up to 3-4 days. The cake can also be refrigerated for a slightly firmer texture and stored for up to 5-6 days.
Freezing: You can freeze slices of the cake (without the buttercream) for up to 2 months. Allow the cake to cool completely before wrapping it tightly in plastic wrap and aluminum foil. Thaw before serving and drizzle with fresh buttercream.
Variations
Add Nuts: For extra texture, add chopped pecans or walnuts to the filling or as a topping.
Caramel Sauce: Drizzle some caramel sauce over the top along with the toffee buttercream for an extra layer of sweetness.
Chocolate Swirl: Add a little melted chocolate to the cinnamon swirl for a chocolatey twist on this classic dessert.
Mini Cakes: You can also bake this cake in a muffin tin to create individual portions, reducing the baking time to about 20-25 minutes.
FAQ
Q: Can I use a different cake mix?
A: Yes, you can substitute the yellow cake mix with any other cake mix, such as white cake or even spice cake, for a different flavor profile.

Q: Is the cake supposed to be gooey in the center?
A: Yes, the gooey center is what makes this cake so indulgent! The filling will melt into the cake as it bakes, creating a moist and gooey texture.

Q: Can I make this cake ahead of time?
A: Yes, you can prepare the cake up to the baking stage, cover it, and refrigerate it overnight. Bake it the following day and top with the toffee buttercream once cooled.

Q: How can I make the buttercream thicker?
A: If the buttercream is too thin, add more powdered sugar, a little at a time, until it reaches your desired consistency.

This Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood is a decadent treat that’s perfect for any sweet craving!