Cinnamon Roll Cake

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 1 cup milk
• 2 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ cup packed brown sugar
• 2 tablespoons ground cinnamon
• ¼ cup unsalted butter, melted
• 4 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
2. Prepare the cake batter: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, and mix well after each addition. Stir in the vanilla extract.
3. Combine dry ingredients: In another bowl, whisk together the flour, baking powder, and salt.
4. Mix wet and dry ingredients: Gradually add the dry mixture to the wet mixture, alternating with the milk. Start and finish with the dry ingredients. Mix until just combined; do not overmix.
5. Create the cinnamon swirl: In a small bowl, combine the brown sugar and cinnamon. Stir in the melted butter until well blended.
6. Assemble the cake: Pour half of the cake batter into the prepared pan. Spread the cinnamon-sugar mixture evenly over the batter, then pour the remaining batter on top. Use a knife or skewer to swirl the batter gently, creating a marbled effect.
7. Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
8. Prepare the frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy and well combined.
9. Cool and frost: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Once completely cool, spread the cream cheese frosting over the top of the cake.