Ultimate Homemade Cinnamon Roll Poke Cake: Your New Favorite Dessert

Imagine the comforting taste of a freshly baked cinnamon roll, but in the effortlessly delightful form of a moist, tender cake. This isn’t just any dessert; it’s the **Cinnamon Roll Poke Cake** – a culinary masterpiece crafted from scratch. Featuring a light, fluffy, and incredibly moist cake base, it’s generously infused with the most delectable brown sugar cinnamon filling. The grand finale is a homemade cream cheese frosting that strikes the perfect balance, being just sweet enough to complement the rich cinnamon flavors without overpowering them. Forget the tedious proofing and long waiting times of traditional cinnamon rolls; this poke cake captures all that beloved flavor in a much simpler, yet equally irresistible, format.

If you’re on the hunt for a truly memorable dessert, your search ends here. This delightful creation combines the rich, warm spices of a classic cinnamon roll with the easy preparation of a sheet cake. The result is a truly extraordinary treat that brings joy to every bite. I’ve taken the best elements of a homemade cinnamon roll – the tender crumb, the gooey cinnamon swirl, the tangy cream cheese glaze – and transformed them into a fuss-free cake that’s perfect for any gathering, big or small. You get all the incredible flavor without the stress of working with yeast dough. It’s a game-changer!

For those who adore cinnamon-infused desserts, explore more of my favorite recipes that feature this wonderful spice:

• The Best Cinnamon Roll Gooey Butter Cake Recipe
• Cinnamon Dulce De Leche Cake
• Blueberry Muffin Cheesecake With Crumble Topping (While not pure cinnamon, this offers a similar comforting, spiced crumble experience!)

What is a Poke Cake? The Magic Explained

For those new to the concept, a poke cake is a delightful dessert where a baked cake (often a sheet cake) is “poked” with holes, typically using the handle of a wooden spoon or a skewer. These holes are then filled with a liquid or semi-liquid mixture, such as sweetened condensed milk, pudding, fruit purees, or, in our case, a rich cinnamon-sugar sauce. This unique technique allows the filling to seep deep into the cake, creating incredible moisture and an explosion of flavor in every bite. It’s an ingenious way to transform a simple cake into something truly extraordinary, ensuring a tender, flavorful experience throughout.

Why You’ll Love This Cinnamon Roll Poke Cake Recipe

There are countless reasons why this particular poke cake has stolen my heart and will undoubtedly steal yours too. It’s more than just a dessert; it’s an experience that brings warmth and comfort. Here are some of my top reasons for absolutely adoring this recipe:

• Irresistible Cinnamon Roll Flavor: This cake delivers all the warm, spiced goodness you expect from a classic cinnamon roll, without the fuss of yeast dough. The aroma alone is enough to make your mouth water!
• Perfect Cinnamon Mixture: The homemade filling is a harmonious blend of brown sugar, cinnamon, and sweetened condensed milk that saturates every crevice of the cake, ensuring deep, consistent flavor in every forkful.
• The Ideal Companion for Coffee: Its rich, comforting flavors make it the perfect pairing for a hot cup of coffee or tea, especially on a cozy morning or as an afternoon pick-me-up.
• Delightfully Buttery Notes: From the tender cake to the luscious frosting, the generous use of butter creates a decadent, melt-in-your-mouth experience that is truly unforgettable.
• Moist and Tender Texture: Thanks to the “poke” method and the rich filling, this cake remains incredibly moist and tender, even days after baking. No dry cake here!
• Effortless Elegance: While it looks and tastes sophisticated, this cake is surprisingly simple to make from scratch, making it an ideal choice for both experienced bakers and enthusiastic beginners.

Essential Ingredients for Baking Success

To create this magnificent Cinnamon Roll Poke Cake, you’ll need a handful of pantry staples and a few fresh items. While the full list of ingredients is in the recipe card below, here’s a closer look at some key components and why they matter:

• Whole Eggs: I always use large eggs, and bringing them to room temperature before you start baking is crucial. Room temperature eggs emulsify better with other ingredients, creating a smoother, more uniform batter and a lighter, fluffier cake texture.
• Light Brown Sugar: This provides a wonderful caramel-like sweetness and moisture to both the cake and the filling. If you prefer a deeper, more molasses-rich flavor, you can absolutely substitute dark brown sugar. Both work beautifully in this recipe!
• Butter: This recipe calls for a generous amount of butter – a full cup in the cake batter, plus additional melted butter for the gooey filling and softened butter for the luscious frosting. I recommend using unsalted butter so you can control the exact salt content in your bake. If you only have salted butter, feel free to use it but consider reducing any added salt in the recipe. Ensure your butter is at room temperature for creaming and softened for the frosting for best results.
• Sweetened Condensed Milk: This ingredient is a non-negotiable for the rich, pourable filling. Make absolutely certain you grab *sweetened condensed milk*, not evaporated milk, as they are not interchangeable due to their sugar content and consistency. It’s what gives the filling its signature sweetness and sticky texture.
• Sour Cream & Buttermilk: These dairy ingredients contribute significantly to the cake’s tenderness and moisture. Their acidity reacts with the baking soda, creating a wonderfully soft and airy crumb. Like the eggs, ensure they are at room temperature.
• All-Purpose Flour: The foundation of our cake. Measure it correctly (preferably by weight or using the spoon-and-level method) to avoid a dense cake.
• Pure Vanilla Extract: A touch of high-quality vanilla elevates all the other flavors, adding a warm, aromatic depth that perfectly complements the cinnamon.

Step-by-Step Overview – Crafting Your Cinnamon Roll Poke Cake

This is a simplified guide to making this sensational cinnamon roll poke cake. For comprehensive, detailed instructions and the exact measurements for the full recipe, please consult the recipe card located further down this page.

• Prepare for Baking: Begin by preheating your oven to 325°F. Meticulously prepare a 9×13 metal baking pan by spraying it with non-stick spray, lining it with parchment paper for easy removal, and spraying again. This ensures your cake releases perfectly.
• Combine Dry Ingredients: In a medium-sized bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set this aside to be incorporated later.
• Cream Butter and Sugar: Using a stand mixer (or a hand mixer), beat room temperature butter and granulated sugar until the mixture becomes light, fluffy, and smooth – a process that takes about 3 minutes.
• Integrate Eggs and Vanilla: Gradually add the large, room temperature eggs, one at a time, mixing well after each addition to ensure proper emulsification. Finish by mixing in the pure vanilla extract.
• Alternate Wet and Dry Ingredients: In a separate bowl, combine the room temperature sour cream, buttermilk, and vegetable oil. Introduce half of the whisked dry ingredients into the butter mixture, followed by the wet ingredients, and then the remaining dry ingredients. Mix on low speed just until everything is combined and no streaks of flour remain, being careful not to overmix.
• Bake the Cake: Pour the smooth batter into your meticulously prepared cake pan, spreading it evenly. Bake for approximately 38-40 minutes, or until a toothpick inserted into the center emerges clean, indicating it’s perfectly cooked. Allow the cake to cool completely on a wire rack while still in the pan.
• Poke the Holes: Once the cake is fully cooled, take the handle end of a wooden spoon and gently poke about 20 evenly spaced holes across the top surface, ensuring they go almost all the way to the bottom.
• Prepare and Apply the Filling: In a medium bowl, whisk together the sweetened condensed milk, melted butter, light brown sugar, ground cinnamon, and a pinch of kosher salt. Carefully pour this aromatic filling over the poked cake, making sure it seeps into each hole. Let it sit to absorb while you prepare the frosting.
• Make and Apply the Frosting: First, whip heavy cream in a medium bowl until it forms stiff peaks. In a separate large bowl, beat the room temperature cream cheese and softened butter until wonderfully smooth and creamy. Gradually add the powdered sugar, vanilla extract, and another pinch of kosher salt, beating until well combined. Finally, gently fold in the whipped cream with a rubber spatula until the frosting is light, airy, and uniform. Spread this delightful frosting evenly over the cooled, filled cake.

Expert Baking Tips for a Perfect Cinnamon Roll Poke Cake

When you’re ready to embark on making this incredible Cinnamon Roll Poke Cake, here are a few personal tips and tricks I’ve gathered along the way. These will ensure your cake turns out absolutely perfect, just like mine:

• Temperature Matters Immensely: Always, and I mean always, start with your butter, eggs, sour cream, and buttermilk at room temperature. This isn’t just a suggestion; it’s a non-negotiable step. Cold ingredients don’t emulsify properly, which can lead to a lumpy batter and a denser, less uniform cake crumb. Room temperature ingredients blend smoothly, trapping more air and resulting in that light, fluffy texture we’re aiming for.
• Achieve Perfect Pokes: Once your cake has cooled completely (patience is key here!), grab a wooden spoon. Use the handle end to gently poke holes almost to the bottom of the cake. Aim for even spacing across the entire surface. This meticulous approach ensures that every single piece of cake gets a generous dose of that scrumptious, gooey filling, preventing dry spots.
• Master the Filling Technique: When it comes to pouring the cinnamon-brown sugar filling, take your time. Pour it slowly and evenly over the cake, allowing the liquid to naturally seep into the holes you’ve created. Sometimes, a gentle tap of the pan on the counter can help the filling find its way deeper into the cake, maximizing absorption and moisture.
• Frosting Like a Professional: For that silky, smooth, and utterly delicious cream cheese frosting, make sure your cream cheese and butter are truly softened to room temperature. This prevents lumps and ensures a homogeneous consistency. If, for any reason, your frosting feels a bit too thick, you can add a tiny splash of milk or extra heavy cream (start with a teaspoon!) to achieve the perfect spreading consistency.
• Chill for Flavor and Firmness: Giving your cake a little chill time in the refrigerator before serving isn’t just about patience; it’s a crucial step for perfection. This allows the frosting to set beautifully, makes for cleaner slices, and, most importantly, gives all those wonderful cinnamon and cream cheese flavors time to meld and deepen, resulting in an even more delicious cake.
• Add a Little Flair: Just before you’re ready to serve, consider adding a final touch. A light dusting of ground cinnamon or a sprinkle of cinnamon sugar on top can enhance the visual appeal and provide an extra aromatic kick. If you’re feeling particularly fancy, a drizzle of warm caramel sauce can truly elevate the presentation and add another layer of irresistible sweetness.
• Serve It Your Way: While this cake is delicious cold, I personally find it tastes best when it’s slightly chilled or at room temperature. If you’ve refrigerated it, let it sit out on the counter for about 15-20 minutes before cutting and serving. This allows the cake and frosting to soften slightly, bringing out the best in their texture and flavor profiles.

Essential Kitchen Tools for Your Baking Journey

Having the right tools can make all the difference in your baking experience. For this Cinnamon Roll Poke Cake, here are the kitchen essentials that will help you achieve perfect results:

1. Stand Mixer (or Hand Mixer): An absolute game-changer for creaming butter and sugar until fluffy, and for efficiently mixing the cake batter and whipping up the perfect frosting. A powerful hand mixer can serve as a great alternative if you don’t have a stand mixer.
2. Mixing Bowls: You’ll need at least three medium to large mixing bowls: one for your dry ingredients, one for your wet ingredients, and separate bowls for preparing the filling and the frosting components. This organized approach ensures a smooth baking process.
3. Measuring Cups and Spoons: Accuracy is paramount in baking. A complete set of dry measuring cups and liquid measuring cups, along with measuring spoons, is crucial for precise ingredient ratios, which directly impact the cake’s texture and flavor.
4. 9×13-inch Baking Dish: This standard-sized pan is perfectly suited for a sheet poke cake, allowing for even baking and providing ample surface area for the filling to permeate. A metal pan is often preferred for even heat distribution.
5. Parchment Paper: An indispensable baking aid that prevents the cake from sticking to the pan, ensures easy removal, and simplifies cleanup. Always line your pan with it!
6. Rubber Spatula: Essential for scraping down the sides of mixing bowls, folding delicate ingredients (like whipped cream into frosting), and ensuring no batter or frosting goes to waste. Its flexibility is key.
7. Wooden Spoon: Specifically, the handle of a sturdy wooden spoon is the perfect tool for creating those deep, evenly spaced holes in your baked cake without tearing it, ready to absorb the delicious filling.
8. Wire Rack: Crucial for allowing the cake to cool completely and evenly. Proper cooling is vital before adding the filling and frosting to prevent them from melting or becoming runny.
9. Whisk: Used for combining dry ingredients, or for manually mixing the filling if you prefer not to use an electric mixer.
10. Offset Spatula or Knife: An offset spatula with its angled blade is ideal for smoothly and evenly spreading the cream cheese frosting across the cake’s surface, creating a professional finish. A regular butter knife can work in a pinch.

Frequently Asked Questions About Cinnamon Roll Poke Cake

Storing and Freezing Your Cinnamon Roll Poke Cake

To keep your delicious Cinnamon Roll Poke Cake fresh and moist, cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. Store it in the refrigerator, where it will maintain its quality for up to 5 days. The flavors often deepen beautifully overnight! If you wish to store it for a longer period, this cake freezes exceptionally well. Wrap individual slices or the entire cake securely in plastic wrap, followed by a layer of aluminum foil, to prevent freezer burn. It can be kept in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the cake in the refrigerator overnight, then let it come to room temperature for about 15-20 minutes before serving for the best texture and taste.

More Cinnamon Roll Inspired Delights

If you can’t get enough of that warm, spiced cinnamon flavor, here are a few more recipes that bring the joy of cinnamon rolls into different dessert forms:

FOR MORE DELICIOUS RECIPES LIKE THIS ONE

• Easy Chocolate Peanut Butter Sheet Cake Recipe
• Frosted Coconut Caramel Sugar Cookies Recipe
• The Best Coffee Cake There Ever Was!

Remember to leave a 5-star review and a comment if you loved the recipe or have any questions! Your feedback means a lot to me and helps others discover these wonderful treats. Also, don’t forget to follow me on Instagram, Pinterest, and TikTok for more fun baking content, behind-the-scenes glimpses, and new recipe inspiration. I can’t wait to connect with you there!

Recipe

Cinnamon Roll Poke Cake Recipe

Molly Murphy

fluffy cake that is tender and moist with a delicious cinnamon filling, then topped with less sweeten homemade cream cheese frosting.

Print Recipe
Pin Recipe

Course
Dessert

Cuisine
American

Servings

16
pieces

Ingredients

FOR THE CAKE

• 1
  cup
  butter room temperature
• 1 ¾
  cups
  granulated sugar
• 5
  
  large eggs room temperature
• 3
  cups
  plus 1 tablespoon all-purpose flour
• 1
  teaspoon
  baking powder
• 1
  teaspoon
  baking soda
• ¾
  teaspoon
  salt
• ½
  cup
  sour cream
  room temperature
• ¾
  cup
  buttermilk
  room temperature
• ⅓
  cup
  vegetable oil
• 2
  teaspoon
  pure vanilla extract

FOR THE FILLING

• 1
  
  14-oz. can sweetened condensed milk
• 4
  tablespoon
  melted butter
• ½
  cup
  packed light brown sugar
• 1
  teaspoons
  ground cinnamon
• Pinch
  of kosher salt

FOR THE FROSTING

• ½
  c.
  heavy cream
• 1
  
  8-oz. block cream cheese, room temperature
• 4
  tablespoon
  soften. butter
  softened
• 1
  cup
  powdered sugar
• 1
  teaspoon
  pure vanilla extract
• Pinch
  of kosher salt

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees. Spray a 9×13 metal pan on the bottom, line with parchment paper, and spray again. If you need to use metal binder clips to hold down the sides, remember to use metal, not plastic. Set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, and sugar on medium speed until fluffy and smooth, about 3 minutes.
• With a rubber spatula, scrape the bottom and sides of the bowl. Add the eggs, one at a time, on medium speed, beating for 20 seconds after each addition. Stir in the vanilla extract on low.
• In a medium size bowl, mix together the sour cream, buttermilk and vegetable oil.
• Add HALF the flour mixture to the wet ingredients, and mix on the lowest speed. Then add the sour cream, buttermilk and vegetable oil and mix on low until just combined. add the other half of the flour and mix until there are no more flour streaks and the batter is smooth and creamy!
• Pour the batter into the prepared baking pan and spread it out evenly.
• Bake for about 38-40 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from the oven and allow the cake to cool completely in the pan on a wire rack. Once cooled, use the handle of a wooden spoon to poke about 20 holes across the cake, about three-quarters of the way through the depth of the cake.

FOR THE FILLING

• When the cake has cooled, make the filling. In medium bowl, whisk together sweetened condensed milk, butter, brown sugar, cinnamon, and a pinch of salt. Pour the filling into the holes and let it sit while you make the frosting.

FOR THE FROSTING

• In a medium bowl, beat the heavy cream until stiff peaks form. Set aside.
• In a separate large bowl, beat the cream cheese and butter together until smooth and creamy.
• Add the powdered sugar, vanilla extract, and salt, and beat until smooth.
• With a rubber spatula, gently fold in the whipped cream until well combined.
• Spread the frosting evenly over the cake. Let the cake sit for 20 minutes before serving!

Keyword
poke cake, cinnamon roll, sheetcake

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