The Ultimate Gooey Cinnamon Roll Caramel Cake: A Decadent Homemade Recipe

Imagine your favorite warm, gooey cinnamon roll transformed into an irresistible layer cake. This isn’t just any cake; it’s a celebration of all things sweet, spiced, and utterly decadent. Our Gooey Cinnamon Roll Caramel Cake boasts delicate, light cinnamon-flavored cake layers, each interwoven with a generous, buttery cinnamon swirl. It’s then lavishly filled with a rich brown sugar cream cheese buttercream, topped with a delightful cinnamon sugar crunch, and finally, drenched in a luscious homemade caramel drizzle that flows through every slice. If that doesn’t sound like a cinnamon dream come true, we don’t know what does!

This spectacular cinnamon roll caramel cake deserves to be at the very top of your “to bake” list. Its inspiration comes from my absolute favorite ice cream company, Jeni’s Splendid Ice Creams. Their commitment to quality and unique flavors is simply unmatched, and I highly recommend them for nationwide shipping. This cake specifically takes its cue from their limited-edition Gooey Cinnamon Roll Skillet Ice Cream – a flavor so incredible, it simply had to be immortalized in cake form. We’ve captured that same gooey, comforting essence and elevated it into a multi-layered masterpiece that’s perfect for birthdays, holidays, or just a special weekend treat.

If you fall in love with this cake, be sure to explore these other delightful recipes:

Graham Cracker S’mores Cake,
Cinnamon Roll Bars,
Biscoff Banana Cake

Why This Gooey Cinnamon Roll Caramel Cake Is a Must-Bake

Still not convinced that this cake needs to be in your oven ASAP? Let me tempt you further with a breakdown of its incredible components:

• Velvety Light Cinnamon Cake Layers: We start with a tried-and-true vanilla cake base, infused with just the right amount of warm cinnamon. But the real magic happens with a luscious brown sugar cinnamon swirl baked right into the batter. The result is a cake that is exceptionally light, wonderfully moist, and possesses a silky-smooth texture that truly melts in your mouth, reminiscent of the softest, most tender cinnamon roll dough.
• Irresistible Crunchy Cinnamon Swirl: Beyond the delightful cinnamon flavor in the cake layers, there’s an amazing surprise hidden within. Before baking, a decadent mixture of melted butter, sugar, and cinnamon is swirled into the cake batter. As it bakes, this mixture undergoes a magical transformation, crystallizing to create a subtle yet distinct crunchy texture. Each bite offers a satisfying contrast to the soft cake, making it an exciting sensory experience.
• Luxurious Homemade Caramel Sauce: This isn’t just any caramel; it’s where culinary artistry meets pure indulgence. Many consider this rich, buttery homemade caramel sauce to be the crowning glory of the entire cake. Crafted from a careful blend of sugar, heavy cream, fragrant vanilla, and butter, it’s essentially a collection of the finest ingredients brought together to create a deep, complex, and utterly addictive flavor that permeates the cake.
• Dreamy Brown Sugar Cream Cheese Buttercream: If you haven’t experienced brown sugar buttercream, prepare for a revelation! My first encounter with it was only a few weeks ago, and I can confidently say it’s a game-changer. This buttercream captures the exact essence of a cinnamon roll’s sweet, tangy, and deeply flavorful filling. Its creamy texture and rich brown sugar notes perfectly complement the cinnamon cake, making every forkful a moment of pure bliss.

Essential Ingredients for Your Cinnamon Roll Caramel Cake

Gathering the right ingredients, and ensuring they are at the correct temperature, is key to baking success. Here’s what you’ll need and why:

• Unsalted Butter: Always opt for unsalted butter. This gives you complete control over the salt content in your baking, allowing you to perfectly balance the flavors of the cake, swirl, and buttercream.
• Room Temperature Egg Whites: This is a non-negotiable step for achieving a smooth, well-emulsified cake batter. Room temperature egg whites incorporate more easily and create a lighter, more consistent texture. I recommend taking your eggs out of the fridge at least two hours before you plan to start baking.
• Brown Sugar: While I typically use light brown sugar for its subtle molasses notes and tenderizing qualities, dark brown sugar can certainly be used if that’s what you have on hand. It will impart a slightly deeper, richer flavor.
• Ground Cinnamon: As the name suggests, cinnamon is the star of this cake! You’ll be using a generous amount across the cake layers, the crunchy swirl, the filling, and even the buttercream to ensure that signature warm spice in every bite.
• Sour Cream: A small but mighty addition to the cake batter, sour cream contributes moisture and a slight tanginess that enhances the overall flavor and tenderness of the cake. Just like the eggs, make sure it’s at room temperature for optimal mixing.
• Buttermilk: Another crucial liquid ingredient, buttermilk reacts with the leavening agents to produce a wonderfully soft and moist crumb. Its acidity also adds a pleasant depth of flavor. Remember to take it out of the fridge at least two hours beforehand.
• Cake Flour: This is your secret weapon for an incredibly silky-smooth cake texture. Cake flour has a lower protein content than all-purpose flour, resulting in a more tender crumb. Trust me, you don’t want to skip this one! I personally prefer using Swan Silk brand cake flour for consistent results.
• Corn Syrup: An essential ingredient for our homemade caramel, corn syrup helps prevent sugar crystallization, ensuring your caramel remains smooth, glossy, and perfectly pourable.
• Cream Cheese: The base for our decadent cream cheese buttercream. Ensure your cream cheese is at room temperature to achieve a lump-free, perfectly creamy frosting. Cold cream cheese will result in a clumpy, difficult-to-spread buttercream.
• Powdered Sugar: Used for the buttercream, powdered sugar (or confectioners’ sugar) dissolves easily, yielding a smooth, fine texture. Always measure and then sift your powdered sugar to remove any lumps, which will make your frosting-making process much smoother.

Step-by-Step Instructions to Create Your Cake Masterpiece

Making the Perfect Cinnamon Cake Layers

Before you begin, preheat your oven to 325°F (160°C). Prepare three 8-inch round cake pans by spraying them generously with nonstick spray, lining the bottoms with parchment paper circles, and then spraying again. This ensures your beautiful cake layers will release perfectly.

STEP 1: Cream the butter and sugars. In the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature unsalted butter and granulated sugar on high speed for about 5 minutes. You’re looking for a mixture that is light in color, fluffy, and well-aerated. Remember to stop halfway through and scrape down the bottom and sides of the bowl to ensure everything is evenly combined.

STEP 2: Incorporate the egg whites. Reduce the mixer speed to medium-high. Add the room temperature egg whites one at a time, allowing each addition to mix thoroughly for at least 30 seconds before adding the next. This ensures proper emulsification and a smooth batter.

STEP 3: Add the sour cream and vanilla. With the mixer on low speed, add the room temperature sour cream and pure vanilla extract. Mix just until combined. Don’t be alarmed if the mixture appears slightly curdled at this stage; this is completely normal and will even out once you add the dry ingredients.

STEP 4: Alternate dry ingredients and buttermilk. In a separate medium-sized bowl, whisk together the cake flour, baking powder, salt, and ground cinnamon. With the mixer on low speed, gradually add one-third of this dry mixture to the wet ingredients, mixing only until just combined. Follow this with half of the room temperature buttermilk, mixing until incorporated. Repeat this process: another third of the dry ingredients, then the remaining buttermilk, and finally, the last third of the dry ingredients. Be careful not to overmix the batter at this stage; mix only until all ingredients are just incorporated to keep the cake tender.

STEP 5: Divide the batter into cake pans. For perfectly even cake layers, use a kitchen scale to divide the batter equally among the three prepared 8-inch cake pans. Aim for approximately 17 ounces (about 480g) of batter in each pan. Use an offset spatula to gently spread the batter evenly to the edges of the pans.

STEP 6: Prepare and add the buttery cinnamon sugar swirl. In a small bowl, whisk together the packed light brown sugar, all-purpose flour, and ground cinnamon until well combined. Then, pour in the melted unsalted butter and mix with a fork until a thick, gooey mixture forms. This cinnamon swirl needs to be added to the cake batter immediately, as the butter will solidify if it sits too long. Drop three small dollops of this cinnamon sugar mixture onto the top of each cake batter-filled pan and gently swirl it into the batter using a knife or a toothpick. It’s okay if some parts remain as chunks, as this contributes to the delightful crunchy texture later.

STEP 7: Bake the cakes to perfection. Transfer the cake pans to the preheated oven and bake for approximately 28-32 minutes. Baking times can vary depending on your oven, so start checking at the 28-minute mark. The cakes are done when a toothpick inserted into the center comes out with just a few moist crumbs attached. Once baked, let the cake layers cool in their pans for 10-20 minutes before carefully inverting them onto a wire cooling rack to cool completely to room temperature. This gradual cooling prevents cracking and ensures easy handling.

Crafting the Silky Homemade Caramel Sauce

A truly sensational caramel sauce makes all the difference in this cake. Here’s how to make it:

Step 1: Combine the sugar, water, and corn syrup. In a medium-sized, heavy-bottomed saucepan, combine the granulated sugar, water, and light corn syrup. Stir gently to ensure all the sugar is moistened.

Step 2: Cook the sugar mixture. Place the saucepan over medium heat. Bring the sugar mixture to a boil. Initially, you’ll see many small, fast bubbles. As the sugar begins to caramelize, these bubbles will slow down and become larger. This is a critical stage: do not stir the mixture once it starts boiling. Stirring can introduce sugar crystals back into the solution, causing the caramel to seize or become grainy. Gently swirl the pan occasionally if needed to ensure even cooking.

Step 3: Boil until golden. Continue to let the mixture boil undisturbed until it transforms into a beautiful golden brown or deep auburn color. This process takes a few minutes, but once it starts to change color, it can brown very quickly and easily burn. Keep a very close eye on it, as burnt caramel is bitter and unusable.

Step 4: Warm the heavy cream. While the sugar mixture is boiling, warm the heavy cream in the microwave for approximately 1 minute. Heating the cream helps prevent the caramel from seizing when you add it to the hot sugar.

Step 5: Carefully add the warm cream. Once your caramel has reached the desired golden brown color, immediately remove the saucepan from the heat. Carefully and slowly pour the warm heavy cream into the hot sugar mixture while whisking continuously. Be extremely cautious as the mixture will bubble up violently and release hot steam. Continue mixing until the caramel mixture is smooth and evenly combined.

Step 6: Finish with flavor and richness. Transfer the caramel mixture to a heat-safe bowl. Add the pure vanilla extract, salt, and butter. Allow the mixture to sit for a few minutes until the butter has completely melted, then stir until everything is fully incorporated and the caramel is smooth and glossy. Let it cool slightly before using, or cool completely and reheat gently for drizzling.

Whipping Up the Dreamy Brown Sugar Cream Cheese Buttercream

This buttercream is the heart of the cinnamon roll flavor in this cake. Its richness and tanginess are simply divine:

Step 1: Beat the butter and cream cheese. In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature unsalted butter and room temperature cream cheese. Beat on medium-high speed until the mixture is light, creamy, and completely smooth, which typically takes about 3 minutes. Stop and scrape down the sides and bottom of the bowl frequently to ensure even mixing.

Step 2: Add the brown sugar. Add the packed light brown sugar to the creamed butter and cream cheese. Continue beating on medium-high speed for about 1 minute, until the brown sugar is fully incorporated and the mixture is fluffy. The brown sugar not only sweetens but also adds an incredible depth of flavor.

Step 3: Incorporate remaining ingredients for flavor and texture. Reduce the mixer speed to low. Add the ground cinnamon, sifted powdered sugar, heavy cream, pure vanilla extract, and a pinch of salt. Mix on low speed just until all the dry ingredients are moistened and combined, about 30 seconds. Then, increase the mixer speed to medium-high and beat for another 2-3 minutes until the buttercream is light, airy, and creamy. Taste and adjust for flavor if desired; you can add a little more cinnamon or vanilla extract to suit your preference.

Step 4: Achieve ultimate smoothness by beating out air pockets. For a truly professional and incredibly smooth buttercream, remove the bowl from the mixer. Using a sturdy rubber spatula, manually stir and press the buttercream against the sides of the bowl for a few minutes. This simple technique helps to eliminate any trapped air pockets, resulting in a dense, velvety-smooth frosting that’s a dream to work with.

Assembling Your Gooey Cinnamon Roll Caramel Cake

Now for the exciting part – bringing all these delicious components together to create your show-stopping cake:

• Begin by gently leveling your cooled cake layers, if needed, using a cake leveler or a sharp serrated knife. This creates a flat surface for stable stacking.
• Place a small dollop of the brown sugar cream cheese buttercream in the center of your cake board or serving plate; this acts as “glue” to secure the first cake layer. Carefully place your first cake layer, top side up, onto the buttercream dollop.
• Spread about one cup of the brown sugar cream cheese buttercream evenly over the first cake layer. Then, generously sprinkle half of the cinnamon sugar filling over the buttercream, followed by a decadent drizzle of the homemade caramel sauce.
• Carefully place your next cake layer on top, this time with the top side down. This often creates a flatter surface and a neater look. Repeat the previous step: spread buttercream, sprinkle cinnamon sugar filling, and drizzle with caramel.
• Repeat the layering process one more time with the final cake layer, again placing it top side down.
• Apply a thin layer of the brown sugar cream cheese frosting all over the cake – this is your “crumb coat.” Its purpose is to trap any loose crumbs, ensuring your final frosting layer is perfectly smooth. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat.
• Once the crumb coat is firm, apply the remaining brown sugar cream cheese buttercream to frost the entire cake, decorating as desired. For the ultimate flavor experience, this cake is BEST served at room temperature. The flavors and textures truly shine when not chilled.

Expert Tips for Storing Your Gooey Cinnamon Roll Caramel Cake

Proper storage is essential to keep your magnificent Gooey Cinnamon Roll Caramel Cake fresh and delicious for as long as possible. Here’s how to do it effectively:

Storing Cake Layers Ahead of Time

If you’re preparing this cake over multiple days, baking the cake layers in advance is a fantastic time-saver. Once your cake layers have cooled completely to room temperature on a wire rack, wrap each layer tightly with several layers of plastic wrap. This tight seal prevents them from drying out. You can then store these wrapped layers in the refrigerator for 3-5 days. For longer storage, you can transfer the well-wrapped layers to the freezer, where they will keep beautifully for up to 2 months. Baking ahead not only reduces stress but also helps to minimize crumbs during the decorating process and prevents the layers from sliding around, making assembly much easier.

Freezing a Fully Assembled and Decorated Cake

Yes, you can absolutely make and freeze the entire decorated cake! To do so, first, chill the completely frosted cake in the refrigerator until the buttercream is firm, usually an hour or two. This prevents smudging the frosting. Once firm, wrap the entire cake tightly with several layers of plastic wrap. If you plan to store the cake for more than a few days or for an extended period (up to 6 months), add an additional layer of aluminum foil over the plastic wrap. The foil provides an extra barrier against freezer burn and odors.

When you’re ready to serve your frozen cake, transfer it directly from the freezer to the refrigerator to thaw slowly overnight. This gradual thawing process is crucial as it helps to significantly decrease condensation on the cake’s surface, preventing a soggy texture or frosting breakdown. Once thawed in the refrigerator, let it come to room temperature for about an hour before slicing and serving for the best possible flavor and texture.

If you’re searching for more amazing recipes to try, here are a couple of fantastic options:

Cinnamon Dulce De Leche Cake,
Lemon Blueberry Cake

Remember LEAVE A 5 STAR REVIEW AND A COMMENT if you love the recipe or have any questions. Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!

Recipe

Cinnamon Roll Caramel Cake

Molly Murphy

Imagine a cinnamon roll transformed into a spectacular layer cake. This Gooey Cinnamon Roll Caramel Cake features light, spiced cake layers with a buttery cinnamon swirl, a luscious brown sugar cream cheese buttercream, a crunchy cinnamon sugar topping, and a generous drizzle of homemade caramel. It’s a truly decadent dessert experience!

5 from 5 votes

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

1 hour hr

Total Time 2 hours hrs

Course Dessert

Cuisine Cake

Ingredients

 

 

For the cake

• 1 cups unsalted butter at room temperature
• 1 ¾ cups granulated sugar
• 6 egg whites at room temperature
• ¼ cup sour cream room temperature
• 1 Tablespoon pure vanilla extract
• 3 cups cake flour
• 1 ½ Tablespoons baking powder
• 1 teaspoons salt
• 1 Tablespoon cinnamon
• 1 ½ cups buttermilk room temperature

For the cinnamon swirl

• ½ cup packed light brown sugar
• ⅓ cup all-purpose flour
• 1 Tablespoon ground cinnamon
• ¼ cup unsalted butter melted

For the cinnamon Filling

• 1 cup sugar
• ¼ cup cinnamon
• ½ cup unsalted butter room temperature

For the caramel sauce

• 1 cup granulated sugar
• ¼ cup water
• 3 Tablespoons light corn syrup
• ¾ cup heavy cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon salt
• 3 Tablespoons butter

For the Brown Sugar Cinnamon Buttercream

• 1 ¼ cups unsalted butter room temperature
• 8 ounces cream cheese room temperature
• ¾ cup packed light brown sugar
• 1 Tablespoon ground cinnamon
• 6 ½ cups powdered sugar measured and sifted
• ¼ cup heavy cream
• 1 teaspoon pure vanilla extract
• pinch of salt

Instructions

 

For the cake

• Preheat oven to 325 degrees F. Spray three 8 inch round cake pans with nonstick spray, line with parchment paper and spray again. Set aside.
• In a medium sized bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed. Cream until pale and fluffy, about 5 minutes.
• With the mixer on low, add the egg whites, one at a time, scraping the bowl between each addition and mixing well after each addition (at least 30 seconds).
• Add the vanilla and sour cream and mix on low, just until combined. It may look a little curdled, don’t stress! Once you add the flour, it will even out.
• With the mixer on low, add one third of your dry ingredients and mix just until combined, followed by half of the buttermilk. Add another ⅓ of the dry ingredients mix just until combined. Add the rest of buttermilk, mix for 10 seconds, and then add the rest of dry ingredients. Don’t over mix, just mix until it’s all incorporated.
• Divide batter evenly between the prepared pans. I used a kitchen scale and got about 17 ounces in each pan. With an offset spatula, evenly spread the cake batter throughout the pan.
• Before putting the cake into the oven, make the cinnamon swirl. Mix the brown sugar, flour, and cinnamon together until combined. Add in the melted butter and mix just until combined. Add immediately to the cake batter because the longer it sits out, the harder it will get as a result of the butter solidifying.
• Drop small spoonfuls of the cinnamon mixture on each of the cake layers. Use a knife or toothpick to gently swirl the spoonfuls into the batter. It’s normal to have some pieces remain as chunks and some that swirl into the batter.
• Bake 28-32 minutes. Check the cake by inserting a toothpick. It’s done when it comes out with just a few moist crumbs on it.
• Cool 10-20 minutes before transferring the cakes out of the pans and onto a cooling rack. Cool completely before wrapping with plastic wrap and then refrigerate, if not using until the next day.

For the filling

• In a small bowl, combine all the ingredients until evenly combined.

For the brown sugar cinnamon buttercream

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-high speed until creamy, about 3 minutes. With a rubber spatula, scrape down the sides of the bowl.
• Once the cream cheese is combined, add the brown sugar and beat on medium-high speed until combined, about 1 minute.
• Add the cinnamon, powdered sugar, heavy cream, vanilla extract, and salt. Turn the mixer on low speed and mix just until combined, about 30 seconds. Turn the mixer up to medium-high speed and beat until completely combined and creamy. If you crave extra flavor, add a little more cinnamon and/or vanilla extract.
• With a rubber spatula, beat out the air pockets by hand until smooth and creamy.

For the caramel sauce.

• In a medium sized sauce pan, stir together the water, sugar, and corn syrup.
• On medium heat, bring the sugar to a boil. The bubbles will start off fast and small, but once it starts caramelizing, the bubbles will slow down and become a little bigger. Do not touch or stir the mixture. That will cause crystallization.
• Let the mixture boil until it becomes caramelized and looks golden brown. This does take a few minutes, but once it starts turning brown, it’s easy to burn it, so keep an eye on it.
• Put the cream in the microwave for 1 minute.
• Once the caramel is ready for the cream, turn off the heat on the sugar mixture and add the warm cream. Mix the caramel mixture until evenly combined.
• Pour the mixture into a bowl. Add the vanilla, salt, and butter and let it sit until the butter melts. Stir once the butter is melted.

Assembly

• In a middle of the cake board, place a small dollop of buttercream to act as glue. Place your first cake layer, top side up, on the cake board. Spread about a cup of buttercream and then half of the cinnamon sugar filling, followed by a drizzle of the caramel sauce.
• Place your next cake layer top side down onto the caramel and repeat the last step.
• Repeat the last step again, with the cake layer top side down.
• Crumb coat the cake with the brown sugar frosting and chill for 15 minutes.
• Frost the cake with the remaining brown sugar buttercream. The cake is BEST served at room temperature. I highly recommend it.

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