This Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood is a dessert masterpiece! It’s sweet, rich, and oozing with warm cinnamon flavor in every bite. If you’re a fan of indulgent treats (and let’s be real, who isn’t?), this cake is for you! Perfect for any celebration or just because—it’s an irresistible showstopper my family always devours. 😋

Why Will you Love The Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood?

This cake combines all the best flavors—warm cinnamon rolls, gooey butter, and a sticky toffee topping that’s pure magic. It’s indulgent, moist, and bursting with cozy sweetness. Plus, it’s surprisingly simple to make yet looks bakery-level impressive. One bite and you’ll be hooked! Perfect for holidays, birthdays, or whenever you crave a dessert that wows. 🍰✨

What Will You Need to Make Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood?

For the Cake:

1 box yellow cake mix
1/2 cup unsalted butter, melted
2 large eggs

For the Gooey Layer:

8 oz cream cheese, softened
2 large eggs
4 cups powdered sugar
1 tsp vanilla extract

For the Cinnamon Swirl:

1/3 cup unsalted butter, melted
2 tbsp ground cinnamon
1/3 cup brown sugar

For the Sticky Toffee Buttercream:

1/2 cup unsalted butter, softened
1/4 cup heavy cream
3/4 cup brown sugar
3 cups powdered sugar

How to Make Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood:

Prepare the Base:
Preheat your oven to 350°F (175°C). In a large bowl, mix the yellow cake mix, melted butter, and eggs until a smooth batter forms. Press the mixture evenly into a greased 9×13-inch baking dish.

Create the Gooey Layer:
In another bowl, beat the cream cheese until smooth. Add eggs, powdered sugar, and vanilla extract. Mix until creamy and pour over the cake layer.

Make the Cinnamon Swirl:
In a small bowl, mix the melted butter, cinnamon, and brown sugar. Drizzle it over the gooey layer and swirl with a knife for a marbled effect.

Bake:
Bake for 40-45 minutes until the edges are set but the center remains slightly gooey. Let it cool completely before adding the buttercream.

Prepare the Sticky Toffee Buttercream:
In a small saucepan, combine butter, brown sugar, and cream over medium heat. Stir until the sugar dissolves. Remove from heat and cool slightly. Beat this mixture with powdered sugar until light and fluffy.

Assemble the Cake:
Flood the cooled cake with the buttercream, spreading evenly. Drizzle extra toffee sauce or garnish with cinnamon sticks if desired.

Slice and Serve:
Cut into squares and serve this indulgent treat to your delighted guests! 🍰

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FAQs

Can I make this cake ahead of time?
Absolutely! You can bake the cake and prepare the buttercream a day in advance. Store the cake covered at room temperature and the buttercream in the fridge. Frost the cake just before serving for the freshest flavor.

Can I use a different cake mix flavor?
Yes! While yellow cake mix complements the gooey butter and cinnamon swirl perfectly, vanilla or spice cake mix can add a unique twist.

What if I don’t have cream cheese?
Cream cheese is essential for the gooey layer, but you can use a dairy-free alternative if needed.

Can I add nuts or raisins?
Definitely! Chopped pecans, walnuts, or even raisins can be sprinkled into the cinnamon swirl for added texture and flavor.

How do I store leftovers?
Cover tightly and store at room temperature for up to 2 days or refrigerate for up to 5 days. To enjoy, let refrigerated cake sit at room temperature for 30 minutes before serving.

Can I freeze this cake?
Yes! Wrap slices individually in plastic wrap and store in an airtight container. Thaw in the fridge or at room temperature before serving.