Cinnamon Roll Poke Cake Recipe
Introduction
Cinnamon Roll Poke Cake combines the soft, fluffy texture of vanilla cake with the rich flavors of cinnamon filling and creamy frosting. This easy-to-make dessert brings all the warmth and sweetness of a cinnamon roll in a convenient, shareable cake form.
Ingredients
- 1 box vanilla cake mix, plus ingredients called for on box
- 1 (14 oz) can sweetened condensed milk
- 4 tablespoons (1/4 cup) unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 8 oz cream cheese
- 1/2 cup (1 stick) unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1-2 tablespoons heavy cream
Instructions
- Step 1: Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or nonstick spray. Set aside.
- Step 2: Prepare the cake batter according to the package directions. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let the cake cool completely.
- Step 3: In a bowl, whisk together the sweetened condensed milk, brown sugar, cinnamon, and salt until well combined. Set this filling mixture aside.
- Step 4: Using the handle of a wooden spoon, poke holes all over the cooled cake. Pour the brown sugar cinnamon filling evenly over the cake and gently press it down into the holes with a rubber spatula.
- Step 5: To make the frosting, beat the softened butter and cream cheese together with an electric mixer until smooth and creamy. Gradually add the powdered sugar while mixing on low speed until combined.
- Step 6: Mix in the vanilla extract, salt, and 1 tablespoon of heavy cream. Increase the mixer speed to high and beat until the frosting is light and fluffy. If you prefer a thinner frosting, add the second tablespoon of heavy cream and mix again.
- Step 7: Spread the cream cheese frosting evenly over the filled cake. Chill the cake in the refrigerator for at least 30 minutes before slicing and serving. Enjoy your cinnamon roll poke cake!
Tips & Variations
- Use a 9×13 pan to ensure the cake is the right thickness for easy poking and filling.
- For extra cinnamon flavor, sprinkle a little cinnamon on top of the frosting before chilling.
- Substitute regular powdered sugar with superfine sugar to achieve an even smoother frosting.
- For a dairy-free version, use plant-based cream cheese, butter alternatives, and coconut condensed milk.
Storage
Store the cake covered in the refrigerator for up to 4 days. To serve, slice and enjoy straight from the fridge or let it sit at room temperature for about 15 minutes for a softer texture. This cake is best eaten fresh but can be frozen for up to 1 month; thaw overnight in the fridge before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a homemade vanilla cake instead of a box mix?
Absolutely! A homemade vanilla cake will work perfectly in this recipe and can add a personal touch. Just be sure it’s fully cooled before poking and adding the filling.
Why do I need to poke holes in the cake?
Poking holes allows the cinnamon brown sugar filling to seep into the cake, creating moist, flavorful pockets that mimic the gooey center of a cinnamon roll, making every bite delicious.
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Cinnamon Roll Poke Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Description
This Cinnamon Roll Poke Cake transforms a classic vanilla cake into a luscious dessert inspired by the flavors of a cinnamon roll. The cake is baked and then poked with holes that are filled with a rich, cinnamon-sugar condensed milk mixture, topped off with a smooth, creamy cream cheese frosting for a delightful combination of sweetness, spice, and creaminess.
Ingredients
For the Cake
- 1 box vanilla cake mix, plus ingredients called for on box
For the Filling
- 1 (14 oz) can sweetened condensed milk
- 4 tablespoons (1/4 cup) unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
For the Frosting
- 8 oz cream cheese
- 1/2 cup (1 stick) unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1–2 tablespoons heavy cream
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly with butter or nonstick spray to prevent sticking.
- Prepare and Bake the Cake: In a mixing bowl, prepare the vanilla cake batter according to the instructions on the cake mix package. Pour the batter into the prepared baking dish and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
- Make the Cinnamon Filling: In a clean mixing bowl, whisk together the sweetened condensed milk, melted butter, packed brown sugar, cinnamon, and salt until well combined. Set this cinnamon filling mixture aside for later use.
- Prepare the Cream Cheese Frosting: In another clean bowl, beat the softened butter and cream cheese together using an electric mixer until smooth and creamy. Gradually add the powdered sugar on low speed to incorporate it fully. Then mix in the vanilla extract, salt, and 1 tablespoon of heavy cream. Increase mixer speed to high and beat until the frosting is light and fluffy. Add the additional tablespoon of heavy cream if a thinner frosting consistency is desired.
- Poke the Cake: Using the handle of a wooden spoon, poke evenly spaced holes all over the cooled cake to about halfway through the depth.
- Add the Filling to the Cake: Pour the cinnamon sugar condensed milk mixture all over the surface of the cake, allowing it to seep into the holes. Use a rubber spatula to gently press and work the filling down into the holes for maximum flavor infusion.
- Frost the Cake: Spread the cream cheese frosting evenly over the top of the cake with a spatula, smoothing it out carefully.
- Chill: Place the cake in the refrigerator and chill for at least 30 minutes before slicing to let the flavors meld and the frosting to set properly.
- Serve and Enjoy: Slice the cake into squares and serve chilled for a delicious cinnamon roll-inspired treat.
Notes
- Make sure the cake is completely cooled before poking holes and adding the filling to avoid melting the frosting.
- You can add chopped pecans or walnuts into the filling for added texture and flavor.
- If you want a more intense cinnamon flavor, sprinkle a light dusting of cinnamon on top of the frosting before chilling.
- This cake tastes best when served chilled but can be stored at room temperature for up to one day if covered properly.
- Leftover cake can be refrigerated for 3-4 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cinnamon Roll Cake, Poke Cake, Cream Cheese Frosting, Vanilla Cake, Dessert, Sweet Treat
