Cinnamon-Bun Swirl Cake with Cream Cheese Frosting
Cinnamon-Bun Swirl Cake with Cream Cheese Frosting would be a lovely ending for a holiday brunch. Make it a day ahead and bring to room temperature before serving.
Ingredients
For the cake:
- 4 cups, (18 ounces/511 grams) unbleached all-purpose flour
- 2½ teaspoons baking powder
- 2 teaspoons table salt
- ¼ teaspoon baking soda
- 2½ 1 cup plus 4 tablespoons (10 ounces/ 283 grams) unsalted butter, softened
- 2 tablespoons neutral oil
- 2 cups (14 ounces/198 grams) granulated sugar
- 4 large eggs, at room temperature
- 4 teaspoons pure vanilla extract
- 1⅔ cups (13½ ounces/383 grams) whole milk, at room temperature
- 2½ teaspoons ground cinnamon
- ⅓ cup (2 ounces/57 grams) cinnamon chips
For assembly and serving:
- Vanilla Cream Cheese Frosting, recipe below
- ⅔ cup (2⅝ ounces/74 grams) pecan halves, toasted
- ⅓ cup (2 ounces/57 grams) cinnamon chips
Instructions
- Position a rack in the center of the oven and preheat the oven to 350°F. Lightly grease and flour the bottom and sides of the half-sheet pan.
- Combine the flour, baking powder, salt, and baking soda in a medium bowl and whisk until blended. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and oil on medium speed until smooth, about 1 minute. Add the sugar and continue beating on medium-high speed until fluffy and lighter in color, 2 to 3 more minutes.
- Add 3 of the eggs, one at a time, beating until blended after each addition. Add the vanilla along with the remaining egg. Add one-third of the flour mixture and mix on low speed until just blended, about 30 seconds. Add half the milk and mix until just blended, about 30 seconds more. Add another third of the flour mixture and mix on low speed until just blended, about 30 seconds. Add the remaining milk and mix until just blended, about 30 seconds. Add the remaining flour mixture and mix until just blended, about 30 seconds.
- Scrape about half of the batter into a medium bowl. Add the cinnamon and cinnamon chips and, using a rubber spatula, fold in until blended. Scrape the vanilla batter into the prepared pan and, using an offset spatula, spread evenly. Using a spoon, dollop the cinnamon batter evenly over the vanilla batter and use the tip of an offset spatula to gently swirl the batters together. Shake the pan gently. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes.
- Let the cake cool in the pan.
- To assemble the cake, spread the frosting evenly over the cake layer.
- Just before serving, scatter the pecans and cinnamon chips on top of the cake.
Notes
Source: Sheet Cake: Easy One-Pan Recipes for Every Day & Every Occasion by Abigail Johnson Dodge (Penguin Random House, 2021).
Vanilla Cream Cheese Frosting
Ingredients
- 1 8-ounce package cream cheese, softened
- 1½ cups (6 ounces/170 grams) confectioners’ sugar, sifted
- 1 stick (½ cup/4 ounces/113 grams) unsalted butter, softened
- 1 tablespoon heavy cream
- 2 teaspoons pure vanilla extract or vanilla bean paste
- ⅛ teaspoon table salt, plus more as needed
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, confectioners’ sugar, butter, cream, vanilla, and measured salt on medium-high speed until no lumps remain and the texture is light and fluffy, 3 to 4 minutes.
- Store well covered or in heavy-duty zip-top bags with the air pushed out for up to 1 week in the refrigerator. Before using, bring to room temperature and beat until smooth and light.
Notes
Source: Sheet Cake: Easy One-Pan Recipes for Every Day & Every Occasion by Abigail Johnson Dodge (Penguin Random House, 2021).
