If you are a fan of cinnamon rolls, then you will love this cake! It has all of the same flavors but it’s so much easier to make than cinnamon rolls from scratch.
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The Best Cake
If you’ve never had a Texas Sheet Cake before, let me fill you in. It’s the best type of cake in my opinion and almost all of my cake recipes are inspired by this method.
What makes a cake a “Texas Sheet Cake” to me has to do with the method of preparing the batter. The liquid (water) and butter are brought to a simmer until the butter is completely melted and then added to the dry ingredients. This activates the baking soda before the cake even enters the oven. The texture of this cake is perfection. The cake stays moist and the flavors are spot on cinnamon roll!
Here’s a look at how I prepared this cake…
The Cinnamon Filling
When it comes to making the cinnamon filling, you want it to be easily piped or drizzled into the batter. If it seems too thick, you can add another tablespoon of melted butter to help make it easier to work with.
The Right Pan For You
I also use a half sheet cake pan. Honestly, you can bake in any sized pan… It will still turn out amazing. Just adjust your baking time accordingly. So, for example, if you were to use a bundt cake pan you should bake it for about 40-50 minutes.
The cake is fragile so I do not turn it out of the pan when it comes out of the oven. Instead, I cool and keep it in the cake pan. If you would like to remove the cake from the pan, I suggest laying down parchment paper that hangs over the sides of the pan so you can lift it out. If you go with a smaller pan your cake will be sturdier and you can remove it.
Cream Cheese Icing
You should prepare your cream cheese icing while your cake is baking. Once the cake comes out of the oven allow it to cool for 10 minutes. Then spread the icing over the warm cake. If you bake your cake in a smaller pan you will likely have leftover icing. You can just store that in your fridge for later use… I’ve dipped fruit in the leftovers and it tastes so good!
The cake tastes great warm but still give it some time to cool so it doesn’t fall apart on you. You can pop the cooled slices of cake into the microwave for 15-20 seconds for a tasty treat.
I can’t wait for you to give it a try!
Happy Baking! xoxo, Katie
Below are some of the items used in this recipe.
This cake tastes just like homemade cinnamon rolls with only a fraction of the time and effort!
- 1 cup unsalted butter
- 1 cup water
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 1/4 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 cup sour cream
- 1/2 cup melted unsalted butter
- 4 tablespoons cinnamon
- 1 cup brown sugar
- 1/8 teaspoon salt
- 4 ounces room temperature cream cheese
- 2 cups powered sugar
- 1/2 teaspoon vanilla extract
- 2 ounces whipping cream
Preheat your oven to 375 degrees and spray your cake pan with non-stick baking spray. I use a 1/2 sheet cake pan.
Heat the water and butter over medium heat in a small saucepan until the butter has completely melted.
Simmer for about a minute and then set the saucepan aside.
In a large mixing bowl whisk together all of the dry ingredients.
Whisk the warm water/butter into the dry ingredients by hand until smooth.
Whisk in the eggs and vanilla.
Add the sour cream and whisk until smooth and fully combined.
Pour the batter into the greased cake pan and set it aside.
In a medium mixing bowl, whisk together all of the ingredients except the butter.
Whisk in the melted butter until fully combined.
If the mixture seems to thick to pip or pour into the cake batter you can add another tablespoon of melted butter to get the desired consistency.
Using a piping bag, pipe the cinnamon mixture evenly throughout the cake batter. You can also carefully spoon or pour the mixture into the batter.
Lightly swirl the cinnamon mixture into the batter using a knife, but be cautious not to blend it in too much. You can see the video posted for reference.
Bake for 15-20 minutes.
While the cake bakes, prepare your icing.
Using a hand mixer beat the cream cheese, powdered sugar, and vanilla until smooth.
Beat in the whipping cream a little at a time until desired consistency.
Continue beating for a few minutes.
Remove your cake from the oven and spread the icing over the top of it after about 5 minutes while the cake is still warm.