I’m really into sheet cakes at the moment or sheet pies—aka slab pies aka the lazy person’s dessert—because they’re really easy to make and they yield an enormous amount which makes them great to feed a crowd…or satisfy a lonely party of one, depends on how you look at it. I’m not judging. This vanilla sheet cake is filled with a chocolate cinnamon brown sugar layer and topped with a fluffy cream cheese cinnamon buttercream, that when combined, all come together to create a cake that tastes *just* like a cinnamon roll, but so much better because it’s cake and I always have a soft spot for cake. I don’t even discriminate, I’ll take any and all cake. This one here, I have a feeling, will become your new favorite birthday cake to make for your family, for your friends, and definitely for yourself. Just don’t forget the ice cream. What’s a birthday cake without ice cream? A sad one.

You can also turn this Cinnamon Roll Sheet Cake into cupcakes, by dividing half of the batter among a cupcake tin lined with paper liners. Sprinkle with the filling and then top each with the remaining batter. Bake for about 18 to 20 minutes, let cool, and then frost with the cinnamon buttercream.

Print Recipe

Cinnamon Roll Sheet Cake

This Cinnamon Roll Sheet Cake is a vanilla cake with a cinnamon chocolate filling layer and cinnamon buttercream, which tastes just like a cinnamon roll!

Prep Time25

Cook Time30

Cooling Time2

Total Time2 55

Course: Dessert

Cuisine: American

Keyword: Baking, Cake, Cinnamon Rolls

Servings: 18

Author: Jonathan Melendez

Equipment

9×13-ich baking pan
Food processor

Ingredients

Cake:

3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter softened
2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 cup buttermilk
8 ounces bittersweet chocolate chopped (or chips)
1 cup crispy rice cereal
1/4 cup packed light brown sugar
2 teaspoons ground cinnamon

Cinnamon Buttercream:

1/2 cup 1 stick unsalted butter softened
1 8- ounce block cream cheese softened
3 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
3 tablespoons heavy cream or half & half

Instructions

Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, and grease with cooking spray.
In a large bowl, sift or whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer, beat the butter and sugar, on high until light and fluffy, about 5 minutes. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Add the dry ingredients, alternating between the buttermilk, starting and ending with the dry ingredients.
Combine the chocolate, cereal, brown sugar and cinnamon in a food processor and pulse until the mixture resembles fine sand.
Pour half of the cake batter into the prepared pan, spreading out into an even layer. Sprinkle the cinnamon chocolate filling evenly over the top. Then pour the remaining half of the cake batter over the top and spread out as evenly as possible. Bake until a toothpick, inserted in the middle, comes out clean, about 30 to 35 minutes. Remove from oven and let cool about 25 minutes before inverting onto a wire rack to cool completely.
To make the buttercream, beat the butter and cream cheese until light and fluffy, about 5 minutes. Beat in half of the powdered sugar and mix until just combined. Stir in the vanilla, cinnamon, and heavy cream and beat on medium until well combined. Add in the remaining powdered sugar and beat on high until light and fluffy, about 3 minutes.
Transfer the cake onto a platter or upside-down baking sheet and then dollop the buttercream on top. Smooth out with an offset spatula. Slice and serve. Leftovers can be stored wrapped in plastic and stored in the fridge for up to 3 days. Thaw out at room temperature before eating. Enjoy!