Ingredients:
Cake Base:
- 1 box yellow cake mix
- 1/2 cup melted butter
- 1/2 cup milk
- 3 large eggs
Cinnamon Swirl:
- 1/4 cup brown sugar
- 2 tsp ground cinnamon
- 2 tbsp melted butter
Filling:
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1/2 cup melted butter
- 1 tsp vanilla extract
Sticky Toffee Buttercream:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
- 2–3 cups powdered sugar (adjust for consistency)
Directions:
1. Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan.
2. Make the Cake Base: In a mixing bowl, combine the yellow cake mix, melted butter, milk, and eggs. Pour half of the batter into the prepared pan and spread evenly.
3. Add the Cinnamon Swirl: In a small bowl, mix the brown sugar, ground cinnamon, and melted butter. Drizzle half of this mixture over the first layer of batter.
4. Prepare the Filling: Beat the softened cream cheese, powdered sugar, melted butter, and vanilla until smooth and creamy. Spread the filling over the cinnamon swirl layer.
5. Layer Again: Pour the remaining cake batter on top, followed by the rest of the cinnamon swirl. Use a knife to swirl the layers together for a marbled effect.
6. Bake: Bake for 40–45 minutes, or until the edges are set but the center remains slightly gooey. Let the cake cool completely in the pan.
7. Prepare the Sticky Toffee Buttercream: In a saucepan, melt the butter and brown sugar over medium heat, stirring until bubbly. Remove from heat, stir in the heavy cream and vanilla, and let cool slightly. Beat with powdered sugar until smooth and spreadable.
8. Flood the Cake: Spread the buttercream generously over the cooled cake, letting it flood into swirls and edges. Use a spoon to create ripples and drizzles for a beautiful finish
9. Chef’s Tip:
Serve slightly warm for the ultimate indulgence, and drizzle extra toffee sauce over each slice for added decadence!”