Imagine taking a bite of a warm, gooey cinnamon roll, but instead, you’re eating a cake that captures all that intense cinnamon flavor. That’s what the Cinnamon Roll Poke Cake promises.
This isn’t just any cinnamon roll cake; it’s a delightful fusion of vanilla, fluffy cake soaked with a rich, sweet cinnamon filling and crowned with a luscious, homemade cream cheese frosting.
If you love the comforting taste of cinnamon rolls but want to try something new, this recipe is for you. It’s also fun to serve at a Halloween Party to surprise guests.
Table of Contents
Why You’ll Love Cinnamon Roll Poke Cake
- Flavor Explosion: Cinnamon and vanilla combine to create a comforting, rich flavor reminiscent of holiday mornings.
- Ease of Prep: A boxed cake mix simplifies the process without sacrificing flavor.
- Customizable: Easily adaptable for different dietary needs or additional flavors.
Why This Recipe Works
This cake stands out due to its unique ‘poke’ method. This method allows the cinnamon milk soak to penetrate the cake, ensuring every bite is infused with flavor. The cream cheese frosting provides a tangy contrast, balancing the sweetness of the cake.
Ingredients
Refer to the printable recipe card at the end of the post for detailed ingredients and measurements.
- White Cake Mix – Any brand of cake mix will work.
- Eggs – (# of eggs will be per cake package directions.)
- Oil – (Amount of oil per the cake package directions.)
- Water – (Amount of water per the cake package directions)
How To Make Cinnamon Roll Poke Cake
Make the Cake
Make the cake according to the cake mix directions. (In many cases, you have to add oil, water, and eggs to the cake mix.) Follow the package directions for making the cake batter.
Bake the Cake
Pour the cake batter into a prepared 9×13 cake pan. Follow the cake package directions for temperature and baking time.
Make the Cinnamon Milk Soak
Combine the sweetened condensed milk, heavy cream, brown sugar, butter, and cinnamon in a separate bowl. Set aside
Beat The Heavy Cream
Beat the heavy cream in a bowl until stiff peaks form.
Beat the Butter and Cream Cheese
In a separate bowl, beat the cream cheese and butter together, then gradually beat in the confectioners’ sugar. Add the vanilla and a sprinkle of salt.
Add Heavy Cream to Cream Cheese Mixture
Fold the heavy cream into the cream cheese.
Poke The Cake
Immediately after removing the cake from the oven after baking, use the handle of a wooden spoon to poke holes in the warm cake.
Soak The Cake
Pour the Cinnamon Milk Soak mixture over the top of the cake and into the poked holes of the cake.
Frost The Cake
After the cake has completely cooled, frost the cake with the cream cheese frosting.
Serve The Cake
Cut the cake and serve! Enjoy!
Recipe Tips
- Ensure the cake is still warm when you poke and soak to allow maximum absorption.
- For an extra cinnamon kick, sprinkle some ground cinnamon over the frosting before serving.
Variations
- Spiced Version: Add a pinch of nutmeg or cloves to the soak for a spiced twist.
- Gluten-Free: Use a gluten-free cake mix for a gluten-free option.
- Chocolate Swirl: Add cocoa powder to half the cake batter for a marbled effect.
FAQs
Store the poke cake in an airtight container in the fridge for up to 5 days.
Wrap slices individually and freeze. Thaw in the fridge overnight for the best texture.
More Cake Recipes
- Pina Colada Poke Cake – This adds a fun tropical twist to a standard sheet cake because of the pineapple and coconut that resembles a Pina Colada cocktail!
- Cinnamon Roll Cake – Cinnamon Roll Cake tastes like a gooey cinnamon roll transformed into a coffee cake!
If you made this recipe and loved it, leave a comment with a rating to share your experience with this delicious Cinnamon Roll Poke Cake!
Recipe
Cinnamon Roll Poke Cake Recipe
Ingredients
Cake:
- 1 box white cake mix plus ingredients for the cake
- eggs (# of eggs per cake package directions.)
- oil (Amount of oil per the cake package directions.)
- water (Amount of water per the cake package directions)
Cinnamon Milk Soak
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup heavy cream
- 1/2 cup brown sugar packed
- 1/4 cup butter melted
- 1 1/2 teaspoons cinnamon
Icing:
- 1/2 cup heavy cream
- 8 ounces cream cheese full fat, room temp
- 1/4 cup unsalted butter room temp
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 pinch salt
Instructions
Prepare The Cake
- Heat the oven to 350°. Spray a 9×13-inch pan with cooking spray.
- Make the cake according to the package directions. Follow the directions for baking.
Make The Cinnamon Milk Soak
- Combine the sweetened condensed milk, heavy cream, brown sugar, butter and cinnamon.
Poke The Cake
- Immediately after you pull the cake out of the oven, use a wooden spoon handle and poke holes randomly around the cake.
Soak The Cake
- Pour the sauce over the cake and in all the holes.
- Cool completely.
Make The Buttercream Frosting
- Beat the heavy cream in a bowl, until stiff peaks form.
- In a separate bowl, beat the cream cheese and butter together, then gradually beat in the confectioners’ sugar. Add the vanilla and a sprinkle of salt.
- Fold the heavy cream into the cream cheese.
Frost The Cake
- When the cake has cooled, spread the icing over the cake.
Notes
Poke holes in the cake as soon as it comes out of the oven, and pour the sauce on immediately.
Cool the cake completely before icing. Storage:
Store in an airtight container in the refrigerator for up to 5 days.
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