Mixed Berry Cinnamon Roll Cake
Supremely moist and fluffy cake swirled with brown sugar-cinnamon filling, loaded with juicy berries, and slathered in luscious mixed berry cream cheese frosting!
Ingredients
Brown Sugar Swirl:
- 6 Tablespoons salted butter, softened
- ½ cup packed brown sugar
- 1 ½ teaspoon cinnamon
Cake:
- 1 ⅔ cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup sour cream
- ¼ cup milk
- 2 eggs
- 1 teaspoon vanilla
- 3 Tablespoons unsalted butter, melted
- 1 ½ cup mixed berries (I used blackberries, raspberries, and blueberries)
Cream Cheese Frosting:
- ½ cup mixed berries (I used blackberries, raspberries, and blueberries)
- 1 Tablespoon granulated sugar
- ½ teaspoon cornstarch
- 3 ounces cream cheese
- 3 Tablespoons salted butter, softened
- 1 teaspoon vanilla
- ⅛ teaspoon almond extract (optional)
- 1 cup powdered sugar
Instructions
Make the Brown Sugar Swirl:
- In a medium bowl combine the butter, brown sugar and cinnamon until smooth; set aside.
Make the Cake:
- Preheat oven to 350ºF, and line an 8-inch square baking dish with parchment paper. Spray with nonstick cooking spray.
- In a large bowl, whisk the flour, baking powder, salt, and sugar together until combined. Add the sour cream, milk, eggs, and vanilla, mixing until batter is almost combined. Pour in the melted butter and continue mixing until smooth.
- Pour 1/2 of the batter into the prepared pan, spreading into an even layer. Sprinkle half of the berries evenly over the batter. Drop teaspoonfuls of half of the brown sugar mixture over the batter. Spread remaining batter on top, followed by remaining berries, and spoonfuls of remaining brown sugar mixture. Using a skewer or knife, swirl figure-eights throughout the batter.
- Bake in the oven for 35-40 minutes, or until the top is set and center of the cake jiggles slightly. A toothpick inserted in the center should come out with moist crumbs attached. Allow to cool slightly while you make the frosting.
Make the Frosting:
- In a small saucepan over medium heat, cook the berries until their juices start to release.
- In a small bowl, combine the sugar and cornstarch. Add cornstarch mixture to the cooked berries, and continue cooking, until mixture thickens. Once thickened, immediately pour berry compote into a small bowl to cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, vanilla and almond extract together until combined. Add the powdered sugar and continue mixing until smooth.
- Spread frosting on top of cake. Drop spoonfuls of the berry compote evenly over frosting. Use the back of a spoon to swirl compote into the frosting. Cut into squares and serve!