Big Momma's Retro Cinnamon Swirl Dream Cake

This cinnamon swirl dream cake is pure comfort in every bite. Warm and gooey with rich, buttery icing, it’s the perfect treat for breakfast or dessert.

The cinnamon-sugar filling weaves its way through the tender, fluffy cake, making every piece irresistible. Whether you’re sharing it with friends or savoring it solo, this cake brings homemade goodness to the table.

Photo byGLP

Ingredients:

For the Cake:

• 1/2 cup shortening (or Crisco)
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt

For the Cinnamon Filling:

• 1/2 cup brown sugar
• 4 teaspoons ground cinnamon

For the Icing:

• 2 cups powdered sugar
• 3 tablespoons unsalted butter
• 1/4 cup milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F and lightly grease a deep 9"x13" baking pan.
2. In a mixing bowl, cream together the shortening and sugar until smooth. Add eggs, one at a time, mixing after each addition until the mixture turns a light, pale yellow. Stir in the buttermilk and vanilla extract until combined.
3. In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until you achieve a smooth batter.
4. Pour half of the batter into the prepared pan. Mix together the brown sugar and cinnamon for the filling, then sprinkle evenly over the batter. Top with the remaining batter, and gently swirl the cinnamon mixture through the batter with a knife—be careful not to overmix.
5. Bake the cake for about 30-45 minutes or until a toothpick inserted into the center comes out clean.
6. While the cake bakes, prepare the icing by melting the butter in a small saucepan over low heat. Stir in powdered sugar, milk, and vanilla until smooth.
7. Once the cake is done, poke small holes throughout the cake using a fork or the handle of a wooden spoon. Pour the warm icing over the cake, allowing it to seep into the holes.
8. Let the cake cool for 20 minutes before slicing into squares and serving.

Substitutions:

• Shortening Alternative: You can replace the shortening with unsalted butter if you prefer a richer flavor.
• Buttermilk Substitute: If you don’t have buttermilk on hand, mix 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using.
• Icing Variation: For a cream cheese twist, replace the butter in the icing with softened cream cheese for a tangy, decadent topping.

Storage:

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you prefer a chilled treat, refrigerate the cake, and it will stay fresh for up to a week. You can also freeze individual slices, wrapped in plastic wrap and placed in a freezer-safe container, for up to 2 months. Just thaw at room temperature before serving.

https://12tomatoes.com/big-mamas-cinnamon-roll-cake/