This cinnamon swirl cake for two has all the flavor of a cinnamon roll but it is in cake form. There is no waiting for dough to rise!
Why You’ll Love This Recipe!
- It’s versatile. You can enjoy it for breakfast because there is cinnamon roll in the name or have it for dessert since there is cake in the name. Or just enjoy it anytime.
- It’s the perfect size. Just the right amount for two people.
- Has all the flavor of a cinnamon roll. It’s ooey, gooey and has a delicious vanilla glaze on top. And it tastes good and may become your favorite coffee cake recipe.
Ingredients Needed
- Flour. I use unbleached all purpose flour
- Salt
- Sugars. Granulated sugar, powdered sugar and brown sugar
- Baking powder. Make sure your baking powder is fresh!
- Milk. I use whatever I have in my fridge which is usually 2 percent.
- Egg.
- Vanilla Extract
- Butter. I use salted butter
- Ground Cinnamon
How to Make Cinnamon Swirl Cake for Two
- Preheat oven to 350 degrees F.
- In a medium size bowl, combine 3/4 flour, pinch of salt, 1/4 granulated sugar and 1 tsp baking powder. Whisk to combine.
- Add in 2 Tbsp of milk, 2 Tbsp of beaten egg and 1/2 tsp vanilla into flour mixture and mix together.
- Pour in 2 Tbsp melted butter and stir until all is incorporated.
- Spray a 3 cup baking dish with non stick spray.
- Pour batter into prepared pan.
- In a small bowl, combine 3 Tbsp brown sugar, 3 Tbsp softened butter, 1/2 Tbsp flour and 1/4 Tbsp cinnamon. Stir until combined.
- Drop cinnamon-sugar mixture by teaspoons over the top of the cake batter.
- With a knife, swirl the cinnamon mixture into the cake batter. Do not over mix it in.
- Bake in preheated oven for 24-25 minutes. Place on a wire rack to cool before adding glaze
- In a small bowl, combine powdered sugar, milk and vanilla and stir until it is a nice smooth drizzling consistency. Add more milk if too stiff or more powdered sugar if too runny.
- Drizzle over the cooled cake.
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Tips for Making cinnamon Roll Cake Recipe
- Use any pan that holds 3 cups of liquid. My baking dish measures about 5 1/2 x 4 1/2. If all you have is an 8 x 8 inch pan double the ingredients. If doubling you could also use a 9 x 5 loaf pan.
- To test if your cake is done, you can insert a toothpick into it and it should come out clean. It will also lightly brown around the edges and begin to pull away from the pan.
Frequently Asked Questions
Can I add nuts to the cinnamon swirl coffee cake for two?
You could definitely add in nuts. I would recommend 1/4 – 1/3 of cup of chopped pecans or walnuts added into the brown sugar mixture.
How do I store leftover cake?
Since this is a small batch recipe my guess is you won’t have any leftovers. This cake is definitely best eat warm, fresh out of the oven, just like a cinnamon roll. If you do have leftovers put them in an airtight container at room temperature for up to 3 days.
Do you have a full size version of this coffee cake?
I do and you can find it here.
Try these other delicious recipes too:
- Cinnamon Roll Muffins
- Cinnamon Roll Cake
- One Hour Cinnamon Rolls
- Microwave Cinnamon Roll for One
- Jam Muffins
Be sure and follow me over on You Tube for weekly cooking demos.
Cinnamon Swirl Cake for Two
This cinnamon swirl cake for two has all the flavor of a cinnamon roll but it is in cake form. There is no waiting for dough to rise!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2
Calories 851kcal
Author Leigh Anne Wilkes
Equipment
Ingredients
- 3/4 cup all purpose flour
- 1/8 tsp salt
- 1/4 cup sugar
- 1 tsp baking powder
- 1/4 cup milk plus 2 Tbsp
- 2 Tbsp beaten egg
- 1/2 tsp vanilla
- 2 Tbsp butter salted
Cinnamon Filling
- 1/4 cup butter softened
- 1/4 cup brown sugar
- 1/2 Tbsp flour
- 1/4 Tbsp cinnamon
Glaze
- 1/2 cup powdered sugar
- 1 Tbsp milk can also use whipping cream
- 1/4 tsp vanilla
Instructions
Cake Batter
- Preheat oven to 350 degrees F.
- Grease a small 3 cup baking dish and set askide.
- In a medium size bowl, combine all the cake ingredients in the order listed. Do not use the whole egg, use only 2 Tbsp of beaten egg.
- Pour batter into greased baking dish.
Cinnamon Filling
- In a small bowl, combine topping ingredients and mix together until well combined and smooth.
- Drop topping by small spoonful (about 1 tsp.) onto the top of the cake batter.
- Take a knife and cut through the mixture, allowing cinnamon to incorporate into the batter. Cut through the batter lengthwise and widthwise.
- Bake for 24-25 minutes or until a toothpick comes out clean.
Glaze
- In a small bowl combine glaze ingredients and stir until smooth and a nice glazing/drizzling consistency.
- Remove the cake from the oven allow to cool partially before adding the glaze otherwise the glaze will melt into the cake.
- Drizzle glaze over the top and enjoy!
Notes
- Use any pan that holds 3 cups of liquid. My baking dish measures about 5 1/2 x 4 1/2. If all you have is an 8 x 8 inch pan double the ingredients. If doubling you could also use a 9 x 5 loaf pan.
- To test if your cake is done, you can insert a toothpick into it and it should come out clean. It will also lightly brown around the edges and begin to pull away from the pan.
Nutrition
Calories: 851kcal | Carbohydrates: 123g | Protein: 9g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 465mg | Potassium: 386mg | Fiber: 2g | Sugar: 83g | Vitamin A: 1203IU | Vitamin C: 0.04mg | Calcium: 193mg | Iron: 3mg
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