Ingredients
For the Cake:
- 1 box yellow cake mix (ensure it’s halal-certified)
- 1 cup whole milk
- 1/3 cup vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
For the Cinnamon Syrup:
- ½ cup (1 stick) unsalted butter
- 1 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
For the Icing:
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
Ingredient Highlights
- Cake Mix: Using a box cake mix helps make the recipe quick and easy. The yellow cake mix serves as a perfect base that pairs well with the cinnamon and syrup.
- Ground Cinnamon: This essential spice creates the signature cinnamon flavor that makes this cake irresistible.
- Butter: The butter in both the cake and syrup adds richness and helps achieve a soft, tender texture in the cake.
- Heavy Cream: The heavy cream helps create a smooth, luxurious cinnamon syrup that soaks into the cake for added flavor.
- Vanilla Extract: A touch of vanilla enhances the overall flavor of the cake and icing, rounding out the sweet and spicy notes of cinnamon.
Instructions
Prepare the Cake:
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Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper.
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Mix the Wet Ingredients: In a large bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla extract until well combined.
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Add the Dry Ingredients: Add the box of yellow cake mix and the ground cinnamon to the wet ingredients. Mix everything together until smooth, being careful not to overmix.
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Bake the Cake: Pour the cake batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should have a golden-brown color on top.
Make the Cinnamon Syrup:
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Prepare the Syrup: While the cake is baking, make the cinnamon syrup. In a saucepan, melt the butter over medium heat. Once the butter has melted, stir in the brown sugar and ground cinnamon. Bring the mixture to a simmer, allowing it to bubble gently for 3-4 minutes.
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Finish the Syrup: After the syrup has simmered and thickened slightly, remove it from the heat. Stir in the heavy cream and vanilla extract. Set the syrup aside to cool slightly.
Poke the Cake and Add the Cinnamon Syrup:
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Poke the Cake: Once the cake has finished baking, allow it to cool in the pan for about 10 minutes. Then, use a fork or the handle of a wooden spoon to poke holes all over the surface of the cake. Be sure to poke deep enough for the syrup to soak through, but not all the way to the bottom.
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Add the Syrup: Slowly pour the cinnamon syrup over the warm cake, making sure to evenly distribute it into the holes. The syrup will soak into the cake, adding moisture and flavor.
Make the Icing:
- Prepare the Icing: In a small bowl, whisk together the powdered sugar, softened butter, whole milk, and vanilla extract. The icing should be smooth and slightly pourable. If it’s too thick, add a little more milk to achieve the desired consistency.
Finish and Serve the Cake:
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Ice the Cake: Once the cake has absorbed the syrup and is fully cooled, drizzle the icing over the top of the cake. You can spread it evenly with a spatula or leave it as a drizzle for a more rustic look.
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Cut and Serve: Allow the icing to set slightly before cutting the cake into squares. Serve and enjoy!
- Prep Time: 20minutes
Nutrition
- Serving Size: 16
- Calories: 400
- Fat: 15g
- Carbohydrates: 50g
- Protein: 3g