Shaym’s Intro
Hey fam, I’m Shaym, the cook, creator, and flavor-chaser behind SoolFood. If you’re into bold bites, crave-worthy textures, and recipes that slap without taking all day, you’re in the right place. This Red Velvet Cinnamon Roll Cake is pure dessert drama, rich red velvet swirls, buttery cinnamon sugar ribbons, and a thick cream cheese glaze that drips like a dream. If you’re obsessed with sweet hybrids like my Christmas Cookie Cheesecake or Banana Chocolate Chip Cookies, this one’s your next sugar rush. Let’s bake the cake that loves you back.
Why You’ll Love This Recipe
- Red velvet meets cinnamon roll = ultimate mashup
- Thick cream cheese glaze that melts right in
- Soft, swirly layers with that gooey cinnamon sugar magic
- Gorgeous red crumb with dramatic white drizzle
- Big flavor, low stress, sheet cake-style ease
- Make-ahead friendly and party-perfect
- Total Valentine’s Day showstopper
- No rising, no yeast, no waiting, just cake and swirl
Ingredient Breakdown
All-purpose flour
The sturdy base for that soft, moist red velvet crumb.
Cocoa powder
A little cocoa gives it that red velvet depth.
Baking powder & soda
For rise and fluff, you want a light cake that still holds the swirl.
Granulated sugar
Sweetens both the cake and cinnamon layer.
Eggs
Give the cake structure and richness.
Buttermilk
Adds tang and softness, classic red velvet move.
Unsalted butter
Melted into the cinnamon swirl and glaze for that buttery melt-in vibe.
Red food gel
For that bold red hue. A few drops go a long way.
Brown sugar + cinnamon
The cinnamon roll heart of the swirl, warm, gooey, and essential.
Cream cheese
The frosting star. Tangy, rich, and made to drizzle.
Powdered sugar + vanilla + milk
To thin out the glaze just enough to pour, swirl, and soak.
Step-by-Step Shaym Style
1. Make the Batter
Preheat oven to 350°F. In a large bowl, whisk dry ingredients: flour, cocoa, baking soda, salt. In another, mix sugar, eggs, buttermilk, red food coloring, melted butter, and vanilla. Combine wet + dry until just mixed.
2. Pour & Swirl
Pour the red velvet batter into a greased 9×13 pan. Mix cinnamon swirl: softened butter, brown sugar, cinnamon. Drop it by spoonfuls over the batter and swirl with a knife or skewer. Go dramatic.
3. Bake That Beauty
Bake 30–35 minutes, or until set and a toothpick comes out mostly clean. Let it cool slightly so the glaze doesn’t melt off completely (but warm is still good 👀).
4. Glaze On
Whisk cream cheese, powdered sugar, vanilla, and milk until smooth. Pour generously over the warm cake and let it cascade into all the crevices.
5. Slice, Serve, Stun
Serve warm or cooled. Every bite’s a combo of fluffy red velvet, buttery cinnamon sugar, and that iconic tangy glaze.
Tips, Variations & Flavor Bombs
- Want even more cinnamon swirl? Double it.
- Feeling spicy? Add a pinch of cayenne or cardamom.
- Swap the glaze for white chocolate drizzle if you’re wild like that.
- Make it mini: Bake in muffin tins for personal cinnamon cake bombs.
- Add texture: Crushed pecans, walnuts, or a graham crumble on top.
Serving Ideas
This red velvet cinnamon roll cake SLAPS when paired with:
- Banana Chocolate Chip Cookies for a red-and-brown dessert box moment
- Christmas Cookie Cheesecake to go full sugar overload
- Olympic Village Chocolate Muffins for a dessert brunch board
- Creamy Cheddar Potato Chowder for a cozy savory-sweet vibe
- Or stacked next to Mini Valentine’s Day Cakes for a romantic dessert spread
Storage & Reheating Tips
- Store covered at room temp for 2 days or in the fridge up to 5
- Reheat slices in microwave 10–15 sec for that melty glaze return
- Freeze slices (no glaze) up to 2 months, glaze fresh!
FAQs
Can I make this a layer cake?
Sure, just divide the batter and swirl carefully, but it slaps as a sheet cake.
Can I skip the red coloring?
Totally. You’ll get a cinnamon roll-style cake with chocolatey vibes.
Can I make this gluten-free?
Use a 1:1 GF baking flour, works great for cakes like this.
What if I want more glaze?
Do it. Double it. Drown it.
Red Velvet Cinnamon Roll Cake with Cream Cheese Glaze
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A soft red velvet sheet cake swirled with buttery cinnamon sugar and drenched in thick cream cheese glaze. The ultimate dessert mashup, easy to make, totally indulgent, and made to impress.
Ingredients
**Red Velvet Cake**
1 1/2 cups all-purpose flour
2 tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2/3 cup buttermilk
1–2 tsp red gel food coloring
**Cinnamon Swirl**
1/3 cup unsalted butter, softened
1/2 cup brown sugar
1 tbsp cinnamon
**Cream Cheese Glaze**
4 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
2–3 tbsp milk
Instructions
1. Preheat oven to 350°F and grease a 9×13-inch pan.
2. In a bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
3. In another bowl, mix melted butter, sugar, eggs, vanilla, buttermilk, and red food coloring.
4. Combine wet and dry ingredients until just mixed.
5. Pour red velvet batter into pan and smooth out.
6. In a small bowl, mix softened butter, brown sugar, and cinnamon for the swirl.
7. Drop cinnamon mixture over the batter in spoonfuls, then swirl with a knife.
8. Bake 30–35 minutes, until set and toothpick comes out mostly clean.
9. Let cake cool slightly while you make the glaze.
10. Beat cream cheese until smooth, then add powdered sugar, vanilla, and milk.
11. Drizzle glaze generously over warm cake.
12. Slice, serve warm or cooled, and enjoy!
Notes
For a richer red hue, use gel food coloring instead of liquid.
Double the cinnamon swirl layer for extra gooey goodness.
Cake can be stored covered for 2 days at room temp or 5 in the fridge.
Freeze slices without glaze and top fresh before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Flavor-Packed Conclusion
This Red Velvet Cinnamon Roll Cake is a melt-in-your-mouth mashup of two iconic desserts, swirly, rich, and dripping with tangy cream cheese glaze. Perfect for holidays, brunches, or straight-up dessert flexing. It’s a no-fuss, all-flavor cake that brings the drama AND the comfort. Get on it.