Fluffy and Moist Cinnamon Roll Poke Cake

Cinnamon Roll Poke Cake Recipe. A soft and fluffy cake, filled with a delicious cinnamon-flavored mixture made with butter, brown sugar, cinnamon, condensed milk, and heavy cream.

Directions:

Cake:

1. Preheat oven to 350°F (180°C).
2. Grease an 8’’x12’’ (20x30cm) baking pan with butter.
3. In a large bowl, beat the eggs and sugar together for 2 minutes.
4. Add the vegetable oil and yogurt. Beat until well combined.
5. Sift the flour, baking soda, baking powder, and salt over the mixture. Stir gently until just combined. Do not overmix the flour.
6. Pour batter into prepared pan and smooth the top.
7. Bake for 25-35 minutes or until a toothpick inserted in the center of the cake comes out clean.

Filling:

1. In a medium bowl, whisk together the melted butter, brown sugar, cinnamon, condensed milk, and heavy cream.
2. Using the bottom of a wooden spoon or spatula, poke holes all over the warm cake. Slowly pour the filling over the cake and let it cool completely.

Frosting:

1. In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form, being careful not to overbeat or the cream will turn buttery.
2. Spread the whipped cream over the cake and smooth the top. Sprinkle some cinnamon on top of the frosting.

Refrigerate for at least 4 hours.

Store the cake in an airtight container in the fridge for up to 5 days.

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