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This Cinnamon Roll Cake takes the familiar flavours of a classic cinnamon roll and turns them into a simple, soft cake that is ideal for the autumn months. Instead of working with a yeasted dough, the recipe uses an easy brown sugar cake batter, with part of the mixture enriched with ground cinnamon before the two are layered together to create a gentle swirl throughout the sponge.

The light brown sugar gives the cake a deeper, slightly caramelised sweetness, while the cinnamon brings the warmth you would expect from a traditional cinnamon roll. The finished cake is soft, tender and full of spice without being too heavy, making it a straightforward alternative when you want those familiar flavours in a quicker format.

A smooth cream cheese icing finishes the cake, adding a little tang to balance the sweetness of the sponge. Spread over the top in a spiral-style finish, it gives the cake the look and flavour profile of a cinnamon roll while still keeping the recipe firmly in easy cake territory.

Anyway, lets get started, shall we?

Ingredients

For the Cake

• 320g self-raising flour
• 270g light brown sugar
• ¾ tsp baking powder
• ¾ tsp bicarbonate of soda
• Pinch of salt
• 350ml whole milk
• 15ml white vinegar
• 1 tsp vanilla extract
• 90ml vegetable oil
• 15–30g ground cinnamon, depending on your taste preference

For the Cream Cheese Icing

• 75g soft cheese
• 60g butter
• 200g icing sugar
• 1 tsp vanilla extract

Method

Before starting the recipe, take a few minutes to prepare everything you will need. Weigh out all of your ingredients, line an 8-inch cake tin with baking parchment and gather your equipment, including a mixing bowl and silicone spatula. Preheat the oven to 180°C/350°F.

Begin by making a simple buttermilk-style mixture. Pour the whole milk into a jug, add the white vinegar and whisk briefly to combine. Leave the mixture to stand for 5–10 minutes, until it begins to look slightly separated.

While the milk mixture is resting, place the self-raising flour, light brown sugar, baking powder, bicarbonate of soda and salt into a large mixing bowl. Mix everything together until evenly combined, breaking up any larger clumps of brown sugar as you go.

Add the prepared milk mixture, vegetable oil and vanilla extract to the dry ingredients. Mix until everything is just combined and you have a smooth cake batter. Take care not to overmix, as this can affect the texture of the finished cake.

Divide the batter evenly between two bowls. You can use scales for a more precise result, or simply divide it by eye.

Add the ground cinnamon to one half of the batter and mix until fully incorporated.

Spoon alternating amounts of the plain brown sugar batter and cinnamon batter into the prepared cake tin, layering the two mixtures on top of one another. As the cake bakes, this will create a subtle cinnamon swirl running through the sponge.

Transfer the cake to the preheated oven and bake for approximately 25–30 minutes, or until well risen and a cake tester or skewer inserted into the centre comes out clean.

Once baked, remove the cake from the oven and allow it to cool completely before adding the icing.

Make the Cream Cheese Icing

While the cake is cooling, prepare the cream cheese icing.

Place the soft cheese, butter, icing sugar and vanilla extract into a mixing bowl. Beat on a medium-high speed until the ingredients are fully combined and the icing is smooth and creamy.

Set the cream cheese icing aside until the cake is completely cool.

Decorate

Once the cake has cooled, spread or pipe the cream cheese icing over the top. You can finish it in a spiral pattern to give the cake the appearance of a cinnamon roll.

Place the finished cake into the fridge briefly to allow the icing to firm up slightly.

Once set, slice into as many or as few pieces as you like and serve.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below. 

12 MUST TRY PUMPKIN RECIPES TO TRY THIS AUTUMN!

Whether you’re looking for a quick and easy treat or a thanksgiving dessert, there’s something for everybody.

(There will be more recipes added from September 1st 2025 – keep your eyes peeled).

Rich, fudgy and bursting with citrus flavour, these blood orange brownies put a vibrant twist on a classic chocolate bake. The deeply chocolatey brownie batter is studded with chunks of milk and dark chocolate, then generously swirled with blood orange curd for a sharp, fruity contrast.

Blood orange works beautifully with chocolate, bringing a slightly floral sweetness and gentle bitterness that helps balance the richness of the brownies. Finished with fresh blood orange zest and optional candied orange slices, these brownies are as striking to look at as they are delicious to eat.

They are perfect for making ahead, as allowing them to chill overnight gives the brownies an even denser texture and makes them much easier to slice neatly.

Anyway, lets get started, shall we?

Ingredients

For the Brownies

210g unsalted butter, melted
340g granulated sugar
3 eggs
1½ tsp vanilla extract
65g cocoa powder
150g plain flour
100g milk chocolate, roughly chopped
100g dark chocolate, roughly chopped
80–100g blood orange curd

For the Decoration

Fresh blood orange zest
Candied blood orange slices, optional

Method

Before beginning the recipe, prepare your workspace and accurately weigh all of the ingredients. Line an 8-inch square baking tin with baking parchment and preheat the oven to 180°C/350°F.

Gather any equipment you will need, including a large mixing bowl, a whisk and a silicone spatula.

Place the butter into a large microwave-safe mixing bowl and heat for approximately 60 seconds, or until completely melted. Alternatively, melt the butter gently in a small saucepan.

Add the cocoa powder to the melted butter and whisk until the mixture is smooth, glossy and free from lumps.

Add the granulated sugar and whisk until thoroughly combined. The mixture may appear slightly grainy at this stage, but this is completely normal.

Add the eggs one at a time, whisking well after each addition. Once all of the eggs have been incorporated, add the vanilla extract and whisk again until evenly combined.

Scrape down the sides and base of the bowl with a silicone spatula to ensure that no ingredients remain unmixed.

Add the plain flour, chopped milk chocolate and chopped dark chocolate.

Using a silicone spatula, gently fold everything together until just combined and no visible streaks of flour remain. Take care not to overmix, as this can introduce too much air and affect the brownies’ dense, fudgy texture.

Transfer the brownie batter to the prepared tin and spread it into an even layer, making sure the batter reaches each corner.

Spoon the blood orange curd over the surface of the brownie batter in small, evenly spaced dollops.

Using a butter knife or skewer, gently swirl the curd through the top of the batter. Avoid mixing too deeply or excessively, as distinct swirls of curd will create the most attractive finish.

Bake in the preheated oven for 30–35 minutes. The edges should appear set, while the centre should retain a slight wobble when the tin is gently moved.

A skewer inserted into the centre should come out with a few moist crumbs attached rather than completely clean. This will ensure that the brownies remain rich and fudgy once cooled.

While the brownies are still warm, finish them with a little freshly grated blood orange zest and candied blood orange slices, if using.

Allow the brownies to cool completely in the tin.

For the neatest slices and the fudgiest texture, cover the cooled brownies and refrigerate them overnight before cutting.

Once thoroughly chilled and set, remove the brownies from the tin and slice them into portions of your preferred size.

Serve at room temperature for a softer texture, or enjoy them chilled for an especially dense and indulgent brownie.

This Chocolate Carrot Cake Loaf is a rich, comforting twist on a classic carrot cake, bringing together warm spices, finely grated carrot and a deep cocoa flavour.

It has all the soft, moist texture you’d expect from a traditional carrot cake but with an added chocolatey depth that makes it feel a little more indulgent.

Finished with a smooth Swiss meringue buttercream, this loaf is simple enough for an everyday bake but still elegant enough to serve as something a little special.

The carrot keeps the sponge beautifully tender, while the cocoa and cinnamon create a cosy well-balanced flavour that works perfectly with the light, buttery topping.

Anyway, lets get started, shall we?

Ingredients

For the Chocolate Carrot Cake Loaf

90ml milk

1½ tsp white vinegar

135ml vegetable oil

1 tsp vanilla extract

200g granulated sugar

285g self-raising flour

35g cocoa powder

1 tsp bicarbonate of soda

1½ tsp ground cinnamon

½ tsp salt

350g carrots, grated

For the Swiss Meringue Buttercream

50g egg whites

112g granulated sugar

158g unsalted butter, softened to room temperature

Pinch of salt

1 tsp vanilla extract

30-35g cocoa powder.

Method

Begin by preparing your workspace. Weigh out all of your ingredients, line a loaf tin with parchment paper and preheat the oven to 180°C / 350°F. Make sure any equipment you need, such as a stand mixer, mixing bowls and spatula, is ready before you start.

In a small bowl, combine the milk and white vinegar. Stir briefly, then set aside for a few minutes. This will create a simple buttermilk-style mixture, which helps keep the loaf soft and tender.

In the bowl of a stand mixer, add the self-raising flour, granulated sugar, cocoa powder, bicarbonate of soda, ground cinnamon and salt. Mix briefly until the dry ingredients are evenly combined.

Gradually add the vegetable oil, vanilla extract and prepared milk mixture. Mix until a smooth, thick batter forms, taking care not to overmix.

Fold through the finely grated carrots until evenly incorporated. The batter may loosen slightly as the moisture from the carrots is worked through.

Transfer the batter into the prepared loaf tin and spread it evenly, smoothing the surface with a spatula.

Bake in the preheated oven for 45–50 minutes, or until a skewer inserted into the centre of the loaf comes out clean.

Once baked, allow the loaf to cool completely in the tin before removing and decorating.

While the cake is baking, prepare the Swiss meringue buttercream.

Place the egg whites and granulated sugar into a heatproof bowl. Set the bowl over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water.

Whisk continuously until the mixture reaches 71°C and the sugar has completely dissolved. To check, rub a small amount of the mixture between your fingers; it should feel smooth, with no remaining graininess.

Transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high speed until the meringue forms stiff, glossy peaks and has cooled to room temperature, around 22°C.

Switch to a paddle attachment, if available. Gradually add the softened butter, a little at a time, mixing well between each addition. Continue mixing until the buttercream becomes smooth, silky and fully emulsified.

Add the vanilla extract and salt, then mix until fully incorporated.

Add cocoa powder to taste, mixing until the buttercream is rich, chocolatey and evenly combined.

Once the loaf has cooled completely, spread or pipe the Swiss meringue buttercream over the top.

Slice, serve and enjoy.

Warm, comforting, and full of flavour, this Wholemeal Carrot Cake is a wholesome twist on the classic bake.

Made with plenty of finely grated carrot, warming cinnamon, and wholemeal flour, this loaf cake has a beautifully soft texture and a rich, earthy depth of flavour. Finished with a silky vanilla Swiss meringue buttercream and a swirl of vibrant lemon curd, it perfectly balances sweetness with a subtle citrus freshness.

Whether served alongside a cup of tea or as an elegant everyday bake, this carrot cake is simple, nostalgic, and incredibly satisfying.

Anyway, lets get started, shall we?

Ingredients

Wholemeal Carrot Cake

90ml milk

1½ tsp white vinegar

135ml vegetable oil

1 tsp vanilla extract

200g granulated sugar

285g self-raising wholemeal flour

1 tsp bicarbonate of soda

2 tsp ground cinnamon

½ tsp salt

350g carrots, finely grated

Vanilla Swiss Meringue Buttercream

50g egg whites

112g granulated sugar

158g unsalted butter, softened to room temperature

Pinch of salt

1 tsp vanilla extract

Decoration

Lemon curd, homemade or store-bought

Method

Before beginning the recipe, prepare your ingredients and equipment. Preheat the oven to 180°C (350°F) and line a loaf tin with parchment paper. If making cupcakes instead, line a muffin tray with cupcake cases. Accurately weigh all ingredients and have any necessary equipment ready, including mixing bowls, a stand mixer or whisk, and a silicone spatula.

In a small bowl or jug, combine the milk and white vinegar. Stir briefly, then set aside for several minutes to create a homemade buttermilk substitute.

In the bowl of a stand mixer, or a large mixing bowl, combine the self-raising wholemeal flour, granulated sugar, bicarbonate of soda, ground cinnamon, and salt. Mix until evenly distributed.

Gradually add the vegetable oil, vanilla extract, and prepared milk mixture, mixing until a smooth and thick batter forms.

Fold in the finely grated carrots until evenly incorporated throughout the batter. As the carrots are mixed in, the batter will naturally loosen slightly due to the moisture content.

Transfer the batter into the prepared loaf tin and smooth the surface evenly.

Bake in the preheated oven for 45–50 minutes, or until a skewer inserted into the centre comes out clean.

Allow the loaf cake to cool completely in the tin before removing and decorating.

Whilst the cake cools, prepare the buttercream.

In a heatproof bowl, combine the egg whites and granulated sugar. Place the bowl over a saucepan of gently simmering water, ensuring the base of the bowl does not touch the water.

Whisk continuously until the mixture reaches 71°C and the sugar has fully dissolved. The mixture should feel completely smooth when rubbed between your fingers, with no remaining graininess.

Transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high speed until stiff, glossy peaks form and the meringue has cooled to room temperature, approximately 22°C.

Switch to a paddle attachment, if available. Gradually add the softened butter, one piece at a time, mixing thoroughly between each addition. Continue mixing until the buttercream becomes smooth, silky, and fully emulsified.

Add the vanilla extract and salt, then mix until fully incorporated.

Spread or pipe the vanilla Swiss meringue buttercream over the cooled loaf cake.

To finish, swirl lemon curd through the buttercream for added flavour, texture, and a bright citrus contrast to the warm spices of the carrot cake.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below. 

Funfetti cupcakes are a timeless celebration bake – soft, light vanilla sponge speckled with vibrant rainbow sprinkles, finished with a silky, luxurious vanilla Swiss meringue buttercream. These cupcakes strike the perfect balance between nostalgic charm and refined technique, making them ideal for birthdays, special occasions, or simply elevating your everyday baking.

The delicate crumb of the sponge pairs beautifully with the smooth, less-sweet profile of Swiss meringue buttercream, creating a bakery-quality finish that looks as impressive as it tastes.

Anyway, let’s get started, shall we?

Ingredients

Cupcakes

• 320g self-raising flour
• 270g granulated sugar
• ¾ tsp baking powder
• ¾ tsp bicarbonate of soda
• Pinch of salt
• 50g rainbow sprinkles
• 350ml milk
• 15ml white vinegar
• 1 tsp vanilla extract
• 90ml vegetable oil

Vanilla Swiss Meringue Buttercream

• 100g egg whites
• 225g granulated sugar
• 315g unsalted butter, softened to room temperature
• Pinch of salt
• 1 tsp vanilla extract

Decoration

• Rainbow sprinkles
• Meringue kisses (optional)

Method

Preparation

Begin by preparing your workspace. Accurately weigh all ingredients, line a cupcake tray with cases, and gather the necessary equipment, including mixing bowls and a silicone spatula. Preheat the oven to 180°C (350°F).

Start by preparing a simple buttermilk substitute. Combine the milk and white vinegar in a small bowl, whisk briefly, and allow to stand for 5–10 minutes until slightly curdled.

In a separate large mixing bowl, combine the flour, sugar, baking powder, bicarbonate of soda, and salt. Mix until evenly distributed. Add the rainbow sprinkles and gently fold through the dry mixture.

Add the wet ingredients to the dry: begin with the prepared buttermilk, followed by the vegetable oil and vanilla extract. Mix until fully incorporated and the batter is smooth. Take care not to overmix, as this can affect the final texture.

Divide the batter evenly between the cupcake cases, filling each approximately ⅔ to ¾ full.

Bake in the preheated oven for 20–22 minutes, or until a skewer inserted into the centre comes out clean. Once baked, remove from the oven and allow to cool completely before decorating.

In a heatproof bowl, combine the egg whites and granulated sugar. Place the bowl over a saucepan of gently simmering water, ensuring the base does not touch the water.

Whisk continuously until the mixture reaches 71°C and the sugar has fully dissolved. The mixture should feel smooth, with no graininess.

Transfer the mixture to a stand mixer fitted with a whisk attachment. Whisk on medium-high speed until stiff, glossy peaks form and the bowl has cooled to approximately room temperature (around 22°C).

Switch to a paddle attachment if available. Gradually add the softened butter, one piece at a time, allowing each addition to fully incorporate before adding the next. Continue mixing until the buttercream is smooth and silky.

Add the vanilla extract and salt, and mix until fully incorporated.

Once the cupcakes have completely cooled, transfer the buttercream to a piping bag fitted with your chosen nozzle. Pipe the buttercream onto each cupcake as desired.

Finish with a scattering of rainbow sprinkles and, if using, a decorative meringue kiss for an elegant bakery-style touch.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.