Vanilla cake batter, prepped and poured into an 9 x 13 baking dishes sprayed with nonstick spray and lined with parchment paper
1cup butter or ghee, softened
1/2 - 3/4cupbrown sugar or coconut sugar, depending on how sweet you want to topping
1tbsp cinnamon
Glaze
1/2cupsoftened cream cheese
1/4 - 1/3cuppowdered sugar
1tbspmaple. syrup
Small splash of vanilla extract
1scoopFour Sigmatic sweet vanilla protein powder, “whatrobineats” for a discount
Dash of cinnamon
3-4tbspsmilk depending on desired consistency, you might need more or less! I wanted my glaze really thin so I used more
Instructions
Prepare vanilla cake batter as directed on the box or website. I used Miss Jones boxed cake but you could use Sweet Laurel's vanilla cake recipe as well! Just make sure you follow the bake time on the cake recipe and use a different baking dish size if there’s less batter. You want the cake batter about two inches thick or so in the baking dish.
Combine the 1 cup butter/ghee, brown sugar, cream cheese, and cinnamon together and dollop on top of your poured cake batter. Swirl around with the end of a steak knife. Don’t over swirl!
Bake for 25-30 minutes or until a toothpick comes out clean.
Prepare you glaze by mixing it until smooth.
Let your cake cool slightly before glazing and enjoying! Store in the refrigerator for up to 5 days.