Snickerdoodle Cake

Total Time: 60 Minutes, Servings: 12 Servings

Ingredients :

• 1 1/2 cups all-purpose flour
• 1 1/2 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 2 sticks butter 8 ounces by weight, softened to room temperature
• 1 3/4 cups fine or superfine sugar
• 4 large eggs room temperature
• 1 tablespoon vanilla extract
• 1 1/4 cups whole milk warmed to room temperature
• 1 batch of Brown Sugar Cinnamon Buttercream Frosting Recipe

Optional:

• Whole cinnamon sticks for garnish

Instructions :

To Bake the Cake:
• Preheat oven to 325°F.
• Butter and flour two 8- or 9-inch round cake pans.
• In a mixing bowl, whisk together the flours, baking powder, salt and cinnamon. Set aside.
• Cream together the butter and sugar until fluffy and pale in colour.
• Beat the eggs in one at a time, fully incorporating each egg and scraping down the bowl between each addition. Beat in the vanilla.
• Add about 1/3 of the milk, beat to incorporate, then 1/3 of the flour, again beating to incorporate.
• Repeat this process, scraping down the bowl as necessary, until all of the milk and flour are added and mixed in evenly.
• Divide the batter evenly between the two pans and bake, rotating midway through, for about 35 minutes or until the cake tests done.
• Let the cakes cool in the pan on a rack for 5 minutes before turning out onto the racks to finish cooling.

To Assemble and Frost the Cake:

• Level out your cooled cakes and cut each into two even layers.
• Place one layer on a cake plate then add a layer of buttercream, spreading to the edges and evening out as you go. Repeat with the remaining layers.
• Frost the top and sides of the cake with the remaining buttercream.
• If desired, garnish the top of the cake with whole cinnamon sticks.
• Cover and refrigerate for at least an hour before slicing.
• Store leftovers tightly covered in the refrigerator.

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