Snickerdoodle Cake

What you need:

For the cake:

    • 1 1/2 cups flour
    • 1 1/2 cups cake flour
    • 1 Tbsp. baking powder
    • 1/2 tsp. salt
    • 1 Tbsp. cinnamon
    • 2 sticks unsalted butter, at room temperature
    • 1 3/4 cups sugar
    • 4 eggs
    • 2 tsp. vanilla
    • 1 1/4 cups milk

For the frosting:

    • 3 sticks unsalted butter, at room temperature
    • 2/3 cup brown sugar
    • 1 tsp. cinnamon
    • 5 to 6 cups powdered sugar
    • 6 Tbsp. milk
    • 1 tsp. vanilla

Directions:

    1. For the cake: combine flours, baking powder, salt, and cinnamon in a bowl and set aside.
    2. Then with a mixer, cream butter and sugar together until light and fluffy.
    3. Add eggs, one at a time, until just combined and then add vanilla.
    4. Alternate adding dry ingredients and milk (like this: dry, milk, dry, milk, dry) and mix until combined.
    5. Pour batter into two greased 9-inch round cake pans.
    6. Bake in a preheated 325 degree oven for 30 to 35 minutes or until a toothpick inserted comes out clean.
    7. Let cool on a wire rack.
    8. For the frosting: cream together butter and brown sugar. Then add cinnamon and vanilla and mix.
    9. Alternate adding powdered sugar and milk until you get the consistency you like, then beat until creamy and fluffy.
    10. Place bottom layer of the cake on a plate, stand, or platter. With a serrated knife, level the top of that layer. Then add a layer of frosting on top and even out. Add second layer of cake and spread frosting on the top and sides and smooth out.

Recipe from Boys Ahoy