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:
- For the cake: combine flours, baking powder, salt, and cinnamon in a bowl and set aside.
- Then with a mixer, cream butter and sugar together until light and fluffy.
- Add eggs, one at a time, until just combined and then add vanilla.
- Alternate adding dry ingredients and milk (like this: dry, milk, dry, milk, dry) and mix until combined.
- Pour batter into two greased 9-inch round cake pans.
- Bake in a preheated 325 degree oven for 30 to 35 minutes or until a toothpick inserted comes out clean.
- Let cool on a wire rack.
- For the frosting: cream together butter and brown sugar. Then add cinnamon and vanilla and mix.
- Alternate adding powdered sugar and milk until you get the consistency you like, then beat until creamy and fluffy.
- 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