adapted from: Sweet Treats and More
1 1/2 c. all-purpose flour
1 1/2 c. cake flour
1 Tbl. baking powder
1/2 tsp. salt
1 Tbl. cinnamon
1 c. (2 sticks) unsalted butter, softened
1 3/4 c. sugar
4 large eggs
2 tsp. vanilla extract
1 1/4 c. milk
Brown Sugar Cinnamon Buttercream
1 c. (2 sticks) unsalted butter, softened
1/4 c. brown sugar
2 tsp. vanilla extract
1/2 tsp. cinnamon
4 c. powdered sugar
milk, if needed to reach desired consistency
Preheat oven to 325 degrees. In a medium bowl, stir together the all-purpose flour, cake flour, baking powder, salt and cinnamon; set aside. In a separate bowl, cream together the butter and sugar and light and fluffy. Add the eggs, one at a time, beating after each. Add the vanilla. Add the dry ingredients alternately with the milk, starting and ending with dry. Spread batter evenly into a greased 12x18-inch jelly roll pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely.
For the buttercream: Beat butter, brown sugar, vanilla and cinnamon until light and fluffy and the brown sugar is dissolved. Add powdered sugar, one cup at a time, beating until smooth and creamy. Add milk, if needed as you go, to reach desired creamy consistency. Spread over cooled cake.
Jenn's Notes: My cake was done at 35 minutes.