For the Snickerdoodle Cake:
- 2 and 3/4 cups (345g) cake flour (or use a cake flour substitute)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 3/4 cup (1.5 sticks or 170g) unsalted butter, at room temperature
- 1 and 1/2 cups (300g) granulated sugar
- 3 large eggs plus 2 egg whites, at room temperature
- 2 teaspoons vanilla extract
- 1 and 1/4 cups (300ml) buttermilk, at room temperature (see recipe notes for alternative)
- 1/2 cup (100g) dark brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 1/4 cup (1/2 stick or 56g) unsalted butter, melted
For the Brown Sugar Cinnamon Buttercream:
- 1 and 1/2 cups (3 sticks or 340g) unsalted butter, at room temperature
- 1 cup (200g) dark brown sugar
- 8 ounces (225g) cream cheese, softened
- 1 teaspoon vanilla extract
- 2 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 5 cups (600g) powdered sugar
1. Preheat your oven to 350°F (175°C). Grease and lightly flour three 9-inch round cake pans. Line the bottom of each pan with parchment paper rounds for easy removal.
2. In a large mixing bowl, whisk together the cake flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In another bowl, cream together the butter and granulated sugar until light and fluffy. Add in the eggs, egg whites, and vanilla extract, and beat until well combined.
4. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk in three additions, beginning and ending with the dry ingredients. Mix until just combined.
5. In a small bowl, mix together the dark brown sugar, flour, and cinnamon for the swirl. Add in the melted butter and stir until well combined.
6. Divide the cake batter evenly between the prepared pans. Drop spoonfuls of the cinnamon swirl mixture onto the top of each batter layer. Use a knife to gently swirl the mixture into the batter.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow the cakes to cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.
8. To make the brown sugar cinnamon buttercream, cream together the butter, dark brown sugar, and cream cheese until smooth. Add in the vanilla extract, ground cinnamon, and salt, and mix until well combined. Gradually add in the powdered sugar and mix until smooth and creamy.
9. Once the cakes are completely cooled, frost with the brown sugar cinnamon buttercream. For a semi-naked cake appearance, apply a thin layer of frosting around the sides and top of the cake, leaving some of the cake exposed. Decorate as desired.
10. Chill the decorated cake for at least 30-60 minutes before serving for neater and easier slicing. Enjoy!
Note: If you don't have buttermilk, you can make a homemade version by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it up to 1 and 1/4 cups with regular milk. Let it sit for 5 minutes before using in the recipe.