This scrumptious Snickerdoodle Cake features a swirl of cinnamon and sugar, and it has a great vanilla flavor.
– ½ cup packed light brown sugar (108g) – 1 teaspoon ground cinnamon (2g) – 1 ½ sticks unsalted butter, softened – 2 cups white sugar (400g) – 4 large eggs, room temperature – 3 cups Cake flour – 2 teaspoons baking powder (8g) – ½ teaspoon baking soda (3g) – ½ teaspoon salt (3g) – 1 ¼ cups Buttermilk – ¼ cup vegetable oil (54g) – 1 Tablespoon vanilla extract (12g) – ½ stick Unsalted butter – 1 cup Light brown sugar – ½ cup heavy cream (126g) – ½ teaspoon salt (2g) – 1 teaspoon vanilla extract (4g) – 1 Tablespoon light corn syrup (18g) – 2 sticks unsalted butter, slightly softened (226g) – 2 cream cheese, softened (452g total)(Full fat) – 2 teaspoons vanilla extract (8g) – ½ teaspoon salt (2g) – 6 to 6 ½ cups powdered sugar (690g-747g) – 1 teaspoon ground cinnamon (3g)
Ingredients
Mix brown sugar and cinnamon in a small bowl. Save for later.Grease and flour three 8x2 inch round pans and preheat oven at 350 degrees.Stir flour, baking powder, baking soda, and salt for 30 seconds in a medium bowl. Set aside.
Combine buttermilk, vegetable oil, and vanilla in another basin. Set aside.Mix butter in mixer bowl at medium speed until creamy. Add sugar slowly and mix on medium speed for 3–5 minutes until lightened and fluffy.
After adding each egg, mix until the yolk is no longer yellow.With the mixer on low speed, alternately add flour and buttermilk, starting and finishing with flour (3 dry ingredients and 2 liquid).
Make three 8-inch round pans. In each one, put about a cup of cake batter.Cover with the rest of the batter and sprinkle the cinnamon sugar on top.
Put it in the oven for 25 to 30 minutes, or until a toothpick comes out mostly clean. For 10 minutes, let the cake pieces cool in their pans on a wire rack before taking them out.
Over medium heat, melt butter in a medium sauce pan (deep enough to prevent boiling). Combine the brown sugar and additional ingredients.Stir to combine, avoiding pan sides. Once the mixture boils, lower the heat.
Check the pot for boiling after 5–6 minutes of covering and simmering. Stop cooking. Cool and pour into a heatproof dish. While thin, caramel thickens as it cools. Refrigerate to cool faster.Makes 1 cup caramel. Up to 2 weeks in an airtight fridge container.
Slice butter and put to mixer bowl. Beat low to medium speed to soften and smooth butter.Add cold cream cheese chunks to butter and mix at low to medium speed until combined. Cream cheese may need to be softened more using a hand mixer.
Add vanilla. Add powdered sugar and cinnamon slowly and beat until combined. Stop the powdered sugar cloud by covering the bowl with a towel.Increase speed and beat till fluffy.
Do not overbeat or it may soften. If it gets too mushy, chill briefly to firm it.Used refrigerated, this frosting pipes best. It can be made ahead, refrigerated, and softened (not microwaved) before mixing.
Pour dribble around the cold cake's top. I drizzled a zigzag on the cake's center. To allow for a boundary, I didn't go to the edge.I used a large 1M piping tip to adhere rosettes and shells to my border. I also added a tip 4 bead border on the cake bottom.
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