Cinnamon-Sugar Cake

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This cake is light and fluffy, and the cinnamon buttercream frosting packs a big hit of cinnamon flavor without being too overwhelming. If you love a classic snickerdoodle cookie this cake is for you, enjoy!
from therecipecritic.com

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Ingredients

  • CINNAMON BUTTERCREAM FROSTING:
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 1/2 teaspoons ground cinnamon
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 1 (2 sticks) cup unsalted butter, softened
  • 5 cups confectioners' sugar
  • 2 Tablespoons 2% milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 Tablespoon cinnamon-sugar, sprinkle on top of cake

Preparation

Step 1


Preheat oven to 350F degrees. Spray two 9-on. round baking pans with non-stick cooking spray. Set aside.
In a medium bowl, mix flour, baking powder, baking soda, salt and ground cinnamon. Set aside.
In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy. Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended. Beat in the dry ingredients on low speed until blended. DO NOT OVER MIX! Add the sour cream and beat until smooth.
Divide batter evenly into prepared baking pans. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Allow cake to cool before frosting.
MAKE THE FROSTING: Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.
Add powdered sugar, milk, ground cinnamon and vanilla extract. Increase to high speed and beat for 3 minutes or until smooth.
Spread the frosting between layers and over top and sides of cake. Sprinkle with cinnamon-sugar.

Serves: 12

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