After making this Snickerdoodle Cake on Sunday for our Easter dessert (and devouring so much I’m still sick two days later) I realized just how much I love it and how it deserves another day in the spotlight, with some better photos to showcase it. I’ve actually shared it before but made it as a sheet cake, because the first time I made it I needed it to feed the masses and a sheet cake was just quick and easy! But this layered cake is much prettier (and tastier). More layers = more frosting. And when it’s this melt-in-your-mouth Brown Sugar Buttercream, you definitely want to use more frosting.
The recipe is from Julie at Always With Butter. I love her site and am in love with her photography. And obviously this cake.
And let me just throw in this disclaimer: Cake decorating is not my forte. Not even on a simple layer cake like this. So let’s just call this imperfectly frosted cake of mine…rustic…mmkay? Great! Besides, you won’t care what it looks like once you take a bite.
- 1 1/2 cups flour
- 1 1/2 cups cake flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp cinnamon
- 2 sticks softened butter
- 1 3/4 cups sugar
- 4 eggs
- 2 tsp vanilla
- 1 1/4 cups milk
- Preheat oven to 325. Grease two 9'inch round cake pans and set aside.
- Combine flours, baking powder, salt and cinnamon together and set aside.
- Cream butter and sugar together until fluffy. Beat in eggs, one at a time, then vanilla.
- Add dry ingredients and milk, alternating (in 2-3 batches) and mix until well combined.
- Pour batter into prepared cake pans (divided evenly) and bake for 30-35 minutes or until a toothpick inserted comes out clean. Do not let brown.
- Let cool completely before frosting.
- To frost place bottom layer of cake on a cake plate and spread a thick layer of frosting all over the top. Place the second cake layer on top. Then spread frosting evenly all over the sides and top of cake.
- 3 sticks softened butter
- 2/3 cup brown sugar
- 1 tsp cinnamon
- 5-6 cups powdered sugar
- 6 tbsp milk
- 1 tsp vanilla
- Beat buter and brown sugar together until creamy. Add cinnamon and vanilla. Slowly add powdered sugar and milk, alternating, until you reach the desired consistency desired. Beat until creamy and fluffy.