Snickerdoodle Cake

🍰 Ingredients

For the Cake:

• 2 1/2 cups (315g) all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 cup (226g) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup (240ml) whole milk
• Optional: 1/2 tsp cream of tartar (for authentic Snickerdoodle tang)

For the Cinnamon Sugar Swirl (Optional):

• 1/4 cup (50g) granulated sugar
• 1 1/2 tsp ground cinnamon

For the Cinnamon Buttercream:

• 1 1/2 cups (340g) unsalted butter, softened
• 5–6 cups (600–720g) powdered sugar
• 2–3 tbsp heavy cream or milk
• 1 tbsp ground cinnamon
• 2 tsp vanilla extract
• Pinch of salt

👩‍🍳 Instructions

🔹 Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, cream butter and sugar until fluffy (3–5 mins).
4. Add eggs one at a time, beating well. Add vanilla.
5. Alternate adding flour mixture and milk in three additions, beginning and ending with flour.
6. Optional: Mix cinnamon sugar swirl ingredients and sprinkle between layers when assembling.
7. Divide batter evenly between pans. Bake 25–30 mins or until toothpick comes out clean.
8. Cool in pans 10 mins, then turn out onto racks to cool completely.

🔹 Make the Buttercream:

1. Beat butter until smooth and fluffy (2–3 mins).
2. Gradually add powdered sugar, mixing between additions.
3. Add cinnamon, vanilla, salt, and enough cream to reach desired consistency.
4. Beat 3–5 mins until light and fluffy.

🔹 Assemble:

1. Place one cake layer on a stand. Spread a layer of buttercream.
2. Repeat with remaining layers.
3. Frost the outside and top. Smooth or add swirls using a spatula or piping bag.
4. Optional: sprinkle cinnamon sugar on top or torch lightly for a “crème brûlée” effect.