This cake is flavorful in every bite! The brown sugar buttercream pairs perfectly with the snickerdoodle flavored cake!
I entered this cake into a baking contest at a fall festival this year (2023). I won in the "best in category" prize for the adult baking category. If you know me, you know I am not a big fan of fall flavored foods, but the contest required the baked good to be based off of a fall drink theme. When I tell you that even I like this cake, you know it has to be good, because I usually won't eat fall flavored foods haha. I entered the contest for fun and it was a great experience and acknowledgment of my baking skills! Thank you to everyone who supports & encourages me in my baking journey! If you try this cake, let me know and share your beautiful creations! Enjoy the recipe!!
~ Jenna
RECIPE
Preheat over to 350 degrees f
Grease and line with parchment rounds in two 6-inch cake pans
CAKE
1 3/4 cup cake flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1.5 sticks (3/4 cup) unsalted butter
3/4 cup sugar
2 eggs and 1 tbsp egg white
1/2 tbsp vanilla
3/4 cup buttermilk
Mix the cake flour, salt, baking powder, and baking soda together in a small bowl and set aside.
Using a mixer, beat the butter and sugar together until smooth. Beat in the eggs, egg white, and vanilla extract until combined. Gradually add the dry ingredients. Then slowly add the buttermilk just until combined. Pour batter evenly into cake pans. Set aside and make the cinnamon swirl.
CINNAMON SWIRL DROPS
1/3 cup packed brown sugar
2 tbsp and 2 tsp all-purpose flour
1/2 Tablespoon ground cinnamon
1/4 cup salted butter, melted
Mix the brown sugar, flour, and cinnamon together until combined. Pour the melted butter in and mix until combined. Immediately drop small spoonfuls of the cinnamon swirl in each cake pan with the batter. Swirl in the cinnamon drops immediately, as the cinnamon mix with harden quickly if left out. Leave some drops as bigger pieces and others spread out to give a nice marbled look and taste.
Bake for around 24-26 minutes or until the cakes are baked through. (Test with a toothpick) Allow cakes to cool completely before removing out of the pans, assembling, and decorating.
BROWN SUGAR BUTTERCREAM
2.5 sticks (1 and 1/4 cups) unsalted butter, softened
1 package (8 ounces) cream cheese
3/4 cup brown sugar
1 tbsp ground cinnamon
5 cups confectioners’ sugar
1/4 cup heavy cream
1 tsp pure vanilla extract
1/8 tsp salt
In a large bowl using a mixer, beat the butter and cream cheese on medium speed until creamy. Add the brown sugar and beat until combined. Add in the cinnamon, confectioners’ sugar, heavy cream, vanilla extract, and salt. Beat until completely combined and creamy.
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