Ingredients
3⅔cupscake flour,spoon and leveled
1tspsalt
1tspbaking powder
¾tspbaking soda
1½cupsunsalted butter,softened to room temperature
1⅔cupsgranulated sugar
3large whole eggs
2egg whites,at room temperature
1tbsppure vanilla extract
½cupsbuttermilk,at room temperature
½cuplight or dark brown sugar,packed
⅓cupall purpose flour or cake flour
1tbspground cinnamon
¼cupunsalted butter,(4 tbsp) melted
1¼cupsunsalted butter,(2½ sticks), softened to room temperature
8ozfull-fat block cream cheese,room temperature and sliced into 4 pcs
¾cuplight or dark brown sugar,packed
1tbspground cinnamon
5½cupsconfectioners’ sugar
¼cupheavy cream or whole milk
1tsppure vanilla extract
⅛tspsalt,add more as needed
snickerdoodle cookies,optional, for garnish
Preparation
Preheat the oven to 350 degrees F.
Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed for about 3 minutes until smooth and creamy.
Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the whole eggs, egg whites, and vanilla extract on high speed for about 2 minutes until combined. The mixture will look curdled as a result of the egg liquid and solid butter combining.
Scrape down the sides and up the bottom of the bowl as needed. With the mixer running at low speed, slowly add the dry ingredients.
With the mixer still running on low speed, slowly pour in the buttermilk then mix just until combined. If needed, whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Pour batter evenly into cake pans. If desired, weigh them with a kitchen scale to ensure accuracy. Set aside for a few minutes while making the cinnamon swirl.
With a fork, mix the brown sugar, flour, and cinnamon together until combined. Pour the melted butter on top and mix just until combined. Use immediately in the cake batter because the longer it sits out, the harder it will get as a result of the butter solidifying.
Drop small spoonfuls of the cinnamon swirl on each of the unbaked cakes. Use a knife to gently swirl the spoonfuls into the batter. Some pieces will remain as chunks (that’s fine!) and some will swirl into the batter.
Bake for around 23 to 26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed for about 2 minutes until creamy.
Switch the mixer up to medium-high speed and add the cream cheese one piece at a time, mixing until each has combined before adding the next.
Once the cream cheese is combined, add the brown sugar and beat on medium-high speed for about 1 minute until combined.
Stop the mixer and add the cinnamon, confectioners’ sugar, heavy cream, vanilla extract, and salt.
Turn the mixer on low speed and beat for 30 seconds, then turn the mixer up to medium-high speed and beat until completely combined and creamy.
Add more confectioners’ sugar if the frosting seems too thin. Add more heavy cream if frosting seems too thick or an extra pinch of salt if frosting is too sweet. For extra flavor, add a little more cinnamon and/or vanilla extract.
Using a large serrated knife, slice the domes off the cooled cakes (a semi-thin layer) to create a flat surface. Discard domes or use them for another recipe.
Place one cake layer on a cake stand, cake turntable, or serving plate. Evenly spread about 1½ cups of frosting on top.
Top with the second cake layer and evenly spread another 1½ cups of frosting on top. Top with the third cake layer. Decorate with a crumb coat* if desired.
Spread a little extra frosting on top of the cake and use any leftover frosting to pipe detail around the edges, if desired. Garnish with snickerdoodles if desired.
Refrigerate the cake for at least 30 to 60 minutes before slicing and serving. This helps the cake hold its shape when cutting.
Cover leftover cake tightly and store in the refrigerator for up to 5 days.
