Monday, April 2, 2012
I'm so lucky, I get to make desserts and goodies most often for our family parties, usually once or twice a month. It's almost my favorite thing to do, next to sleeping (not that I get any) and eating chocolate. I happened upon this cake on pinterest, no surprise there. I remembered the ONE time I made my girls snickerdoodle cookies instead of chocolate chip and they couldn't stop eating them! They were the new favorite around here. Then I remembered these snickerdoodle muffins that my sister makes, which are heavenly and I decided that this cake was probably worth a shot.
I'm so glad I tried it, it totally was worth the shot. The cake baked up beautifully and was dense and moist. The frosting is absolutely heavenly; incredibly creamy and totally unique. The brown sugar in it gives you little bursts of flavor and texture with every bite.
I liked this cake more than I thought I would and can't wait to make it again. It is on the sweeter side, so when you dish up, make sure you have a tall glass of milk!
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 Tbsp. baking powder
1/2 teaspoon salt
1 Tbsp. cinnamon
2 sticks butter, room temperature
1 3/4 cups sugar
4 large eggs, room temperature
2 tsp. vanilla
1 1/4 cups milk, room temperature
Preheat oven to 350°F. Butter and flour two 8 or 9-inch round cake pans.
In a mixing bowl, sift together the flours, baking powder, salt and cinnamon. Set aside. Cream together butter and sugar until fluffy and pale in color. Beat the eggs in one at a time, then add the vanilla.
Alternate adding the dry ingredients and the milk in three 3 batches, starting and ending with the dry. Scrape down bowl as necessary.
Divide the batter evenly between the two pans and bake, rotating midway through, for about 35 minutes or until the cake tests done.
Let the cakes cool in the pan on a rack for 5 minutes before turning out onto the racks to finish cooling. Wrap in plastic wrap and refrigerate (preferable overnight).
Brown Sugar Buttercream
3 sticks butter, softened
2/3 cup brown sugar
1 tsp. cinnamon
6 cups powdered sugar
6 Tbsp. heavy cream
Mix butter, brown sugar and cinnamon. Alternating, add powdered sugar and heavy cream. Beat 1-2 minutes longer until light and fluffy.
To assemble the cake:Slice each of the chilled cake layers in half horizontally. Place one of the bottom layers on a cake board or platter. Top with a layer of frosting, spreading evenly as you go. Repeat with remaining layers. Crumb coat the top and sides (very thin layer-you will still be able to see the cake in some spots), then refrigerate for about 30 minutes. With the remaining buttercream, frost the top and sides again, smoothing it out evenly as you go. Refrigerate for about an hour or so before serving.
SOURCE:Slightly adapted from Always with Butter