Snickerdoodle Cake

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Starshape

subheading: For the brown-sugar-cinnamon swirl:

½ cup (110 grams) light brown sugar, packed

2 teaspoons (4 grams) cinnamon

subheading: For the cake:

8 tablespoons (1 stick; 113 grams) unsalted butter

1 ½ cups (300 grams) granulated sugar

¼ cup (56 grams) sunflower or grapeseed oil (I used canola oil)

2 large eggs, at room temperature

1 cup (240 grams) buttermilk, shaken and room temperature

½ cup (120 grams) sour cream, room temperature

2 teaspoons (8 grams) vanilla paste or real vanilla extract

2 teaspoons (10 grams) baking powder

1 teaspoon (5 grams) baking soda

1 teaspoon (6 grams) fine sea salt

2 ⅔ cups (360 grams) all-purpose flour

subheading: For the cinnamon spice frosting:

12 tablespoons (1 ½ sticks; 170 grams) unsalted butter, room temperature, cut into 12 pieces

3 ¾ cups (450 grams) confectioners’ sugar, sifted

3 tablespoons (45 grams) buttermilk, shaken and room temperature

1 ½ teaspoons (3 grams) cinnamon

1 teaspoon white vinegar (optional; see above)

1 teaspoon (4 grams) vanilla paste or real vanilla extract

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