Snickerdoodle Cake

sallysbakingaddiction.com

Rose

Intermediate homecook for my family of three! Transitioning to keto.

3 and ⅔ cups ( 433g) cake flour* ( spooned & leveled)

1 teaspoon salt

2 teaspoons baking powder

¾ teaspoon baking soda

1 and ½ cups ( 340g) unsalted butter, softened to room temperature

1 and ⅔ cups ( 330g) granulated sugar

3 large eggs + 2 additional egg whites, at room temperature*

1 Tablespoon pure vanilla extract (yes, Tbsp!)

1 and ½ cups (360ml) buttermilk, at room temperature*

subheading: Cinnamon Swirl:

½ cup ( 100g) packed light or dark brown sugar

⅓ cup all-purpose flour ( 41g) or cake flour ( 38g) ( spooned & leveled)

1 Tablespoon ground cinnamon*

¼ cup ( 4 Tbsp; 56g) unsalted butter, melted

subheading: Brown Sugar Cinnamon Buttercream:

1 and ¼ cups ( 282g) unsalted butter, softened to room temperature

8 ounces ( 226g) full-fat brick cream cheese, room temperature and sliced into 4 pieces*

¾ cup ( 150g) packed light or dark brown sugar

1 Tablespoon ground cinnamon*

5 and ½ cups ( 660g) confectioners’ sugar

¼ cup (60ml) heavy cream or whole milk

1 teaspoon pure vanilla extract

⅛ teaspoon salt, plus more as needed

optional for garnish: snickerdoodle cookies

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