Snickerdoodle Sheet Cake

I first tried snicker doodle cake at a good friend's baby shower just a couple of weeks ago.  It was a layer cake- and in between each layer, and slathered all over the top and sides, was the most amazing brown sugar cinnamon buttercream.  I had that cake on my mind for days.

Brett's parents were in town last week so we got together with his siblings for a family dinner.  My sister-in-law was making taco soup and I was in charge of dessert.  Immediately I knew I wanted to make that snicker doodle cake.  There is just something perfect about pairing taco soup or chili {or any Mexican food for that matter} with a cinnamon flavored dessert.  

 
Rather than making a layer cake I kept it simple and made a sheet cake.  We came home with half of that sheet cake left so we shared it with some friends. Then later, my husband and I polished off what was left just before going to bed.  We decided it was better to just get rid of the temptation.  And an entire sheet cake was gone in less than a day!

Snickerdoodle Sheet Cake

source: Always With Butter

1 1/2 cups flour

1 1/2 cups cake flour

1 tbsp baking powder

1/2 tsp salt
1 tbsp cinnamon

2 sticks softened butter

1 3/4 cups sugar
4 eggs

2 tsp vanilla
1 1/4 cups milk

Heat oven to 325.

Butter and flour an 18 x 24 in sheet cake pan {or two round cake pans for layer cake}. Sift together both flours, baking powder, salt, and cinnamon and set aside.

Cream butter and sugar until pale and fluffy.  Add eggs one at a time, then vanilla.

Alternating, add dry mixture, then milk in three batches.

Bake for 30-35 minutes.  Let cool completely before frosting.

Brown Sugar Cinnamon Buttercream
source: Always With Butter 

1 1/2 stick softened butter

1/3 cup brown sugar

1/2 tsp cinnamon

3 cups powdered sugar

3 tbsp half and half (milk will work too)

Mix butter, brown sugar, and cinnamon.  Alternating, add powdered sugar and half and half.  Frost cake.