Snickerdoodle Cake with Cinnamon Cream Cheese Frosting!

I blame Tina Russo Radcliffe.

I'd never even HEARD of "snickerdoodle" cake, then all of a sudden, like WHAM!!! out of the stinkin' blue she's sending me e-mails...

That in itself is not altogether strange, we generally like each other, but what is she sending me e-mails about??????

You guessed it.

SNICKERDOODLE CAKE

Could it possibly be as good as it sounds?

The answer is a resounding YES, YES, AND YES!!!!

There are a bunch of recipes out there, but I liked the set up of the one that was on "Always With Butter" and then I found it reprinted on Sweet Treats & More... and then on Foodie With Family...

If that many fun blogs are featuring the same cake set up, who am I to argue?

But I did change up the frosting. And I split the 9" layers in two so that more of the cream cheesy-cinnamony-goodness frosting hits the palate with each bite.

Hey, I understand that the primary function of CAKE is to hold FROSTING.

This is an indisputable fact among sugar addicts, and I am a self-professed sugar addict so I know these things.

It's a gift.

So here's the cake recipe...

 Ingredients

Cake Recipe:
• 1 1/2 cups all-purpose flour
• 1 1/2 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 2 sticks soft butter (1 cup)
• 1 3/4 cups  sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 1/4 cups whole milk

Instructions:

Butter (or grease with Crisco) and flour two 8- or 9-inch round cake pans.Preheat oven to 350°F. I prefer the 9" pans because this is a large cake recipe...

Mix together the flours, baking powder, salt and cinnamon. Set aside.

Cream together the butter and sugar until fluffy and pale in color.

Beat the eggs in one at a time, fully incorporating each egg and scraping down the bowl between each addition. Beat in the vanilla.

Add about 1/3 of the milk, beat to incorporate, then 1/3 of the flour, again beating to incorporate.

Repeat this process, scraping down the bowl as necessary, until all of the milk and flour are added and mixed in evenly.

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.

Frosting!!!!

2 sticks soft butter

1 8 oz. block of cream cheese, softened

3/4 cup brown sugar, packed

2 teaspoons vanilla extract

1 1/2 teaspoons cinnamon

5 cups Powdered sugar (also called Confectioner's sugar)

Cream butter, cream cheese and brown sugar until light and fluffy. Add vanilla and cinnamon, mix again. Add in the powdered sugar slowly, then whip for about five minutes.

Slice cooled cakes in half... 

spread frosting on top part of each layer, then use remainder of frosting to frost top and sides.

This cake makes delightfully big pieces, eight layers high, a real crowd-pleaser, sure to win smiles!