Snickerdoodle Sheet Cake

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.