Cinnamon Buttermilk Cake with Vanilla Buttercream

 

3 C. cake flour

1 ½ C. sugar

2 sticks unsalted butter, softened

2 tsp. baking powder

1 tsp. salt

1 T. cinnamon

2 C. buttermilk

4 eggs

2 tsp. vanilla extract

Frosting Ingredients:

2 sticks unsalted butter, softened

1 16-oz box powdered sugar

1 T. vanilla extract

 

To make the cake, preheat your oven to 350 degrees and spray a large 13 x 18 inch jelly roll pan or sheet tray with cooking spray. Cream together the butter and sugar until very light and fluffy, then add the eggs one by one—beating well after each addition. Add the vanilla extract and continue beating until batter is smooth and combined. Whisk together the cake flour, baking powder, salt and cinnamon in another large bowl and add alternately with the buttermilk to the butter and sugar mixture. Continue beating until there are no lumps, then pour batter into your greased pan, smoothing out the top with a rubber spatula. Bake cake for 30-35 minutes until edges are golden and begin to pull away from the sides of the pan. Let cool completely before icing. To make the frosting, beat the butter with the powdered sugar and vanilla until fluffy—about 10 minutes on high. Spread frosting over the cooled cake and cut into small squares.