Snickerdoodle Cake

Three layers of vanilla cake are studded with crunchy cinnamon streusel and topped with creamy brown sugar cream cheese buttercream frosting. My 6 year old daughter has already decided that this will be the cake she requests for her birthday in October!

Snickerdoodle Cake
Yield: 3 layer cake

** Note: This recipe needs to be made one day in advance! **

Ingredients
Cake:

• 3 1/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/3 cup corn starch
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 1 2/3 cups granulated sugar
• 3 large eggs + 2 additional egg whites, room temperature
• 1 Tbsp pure vanilla extract
• 1 1/2 cups buttermilk (or substitute 1.5 Tbsp lemon juice plus enough milk to equal 1.5 cups, stir & let stand 5 minutes)

Streusel:

• 1/2 cup packed light brown sugar
• 1/3 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 Tbsp ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, melted

Frosting:

• 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
• 8 oz block full-fat cream cheese, room temperature
• 3/4 cup packed light brown sugar
• 1 Tbsp ground cinnamon
• 6 cups powdered sugar
• 1/4 cup milk
• 1 tsp pure vanilla extract
• 1/8 tsp salt

Directions

1. Preheat oven to 350°F. Grease three 9-inch cake pans with nonstick cooking spray, line with parchment paper, then grease parchment paper.
2. Sift flour, corn starch, salt, baking powder, and baking soda together; set aside.
3. Using stand mixer fitted with paddle attachment, beat butter and sugar on high speed until smooth and creamy, about 3 minutes. Scrape sides and bottom of bowl as needed.
4. Beat in 3 eggs, 2 egg whites, and vanilla on high speed until combined, about 2 minutes. (Mixture will look curdled.) Scrape sides and bottom of bowl as needed.
5. With mixer running on low speed, slowly add dry ingredients. With mixer still running on low speed, slowly pour in buttermilk; mix just until combined. You may need to stir by hand to ensure no lumps remain at bottom of bowl. Batter will be slightly thick. Pour batter evenly into cake pans; set aside while making streusel.
6. With a fork, mix brown sugar, flour, and cinnamon together until combined. Pour melted butter on top and mix just until combined. Immediately crumble streusel over batter in cake pans; gently pat down with hands.
7. Bake 23-26 minutes, or until toothpick inserted in center comes out clean. Allow cakes to cool in pans 15 minutes, then turn out from pans, remove & discard parchment paper, and cool completely on wire racks. Cakes must be completely cool before frosting and assembling.
8. Using stand mixer fitted with whisk attachment, beat butter and cream cheese on medium speed until creamy, about 2 minutes. Add brown sugar and cinnamon; beat on medium-high speed until combined, about 1 minute. Stop mixer and add powdered sugar, milk, vanilla, and salt. Turn mixer on low speed and beat for 30 seconds, then turn mixer up to medium-high speed and beat until completely smooth and creamy. (Scrape sides and bottom of bowl as needed.)
9. To assemble cake, place one cake layer on platter, spread with 3/4 cup frosting, top with another cake layer, spread with 3/4 cup frosting, and end with final cake layer. Spread remaining frosting over top and sides of cake.
10. Cover and refrigerate overnight before serving. (This cake ages well!)

Recipe adapted from Sally's Baking Addiction.