Name: Snickerdoodle Cake
Prep time: 50 min
Cook time: 25 min
Total time: 4 h 10 min
Yield: 12-14 servings
Ingredients: 3 and 2/3 cups (420g) cake flour* (spoon & leveled); 1 teaspoon salt; 1 teaspoon baking powder; 3/4 teaspoon baking soda; 1 and 1/2 cups (345g) unsalted butter, softened to room temperature; 1 and 2/3 cups granulated sugar; 3 large eggs + 2 additional egg whites, at room temperature*; 1 Tablespoon pure vanilla extract (yes, Tbsp!); 1 and 1/2 cups (360ml) buttermilk, at room temperature*; 1/2 cup (100g) packed light or dark brown sugar; 1/3 cup all-purpose flour (41g) or cake flour (38g); 1 Tablespoon ground cinnamon*; 1/4 cup (4 Tbsp; 60g) unsalted butter, melted; 1 and 1/4 cups (2.5 sticks; 290g) unsalted butter, softened to room temperature; 8 ounces (224g) full-fat block cream cheese, room temperature and sliced into 4 pieces*; 3/4 cup (150g) packed light or dark brown sugar; 1 Tablespoon ground cinnamon*; 5 and 1/2 cups (660g) confectioners' sugar; 1/4 cup (60ml) heavy cream or whole milk; 1 teaspoon pure vanilla extract; 1/8 teaspoon salt, plus more as needed; optional for garnish: snickerdoodle cookies