Name: Snickerdoodle Cake
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 16 servings
Cuisine: North America, Southern
Ingredients: 1 cup butter, softened; 1/4 cup canola oil; 2 cups packed brown sugar; 5 large eggs, room temperature; 3 large egg yolks, room temperature; 1 cup sour cream; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1-1/2 teaspoons baking powder; 1/2 teaspoon salt; SWIRL:; 3 tablespoons sugar; 2 teaspoons ground cinnamon; FROSTING:; 2 packages (8 ounces each) cream cheese, softened; 1 cup butter, softened; 2 teaspoons vanilla extract; 1 teaspoon ground cinnamon; 6-1/2 to 7 cups confectioners' sugar

With its layers of cinnamon-swirl vanilla cake and tangy cinnamon cream cheese frosting, this snickerdoodle cake tastes just like the classic cookie.

Ingredients

1 cup butter, softened

1/4 cup canola oil

2 cups packed brown sugar

5 large eggs, room temperature

3 large egg yolks, room temperature

1 cup sour cream

2 teaspoons vanilla extract

3 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

SWIRL:

3 tablespoons sugar

2 teaspoons ground cinnamon

FROSTING:

2 packages (8 ounces each) cream cheese, softened

1 cup butter, softened

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

6-1/2 to 7 cups confectioners' sugar

Instructions

1 Prep the pans

2 Preheat the oven to 350°F. Line the bottoms of three greased 9-inch round baking pans with parchment.

3 Combine the wet ingredients

4 In a large bowl, beat together brown sugar, butter and oil on medium speed until smooth. Beat in eggs and egg yolks, one at a time, until fluffy, two to three minutes. Beat in sour cream and vanilla extract.

5 Add the dry ingredients

6 In another large bowl, whisk together flour, baking powder and salt. Gradually add the dry ingredients to the creamed mixture, beating well after each addition.

7 Add the cinnamon swirl

8 Transfer the batter to the prepared pans. In a small bowl, combine the sugar and ground cinnamon. Dollop over the cakes and swirl with a knife.

9 Bake the cakes until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove from the oven and cool on wire racks for 10 minutes. Remove the cakes from the pans and cool completely on wire racks.

10 Make the frosting

11 In a large bowl, beat the cream cheese, butter, vanilla, cinnamon and, if desired, salt until fluffy. Gradually beat in enough confectioners' sugar to achieve the desired consistency. Editor's Tip: The frosting should be soft enough to spread but stiff enough to stay in place (that is, no dripping!).

12 Frost the cake

13 Place one cake layer on a serving plate and spread it with 1/3 of the frosting. Repeat with another cake layer. Top with the remaining cake layer and frost the top with the remaining frosting. Chill the cake until the frosting sets, about 30 minutes, then serve.