Snickerdoodle Sheet Cake

To all of my cinnamon lovers, this cake is for you!  The cinnamon flavor is the center of attention with this cake.  Which it should be, it is a Snickerdoodle Sheet cake afterall.

Now, it isn't Grammy's Sheet Cake, but it is really good.  

The cake is light and it's topped with a thin layer of brown sugar cinnamon buttercream.  You have to make sure and beat the frosting really well to dissolve the brown sugar.  It might seem it would be overly sweet with brown sugar and powdered sugar, but I think the cinnamon helps level out the sweetness.  

You can never have too many sheet cake recipes on hand, especially for Summer.  Does anyone have any favorites?  I'd REALLY love to try them. 

Snickerdoodle Sheet Cake

adapted from: Sweet Treats and More
(Printable Recipe) or (Printable with Picture)

1 1/2 c. all-purpose flour
1 1/2 c. cake flour
1 Tbl. baking powder
1/2 tsp. salt
1 Tbl. cinnamon
1 c. (2 sticks) unsalted butter, softened
1 3/4 c. sugar
4 large eggs
2 tsp. vanilla extract
1 1/4 c. milk

Brown Sugar Cinnamon Buttercream
1 c. (2 sticks) unsalted butter, softened
1/4 c. brown sugar
2 tsp. vanilla extract
1/2 tsp. cinnamon
4 c. powdered sugar
milk, if needed to reach desired consistency

Preheat oven to 325 degrees.  In a medium bowl, stir together the all-purpose flour, cake flour, baking powder, salt and cinnamon; set aside.  In a separate bowl, cream together the butter and sugar and light and fluffy.  Add the eggs, one at a time, beating after each.  Add the vanilla.  Add the dry ingredients alternately with the milk, starting and ending with dry.  Spread batter evenly into a greased 12x18-inch jelly roll pan.  Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and cool completely.

For the buttercream: Beat butter, brown sugar, vanilla and cinnamon until light and fluffy and the brown sugar is dissolved.  Add powdered sugar, one cup at a time, beating until smooth and creamy.  Add milk, if needed as you go, to reach desired creamy consistency.  Spread over cooled cake.  

Jenn's Notes: My cake was done at 35 minutes.