Ingredients
For the Cake
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 tbsp plus 1 tsp ground cinnamon
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 tsp vanilla extract
- 3/4 cup buttermilk, at room temperature
For the Frosting
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 8 oz cream cheese, at room temperature
- 4 cups powdered sugar
- 1 tbsp ground cinnamon
- 1 pinch of kosher salt
- 1 tsp vanilla extract
Make the Cake Batter
First, preheat your oven to 350 F. Line a 13×9 inch pan with parchment paper, leaving some overhang on the long sides so you can easily lift the cake out later.
In a medium bowl, whisk together the flour, baking soda, kosher salt, and cinnamon. Set that aside.
In a large bowl, beat the room-temperature butter and the oil together on high speed until they’re completely combined; this usually takes ~2-3 minutes.
With the mixer on low, stream in the granulated sugar, then turn the speed up to medium and beat until the mixture is light and fluffy.
Add the eggs one at a time, mixing on low after each one. Scrape down the sides and bottom of the bowl as you go. Then, mix in the vanilla extract.
Add half of your dry ingredients to the wet mixture and mix on low until it’s almost incorporated. Follow that with half of the buttermilk, mixing until just combined. Repeat the process with the remaining dry ingredients and buttermilk. Be careful not to overmix the batter.
Bake and Cool the Cake
Pour the batter into your prepared pan and spread it out into an even layer.
Bake for ~30-40 minutes. You’ll want to start checking it around the 30-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs attached.
Let the cake cool completely in the pan before you even think about frosting it.
Make the Frosting
While the cake cools, you can make the frosting. In a large bowl, beat the softened butter and cream cheese together on medium-high speed until they’re smooth.
Add the cinnamon, salt, vanilla, and 1 cup of the powdered sugar. Start mixing on low so the sugar doesn’t fly everywhere, then increase the speed to high.
Continue adding the powdered sugar one cup at a time until it’s all incorporated. Scrape down the bowl as needed.
Once all the sugar is in, beat the frosting on medium-high speed for another ~1-2 minutes until it’s light and fluffy.
Spread the frosting over the completely cooled cake.
Cinnamon Snack Cake
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 tbsp plus 1 tsp ground cinnamon
- 1/2 cup unsalted butter 1 stick, at room temperature
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs at room temperature
- 2 tsp vanilla extract
- 3/4 cup buttermilk at room temperature
For the Frosting
- 1/2 cup unsalted butter 1 stick, at room temperature
- 8 oz cream cheese at room temperature
- 4 cups powdered sugar
- 1 tbsp ground cinnamon
- 1 pinch kosher salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line 13×9 inch pan with parchment paper, leaving overhang.
- Whisk flour, baking soda, salt, and cinnamon in medium bowl.
- Beat butter and oil on high speed until combined, 2-3 minutes.
- Stream in sugar, beat until light and fluffy.
- Add eggs one at a time, then vanilla.
- Mix in dry ingredients and buttermilk alternately in two batches.
- Pour batter into pan, spread evenly.
- Bake 30-40 minutes until toothpick comes out clean.
- Cool completely in pan.
- Beat butter and cream cheese until smooth.
- Mix in cinnamon, salt, vanilla, and powdered sugar gradually.
- Beat frosting 1-2 minutes until fluffy.
- Spread frosting over cooled cake.
Notes
