Cinnamon Snack Cake
Most snack cakes are either too dry or too dense, but using both butter and oil fixes that - butter for flavor, oil for moisture that lasts. The frosting isn't just regular cream cheese frosting either; it's got a tablespoon of cinnamon beaten right into it so every bite has that warm spice hit.
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 13x9 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
Ensure all refrigerated ingredients are at room temperature before starting.
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