A delightful cinnamon-infused cake paired with a creamy spiced frosting, perfect for any occasion.
Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
Ensure the pans are evenly greased to prevent sticking.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Use room temperature butter for easier mixing.
Add the eggs one at a time, beating well after each addition.
Crack eggs into a separate bowl to avoid shell pieces.
Mix in the vanilla extract and ground cinnamon.
Fold gently to retain the airiness of the batter.
In a separate bowl, combine the flour and baking powder. Gradually add this to the wet mixture, alternating with the milk.
Start and end with the dry ingredients for a smoother batter.
Divide the batter evenly between the prepared pans and smooth the tops.
Tap the pans gently to remove air bubbles.
Bake in the preheated oven for 27-29 minutes or until a toothpick inserted in the center comes out clean.
Rotate the pans halfway through baking for even cooking.
Let the cakes cool in the pans for 10 minutes, then invert onto a cooling rack to cool completely.
Ensure cakes are completely cool before frosting to avoid melting.
For the frosting, beat the butter until fluffy, then gradually add the confectioners' sugar, milk, vanilla, and cinnamon.
Adjust the milk quantity for desired frosting consistency.
Spread the frosting evenly over the cooled cakes, stacking them to create layers.
Use a crumb coat for a smoother finish.
Refrigerate the cake for 20 minutes to set the frosting before serving.
Chilling helps the frosting firm up for cleaner slices.
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