– 3 ½ cups All-purpose flour – 2 teaspoon Baking powder – 1 teaspoon Salt – ¾ cup Unsalted butter room temperature – ¼ cup Oil canola or vegetable – 1 ½ cups White granulated sugar – 1 tablespoon Pure vanilla extract – 4 Large eggs room temperature – 1 cup Buttermilk – ½ cup Brown sugar packed light or dark – ⅓ cup All-purpose flour – 1 tablespoon Ground cinnamon – ¼ cup Unsalted butter melted – ½ cup Unsalted butter room temperature – ¾ cup White granulated sugar – 3 tablespoon Milk – 2 teaspoon Pure vanilla extract – 1 ½ cup All-purpose flour heat treated. See note – ½ teaspoon Salt – ⅓ cup Brown sugar packed light or dark – ⅓ cup All-purpose flour – 1 ½ teaspoon Ground cinnamon – ¼ cup Unsalted butter melted – 1 ½ cup Unsalted butter slightly cold – 8 oz Cream cheese room temperature – 9 cup Powdered sugar sifted – 1 tablespoon Ground cinnamon – 1 teaspoon Pure vanilla extract – ¼ cup Heavy cream
Preheat oven to 350°F. Spray three 8-inch cake pans with non-stick baking spray. In pan bottoms, place parchment circles. Spray again.Sift flour, baking powder, and salt in a large bowl. Mix butter, oil, and sugar for 3 minutes on high.
1
Add vanilla. Combine. Add eggs one by one. Combine. After scraping the bowl, mix again until combined.Add ⅓rd dry ingredients and half buttermilk. Beginning to mingle. Add remaining buttermilk and third dry ingredients.
2
Pour cake batter into three pans evenly. The kitchen scale enables even layering.Blend brown sugar, flour, cinnamon, and butter. Use a ½ spoonful to drop cinnamon mixture 5-7 times per cake layer.
3
Bake 20–25 minutes. Finished baking when a toothpick comes out clean.Let cake pans rest 10 minutes. Transfer to cooling rack. Completely cool the cakes.Mix sugar and butter. High-beat till fluffy. Add milk and vanilla. Combine.
4
Add salt and heat-treated flour. Combine.Mix brown sugar, flour, cinnamon, and melted butter in another bowl. Mix mixture into cookie dough slowly until swirled.Use after 30 minutes of cooling.
5
Make before decorating. Let butter cool on the counter for 30 minutes. Sift powdered sugar while waiting.Mix cream cheese and butter on high for 3 minutes. Butter lumps should be gone, making it fluffy.
6
Add cinnamon to powdered sugar. Slowly add powdered sugar. Combine. Quite thick. Mix in vanilla and heavy cream. Mix low until mixed. Beat for 1 minute on high.Use after 15 minutes of chilling.
7
Ice the cake board bottom. The cake will stick.Place the first cake layer underside down. Slice the cake dome with a serrated knife. Apply ¾ cup of icing on the cake. Pipe a thick double-layer cake border. Apply cookie dough evenly on cake.
8
Repeat layer two. Last layer should be bottom-down. Frost cake sides lightly. Freeze 15 minutes. The crumb coat seals crumbs.Frost cake. I frosted the cake semi-naked.
9