1-2-3-4 Snickerdoodle Cake

**UNTESTED RECIPE**

Ingredients:

Cake-

• 2 sticks of unsalted butter

• 2 cups of sugar

• 3 cups of flour (sifted)

• 4 eggs

• 1 1/2 tsp salt

• 3 tsp baking powder

• 1 cup of buttermilk

• 1 tsp vanilla extract

• 2 tsp cream of tartar

• 3-4 tsp of cinnamon (depending on the frosting you use)

Frosting-

• cinnamon (to taste)

• 8 oz cream cheese

• 1- 2 tsp salt (to taste)

• 1 stick butter

• 4 cups powdered sugar

• 2 tsp vanilla extract

Instructions:

• Preheat oven to 350 degrees

• In a medium bowl whisk together the flour, cinnamon, cream of tartar, baking powder, and salt, then set that aside.

• In a large bowl cream the butter and sugar.

• Then mix in the eggs one by one making sure they are fully mixed in before adding the next.

• Then mix in the buttermilk and vanilla extract.

• Take the flour mixture and add it to the liquid mixture little by little until fully incorporated.

• Grease 2 8-inch cake pans and line with parchment paper.

• Evenly pour the batter into the pans.

• Bake for 35-40 minutes, or until a toothpick comes out clean.

• Let the cakes cool for 15-25 minutes on a cooling rack.

• After the cakes are cool, wrap them in plastic wrap and put them in the fridge for

• 12-24 hours, before frosting.

• Prep the frosting, and frost cake, and enjoy!

One of my old friends' birthdays is this Friday and I am known for baking people's birthday cakes. However, he is on the other side of the country. I still wanted to create a new recipe in the spirit of baking for the people I love.

For some background, I am usually the one baking for other people in my life, and I love to do it, but sometimes it's nice for other people to bake for me. The only person who has ever baked for me is him, and every time I see him, he always makes me snickerdoodle cookies because they were one of my favorites when we were in high school.

That inspired me to create this cake for his birthday this year. This is currently an untested recipe, but I will test it soon, and as soon as I do I will update this recipe and change it if needed!

As always if y'all have any questions or need any help, just leave a comment!