Snickerdoodle Cake

Bahan-bahan (12 porsi)

• 3 and 2/3 cups (433g) cake flour* (spooned & leveled)
• 1 teaspoon salt
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
• 1 and 2/3 cups (330g) granulated sugar
• 3 large eggs + 2 additional egg whites, at room temperature*
• 1 Tablespoon pure vanilla extract (yes, Tbsp!)
• 1 and 1/2 cups (360ml) buttermilk, at room temperature*
• 1/2 cup (100g) packed light or dark brown sugar
• 1/3 cup all-purpose flour (41g) or cake flour (38g) (spooned & leveled)
• 1 Tablespoon ground cinnamon*
• 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
• 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
• 8 ounces (226g) full-fat brick cream cheese, room temperature and sliced into 4 pieces*
• 3/4 cup (150g) packed light or dark brown sugar
• 1 Tablespoon ground cinnamon*
• 5 and 1/2 cups (660g) confectioners’ sugar
• 1/4 cup (60ml) heavy cream or whole milk
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt, plus more as needed
• optional for garnish: snickerdoodle cookies