Cinnamon Sugar Cake with Brown Sugar Cinnamon Buttercream

Yields 8-inch 2-layer cake

Cinnamon Sugar Cake
8 tablespoons (1 stick) butter, room temperature
1 cup granulated sugar
3 large eggs
1 cup sour cream
2 teaspoons ground cinnamon
Pinch of nutmeg
2 teaspoons vanilla extract
3 cups cake flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees F (180 degrees C). Grease 2 8-inch (or 9-inch) cake pans and set aside.

In a large mixing bowl, cream together the butter and sugar. Add the eggs one at a time, beating well after each addition. Mix in sour cream, cinnamon, nutmeg, and vanilla extract.

Gradually add in cake flour, baking powder, baking soda, and salt. Beat until smooth. Batter will be very thick.

Divide batter evenly between prepared pans and spread out batter until level. Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pans for at least 10 minutes before removing cake and allowing to cool completely on a cooling rack.

Brown Sugar Cinnamon Buttercream
1 cup (2 sticks) butter, room temperature
1/3 cup brown sugar, packed
1 teaspoon ground cinnamon
1 teaspoon salt
4 cups powdered sugar 

4 tablespoons heavy cream

In a large mixing bowl, cream together the butter and brown sugar. Beat in the ground cinnamon and salt. Beat in the powdered sugar slowly, adding the cream gradually. If frosting is too thick, add a small amount of cream until desired consistency is achieved. If frosting is not thick enough, add powdered sugar until desired consistency is achieved.

To Assemble
Place a cake layer on a cake plate. Top cake with 1/3 of the frosting and spread evenly. Top with second cake layer and the rest of the frosting, spreading it evenly across the top and down the sides. Sprinkle with ground cinnamon for decoration, if desired