Snickerdoodle Cake

Ingredients

1 cup butter, softened

1/4 cup canola oil

2 cups packed brown sugar

5 large eggs, room temperature

3 large egg yolks, room temperature

1 cup sour cream

2 teaspoons vanilla extract

3 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

Swirl:

3 tablespoons sugar

2 teaspoons ground cinnamon

Frosting:

2 packages (8 ounces each) cream cheese, softened

1 cup butter, softened

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

6-1/2 to 7 cups confectioners' sugar

Directions

Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment.

In a large bowl, beat together brown sugar, butter, and oil on medium speed until smooth. Beat in eggs and egg yolks, one at a time, until fluffy, 2-3 minutes. Beat in sour cream and vanilla extract.

In another large bowl, whisk together flour, baking powder and salt; gradually add to creamed mixture, beating well after each addition. Transfer to prepared pans.

In a small bowl, combine swirl ingredients. Dollop over cakes, swirl with knife. Bake until a toothpick inserted in center comes out clean, 25-30 minutes.

Remove from oven; cool on wire racks 10 minutes. Remove cakes from pans; cool completely on wire racks.

In a large bowl, beat cream cheese, butter, vanilla, cinnamon and, if desired, salt until fluffy. Gradually beat in enough confectioners' sugar to achieve desired consistency.

Place 1 cake layer on a serving plate; spread with 1/3 frosting. Repeat layers. Top with remaining cake layer. Frost top with remaining frosting. Chill until frosting is set, about 30 minutes; serve.