Ingredients:

  • 3 cups (375g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1 tsp (5g) salt
  • 1 cup (225g) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 2 tsp (10ml) vanilla extract
  • 1/2 cup (115g) unsalted butter, melted and browned
  • 1/2 cup (100g) brown sugar, packed
  • 2 tbsp (16g) all-purpose flour
  • 3 tbsp (21g) ground cinnamon
  • 16 oz (450g) full-fat cream cheese, cold
  • 1 cup (225g) unsalted butter, softened
  • 6 cups (720g) powdered sugar, sifted
  • 2 tsp (10ml) vanilla extract
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
  2. Cream together the softened butter and granulated sugar using a stand mixer or electric hand mixer until light and fluffy.
  3. Incorporate eggs one at a time, beating well after each addition.
  4. Alternate adding the dry ingredients (all-purpose flour, baking powder, and salt) with the buttermilk, mixing until just combined to ensure a smooth, pale batter.
  5. In a small bowl, combine the browned butter, brown sugar, 2 tbsp flour, and ground cinnamon to create a thick paste.
  6. Divide the cake batter evenly between the three prepared cake pans.
  7. Drop small dollops of the cinnamon paste onto the batter, then use a knife to swirl them in a figure-eight motion.
  8. Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool the cakes completely and chill in the refrigerator for 2 hours before frosting.
  10. Prepare the frosting by blending cold cream cheese, softened butter, powdered sugar, vanilla extract, and salt until stiff peaks form.
  11. Assemble the cake by layering the chilled sponges with the hybrid cream cheese frosting, finishing with a smooth coat on the top and sides.