Cinnamon Toast Crunch Cake

12 oz all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
8 oz unsalted butter at room temperature
12 oz sugar
1 Tbsp vanilla extract
1 Tbsp ground cinnamon
4 large eggs at room temperature
8 oz milk at room temperature

To get ingredients to room temperature, let them sit out on the counter for about an hour before use.

Preheat oven to 350°F. Grease two 8” rounds.

Whisk together flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer with a paddle attachment, cream the butter for 20 seconds until smooth. Sprinkle in the sugar and whip on medium-high speed until light in color and fluffy. About 8-10 minutes. Scrape the bowl halfway through mixing.

Bring mixer down to low speed and add eggs in one at a time. Let egg mix in fully for one minute before adding the next egg. The mixture should look smooth, not broken or lumpy. If it is, your eggs may have been too cold.

Add the vanilla extract to the milk.

Add the flour mixture in four parts, alternating with the milk. Start with flour, mix until just incorporated, then add 1/3 of the milk. Repeat. After you add the last bit of flour, STOP.

Take out about 1/3 of your batter and mix in your cinnamon. Finish the other batter by hand by mixing with a rubber spatula until everything is combined – about 3-4 strokes.

Spoon your batter into two pans, alternating between vanilla and cinnamon to get a nice swirl.

Bake for 25-30 mins or until a toothpick in the center comes out clean. Do not over bake or your cake will shrink and your sides will not be straight