Preparation

• Preheat your oven to 350°F and grease and flour two 9-inch round cake pans.
• In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• In a separate bowl, whisk together the flour, baking powder, and cinnamon. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until well combined.
• Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.
• In a mixing bowl, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add a pinch of salt, vanilla extract, and milk. Beat until the frosting is smooth and fluffy.
• Place one cake layer on a serving plate and spread a generous amount of frosting on top. Place the second layer on top and apply a crumb coat of frosting. Chill for 15 minutes to set.
• Frost the top and sides of the cake with the remaining buttercream, smoothing with an offset spatula.
• Dust the top of the cake with a mixture of cinnamon and sugar for a churro-like finish.
• Slice and serve the cake with a cup of coffee or a glass of milk for the perfect dessert experience.
• Store any leftover cake in an airtight container at room temperature for up to three days.