Cinnamon Buttermilk Cake with Vanilla Buttercream Frosting

Mom found this recipe and I tested it.   It's a great cake (tasted and approved by many friends!)

I did not make the frosting - it tastes great without it - although  I did put some organic hazelnut chocolate spread on a piece today and that was delicious!

Ingredients

• Cake Ingredients:
• 3 cups cake flour
• 1 ½ cups sugar
• 2 sticks unsalted butter, softened
• 2 tsp baking powder
• 1 tsp salt
• 1 tbsp cinnamon
• 2 cups buttermilk
• 4 eggs
• 2 tsp vanilla extract
• Frosting Ingredients:
• 2 sticks unsalted butter, softened
• 1 16-oz box powdered sugar
• 1 tbsp vanilla extract

Directions

1. To make the cake, preheat your oven to 350 degrees and spray a large 13 x 18 inch jelly roll pan or sheet tray with cooking spray.
2. Cream together the butter and sugar until very light and fluffy, then add the eggs one by one---beating well after each addition. Add the vanilla extract and continue beating until batter is smooth and combined.
3. Whisk together the cake flour, baking powder, salt and cinnamon in another large bowl and add alternately with the buttermilk to the butter and sugar mixture.
4. Continue beating until there are no lumps, then pour batter into your greased pan, smoothing out the top with a rubber spatula.
5. Bake cake for 30-35 minutes until edges are golden and begin to pull away from the sides of the pan. Let cool completely before icing.
6. To make the frosting, beat the butter with the powdered sugar and vanilla until fluffy---about 10 minutes on high. Spread frosting over the cooled cake and cut into small squares.