Make the Cake:

Preheat oven to 350°F (175°C). Grease and line three 8-inch (or two 9-inch) cake pans with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

In a large bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes).

Add eggs one at a time, mixing well after each. Stir in vanilla.

Add the dry ingredients in three parts, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.

Make the Cinnamon Swirl:

In a small bowl, mix brown sugar, cinnamon, and melted butter.

Divide the cake batter evenly into the prepared pans. Spoon the cinnamon swirl mixture over the batter and use a knife to swirl it gently into the cake.

Bake & Cool:

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Cream Cheese Frosting:

Beat butter and cream cheese together until smooth and fluffy.

Gradually add powdered sugar, mixing well. Stir in vanilla and heavy cream if needed for a smooth consistency.

Assemble the Cake:

Place one cake layer on a serving plate. Spread an even layer of frosting on top. Repeat with the second and third layers.

Frost the outside of the cake with a thin crumb coat, then apply the final layer of frosting.

Drizzle & Serve:

Mix powdered sugar, milk, and vanilla for the drizzle. Drizzle over the cake.

Slice and enjoy!