For the Cake:

• Preheat oven to 350F.
• Spray, or grease and flour all 3 cake pans, line with parchment paper, spray/grease again and set aside.
• In a medium size mixing bowl, add the all purpose flour, the cinnamon, the baking powder and the salt to a large bowl, and whisk to combine – set aside.
• Mix the butter and the sugar in a large bowl, using a hand mixer (or a stand mixer fitted with the paddle attachment) until combined and creamy - about 2 minutes.
• Then, add the eggs, one at a time, mixing on medium speed until combined. Be sure to scrape the sides of the bowl between each addition.
• Add the vanilla extract to the milk, and then, on low speed, alternate adding flour mixture and the milk, beginning and ending with flour (3 additions of flour and 2 of milk), fully incorporating and scraping the sides of the bowl after each addition.
• Pour equal amounts of the batter into the greased pans, and bake until a cake tester/toothpick inserted to the middle comes out lightly crumbly (about 30-35 mins).
• Move the cake pan to a cooling rack and let it cool for about 5-10 mins, then remove the cake from the pan and let it cool on the rack.*

Filling, Frosting & Assembly:

• Prepare the cinnamon sugar topping while the cake is baking, by combining the 2 Tbsp of granulated sugar with the 1/2 Tbsp of cinnamon in a dish.
• Then, after the cake is completely cooled, using a pastry brush, or your fingers, brush the sides of the cake with a little water - just enough to help the sugar stick to the side of the cake. Then, roll the cake sides into the cinnamon sugar mixture.
• Place the first cake layer, flat side down, on a cake stand, board, or plate.
• Evenly spread 1/2 cup of dulce de leche on the cake layer. Place second cake layer on top the same way, flat side down, and spread another 1/2 cup of dulce de leche over the second layer.
• Place the third layer, again flat side down, and evenly spread a whole can (1cup) of dulce de leche on top.

Bom Apetite!