Preheat 350°F. Line an 8-inch round cake pan with parchment paper. Lightly grease the sides of the pan. 

In a large bowl, combine wet ingredients. Mix in sugars until fully combined. 

In a medium bowl, combine dry ingredients. Add to wet ingredients in small batches, mixing until no streaks remain. 

Transfer batter to prepared baking pan. Smooth out top with a small offset spatula. 

Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool in pan for 5-10 minutes before transfering to a wire rack to cool completely. 

In a medium bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Keep chilled until ready to serve. 

Serve cooled slices with a dollop of homemade whipped cream and a dusting of cinnamon. 

Store cake in an airtight container for up to serveral days.