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Preheat your oven to 180°C and grease and line two 8” cake tins.
Cream the butter and sugar together until pale and fluffy.
Incorporate the eggs one at a time then add the oil, yogurt, vanilla and cinnamon.
Gently fold in the flour, then split the mix between the two tins.
Cream the light brown sugar with the butter and cinnamon, then load into a piping bag.
Cut the tip of the bag and pipe a swirl on top of each cake before baking.
Bake for 35 minutes.
Allow the cakes to cool in their tins for 10 minutes before turning out onto a wire rack to cool completely.
For the frosting cream the butter with the icing sugar until pale and fluffy then whisk in the cream cheese and vanilla.
Stack and layer the two sponges with the frosting and enjoy.