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Snickerdoodle Cake Recipe

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★★★★★

5 from 53 reviews

This Snickerdoodle Cake is a delightful twist on the classic cookie, transforming the beloved cinnamon-sugar flavor into a tender, moist layered cake. Featuring a cinnamon swirl inside and a creamy cinnamon cream cheese frosting, this cake delivers rich, comforting flavors perfect for any celebration or cozy dessert craving.

Ingredients

Scale

Cake

  • 3 and 2/3 cups (433g) cake flour (spooned & leveled)
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
  • 1 and 2/3 cups (330g) granulated sugar
  • 3 large eggs + 2 additional egg whites, at room temperature
  • 1 Tablespoon pure vanilla extract
  • 1 and 1/2 cups (360ml) buttermilk, at room temperature

Cinnamon Swirl

  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/3 cup all-purpose flour (41g) or cake flour (38g) (spooned & leveled)
  • 1 Tablespoon ground cinnamon
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted

Frosting

  • 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
  • 8 ounces (226g) full-fat brick cream cheese, room temperature and sliced into 4 pieces
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1 Tablespoon ground cinnamon
  • 5 and 1/2 cups (660g) confectioners’ sugar
  • 1/4 cup (60ml) heavy cream or whole milk
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt, plus more as needed

Optional Garnish

  • Snickerdoodle cookies

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease three 9-inch cake pans, line them with parchment paper rounds, then grease the parchment paper. This ensures easy cake removal after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together cake flour, salt, baking powder, and baking soda. Set aside.
  3. Cream Butter and Sugar: Using a handheld or stand mixer with paddle or whisk attachment, beat unsalted butter and granulated sugar on high speed for about 3 minutes until smooth and creamy. Scrape the bowl as needed.
  4. Add Eggs and Vanilla: Beat in 3 large eggs, 2 egg whites, and vanilla extract on high speed until fully combined, about 2 minutes. Mixture may appear curdled, which is normal.
  5. Combine Dry Ingredients and Buttermilk: On low speed, slowly add the dry ingredients, followed by the buttermilk. Mix just until combined, ensuring no lumps remain by finishing with a hand whisk if needed. The batter will be slightly thick.
  6. Fill Pans: Evenly pour the batter into the prepared pans. For accuracy, weigh the batter in each pan if desired. Set aside.
  7. Make Cinnamon Swirl: In a small bowl, mix brown sugar, flour, and cinnamon. Pour melted butter on top and mix gently until combined. Use immediately as it will harden when cooled.
  8. Add Cinnamon Swirl to Batter: Drop small spoonfuls of the cinnamon swirl onto each pan’s batter. Use a knife to gently swirl the cinnamon mixture into the batter, leaving some chunks for texture.
  9. Bake: Bake the cakes for 23-26 minutes until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans on a wire rack.
  10. Prepare Frosting: Beat unsalted butter on medium speed until creamy, about 2 minutes. Increase speed and add cream cheese one piece at a time, mixing fully before adding the next. Add brown sugar and beat for 1 minute. Add cinnamon, confectioners’ sugar, heavy cream, vanilla extract, and salt. Mix on low for 30 seconds, then on medium-high until fluffy and combined. Adjust consistency or flavor with extra confectioners’ sugar, heavy cream, or salt as needed.
  11. Level Cakes and Apply Crumb Coat: Trim domes off cooled cakes to create flat layers. Place one cake layer on a serving plate or turntable and spread about 1 and 1/2 cups frosting evenly over the top. Add second layer and frost again. Place the third layer on top and spread a thin layer of frosting over the entire cake to seal in crumbs. Chill the cake uncovered in the refrigerator or freezer for at least 30 minutes to set the crumb coat.
  12. Final Frosting and Decoration: Spread remaining frosting on top of the cake. Use leftover frosting to pipe decorative edges as desired. Garnish with snickerdoodle cookies if you like.
  13. Chill Before Serving: Refrigerate the cake for 30-60 minutes before slicing to help it hold its shape.
  14. Storage: Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Notes

  • Use cake flour for a tender crumb; spoon and level the flour for accuracy.
  • Room temperature ingredients help blend batter smoothly.
  • Swirl mixture hardens quickly, so use immediately after mixing.
  • Ensure cakes are completely cool before frosting to prevent melting.
  • Adjust frosting thickness by adding more confectioners’ sugar or heavy cream as needed.
  • Chilling the crumb coat prevents crumbs from getting into the final frosting layer.
  • Snickerdoodle cookies make a beautiful and thematic garnish.

Keywords: Snickerdoodle Cake, Cinnamon Cake, Cream Cheese Frosting, Layer Cake, Classic Dessert

Find it online: https://kitchenbyclara.com/snickerdoodle-cake-recipe/