Snickerdoodle Cake

Recipe Details

Prep Time: 45

Cook Time: 25

cooling_time: 30

Total Time: 1 40

Servings:

Calories: 390kcal

Cost: $15

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Course: Cake, Dessert

Cuisine: American

Keyword: buttercream frosting, cinnamon cake, dessert cake, snickerdoodle cake

Ingredients

Cake:

3 and ⅔ cups cake flour spooned and leveled
1 teaspoon salt
2 teaspoons baking powder
¾ teaspoon baking soda
1 and ½ cups unsalted butter softened to room temperature
1 and ⅔ cups granulated sugar
3 large eggs room temperature
2 large egg whites room temperature
1 Tablespoon pure vanilla extract
1 and ½ cups buttermilk room temperature

Cinnamon Swirl:

½ cup light or dark brown sugar packed
⅓ cup all-purpose flour spooned and leveled
1 Tablespoon ground cinnamon
¼ cup unsalted butter melted

Brown Sugar Cinnamon Buttercream:

1 and ¼ cups unsalted butter softened to room temperature
8 ounces full-fat cream cheese room temperature, sliced into 4 pieces
¾ cup light or dark brown sugar packed
1 Tablespoon ground cinnamon
5 and ½ cups powdered sugar
¼ cup heavy cream or whole milk
1 teaspoon pure vanilla extract
⅛ teaspoon salt

Optional Garnish:

Snickerdoodle cookies for decoration

Directions

Preheat the oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
Whisk together the cake flour, salt, baking powder, and baking soda. Set aside.
In a large mixing bowl, beat the butter and sugar on high speed until smooth and creamy, about 3 minutes. Add the eggs, egg whites, and vanilla extract, and beat until combined, about 2 minutes.
With the mixer on low speed, add the dry ingredients gradually, followed by the buttermilk. Mix until just combined. Scrape the bowl as needed.
Pour the batter evenly into the prepared cake pans. Set aside.
To make the cinnamon swirl: In a small bowl, mix together the brown sugar, flour, and cinnamon. Add the melted butter and stir until combined.
Drop spoonfuls of the cinnamon mixture onto the batter in each cake pan. Use a knife to gently swirl the cinnamon into the batter.
Bake for 23-26 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
To make the frosting: Beat the butter on medium speed until creamy, about 2 minutes. Gradually add the cream cheese and beat until smooth. Add the brown sugar and beat until well combined.
Add the cinnamon, powdered sugar, heavy cream, vanilla extract, and salt. Mix on low speed, then increase to medium-high speed until the frosting is smooth and creamy.
Once the cakes are completely cool, level them with a serrated knife to remove any domed tops. Place one cake layer on a serving plate and spread about 1 and ½ cups of frosting on top. Repeat with the second layer.
Top with the third cake layer, and apply a thin crumb coat of frosting to the entire cake. Chill the cake for at least 30 minutes.
Apply the final layer of frosting and decorate with snickerdoodle cookies, if desired.
Refrigerate the cake for 30-60 minutes before serving to help it hold its shape.

Notes

This cake combines the best of snickerdoodle flavor—cinnamon swirls, soft cake, and creamy frosting—for a treat that's perfect for any celebration. The buttermilk gives the cake its tender texture, while the brown sugar cinnamon buttercream adds a rich, sweet finish.

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