Introduction

Snickerdoodle Cake is a delightful twist on the classic cookie, featuring layers of soft cinnamon-swirled cake and creamy cinnamon frosting. Perfect for celebrations or a cozy treat, this cake combines warm spices with rich cream cheese frosting for a truly comforting dessert.

A three-layer vanilla cake with visible chocolate chips inside is placed on a white cake stand with a wooden base against a white marbled background. Between each light yellow cake layer, there is a smooth, light brown frosting filling. The outside of the cake is coated with the same light brown frosting, which has a slightly textured finish. On top, there are several swirled dollops of the frosting forming a decorative border around the edge. A woman's hand holding a cake server is lifting one slice, showing the inside layers clearly. In the background, a white bowl with light brown cookies slightly out of focus can be seen. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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*
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
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 for garnish: snickerdoodle cookies

Instructions

Step 1: Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper for easy cake release.
Step 2: Whisk together the cake flour, salt, baking powder, and baking soda. Set aside.
Step 3: Using a mixer, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 3 minutes. Scrape the bowl as needed.
Step 4: Add the 3 eggs, 2 egg whites, and vanilla extract. Beat on high until combined, about 2 minutes, scraping down the bowl as needed.
Step 5: On low speed, slowly mix in the dry ingredients. Then, still on low, slowly add the buttermilk. Mix just until combined, whisking by hand if needed to avoid lumps. Batter will be slightly thick.
Step 6: Pour the batter evenly into the prepared pans. Weigh pans on a kitchen scale for accuracy if desired.
Step 7: For the cinnamon swirl, mix brown sugar, flour, and cinnamon with a fork. Pour melted butter on top and stir until combined. Use immediately.
Step 8: Drop spoonfuls of the cinnamon swirl onto each cake batter and gently swirl with a knife. Some chunks remaining is fine.
Step 9: Bake for 23-26 minutes until a toothpick inserted comes out clean. Let cakes cool completely in pans on a wire rack.
Step 10: For the frosting, beat softened butter until creamy, about 2 minutes. Add cream cheese pieces one at a time, mixing well after each.
Step 11: Mix in brown sugar until combined. Add cinnamon, confectioners’ sugar, heavy cream, vanilla extract, and salt. Beat on low for 30 seconds, then medium-high until creamy. Adjust sugar, cream, or salt to desired consistency and flavor.
Step 12: Level the cooled cakes by slicing off the domes to create a flat surface. Discard domes or use as garnish.
Step 13: Place one cake layer on a plate or turntable and spread about 1 and 1/2 cups of frosting evenly. Repeat with second layer. Add third cake layer on top.
Step 14: Apply a thin crumb coat of frosting around the sides and top for a semi-naked look. Chill uncovered for at least 30 minutes to set.
Step 15: Spread extra frosting on top and pipe details if desired. Garnish with snickerdoodle cookies if you like.
Step 16: Refrigerate cake for 30-60 minutes before slicing. This helps maintain shape when cutting.

Tips & Variations

Use cake flour for a lighter, fluffier texture or all-purpose flour for a more tender crumb.
Ensure all dairy ingredients are at room temperature for best mixing and texture.
Add a pinch more cinnamon to the frosting for an extra warm spice flavor.
To save time, prepare the cinnamon swirl mixture in advance but use it immediately after adding the melted butter.
Decorate with extra snickerdoodle cookies or a dusting of cinnamon sugar for a charming presentation.

Storage

Store leftover cake tightly covered in the refrigerator for up to 5 days. Let the cake come to room temperature before serving for best flavor. To reheat individual slices, microwave for 10-15 seconds or warm gently to soften the frosting.

How to Serve

A three-layer round cake sits on a white marble cake stand with a wooden base, each layer lightly covered with smooth light brown frosting that leaves parts of the cake visible, creating a semi-naked look. On top, a decorative ring of swirled light brown frosting piped evenly around the edge, with smaller dollops inside the ring, and a single small round cookie placed in the center. The cake is set against a white marbled surface with a few small orange flowers at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without buttermilk?

You can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using, but the flavor and texture may be slightly different.

How do I prevent the cinnamon swirl from sinking?

Use the cinnamon swirl mixture immediately after making it, and gently swirl it just before baking. This prevents the melted butter from solidifying and keeps the swirl evenly distributed throughout the cake.