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Snickerdoodle Cake Recipe

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★★★★★

4.4 from 589 reviews

This Snickerdoodle Cake combines the classic cinnamon-sugar flavor of traditional snickerdoodle cookies into a moist, fluffy cake layered with creamy cinnamon-infused cream cheese frosting. Perfect for celebrations or a cozy dessert, this cake features a cinnamon swirl baked into each layer and a rich, smooth frosting, capturing the nostalgic taste of everyone’s favorite snickerdoodle cookie in cake form.

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 removal of the cakes from the pans after baking.
  2. Mix Dry Ingredients: In a bowl, whisk together the cake flour, salt, baking powder, and baking soda. Set aside to incorporate fully.
  3. Cream Butter and Sugar: Using a handheld or stand mixer with the paddle or whisk attachment, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 3 minutes. Scrape sides and bottom of the bowl as needed.
  4. Add Eggs and Vanilla: Beat in the 3 large eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. The mixture may look curdled; scrape the bowl again for even mixing.
  5. Incorporate Dry Ingredients and Buttermilk: On low speed, gradually add the dry ingredients to the wet mixture. Then slowly pour in the buttermilk while mixing on low speed. Mix just until combined, ensuring no lumps remain by whisking by hand if necessary. The batter should be slightly thick.
  6. Distribute Batter: Pour the batter evenly into the prepared cake pans. For accuracy, weigh the pans with batter using a kitchen scale. Set aside briefly while preparing the cinnamon swirl.
  7. Prepare Cinnamon Swirl: In a bowl, mix together brown sugar, flour, and cinnamon. Pour melted butter on top and stir until just combined. Use immediately to prevent the mixture from hardening.
  8. Add Cinnamon Swirl to Batter: Drop small spoonfuls of the cinnamon swirl onto each unbaked cake pan’s batter. Gently swirl the mixture into the batter with a knife, leaving some chunks intact for texture.
  9. Bake the Cakes: Place the pans in the oven and bake for 23-26 minutes until baked through. Check doneness by inserting a toothpick into the center; it should come out clean. Allow cakes to cool completely in the pans on a wire rack.
  10. Make the Frosting: Beat the butter on medium speed until creamy, about 2 minutes. Increase to medium-high speed and add cream cheese pieces one at a time, mixing until smooth. Add brown sugar and beat until combined. Stop mixer, then add cinnamon, confectioners’ sugar, heavy cream, vanilla extract, and salt. Beat on low for 30 seconds then on medium-high until creamy. Adjust consistency with extra confectioners’ sugar or heavy cream as needed and add more cinnamon or salt to taste.
  11. Level the Cakes and Apply Crumb Coat: Using a serrated knife, remove cake domes to create flat layers. Place the first layer on a stand or plate and spread about 1 and 1/2 cups of frosting evenly on top. Repeat with the second layer. Top with the third cake layer, then apply a thin crumb coat of frosting around the sides and top to seal crumbs. Chill uncovered in the refrigerator or freezer for at least 30 minutes.
  12. Final Frosting and Decoration: Spread additional frosting on top and use leftover frosting to pipe decorative edges with a piping tip, if desired. Garnish with snickerdoodle cookies for added charm.
  13. Chill Before Serving: Refrigerate the cake for 30-60 minutes before slicing to help it hold shape while cutting.
  14. Storage: Cover leftover cake tightly and store in the refrigerator for up to 5 days to maintain freshness.

Notes

  • Use cake flour as specified for a tender crumb; all-purpose flour can alter texture slightly.
  • Ensure all dairy ingredients and eggs are at room temperature for proper mixing and texture.
  • The cinnamon swirl should be used immediately as it can harden once the butter solidifies.
  • Chilling the crumb coat is crucial to prevent crumbs from mixing into the final frosting layer.
  • Adjust frosting thickness by adding confectioners’ sugar to thicken or heavy cream to thin, ensuring perfect spreading consistency.
  • The domes removed from cake layers can be crumbled over ice cream or used as a snack.
  • For best results, use full-fat cream cheese and unsalted butter in the frosting.
  • Garnishing with snickerdoodle cookies is optional but adds a delightful presentation touch and extra cinnamon sugar flavor.

Keywords: snickerdoodle cake, cinnamon sugar cake, cream cheese frosting, cinnamon swirl cake, layered cake, homemade cake, dessert

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