introduction
Snickerdoodle Cake combines the best flavors of a classic snickerdoodle cookie with the moist, tender texture of a cake. This delightful dessert is perfect for celebrations or a cozy family gathering. With its cinnamon sugar swirl and creamy frosting, this cake brings a smile to every face.
why make this recipe
Making Snickerdoodle Cake is a great way to enjoy the nostalgic flavors of the beloved cookie in a new form. It’s not only beautiful but also incredibly tasty and satisfying. Plus, the process of baking your own cake can be rewarding and fun.
how to make Snickerdoodle Cake
Ingredients:
- 3 and 2/3 cups cake flour buy it here
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 and 1/2 cups unsalted butter, softened to room temperature buy it here
- 1 and 2/3 cups granulated sugar
- 3 large eggs
- 2 additional egg whites, at room temperature
- 1 Tablespoon pure vanilla extract buy it here
- 1 and 1/2 cups buttermilk, at room temperature
- 1/2 cup packed light or dark brown sugar
- 1/3 cup all-purpose flour or cake flour
- 1 Tablespoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 1 and 1/4 cups unsalted butter, softened to room temperature
- 8 ounces full-fat brick cream cheese, room temperature
- 3/4 cup packed light or dark brown sugar
- 1 Tablespoon ground cinnamon
- 5 and 1/2 cups confectioners’ sugar
- 1/4 cup heavy cream or whole milk
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Directions:
Preheat oven to 350°F. Grease three 9-inch cake pans and line them with parchment paper rounds, then grease the parchment paper. To make the cake, whisk the cake flour, salt, baking powder, and baking soda together and set aside. Beat the butter and sugar together until smooth and creamy. Beat in the eggs, egg whites, and vanilla extract. With the mixer running on low speed, slowly add the dry ingredients. Slowly pour in the buttermilk and mix until combined; the batter will be slightly thick. Pour batter evenly into cake pans and set aside for a few minutes. For the cinnamon swirl, mix the brown sugar, flour, and cinnamon together, then pour melted butter on top and mix until combined. Use immediately by dropping spoonfuls of the cinnamon swirl on each of the unbaked cakes and swirling with a knife. Bake for around 23-26 minutes. Allow cakes to cool completely. To make the frosting, beat the butter until creamy, then add the cream cheese one piece at a time. Add the brown sugar and beat until combined, stop the mixer, and add the cinnamon, confectioners’ sugar, heavy cream, vanilla extract, and salt. Beat until combined; add more confectioners’ sugar if too thin, more heavy cream if too thick, or an extra pinch of salt if too sweet. Level the cakes, place the first layer on a cake stand, and spread about 1 and 1/2 cups of frosting on top. Top with the 2nd layer and evenly spread another 1 and 1/2 cups of frosting, then top with the 3rd layer. Spread a thin layer of frosting around the sides and top, then chill for at least 30 minutes. Spread a little extra frosting on top and garnish with snickerdoodles if desired. Refrigerate the cake for at least 30-60 minutes before slicing and serving.
how to serve Snickerdoodle Cake
Serve Snickerdoodle Cake at room temperature or chilled. It’s great for birthday parties, holiday gatherings, or as a sweet treat after dinner. You can add extra cinnamon sugar on the top for a delightful finish, or serve alongside a scoop of vanilla ice cream for an even more indulgent dessert.
how to store Snickerdoodle Cake
Store the Snickerdoodle Cake in an airtight container in the refrigerator to keep it fresh. It’s best consumed within 5 to 7 days. You can also freeze the cake layers before frosting for later use. Wrap them tightly in plastic wrap and place them in a freezer-safe container.
tips to make Snickerdoodle Cake
- Ensure your butter and eggs are at room temperature for better mixing.
- Don’t overmix the batter; mix until just combined for a lighter cake.
- For a richer flavor, consider using dark brown sugar in the frosting.
- If you want a spicier cake, you can increase the amount of cinnamon in both the batter and frosting.
variation (if any)
You can add chopped nuts like pecans or walnuts into the cinnamon swirl for added texture. For a chocolate twist, consider adding cocoa powder to the cake batter or frosting. Additionally, you can swap the vanilla extract for almond extract to give it a different flavor profile.
FAQs
-
Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but for a lighter cake texture, cake flour is preferred. You can find cake flour here. -
How do I make my cake fluffier?
Ensure that you properly cream the butter and sugar and avoid overmixing once you add the dry ingredients. You can also use room temperature eggs to help with the fluffiness. -
Can I make this cake ahead of time?
Yes, you can make the cake layers ahead of time and freeze them. Just remember to cool them completely before wrapping, and frosted cakes can also be stored in the fridge for a few days.
For more baking tips and ideas, check out articles from Serious Eats and Bon Appétit.
Snickerdoodle Cake
Ingredients
For the Cake
- 3 2/3 cups cake flour Buy it here
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 1/2 cups unsalted butter, softened to room temperature Buy it here
- 1 2/3 cups granulated sugar
- 3 large eggs Room temperature
- 2 additional egg whites Room temperature
- 1 Tablespoon pure vanilla extract Buy it here
- 1 1/2 cups buttermilk, at room temperature
For the Cinnamon Swirl
- 1/2 cup packed light or dark brown sugar
- 1/3 cup all-purpose flour or cake flour
- 1 Tablespoon ground cinnamon
- 1/4 cup unsalted butter, melted
For the Frosting
- 1 1/4 cups unsalted butter, softened to room temperature
- 8 ounces full-fat brick cream cheese, room temperature
- 3/4 cup packed light or dark brown sugar
- 1 Tablespoon ground cinnamon
- 5 1/2 cups confectioners’ sugar
- 1/4 cup heavy cream or whole milk
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
Preparation
- Preheat oven to 350°F. Grease three 9-inch cake pans and line them with parchment paper rounds, then grease the parchment paper.
- Whisk the cake flour, salt, baking powder, and baking soda together and set aside.
- Beat the butter and sugar together until smooth and creamy.
- Beat in the eggs, egg whites, and vanilla extract.
- With the mixer running on low speed, slowly add the dry ingredients.
- Slowly pour in the buttermilk and mix until combined; the batter will be slightly thick.
- Pour batter evenly into cake pans and set aside for a few minutes.
Cinnamon Swirl
- Mix the brown sugar, flour, and cinnamon together in a bowl.
- Pour melted butter on top and mix until combined.
- Use immediately by dropping spoonfuls of the cinnamon swirl on each of the unbaked cakes and swirling with a knife.
Baking
- Bake for around 23-26 minutes.
- Allow cakes to cool completely.
Frosting
- Beat the butter until creamy, then add the cream cheese one piece at a time.
- Add the brown sugar and beat until combined.
- Stop the mixer and add the cinnamon, confectioners’ sugar, heavy cream, vanilla extract, and salt.
- Beat until combined; add more confectioners’ sugar if too thin, more heavy cream if too thick, or an extra pinch of salt if too sweet.
Assembly
- Level the cakes, place the first layer on a cake stand, and spread about 1 and 1/2 cups of frosting on top.
- Top with the 2nd layer and evenly spread another 1 and 1/2 cups of frosting, then top with the 3rd layer.
- Spread a thin layer of frosting around the sides and top, then chill for at least 30 minutes.
- Spread a little extra frosting on top and garnish with snickerdoodles if desired.
- Refrigerate the cake for at least 30-60 minutes before slicing and serving.
