Snickerdoodle Cake
A delightful cake that combines the classic flavors of a snickerdoodle cookie with a moist texture, perfect for celebrations and family gatherings.
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.
Notes
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.