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Snickerdoodle Cake Recipe

★★★★★

4.7 from 168 reviews
  • Author: lilan
  • Total Time: 1 hour 30 minutes
  • Yield: 1 three-layer 9-inch cake (serves 12-16) 1x

Description

This Snickerdoodle Cake is a soft, moist, and flavorful dessert that combines the classic cinnamon-sugar taste of snickerdoodle cookies with a creamy cinnamon cream cheese frosting. Layers of buttery cake are swirled with a cinnamon-brown sugar mixture and finished with a luscious cream cheese frosting, making it an irresistible treat perfect for celebrations or any special occasion.

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 oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper to ensure easy cake release.
  2. Mix Dry Ingredients: Whisk together the cake flour, salt, baking powder, and baking soda in a bowl. Set aside.
  3. Cream Butter and Sugar: Using a mixer, beat the 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 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. The mixture may look curdled.
  5. Combine Dry Ingredients and Buttermilk: With mixer on low, slowly add dry ingredients, then slowly pour in buttermilk. Mix just until combined, whisking by hand if needed to remove lumps. Batter will be slightly thick.
  6. Divide Batter: Pour the batter evenly into prepared cake pans. Optionally, weigh to ensure even layers.
  7. Make Cinnamon Swirl: Mix brown sugar, flour, and cinnamon with a fork until combined. Pour melted butter on top and mix just until combined. Use immediately to prevent hardening.
  8. Add Cinnamon Swirl to Batter: Drop small spoonfuls of cinnamon swirl onto each unbaked cake. Gently swirl using a knife, leaving some as chunks.
  9. Bake Cakes: Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Cool cakes completely in pans on wire racks.
  10. Make Frosting: Beat butter on medium speed until creamy (~2 minutes). Increase speed to medium-high and add cream cheese pieces one at a time 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 medium-high until creamy. Adjust thickness and flavor with more sugar, cream, or salt as needed.
  11. Level Cakes & Apply Crumb Coat: Slice domes off cooled cakes for flat surfaces. Place first layer on cake stand, spread 1.5 cups frosting evenly. Add second layer and repeat frosting. Add third layer. Spread a thin crumb coat around sides and top, then chill uncovered in fridge or freezer for at least 30 minutes.
  12. Final Frosting and Decoration: Spread remaining frosting on top of cake. Pipe decorative edges if desired using a Wilton 8B tip. Garnish with snickerdoodle cookies if desired.
  13. Chill Before Serving: Refrigerate cake for 30-60 minutes to firm up before slicing for neat portions.
  14. Storage: Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Notes

  • Ensure all ingredients, especially eggs and buttermilk, are at room temperature for best mixing and texture.
  • Parchment paper rounds help prevent cakes from sticking to pans and enable easy removal.
  • The cinnamon swirl mixture should be used immediately after mixing to avoid hardening from solidifying butter.
  • If frosting is too thin, add more confectioners’ sugar; if too thick, add a splash of heavy cream.
  • Chilling the crumb-coated cake helps set the frosting and makes final decoration easier.
  • Slicing off cake domes creates a stable, flat surface important for assembling layered cakes.
  • Use a serrated knife to level cakes to avoid tearing or crumbling.
  • Optional garnishes like snickerdoodle cookies add a decorative touch and extra cinnamon-sugar flavor.
  • Prep Time: 30 minutes
  • Cook Time: 26 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

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

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