Introduction

Snickerdoodle Cake is a delightful twist on the classic cookie, combining soft, cinnamon-swirled layers with creamy cinnamon cream cheese frosting. This cake offers a perfect balance of sweet and spice, ideal for celebrating any special occasion or just treating yourself.

A three-layer vanilla cake with visible small chocolate chips inside each layer is shown with one slice being lifted on a silver cake server. Each cake layer is separated by a smooth, light brown cinnamon frosting that also covers the outside of the cake in a neatly textured spread. The top of the cake is decorated with generous swirls of the same light brown frosting. The cake stands on a white cake stand with a rounded wooden base, set against a white marbled background. 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 (for frosting)
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 (for frosting)
1 Tablespoon ground cinnamon (for frosting)
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 your oven to 350°F (177°C). Grease three 9-inch cake pans and line them with parchment paper rounds. Then grease the parchment paper to ensure the cakes release easily.
Step 2: Whisk together the cake flour, salt, baking powder, and baking soda in a bowl. Set this dry mixture aside.
Step 3: Using a mixer fitted with a paddle or whisk attachment, beat the butter and granulated sugar on high speed until smooth and creamy, about 3 minutes. Scrape down the bowl as needed.
Step 4: Add the 3 eggs, 2 egg whites, and vanilla extract. Beat on high speed until combined, about 2 minutes. The mixture may look curdled—that’s normal.
Step 5: With the mixer on low, slowly add the dry ingredients followed by the buttermilk. Mix just until combined, whisking by hand if necessary to eliminate lumps. The batter will be slightly thick.
Step 6: Pour the batter evenly into the prepared pans. Weighing the pans with batter can help ensure even layers.
Step 7: For the cinnamon swirl, mix brown sugar, flour, and cinnamon together with a fork. Pour melted butter on top and stir until combined. Drop spoonfuls onto each cake and gently swirl with a knife.
Step 8: Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely in the pans on a wire rack before removing.
Step 9: To make the frosting, beat the butter on medium speed until creamy. Gradually add cream cheese, mixing until smooth after each addition.
Step 10: Add brown sugar and beat until combined. Then add cinnamon, confectioners’ sugar, heavy cream, vanilla, and salt. Beat on low for 30 seconds, then on medium-high until smooth.
Step 11: Adjust consistency with more confectioners’ sugar if too thin or more cream if too thick. Add extra cinnamon or vanilla for enhanced flavor if desired.
Step 12: Level the cakes by slicing off domed tops to create flat surfaces. Place one layer on a serving plate and spread about 1.5 cups of frosting evenly on top.
Step 13: Repeat with the second layer and another 1.5 cups of frosting, then top with the third layer.
Step 14: For a semi-naked look, apply a thin crumb coat of frosting around the sides and top of the cake. Chill uncovered for at least 30 minutes to set.
Step 15: Spread remaining frosting on top and pipe decorative details if desired. Garnish with snickerdoodle cookies.
Step 16: Refrigerate the cake for 30-60 minutes before slicing to help maintain its shape.

Tips & Variations

Use cake flour for a tender crumb, but all-purpose flour can be substituted if needed.
Room temperature ingredients help the batter combine smoothly and prevent lumps.
If you prefer a stronger cinnamon flavor, add extra cinnamon to both the swirl and frosting.
For a dairy-free version, substitute butter and cream cheese with non-dairy alternatives and use plant-based milk for the frosting.
Decorate the cake with crushed snickerdoodle cookies for added texture and visual appeal.

Storage

Store leftover cake tightly covered in the refrigerator for up to 5 days. Before serving, allow the cake to come to room temperature for the best flavor and texture. If refrigerated, slice with a sharp knife and wipe the blade clean between cuts for neat slices.

How to Serve

The image shows a tall, round cake with four visible layers of light brown sponge separated by smooth, creamy frosting of a similar light brown color. The sides of the cake are semi-naked, showing the cake layers through a thin layer of frosting. On top, there is a ring of piped frosting swirls around the edge, also light brown, with smaller dollops inside the ring and a single cookie centered on the top. The cake sits on a white marble cake stand with a wooden base, against a white marbled surface background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day ahead and keep them wrapped tightly at room temperature or refrigerated. Assemble and frost the cake on the day you plan to serve it for the freshest taste.

Can I freeze Snickerdoodle Cake?

Absolutely. Freeze the fully assembled cake, well wrapped in plastic wrap and foil, for up to 3 months. Thaw overnight in the refrigerator before serving.