Description

This Snickerdoodle Cake is a moist, tender, and flavorful layered cake inspired by the classic snickerdoodle cookie. It features a luscious cinnamon swirl baked into each layer and a creamy cinnamon cream cheese frosting that perfectly complements the cake’s warm spice. Ideal for any occasion, this cake combines rich butter, buttermilk, and warming cinnamon for a delightful dessert experience.

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

Preheat and prepare pans: Preheat your oven to 350°F (177°C). Grease three 9-inch cake pans, line them with parchment paper rounds, and grease the parchment paper to ensure the cakes release easily after baking.
Mix dry ingredients: In a bowl, whisk together the cake flour, salt, baking powder, and baking soda. Set aside for later incorporation.
Cream butter and sugar: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 3 minutes. Scrape down the bowl as needed.
Add eggs and vanilla: Beat in the 3 large eggs, 2 egg whites, and vanilla extract on high speed until combined (about 2 minutes), scraping down the bowl as needed. The mixture may appear curdled due to the combination of eggs and butter.
Incorporate dry ingredients and buttermilk: With the mixer on low speed, slowly add the whisked dry ingredients. Then, slowly pour in the buttermilk while mixing just until combined. Whisk by hand if necessary to ensure no lumps remain. The resulting batter will be slightly thick.
Divide batter into pans: Pour the batter evenly into the prepared cake pans. For best results, weigh the pans to ensure an even distribution.
Prepare cinnamon swirl: In a small bowl, mix brown sugar, flour, and cinnamon with a fork until combined. Pour melted butter over the mixture and stir just until combined. Use immediately to prevent the butter from solidifying.
Add cinnamon swirl to batter: Drop small spoonfuls of the cinnamon swirl over each cake batter layer. Use a knife to gently swirl the mixture into the batter, leaving some chunks intact for texture.
Bake the cakes: Bake for 23-26 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely in their pans placed on a wire rack.
Make the frosting: In a large bowl, beat the softened butter on medium speed until creamy (about 2 minutes). Increase speed to medium-high and add the cream cheese one piece at a time, mixing until smooth before adding more. Add brown sugar and beat until combined (about 1 minute). Then add cinnamon, confectioners’ sugar, heavy cream, vanilla extract, and salt. Beat on low speed for 30 seconds, then medium-high speed until the frosting is smooth and creamy. Adjust consistency with extra confectioners’ sugar or heavy cream and seasoning if needed.
Level the cakes and apply crumb coat: Using a serrated knife, slice off the domed tops of the cooled cakes to create flat layers. Place the first layer on a cake stand or plate, spread about 1 and 1/2 cups of frosting evenly on top. Repeat with the second layer and the same amount of frosting. Place the final layer on top. Spread a thin crumb coat of frosting around the sides and top for a semi-naked cake look. Chill the crumb-coated cake uncovered in the refrigerator or freezer for at least 30 minutes.
Final frosting and decoration: Spread extra frosting on top of the chilled cake and pipe decorative edges if desired using a piping tip (such as Wilton 8B). Garnish with snickerdoodle cookies if preferred.
Chill before serving: Refrigerate the finished cake for 30-60 minutes before slicing to help it hold its shape.
Storage: Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Notes

Ensure all dairy and eggs are at room temperature for proper mixing and consistency.
Parchment paper rounds help in easy removal of cake layers from pans.
The cinnamon swirl mixture should be used immediately to avoid hardening.
Adjust frosting consistency by adding more confectioners’ sugar if too thin or more heavy cream if too thick.
Removing cake domes ensures even layering and a professional finish.
Refrigerate cake before slicing to maintain shape and clean cuts.
Optional snickerdoodle cookie garnish adds extra texture and decorative element.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Snickerdoodle Cake, cinnamon swirl cake, cream cheese frosting, layered cake, dessert, classic cinnamon cake