Print

Snickerdoodle Cake Recipe

Print Recipe

★★★★★

4.5 from 403 reviews

Indulge in this moist and flavorful Snickerdoodle Cake, layered with a luscious cinnamon cream cheese frosting and swirls of cinnamon sugar throughout. This classic cinnamon roll-inspired cake combines tender cake layers with a rich, creamy frosting for an irresistible dessert perfect for any 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 your oven to 350°F (177°C). Grease three 9-inch cake pans, then line them with parchment paper rounds and grease the paper for easy cake release.
  2. Mix Dry Ingredients: Whisk together the cake flour, salt, baking powder, and baking soda. Set aside.
  3. Cream Butter and Sugar: Using a mixer with a paddle or whisk attachment, beat the softened butter and granulated sugar on high speed until smooth and creamy, approximately 3 minutes. Scrape 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, around 2 minutes. Mixture may appear curdled.
  5. Combine Dry and Wet Ingredients: With mixer on low, slowly add the dry ingredients, followed by the buttermilk, mixing just until combined. Whisk by hand to remove any lumps. Batter will be slightly thick.
  6. Prepare Cinnamon Swirl: In a small bowl, mix brown sugar, flour, and cinnamon. Pour melted butter on top and stir gently until combined. Use immediately.
  7. Add Cinnamon Swirl to Batter: Pour batter evenly into pans. Drop spoonfuls of the cinnamon swirl over batter and gently swirl with a knife, leaving some chunks intact.
  8. Bake the Cakes: Bake for 23-26 minutes until a toothpick inserted in center comes out clean. Cool cakes completely in pans on wire racks.
  9. Make Frosting: Beat butter on medium speed until creamy, about 2 minutes. Increase to medium-high and add cream cheese piece by piece until smooth. Add brown sugar and beat for 1 minute. Stop mixer and add cinnamon, confectioners’ sugar, heavy cream, vanilla extract, and salt. Beat on low for 30 seconds, then medium-high until creamy. Adjust sugar, cream, or salt as needed for desired consistency and taste.
  10. Level and Assemble: Slice domes off cooled cakes for flat layers. Place first layer on serving plate and spread about 1.5 cups of frosting evenly. Repeat with second layer and frosting. Add third layer.
  11. Apply Crumb Coat: Spread a thin layer of frosting over sides and top of cake to seal crumbs. Chill uncovered in refrigerator or freezer for at least 30 minutes.
  12. Final Frosting and Decoration: Spread leftover frosting on top. Pipe decorative details if desired, using a Wilton 8B piping tip. Garnish cake with snickerdoodle cookies if preferred.
  13. Chill Before Serving: Refrigerate cake for 30-60 minutes to set frosting before slicing. This helps the cake retain its shape when cut.
  14. Storage: Cover leftover cake tightly and store in refrigerator for up to 5 days.

Notes

  • Use room temperature ingredients for best mixing results.
  • Parchment paper rounds make cake removal easier and cleaner.
  • Swirls can be left chunky for texture or gently mixed into batter.
  • Adjust frosting consistency by adding more confectioners’ sugar if too thin or heavy cream if too thick.
  • Chilling crumb coat sets the frosting and makes final decoration easier.
  • Snickerdoodle cookies add a festive, decorative touch and extra cinnamon flavor.

Keywords: Snickerdoodle Cake, Cinnamon Cake, Cream Cheese Frosting, Layer Cake, Holiday Cake, Dessert, Cinnamon Swirl

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