Name: Snickerdoodle Cake Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: American
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; 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; Snickerdoodle cookies

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Introduction

Enjoy the warm, comforting flavors of a Snickerdoodle Cake, perfectly moist and layered with cinnamon-swirled cake and creamy frosting. This delightful dessert combines classic snickerdoodle spices with a rich cream cheese frosting to satisfy any sweet tooth.

A three-layer cake with light yellow sponge dotted with chocolate chips is covered in smooth, light brown frosting with a creamy texture. Between each layer, there is a thick spread of the same frosting, matching the color on the outside. The top edge of the cake has a decorative piped border of frosting with wave and peak shapes in the same light brown color. A slice is being lifted from the cake on a silver cake server, showing all three sponge and frosting layers clearly. The cake sits on a white cake stand with a wooden base, placed on a white marbled surface, against a light, simple 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. This helps the cakes release easily from the pans.
Step 2: In a bowl, whisk together cake flour, salt, baking powder, and baking soda. Set aside.

Step 3: Using a mixer fitted with a paddle or whisk attachment, beat butter and granulated sugar on high speed until creamy, about 3 minutes, scraping down the bowl as needed.
Step 4: Add eggs, egg whites, and vanilla extract and beat on high until combined, about 2 minutes. The mixture may look curdled.
Step 5: With mixer on low, add the dry ingredients gradually, then slowly pour in the buttermilk. Mix just until combined, whisking by hand if necessary to remove lumps. The batter will be slightly thick.

Step 6: Divide the batter evenly among the prepared pans. If you want, weigh the pans for accuracy. Set aside to prepare the cinnamon swirl.
Step 7: In a small bowl, mix brown sugar, flour, and cinnamon for the swirl. Pour melted butter over and stir until combined. Use immediately to avoid hardening.
Step 8: Drop spoonfuls of the cinnamon swirl over each cake layer and use a knife to gently swirl it into the batter.

Step 9: 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 frosting.
Step 10: To make the frosting, beat butter until creamy (about 2 minutes). Add cream cheese pieces one at a time, mixing until smooth.
Step 11: Add brown sugar and beat until combined. Then add cinnamon, confectioners’ sugar, cream, vanilla, and salt. Beat on low for 30 seconds, then on medium-high until creamy. Adjust sugar, cream, or salt to balance thickness and flavor.

Step 12: Level the cooled cakes by slicing the domed tops off. Place one layer on a serving plate, spread about 1 and 1/2 cups of frosting on top. Repeat with the second layer, then top with the third layer.
Step 13: Apply a thin crumb coat of frosting around the sides and top for a semi-naked cake look. Chill the cake uncovered in the fridge or freezer for at least 30 minutes to set the crumb coat.
Step 14: Spread extra frosting on top and pipe additional frosting details if desired. Garnish with snickerdoodle cookies for a festive touch.

Step 15: Refrigerate the assembled cake for 30-60 minutes before slicing to help it hold its shape.

Tips & Variations

Use parchment paper rounds to easily remove cakes and prevent sticking.
For a richer cinnamon flavor, add extra cinnamon to both the swirl and frosting.

If the frosting is too thin, gradually add more confectioners’ sugar until the desired consistency is reached.
Substitute whole milk for heavy cream in the frosting for a lighter option.
Try adding chopped nuts to the cinnamon swirl for a crunchy texture.

Storage

Cover the cake tightly and store it in the refrigerator for up to 5 days. Before serving, let it come to room temperature for about 20 minutes for the best texture. Leftover cake can be reheated gently in the microwave for a few seconds, but it’s best enjoyed fresh.

How to Serve

A slice of three-layer cake sits on a white plate, each layer made of light yellow sponge with small dark chocolate chips scattered inside. Between each sponge layer is a smooth light brown frosting that also covers the top, decorated with soft swirls and a dusting of cinnamon. The cake looks moist with the chocolate chips adding texture, and the frosting is creamy, holding the layers neatly together. The background is a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

This recipe uses cake flour to achieve a tender crumb, so substituting with a gluten-free flour blend designed for cakes may work, but results can vary. Consider using a trusted gluten-free cake mix for best success.

Can I freeze the Snickerdoodle Cake?

Yes, you can freeze the layers or the fully assembled cake. Wrap the cooled cakes or the whole frosted cake tightly in plastic wrap and place in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.