Description
A rich and fluffy Snickerdoodle Cake layered with a creamy cinnamon cream cheese frosting and a sweet cinnamon swirl inside. This cake captures the classic flavors of the beloved snickerdoodle cookie in a moist, tender cake perfect for celebrations or any dessert craving.
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 oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. This helps cakes release easily after baking.
- Mix dry ingredients: Whisk together the cake flour, salt, baking powder, and baking soda in a bowl and set aside.
- Cream butter and sugar: Using a mixer fitted with paddle or whisk attachment, beat the butter and granulated sugar on high speed until smooth and creamy, about 3 minutes. Scrape sides and bottom of bowl as needed.
- Add eggs and vanilla: Beat in 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. The mixture may look curdled due to mixing.
- Combine dry and wet ingredients: With mixer on low, slowly add dry ingredients. Then slowly pour in buttermilk while mixing on low, just until combined. Whisk by hand if needed to remove lumps; batter will be slightly thick.
- Prepare cinnamon swirl: Mix brown sugar, flour, and cinnamon with a fork until combined. Pour melted butter on top and mix until just combined. Use immediately.
- Assemble cake batter and cinnamon swirl: Divide batter evenly into prepared pans. Drop small spoonfuls of cinnamon swirl onto each cake batter. Use a knife to gently swirl it into the batter, leaving some chunks intact.
- 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 before frosting.
- Make frosting: Beat butter on medium speed until creamy, about 2 minutes. Increase speed to medium-high and add cream cheese pieces one at a time, mixing until smooth before adding next. Add brown sugar and beat until combined. Stop mixer, add cinnamon, powdered sugar, heavy cream, vanilla, and salt. Mix on low 30 seconds then medium-high until creamy. Adjust consistency and sweetness with additional powdered sugar, cream, or salt as needed.
- Level cakes and crumb coat: Slice domes off cakes to create flat surfaces. Place one layer on serving plate and spread about 1 and 1/2 cups frosting over top. Add second layer and repeat spreading. Add third layer. Apply thin crumb coat layer on sides and top for a semi-naked look. Chill cake uncovered for at least 30 minutes to set crumb coat.
- Final frosting and decoration: Spread leftover frosting on top and pipe edges if desired using a piping tip. Garnish with snickerdoodle cookies if using.
- Chill and serve: Refrigerate cake for 30-60 minutes before slicing to help it hold its shape. Store leftovers tightly covered in the fridge for up to 5 days.
Notes
- Ensure all ingredients (butter, eggs, buttermilk, cream cheese) are at room temperature for best mixing results.
- Parchment paper rounds help release cakes cleanly from pans.
- Cinnamon swirl mixture should be used immediately to prevent butter from solidifying.
- Adjust frosting consistency by adding more powdered sugar if too thin or cream if too thick.
- Chilling the crumb coat helps create a neat frosting finish.
- For added garnish and texture, serve with snickerdoodle cookies on the side.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Snickerdoodle Cake, Cinnamon Cake, Cream Cheese Frosting, Layer Cake, Classic American Dessert
