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Snickerdoodle Cake Recipe

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4.1 from 3 reviews

This Snickerdoodle Cake is a delightful twist on the classic cookie, featuring a moist and tender cake infused with cinnamon swirls and topped with a creamy cinnamon cream cheese frosting. Perfect for celebrations or any occasion, this layered cake combines soft buttermilk cake layers with a rich cinnamon swirl throughout and a luscious, silky frosting, finished with optional snickerdoodle cookie garnishes for extra texture and flavor.

Ingredients

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 Oven 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 parchment. This preparation ensures the cakes release cleanly from the pans after baking.
  2. Mix Dry Ingredients: Whisk together the cake flour, salt, baking powder, and baking soda in a bowl and set aside. This mixture will create your cake’s base.
  3. Cream Butter and Sugar: Using a stand or handheld mixer with a paddle or whisk attachment, beat the unsalted butter and granulated sugar on high speed until smooth and creamy, which should take about 3 minutes. Remember to scrape down the bowl sides and bottom to ensure even mixing.
  4. Add Eggs and Vanilla: Beat in the 3 large eggs, 2 additional egg whites, and vanilla extract on high speed until combined, about 2 minutes. It’s normal for the mixture to look curdled as the eggs and butter come together.
  5. Combine Dry Ingredients and Buttermilk: With the mixer on low speed, gradually add the dry ingredients. Then slowly pour in the buttermilk while mixing on low. Stir just until combined, ensuring there are no lumps by whisking manually if needed.
  6. Pour Batter into Pans: Evenly distribute the cake batter into the prepared pans. Optionally, use a kitchen scale for accuracy. Set aside briefly while you make the cinnamon swirl.
  7. Prepare Cinnamon Swirl: Mix the brown sugar, flour, and cinnamon with a fork until combined. Pour in the melted butter and mix just until incorporated. Use this swirl immediately to avoid the frosting hardening.
  8. Add Cinnamon Swirl to Cake: Drop spoonfuls of the cinnamon swirl mixture onto the batter in each pan. Gently swirl with a knife creating marbled patterns; some chunks can remain for texture.
  9. Bake the Cakes: Bake the cakes for 23-26 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans on a wire rack before frosting.
  10. Make Frosting: Beat the butter until creamy, about 2 minutes. Add cream cheese pieces one at a time, mixing until smooth before adding the next. Add brown sugar and beat until combined. Stop mixer and add cinnamon, confectioners' sugar, heavy cream, vanilla, and salt. Mix on low for 30 seconds, then on medium-high until smooth and creamy. Adjust sweetness and texture by adding more confectioners’ sugar, cream, or salt as needed.
  11. Level Cakes and Apply Crumb Coat: Slice off the domes from the cooled cakes for flat layers. Place one layer on your serving plate, spread about 1 and 1/2 cups frosting evenly. Repeat with second layer. Place third layer and spread a thin crumb coat around sides and top. Chill uncovered for at least 30 minutes to set the crumb coat.
  12. Finish Frosting and Decorate: Spread extra frosting on top and pipe details around edges if desired. Garnish with snickerdoodle cookies for a stylish finish.
  13. Chill Before Serving: Refrigerate the completed cake for at least 30-60 minutes before slicing to allow it to hold its shape.
  14. Storage: Cover leftover cake tightly and refrigerate for up to 5 days to maintain freshness.

Notes

  • Use room temperature ingredients for better mixing and texture.
  • Be careful not to overmix batter once buttermilk is added to avoid a dense cake.
  • The cinnamon swirl should be used immediately after preparation to prevent the butter from solidifying and hardening the mixture.
  • Chilling the crumb coat is essential for a clean and professional-looking finish.
  • You can substitute cake flour with all-purpose flour, but the cake may be slightly less tender.
  • For a stronger cinnamon flavor, adjust cinnamon quantities in the swirl and frosting to taste.
  • Snickerdoodle cookies as garnish add a nice decorative touch and extra cinnamon sugar flavor but are optional.
  • Ensure the cakes are completely cool before frosting to prevent melting the frosting.

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