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Snickerdoodle Cake Recipe

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★★★★★

4.6 from 94 reviews

This Snickerdoodle Cake is a soft, buttery, and cinnamon-swirled layered cake inspired by the classic snickerdoodle cookie. With a tender cake base, cinnamon-sugar swirls baked throughout, and a creamy cinnamon cream cheese frosting, this cake perfectly blends cinnamon and vanilla flavors in every bite. Perfect for celebrations or cozy gatherings, it’s finished with optional snickerdoodle cookie garnish for added texture and charm.

Ingredients

Scale

For the 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

For the Cinnamon Swirl:

  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/3 cup (41g) all-purpose flour or cake flour (spooned & leveled)
  • 1 Tablespoon ground cinnamon
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted

For the 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: 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 paper to ensure easy cake release.
  2. Mix Dry Ingredients: In a bowl, whisk together the cake flour, salt, baking powder, and baking soda. Set aside.
  3. Cream Butter and Sugar: Using a handheld or stand mixer with 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 necessary.
  4. Add Eggs and Vanilla: Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. The mixture may look curdled at this point due to mixing liquid eggs with solid butter.
  5. Combine Wet and Dry Ingredients: With mixer on low, gradually add the dry ingredients followed by the buttermilk, mixing just until combined. Whisk by hand afterwards if needed to remove lumps. The batter will be slightly thick.
  6. Prepare Cake Pans: Evenly pour the batter into the prepared cake pans. Use a kitchen scale to weigh the batter if precision is desired.
  7. Make Cinnamon Swirl: Mix brown sugar, flour, and cinnamon with a fork until combined. Pour melted butter over and mix gently until combined. Use immediately.
  8. Add Cinnamon Swirl: Drop small spoonfuls of the cinnamon swirl mixture onto the surface of each cake batter in the pans. Use a knife to gently swirl the mixture into the batter. Some chunks are fine.
  9. Bake the Cakes: Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes completely in the pans on a wire rack before frosting.
  10. Make Frosting: Beat the softened butter on medium speed until creamy, about 2 minutes. Increase speed to medium-high and add cream cheese pieces one at a time until blended. Add brown sugar and beat for 1 more minute. Stop mixer, add cinnamon, confectioners’ sugar, heavy cream, vanilla extract, and salt. Beat on low 30 seconds then medium-high until smooth and creamy. Adjust sweetness and consistency by adding more confectioners’ sugar or cream, and salt if necessary.
  11. Level Cakes and Crumb Coat: Use a serrated knife to slice off domed tops of cakes to create flat layers. Place the first cake on a stand or plate and spread about 1 and 1/2 cups frosting evenly on top. Repeat with second layer. Place the third cake layer on top. Spread a thin crumb coat of frosting around sides and top of cake. Chill uncovered for at least 30 minutes to set.
  12. Final Frosting and Decoration: Spread remaining frosting on top of cake. Optionally pipe details around edges with a star tip. Garnish with snickerdoodle cookies if desired.
  13. Chill Before Serving: Refrigerate the cake for 30-60 minutes before slicing to help hold its shape.
  14. Store Leftovers: Cover leftover cake tightly and refrigerate for up to 5 days.

Notes

  • Ensure all dairy ingredients (butter, eggs, buttermilk, cream cheese) are at room temperature for best mixing results.
  • Parchment paper rounds prevent sticking and help the cake release cleanly.
  • The cinnamon swirl mixture must be used immediately before the butter hardens.
  • If the frosting is too thin, add more confectioners’ sugar; if too thick, add a splash of heavy cream.
  • For extra flavor, increase cinnamon and vanilla extract in the frosting.
  • Use a sharp serrated knife to level cakes and avoid tearing the layers.
  • Chilling the crumb coat helps produce a clean finish when final frosting is applied.
  • Leftover cake can be frozen if wrapped tightly, thaw in refrigerator before serving.

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

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