This Snickerdoodle Cake is a dreamy blend of cinnamon-sugar warmth and buttery softness, perfect for any occasion. With its tender crumb and irresistible aroma, it’s a nostalgic treat that feels like a cozy hug in every bite. Ready in just over an hour, it’s surprisingly simple to whip up yet delivers a show-stopping dessert that will impress everyone.
Each slice offers a delightful balance of rich, creamy frosting and a hint of spiced sweetness, making it impossible to resist. Whether you’re celebrating or simply indulging, this cake’s comforting flavors and melt-in-your-mouth texture will leave you reaching for seconds. It’s the ultimate crowd-pleaser that brings joy to every forkful.
Ingredients for Snickerdoodle Cake
- Cake:
- 3 ⅓ cups (375 g) cake flour
- 2 cups (400 g) granulated sugar
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- ½ cup (113 g) unsalted butter (softened to room temperature, cut into Tablespoon-sized pieces)
- ½ cup (118 ml) neutral cooking oil (avocado, vegetable, or canola oil)
- 1 ⅓ cup (315 ml) buttermilk (room temperature preferred)
- 3 large eggs (room temperature preferred)
- 1 teaspoon vanilla extract
- Cinnamon Swirl:
- 3 Tablespoons granulated sugar
- 2 ½ teaspoons ground cinnamon
- Frosting:
- 8 oz (226 g) cream cheese (softened)
- ½ cup (113 g) unsalted butter (softened)
- ¼ cup (50 g) light brown sugar (firmly packed)
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 3 cups (375 g) powdered sugar
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Lightly grease and flour three 8” round baking pans. Set aside.
- In a large bowl (or stand mixer), whisk together cake flour, granulated sugar, baking powder, and salt until well-combined.
- Using an electric mixer on low speed, add butter one tablespoon at a time, waiting until each piece is fully incorporated. Mixture should resemble sandy, coarse crumbs.
- Add oil and stir on low speed until all dry ingredients are moistened.
- In a separate bowl, whisk together buttermilk, eggs, and vanilla extract until well combined.
- With mixer on low speed, gradually pour the milk mixture into the flour mixture. Scrape down the sides and bottom of the bowl, then stir once more until batter is smooth.
- Evenly divide batter into prepared pans. Prepare the cinnamon swirl by whisking together granulated sugar and cinnamon in a small bowl.
- Sprinkle a heaping tablespoon of the cinnamon-sugar mixture over each cake layer. Use a butter knife to swirl it into the batter.
- Bake on the center rack for 28-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow cakes to cool for 15 minutes, then invert onto a cooling rack to cool completely before frosting.
- For the frosting: In a large mixing bowl, beat cream cheese, butter, and brown sugar until smooth and creamy. Add cinnamon, vanilla extract, and salt, stirring until combined. Gradually add powdered sugar on low speed until frosting is smooth.
- Assemble the cake: Level cakes if needed. Spread thin layers of frosting between cake layers, apply a semi-naked frosting around the cake, and add decorative swirls on top using a piping tip.
Perfect Pairings: Serving Suggestions
This Snickerdoodle Cake is a showstopper on its own, but you can elevate it with a scoop of vanilla ice cream or a drizzle of caramel sauce. For a cozy touch, serve it with a cup of spiced chai tea or hot cocoa. It’s also perfect for brunch alongside a fresh fruit salad!
Storage Secrets: Keeping It Fresh
Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If refrigerated, let it sit at room temperature for 30 minutes before serving for the best texture. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months.
Time-Saving Tips for Busy Bakers
To save time, prepare the cake batter and cinnamon swirl the night before and refrigerate. Bring it to room temperature before baking. You can also make the frosting ahead and store it in the fridge—just give it a quick whip before using. Pre-measure ingredients to streamline the process!
Recipe Variations: Make It Your Own
Try swapping the cinnamon swirl for a nutmeg and brown sugar mixture for a warm, spiced twist. For a nutty flavor, fold in chopped pecans or walnuts into the batter. If you’re feeling adventurous, add a layer of apple compote between the cake layers for a fall-inspired treat.
Equipment Essentials: Tools You’ll Need
For this recipe, you’ll need three 8-inch round cake pans, a stand mixer or hand mixer, and a cooling rack. A spatula is essential for scraping the bowl, and an Ateco 846 or 848 piping tip will help create those beautiful frosting swirls. Don’t forget a toothpick to test for doneness!
Snickerdoodle Cake
Ingredients
Ingredients
- 3 ⅓ cups cake flour
- 2 cups granulated sugar
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- ½ cup unsalted butter softened to room temperature and cut into Tablespoon sized pieces
- ½ cup neutral cooking oil avocado, vegetable, or canola oil
- 1 ⅓ cup buttermilk room temperature preferred
- 3 large eggs room temperature preferred
- 1 teaspoon vanilla extract
Cinnamon Swirl
- 3 Tablespoons granulated sugar
- 2 ½ teaspoons ground cinnamon
Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- ¼ cup light brown sugar firmly packed
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 3 cups powdered sugar
Instructions
- Preheat oven to 350F (175C). Lightly grease and flour the sides and bottoms of three 8” round baking pans. Set aside.
- In a large bowl (or the bowl of a stand mixer) whisk together flour, sugar, baking powder, and salt until well-combined.
- Using an electric mixer on low speed, add butter one tablespoon at a time. Do not add the next tablespoon until the first has been fully incorporated. Mixture should resemble sandy, coarse crumbs.
- Add the oil and stir on low-speed until all of the dry ingredients have been moistened.
- In a separate bowl (I use a large measuring cup) whisk together buttermilk, eggs, and vanilla extract until well combined.
- With mixer on low-speed, gradually pour milk mixture into flour mixture. Once combined, scrape down the sides and bottom of the bowl using a spatula. Stir once more until batter is uniform and smooth.
- Evenly divide cake batter into prepared pans and prepare cinnamon swirl.
- In a small bowl, whisk together sugar and cinnamon for cake swirl.
- Sprinkle a heaping Tablespoon of cinnamon/sugar over each cake layer. Use a butter knife to swirl the mixture into the cake batter.
- Transfer cakes to center rack of 350F (175C) oven and bake for 28-30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow cakes to cool for 15 minutes and then invert onto a cooling rack to cool completely before frosting.
- In a large mixing bowl, combine cream cheese, butter, and brown sugar and use an electric mixer to beat until smooth and creamy.
- Add ground cinnamon, vanilla extract and salt, stir until combined.
- With mixer on low speed, gradually add powdered sugar until frosting is smooth and creamy.
- If cakes are domed or unlevel, level cakes before assembly. I do thin layers of frosting between cake layers, a semi-naked frosting around the cake, and then decorative swirls on top using an Ateco 846 or 848 tip.