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Snickerdoodle Cake Recipe

Snickerdoodle Cake

Rahat
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.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings 12 servings
Calories 719 kcal

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.

Nutrition

Calories: 719kcalCarbohydrates: 99gProtein: 8gFat: 34gSaturated Fat: 15gCholesterol: 104mgSodium: 357mgPotassium: 126mgFiber: 1gSugar: 72gVitamin A: 832IUVitamin C: 0.02mgCalcium: 149mgIron: 1mg
Keyword baking, cake, cinnamon, dessert, Snickerdoodle
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