Snickerdoodle Cake Recipe

If you're a fan of the classic snickerdoodle cookie, this snickerdoodle cake will take your love to the next level. This cake is a beautiful blend of sweet, buttery, and cinnamon flavors, layered with a rich, creamy frosting that complements the moist cake, offering a decadent treat that is sure to impress.

Photos of Snickerdoodle Cake Recipe

While most of the ingredients for this snickerdoodle cake may already be in your pantry, there are a few you might need to add to your shopping list. Cake flour, which is different from all-purpose flour, gives the cake a delicate, tender crumb that is perfect for this dessert. Also, full-fat block cream cheese adds a rich, creamy texture to the frosting, so be sure to avoid spreadable or low-fat versions.

Ingredients for the Snickerdoodle Cake

Cake flour: This flour is finely milled and low in protein, making it ideal for light and delicate cakes.

Granulated sugar: Used in the cake batter to add sweetness.

Buttermilk: Adds a tangy flavor and helps to tenderize the gluten, giving the cake a softer texture and more body.

Brown sugar: Used in the cinnamon swirl and frosting for a moist, deep-flavored sweetness.

Ground cinnamon: Gives the distinctive, warm flavor that snickerdoodles are known for.

Unsalted butter: Adds richness to the cake and frosting, and helps create a tender crumb in the cake.

Cream cheese: Gives the frosting its rich and creamy texture.

Confectioners’ sugar: Also known as powdered sugar, used in the frosting for a smooth and creamy texture.

Heavy cream: Adds richness and creamy consistency to the frosting.

Snickerdoodle cookies: Used as a garnish for the cake, adding a fun and tasty touch to the finished product.

One reader, Evvy Morales says:

This snickerdoodle cake recipe is a game-changer! The cake turned out moist and flavorful, and the cinnamon swirl added a delightful touch. The brown sugar cinnamon buttercream was the perfect complement. I received so many compliments on this cake, and it's definitely going to be a go-to recipe for special occasions.

Evvy Morales

Key Techniques for Making Snickerdoodle Cake

How to prepare the cake pans: Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

How to make the cinnamon swirl: Mix the brown sugar, flour, and cinnamon together until combined. Pour the melted butter on top and mix just until combined. Use immediately in the cake batter because the longer it sits out, the harder it will get as a result of the butter solidifying.

How to test for cake doneness: Insert a toothpick into the center of the cake. If it comes out clean, it’s done.

How to cool the cakes: Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

How to make the frosting: Beat the butter on medium speed until creamy. Add the cream cheese one piece at a time, mixing until each has combined before adding the next. Once the cream cheese is combined, add the brown sugar and beat until combined. Stop the mixer and add the cinnamon, confectioners’ sugar, heavy cream, vanilla extract, and salt. Beat until completely combined and creamy.

How to assemble the cake: Place 1 cake layer on a cake stand, cake turntable, or serving plate. Evenly spread about 1½ cups of frosting on top. Top with the 2nd cake layer and evenly spread another 1½ cups of frosting on top. Top with the third cake layer. Decorate with a crumb coat if desired. Spread a little extra frosting on top of the cake and use any leftover frosting to pipe detail around the edges, if desired. Garnish with snickerdoodles if desired.

How to store the cake: Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Is there any celebration coming up? Personally, I’m tired of the same old dessert flavors that I see in bakeries and grocery stores, so when I discovered this recipe, I decided to give this snickerdoodle cake a go! I’m so excited to know that one of my favorite cookie flavors can now be turned into a moist and mouth watering layered cake. This dessert is made yummy and superb by the following: the soft vanilla cake, the cinnamon swirl, and the brown sugar buttercream frosting.

The cake base is similar to any regular cake but I added pure vanilla extract to get that strong vanilla taste and aroma. To make it even more special, I added a cinnamon swirl mixture that I carefully mixed in on top of my cake batter. I recommend using a butter knife to gently swirl the mixture only on the surface.

Once baked, this will yield a beautiful pattern in the cake, making it even more appetizing. And last but definitely not the least, let’s talk about the buttercream cream cheese frosting! With the addition of cream cheese, it’s given a slightly tangy taste which complements the sweet and aromatic vanilla and cinnamon cake base.

Together, these three components make up the best snickerdoodle cake recipe there is. I assure you that this will be the new yummy highlight of any celebration! I just love anything snickerdoodle, so I’m probably gonna try making a snickerdoodle cheesecake next after this cake.

How To Make Snickerdoodle Cake

Delight in the sweet spice of this snickerdoodle cake that comes with soft cinnamon-swirled vanilla cake layers in between a delectable brown cinnamon buttercream frosting.

Preparation: 50 minutes

Cooking: 25 minutes

Chill Time: 30 minutes

Total: 1 hour 45 minutes

Serves:

Ingredients

3⅔cupscake flour,spoon and leveled
1tspsalt
1tspbaking powder
¾tspbaking soda
1½cupsunsalted butter,softened to room temperature
1⅔cupsgranulated sugar
3large whole eggs
2egg whites,at room temperature
1tbsppure vanilla extract
½cupsbuttermilk,at room temperature

For Cinnamon Swirl:

½cuplight or dark brown sugar,packed
⅓cupall purpose flour or cake flour
1tbspground cinnamon
¼cupunsalted butter,(4 tbsp) melted

For Brown Sugar Cinnamon Buttercream:

1¼cupsunsalted butter,(2½ sticks), softened to room temperature
8ozfull-fat block cream cheese,room temperature and sliced into 4 pcs
¾cuplight or dark brown sugar,packed
1tbspground cinnamon
5½cupsconfectioners’ sugar
¼cupheavy cream or whole milk
1tsppure vanilla extract
⅛tspsalt,add more as needed
snickerdoodle cookies,optional, for garnish

Instructions

Preheat the oven to 350 degrees F.
Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed for about 3 minutes until smooth and creamy.
Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the whole eggs, egg whites, and vanilla extract on high speed for about 2 minutes until combined. The mixture will look curdled as a result of the egg liquid and solid butter combining.
Scrape down the sides and up the bottom of the bowl as needed. With the mixer running at low speed, slowly add the dry ingredients.
With the mixer still running on low speed, slowly pour in the buttermilk then mix just until combined. If needed, whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Pour batter evenly into cake pans. If desired, weigh them with a kitchen scale to ensure accuracy. Set aside for a few minutes while making the cinnamon swirl.

Cinnamon Swirl:

With a fork, mix the brown sugar, flour, and cinnamon together until combined. Pour the melted butter on top and mix just until combined. Use immediately in the cake batter because the longer it sits out, the harder it will get as a result of the butter solidifying.
Drop small spoonfuls of the cinnamon swirl on each of the unbaked cakes. Use a knife to gently swirl the spoonfuls into the batter. Some pieces will remain as chunks (that’s fine!) and some will swirl into the batter.
Bake for around 23 to 26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Brown Sugar Cinnamon Buttercream Frosting:

In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed for about 2 minutes until creamy.
Switch the mixer up to medium-high speed and add the cream cheese one piece at a time, mixing until each has combined before adding the next.
Once the cream cheese is combined, add the brown sugar and beat on medium-high speed for about 1 minute until combined.
Stop the mixer and add the cinnamon, confectioners’ sugar, heavy cream, vanilla extract, and salt.
Turn the mixer on low speed and beat for 30 seconds, then turn the mixer up to medium-high speed and beat until completely combined and creamy.
Add more confectioners’ sugar if the frosting seems too thin. Add more heavy cream if frosting seems too thick or an extra pinch of salt if frosting is too sweet. For extra flavor, add a little more cinnamon and/or vanilla extract.
Using a large serrated knife, slice the domes off the cooled cakes (a semi-thin layer) to create a flat surface. Discard domes or use them for another recipe.
Place one cake layer on a cake stand, cake turntable, or serving plate. Evenly spread about 1½ cups of frosting on top.
Top with the second cake layer and evenly spread another 1½ cups of frosting on top. Top with the third cake layer. Decorate with a crumb coat* if desired.
Spread a little extra frosting on top of the cake and use any leftover frosting to pipe detail around the edges, if desired. Garnish with snickerdoodles if desired.
Refrigerate the cake for at least 30 to 60 minutes before slicing and serving. This helps the cake hold its shape when cutting.
Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Recipe Notes

To decorate with a crumb coat, spread a thin layer of frosting around the sides and top of the cake (save extra frosting for the top in the next step). An icing spatula and bench scraper are helpful for creating this look. Chill the crumb-coated cake uncovered in the refrigerator or freezer for at least 30 minutes to help set the crumb coat.

Nutrition

Calories: 911.52kcal
Fat: 48.03g
Saturated Fat: 29.53g
Trans Fat: 1.60g
Monounsaturated Fat: 12.52g
Polyunsaturated Fat: 2.13g
Carbohydrates: 116.27g
Fiber: 1.28g
Sugar: 83.89g
Protein: 6.82g
Cholesterol: 168.43mg
Sodium: 390.23mg
Calcium: 99.26mg
Potassium: 137.54mg
Iron: 3.30mg
Vitamin A: 428.01µg
Vitamin C: 0.16mg

Crucial Technique Tip for a Perfect Snickerdoodle Cake

When making the cinnamon swirl for your snickerdoodle cake, ensure to use it immediately after preparation. The longer it sits out, the harder it will get due to the butter solidifying. This could affect the texture and swirl effect in your cake. Also, when swirling the cinnamon mixture into the batter, don't overdo it. Some chunks are fine and will give a pleasant burst of flavor in the finished cake.

Time-Saving Tips for Making Snickerdoodle Cake Recipe

Prepare the ingredients: Gather and measure all the ingredients before starting to make the cake. This will help you work more efficiently and prevent any last-minute trips to the store.

Use a stand mixer: Utilize a stand mixer for mixing the cake batter and frosting. This will save time and effort compared to mixing by hand.

Bake the cakes simultaneously: If your oven can accommodate it, bake all the cake layers at the same time to reduce overall baking time.

Chill the cake: After assembling the cake, chill it in the refrigerator for at least 30 minutes. This will help the frosting set and make the cake easier to slice and serve.

Plan ahead: Plan out the steps and timeline for making the cake to streamline the process and avoid any last-minute rush.

Substitute Ingredients For Snickerdoodle Cake Recipe

cake flour - Substitute with all-purpose flour: All-purpose flour can be used as a substitute for cake flour in a 1:1 ratio. However, the texture of the cake may be slightly denser.
unsalted butter - Substitute with margarine: Margarine can be used as a substitute for unsalted butter in baking. However, it may alter the flavor slightly.
buttermilk - Substitute with milk and vinegar: Combine 1 cup of milk with 1 tablespoon of vinegar or lemon juice to substitute for buttermilk. Let it sit for 5-10 minutes before using.
light or dark brown sugar - Substitute with granulated sugar and molasses: For every cup of brown sugar, mix 1 cup of granulated sugar with 1 tablespoon of molasses.
full-fat block cream cheese - Substitute with Greek yogurt: Greek yogurt can be used as a lower-fat alternative to cream cheese in some recipes, providing a tangy flavor and creamy texture.
confectioners’ sugar - Substitute with granulated sugar: Granulated sugar can be blended in a food processor to create a substitute for confectioners' sugar, although it may not be as fine.
snickerdoodle cookies - Substitute with cinnamon graham crackers: Crushed cinnamon graham crackers can be used as a substitute for snickerdoodle cookies in crusts or toppings, providing a similar flavor profile.

Presentation Ideas for a Delightful Snickerdoodle Cake

Elevate the cake layers: Stack the cake layers with precision, ensuring they are perfectly aligned and level to create a visually stunning base for the presentation.
Incorporate artistic swirls: Use the brown sugar cinnamon buttercream to create elegant and intricate swirls on the top and sides of the cake, adding a touch of sophistication to the overall appearance.
Garnish with snickerdoodle cookies: Place snickerdoodle cookies strategically around the cake, adding a delightful and whimsical element to the presentation.
Create a crumb coat: Apply a thin, even layer of frosting around the cake to seal in any loose crumbs, providing a smooth canvas for the final frosting layer and enhancing the overall professional look.
Utilize a cake turntable: When frosting the cake, use a cake turntable to achieve a flawless finish, allowing for smooth and consistent application of the frosting.
Precision slicing: When serving, ensure each slice is cut with precision and care, presenting a clean and polished appearance to the judges and guests.

Essential Tools for Making a Perfect Snickerdoodle Cake Recipe

Oven: Used for baking and roasting food items.
Cake pans: Used to bake cakes and other desserts in the oven.
Parchment paper: Used to line cake pans to prevent sticking and for easy removal of baked goods.
Rubber spatula: Used for scraping the sides of bowls and folding ingredients together.
Whisk: Used for mixing dry ingredients, beating eggs, and incorporating air into mixtures.
Handheld or stand mixer: Used for mixing and beating ingredients for cake batter and frosting.
Kitchen scale: Used to accurately measure ingredients by weight.
Fork: Used for mixing and combining ingredients for the cinnamon swirl.
Knife: Used to swirl the cinnamon mixture into the cake batter.
Toothpick: Used to test the doneness of cakes by inserting into the center.
Wire rack: Used for cooling cakes and other baked goods.
Large bowl: Used for mixing and beating ingredients for the frosting.
Serrated knife: Used for leveling cake layers and trimming edges.
Cake stand or turntable: Used for assembling and decorating the cake.
Piping bag: Used for piping frosting and decorative details on the cake.

Storing and Freezing Snickerdoodle Cake for Later

Here are the detailed storing and freezing guidelines for the snickerdoodle cake recipe:

Cover leftover cake tightly and store in the refrigerator for up to 5 days. I recommend using a cake carrier for storing and transporting.
The flavor of the snickerdoodle cake is best when eaten within 2-3 days of baking.
To freeze the cake, first let it cool completely. Then wrap the whole cake or individual slices in a layer of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months.
To thaw the frozen cake, remove from the freezer and let it thaw in the refrigerator overnight. Once thawed, you can frost the cake if needed and serve.
You can also freeze the cake layers before assembling and frosting. Wrap each cooled layer in plastic wrap and freeze for up to 2 months. Let the layers thaw in the refrigerator before assembling and frosting the cake.
The brown sugar cinnamon buttercream can also be made ahead of time and stored in the refrigerator for up to 1 week. Let it come to room temperature and re-whip before using.

How to Reheat Snickerdoodle Cake Leftovers

To reheat leftover snickerdoodle cake, first let it come to room temperature for about 30 minutes before reheating. This will help the cake reheat more evenly and prevent it from drying out.
Preheat your oven to 300°F (150°C). While the oven is preheating, wrap the cake loosely in aluminum foil. This will help keep the moisture in and prevent the cake from drying out during the reheating process.
Place the wrapped cake on a baking sheet and put it in the preheated oven. Bake for about 10-15 minutes, or until the cake is heated through. The time may vary depending on the size of your cake slice.
If you prefer a softer, more moist cake, you can also place a small oven-safe dish of water in the oven alongside the cake. The steam from the water will help keep the cake moist as it reheats.
For a quicker option, you can reheat individual slices of snickerdoodle cake in the microwave. Place a slice on a microwave-safe plate and heat it in 15-second intervals until it reaches your desired temperature. Be careful not to overheat the cake, as it can quickly dry out in the microwave.
If your leftover cake has cream cheese frosting, be extra cautious when reheating. The frosting can melt and separate if overheated. It's best to reheat cream cheese-frosted cakes in the oven rather than the microwave to avoid this issue.
Lastly, if you have an air fryer, you can use it to reheat your snickerdoodle cake. Preheat the air fryer to 300°F (150°C), wrap the cake in foil, and heat for 5-7 minutes, or until warmed through. This method can help restore some of the cake's crispiness on the outside while keeping the inside soft and moist.

Interesting Trivia About Snickerdoodle Cake

The Snickerdoodle cake is a delightful twist on the classic cookie, combining the flavors of cinnamon and sugar in a moist and fluffy cake. It's a perfect treat for those who love the traditional snickerdoodle cookie but want to enjoy it in cake form.

Is Making Snickerdoodle Cake at Home Cost-Effective?

After a thorough analysis, I rate this snickerdoodle cake recipe an 8.5. The approximate cost for a household of 4 people is around $35. While some ingredients like cake flour and cream cheese may be pricier, the recipe yields a large cake, making it a cost-effective dessert option. The use of common pantry items and the ability to make a large quantity make it a budget-friendly choice for a household.

Is This Snickerdoodle Cake Healthy or Unhealthy?

The snickerdoodle cake recipe, while undeniably delicious, is not particularly healthy. The cake itself is made with a significant amount of butter, sugar, and refined flour, which are high in calories and low in nutrients. The frosting also contains a large quantity of butter, cream cheese, and confectioners' sugar, further increasing the calorie and sugar content of the dessert.

However, there are several ways to make this recipe healthier without compromising its flavor:

Replace some of the all-purpose flour with whole wheat flour or almond flour to increase the fiber and nutrient content
Reduce the amount of sugar in both the cake and frosting, or use a natural sweetener like honey or maple syrup instead
Swap out some of the butter for healthier alternatives like Greek yogurt, applesauce, or mashed avocado
Use low-fat cream cheese in the frosting to reduce the overall fat content
Incorporate more cinnamon into the recipe, as it has anti-inflammatory properties and may help regulate blood sugar levels
Serve smaller portions and pair the cake with fresh fruit to add more vitamins and fiber to the dessert

By making these adjustments, you can create a more balanced and nutritious version of the snickerdoodle cake that still satisfies your sweet tooth.

Editor's Opinion on This Delightful Snickerdoodle Cake

The Snickerdoodle Cake recipe is a delightful fusion of classic flavors and textures. The incorporation of a cinnamon swirl adds a delightful surprise, while the brown sugar cinnamon buttercream elevates the cake to a whole new level. The use of buttermilk in the cake batter ensures a moist and tender crumb, and the addition of snickerdoodle cookies as garnish adds a playful touch. This recipe is a perfect balance of sweetness and warmth, making it a wonderful treat for any occasion.

Enhance Your Snickerdoodle Cake Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for pairing with the snickerdoodle cake.

Grilled Pineapple Slices: Juicy grilled pineapple slices with a sprinkle of cinnamon, adding a sweet and tangy contrast to the snickerdoodle cake.

Balsamic Glazed Brussels Sprouts: Tender Brussels sprouts coated in a sweet and tangy balsamic glaze, providing a savory side to complement the sweetness of the snickerdoodle cake.

Similar Recipes to Try If You Love Snickerdoodle Cake

Spicy Beef Tacos: Spice up your taco night with these flavorful and zesty spicy beef tacos. Perfect for a fiesta or a casual weeknight dinner.

Mango Salsa Chicken: Add a tropical twist to your chicken dinner with this delicious mango salsa chicken recipe. The sweet and tangy flavors will tantalize your taste buds.

Creamy Tomato Basil Soup: Warm up with a bowl of creamy tomato basil soup. This comforting and velvety soup is perfect for a cozy night in or as a starter for a dinner party.

Appetizers and Main Dishes to Serve with Snickerdoodle Cake Recipe

Appetizers:

Stuffed Mushrooms: Delight your guests with these savory stuffed mushrooms, filled with a flavorful mixture of cream cheese, garlic, and herbs. The perfect bite-sized appetizer to kick off any meal.

Bruschetta: Elevate your appetizer game with a classic bruschetta, featuring toasted baguette slices topped with a vibrant mix of tomatoes, basil, and balsamic glaze. A refreshing and light start to any gathering.

Main Courses:

Chicken Alfredo: Create a creamy and indulgent pasta dish by combining tender grilled chicken with a rich and velvety Alfredo sauce. Serve it over a bed of al dente fettuccine for a comforting and satisfying meal.

Beef Stroganoff: Prepare a hearty and flavorful dish by sautéing tender strips of beef with onions and mushrooms, then simmering them in a creamy and tangy sauce. Serve the beef stroganoff over a bed of buttery egg noodles for a classic and comforting main course.

Why trust this Snickerdoodle Cake Recipe:

This recipe is a guaranteed crowd-pleaser, featuring a perfect balance of cinnamon and brown sugar in a moist, tender cake. The step-by-step instructions ensure a foolproof baking experience, and the decadent buttercream frosting adds a delightful touch. With a harmonious blend of flavors and a visually stunning presentation, this snickerdoodle cake is a must-try for any dessert enthusiast. Trust in the expertise behind this recipe to elevate your baking skills and impress your guests with a delectable treat.

Share your thoughts on the Snickerdoodle Cake Recipe in the Baking and Desserts forum and let us know how your cake turned out!

FAQ:

Can I use all-purpose flour instead of cake flour?

Yes, you can use all-purpose flour instead of cake flour. However, keep in mind that the texture of the cake may be slightly different as cake flour has a lower protein content, resulting in a more tender crumb.

Can I make the cake in advance and freeze it?

Absolutely! You can make the cake layers in advance and freeze them for up to 2-3 months. Just make sure to wrap them tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw the cake layers in the refrigerator overnight before frosting and assembling.

Can I substitute the buttermilk with regular milk?

Yes, you can substitute buttermilk with regular milk. To make a buttermilk substitute, add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then add enough milk to make 1 cup. Let it sit for 5-10 minutes before using in the recipe.

Can I omit the cream cheese in the frosting?

If you prefer a different type of frosting, you can omit the cream cheese and make a traditional buttercream frosting instead. Simply increase the amount of butter in the recipe and adjust the sweetness to your liking.

Can I use store-bought snickerdoodle cookies for garnish?

Absolutely! You can use store-bought snickerdoodle cookies for garnish. Alternatively, you can also make your own snickerdoodle cookies using your favorite recipe and use them to decorate the cake.