Name: Snickerdoodle Cake
Prep time: 40 min
Cook time: 28 min
Total time: 1 h 8 min
Cuisine: American
Ingredients: 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 (yes, Tbsp!); 1 and 1/2 cups (360ml) buttermilk, at room temperature*; 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; 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 for garnish: snickerdoodle cookies

Description

Tender and moist Snickerdoodle Cake featuring three fluffy vanilla layers with a buttery cinnamon swirl, covered in brown sugar cinnamon cream cheese frosting.

Ingredients

Scale

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 (yes, Tbsp!)

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

Brown Sugar Cinnamon Buttercream:

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 for garnish: snickerdoodle cookies

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Instructions

1. Preheat oven to 350°F (175°C), grease three 9-inch round pans, and whisk cake flour, salt, baking powder, and baking soda.

2. Beat softened butter and granulated sugar for 3 minutes, then beat in eggs, egg whites, and vanilla extract.

3. Alternately fold in dry flour mixture and buttermilk on low speed just until combined.

4. Whisk brown sugar, flour, cinnamon, and melted butter in a small bowl to form cinnamon swirl paste.

5. Layer half the batter in pans, dollop cinnamon swirl, top with remaining batter, swirl with a knife, and bake for 24 to 28 minutes; cool completely.

6. Beat butter and cream cheese, beat in brown sugar, cinnamon, confectioners’ sugar, cream, vanilla, and salt until fluffy; frost cooled cake layers and garnish with cookies.

Notes

Use room-temperature ingredients for a smooth batter. Chill cake layers before frosting for clean assembly.

Prep Time: 40 minutes
Cook Time: 28 minutes
Category: Dessert / Cake
Method: Baking
Cuisine: American

Nutrition

Calories: 540
Sugar: 62g
Sodium: 320mg
Fat: 28g
Saturated Fat: 28g
Unsaturated Fat: 28g
Trans Fat: 28g
Protein: 6g