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Brown Butter Snickerdoodle Cake

I love the cinnamon spice coupled with the tang of the cream of tartar. I created that same tang in this snickerdoodle cake with the addition of sour cream and buttermilk.

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 55 mins
Servings: 9 to 12 servings
Calories: 712 kcal
Course: Dessert
Cuisine: American

Ingredients

For the brown sugar–cinnamon swirl
  • 1/2 cup light brown sugar packed
  • 2 teaspoons cinnamon
For the brown butter snickerdoodle cake
  • 1 stick (4 oz) unsalted butter plus more for the pan
  • 1 1/2 cups granulated sugar
  • 1/4 cup Mild vegetable oil
  • 2 large eggs at room temperature
  • 1 cup low- or full-fat buttermilk at room temperature and well-shaken
  • 1/2 cup full-fat sour cream at room temperature
  • 2 teaspoons vanilla paste or vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 2/3 cups all-purpose flour
For the cinnamon spice frosting
  • 1 1/2 sticks (6 oz) unsalted butter at room temperature, cut into 12 pieces
  • 3 3/4 cups confectioners’ sugar sifted
  • 3 tablespoons low- or full-fat buttermilk at room temperature and well-shaken
  • 1 1/2 teaspoons cinnamon plus more for dusting, if desired
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla paste or vanilla extract

Instructions

Make the brown sugar–cinnamon swirl
    Cup of Yum
  1. In a small bowl, mix together the brown sugar and cinnamon.
Make the brown butter snickerdoodle cake
  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9-by-9 inch (23-by-23 cm) cake pan with butter and line with parchment paper, letting the excess fall over the sides.
  3. In a small, heavy-bottomed saucepan over medium heat, melt the butter. Once melted, crank up the heat to medium-high. Continue stirring until small bronze bits begin to settle on the bottom of the pan, 3 to 5 minutes. Take the brown butter off the heat and pour into a medium heat-safe bowl to cool for 10 to 15 minutes.
  4. Whisk the sugar and oil into the cooled brown butter until smooth. Add the eggs and whisk until thick and frothy, about 2 minutes. Add the buttermilk, sour cream, vanilla, baking powder, baking soda, and salt and whisk until well blended, 2 to 3 minutes more. (It’s okay if the mixture looks slightly curdled at this point.) Fold in the flour until just combined.
  5. Pour half of the cake batter into the prepared pan. Smooth the top and sprinkle the brown sugar–cinnamon swirl mixture evenly over the batter. Cover with the remaining batter, smoothing the top once more.
  6. Bake the cake in the center of the oven until the top is puffed, lightly bronzed, and bounces back when gently pressed in the center, 40 to 60 minutes. Start looking for the visual cues early, and for extra insurance against a slumping middle, use a cake tester or toothpick. The cake is done when a toothpick inserted in the center comes out with moist crumbs attached.
  7. Let the cake cool for 10 minutes in the pan before using the parchment overhang to remove it from the pan. Place the cake on a rack to finish cooling.
Make the cinnamon spice frosting
  1. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until smooth. Slowly add the buttermilk, cinnamon, vinegar, and vanilla and continue to beat until smooth, light, and fluffy.
  2. Frost the cooled cake and if you’d like, dust some more cinnamon over the top of the cake. Cut into slices and devour, preferably with a cold glass of milk or a hot cup of coffee!

Nutrition Information

Serving 1serving Calories 712kcal (36%) Carbohydrates 104g (35%) Protein 7g (14%) Fat 31g (48%) Saturated Fat 19g (95%) Monounsaturated Fat 8g Trans Fat 1g Cholesterol 119mg (40%) Sodium 449mg (19%) Fiber 1g (4%) Sugar 74g (148%)

Nutrition Facts

Serving: 9to 12 servings

Amount Per Serving

Calories 712

% Daily Value*

Serving 1serving
Calories 712kcal 36%
Carbohydrates 104g 35%
Protein 7g 14%
Fat 31g 48%
Saturated Fat 19g 95%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 119mg 40%
Sodium 449mg 19%
Fiber 1g 4%
Sugar 74g 148%

* Percent Daily Values are based on a 2,000 calorie diet.