Snickerdoodle Cake
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4.9
81 reviews
Excellent
Snickerdoodle Cake
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This buttery soft snickerdoodle cake is swirled with cinnamon sugar and topped with a brown sugar cinnamon cream cheese frosting. I decorate mine semi-naked style with mini snickerdoodle cookies on top!Recipe includes a how-to video!
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Ingredients
- 3 ⅓ 3 ⅓ cups cake flour
- 2 2 cups granulated sugar
- 1 1 Tablespoon baking powder
- ¾ ¾ teaspoon salt
- ½ ½ cup unsalted butter softened to room temperature and cut into Tablespoon sized pieces
- ½ ½ cup neutral cooking oil avocado, vegetable, or canola oil
- 1 ⅓ 1 ⅓ cup buttermilk room temperature preferred
- 3 3 large eggs room temperature preferred
- 1 1 teaspoon vanilla extract
Cinnamon Swirl
- 3 3 Tablespoons granulated sugar
- 2 ½ 2 ½ teaspoons ground cinnamon
Frosting
- 8 8 oz cream cheese softened
- ½ ½ cup unsalted butter softened
- ¼ ¼ cup light brown sugar firmly packed
- 1 1 teaspoon ground cinnamon
- ½ ½ teaspoon vanilla extract
- ⅛ ⅛ teaspoon salt
- 3 3 cups powdered sugar
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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.
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.
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.
Assembly
- 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.
Equipments used:
Notes
- You may substitute 3 cups/375 grams of all purpose flour for the cake flour called for in the recipe.
- 9” cake pans: bake for slightly less time, checking at 22-23 minutes.Using only two 8” or 9” pans: Cakes will need approximately 30-35 minutes in 8” pans or approximately 25 minutes in 9” pans. (Note that pans must be deep enough – about 2”, do not fill pans more than ¾ full).13x9 pan: Approximate bake time will be 30 minutes.
- Store in an airtight container at room temperature for up to 24 hours or in the refrigerator for up to 5 days.
Nutrition Information
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Serving
1serving
Calories
719kcal
(36%)
Carbohydrates
99g
(33%)
Protein
8g
(16%)
Fat
34g
(52%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
4g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
104mg
(35%)
Sodium
357mg
(15%)
Potassium
126mg
(4%)
Fiber
1g
(4%)
Sugar
72g
(144%)
Vitamin A
832IU
(17%)
Vitamin C
0.02mg
(0%)
Calcium
149mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 719 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 719kcal | 36% |
| Carbohydrates | 99g | 33% |
| Protein | 8g | 16% |
| Fat | 34g | 52% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 357mg | 15% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 72g | 144% |
| Vitamin A | 832IU | 17% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 149mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
4.9
81 reviews
Excellent
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