Snickerdoodle Cake
User Reviews
4.9
Snickerdoodle Cake
Description
This Snickerdoodle Cake combines cake flour, granulated sugar, baking powder, and salt as the foundation. Butter is incorporated using an electric mixer to create sandy crumbs, followed by neutral oil to maintain moisture. Buttermilk, eggs, and vanilla are added to achieve a smooth, uniform batter that bakes up tender and soft.
A cinnamon sugar swirl is prepared with ground cinnamon and granulated sugar, added between cake layers or mixed into the batter to infuse warm cinnamon flavor throughout the cake along with a visual swirl effect. The cake is baked in three 8-inch round pans until set.
The frosting blends cream cheese, softened butter, light brown sugar, cinnamon, vanilla, salt, and powdered sugar, yielding a smooth, sweet, and tangy cream cheese icing with a cinnamon note that complements the cake's snickerdoodle theme. This frosting is spread between layers and on top to create a familiar cinnamon-sugar dessert experience in cake form.
This cake is suitable for slicing and serving at gatherings, offering the nostalgic flavor of snickerdoodle cookies in moist cake and creamy frosting form. It can be stored covered at room temperature or refrigerated for several days.
All-purpose flour can be substituted for cake flour using 3 cups (375 g), resulting in a slightly different texture.Adjust bake times if using different sized pans: 9" pans require less time, or 13x9 pans for a sheet cake style.Store the cake covered at room temperature for up to 24 hours or refrigerated for up to 5 days.
Ingredients
- 3 ⅓ cups cake flour
- 2 cups granulated sugar
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- ½ cup butter softened to room temperature and cut into Tablespoon sized pieces, unsalted
- ½ cup neutral cooking oil avocado, vegetable, or canola oil
- 1 ⅓ cup buttermilk room temperature preferred
- 3 egg room temperature preferred, large
- 1 teaspoon vanilla extract
Cinnamon Swirl
- 3 Tablespoons granulated sugar
- 2 ½ teaspoons ground cinnamon
Frosting
- 8 oz cream cheese softened
- ½ cup butter softened, unsalted
- 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.
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.
Notes
- You may substitute 3 cups (375 grams) of all-purpose flour for cake flour, but texture will differ slightly.
- For 9-inch cake pans, bake for about 22-23 minutes; two pans require less time than three.
- Using a 13x9-inch pan takes approximately 30 minutes to bake.
- Store the cake covered at room temperature up to 24 hours or refrigerate up to 5 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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