Snickerdoodle Cake – This Snickerdoodle Cake Recipe. Is a delightful twist. On the classic snickerdoodle cookie. Turned into a fluffy, layered cake. With its cinnamon swirl. And cinnamon cream cheese frosting. It’s a cozy, comforting dessert. For any occasion. A drizzle of homemade caramel sauce. Elevates it to the next level. Perfect for cinnamon lovers. And a great addition. To any cake collection!
The first time I made this Snickerdoodle Cake. It was an instant hit. With my family. My husband. Who adores snickerdoodles. Was absolutely thrilled. To see his favorite flavors. Turned into a cake. The sweet cinnamon swirl. And rich caramel drizzle. Made it irresistible. And my kids couldn’t get enough of the cinnamon cream cheese frosting. Now, it’s become a family favorite. Especially during the holidays. When we crave those warm, cozy flavors.
What makes this Snickerdoodle Cake truly stands out?
This Snickerdoodle Cake Recipe stands out. Because of its indulgent layers. Each one packed with flavor. The cinnamon swirl throughout the cake. Adds a beautiful marbled effect. And ensures a consistent cinnamon taste. In every bite. The rich caramel sauce drizzled over the top. Not only enhances the sweetness. But also adds a decadent finish. Finally, the creamy cinnamon cream cheese frosting. Ties it all together. Making it the perfect blend of sweet, creamy, and spice.
What You Need To Make This Snickerdoodle Cake Recipe?
Butter: Make sure it’s softened just right—when you press it. It should dent. But not lose shape. Softened butter helps create. A light, fluffy texture.
Cake Flour: This makes the cake light. And airy. If you don’t have cake flour on hand. You can substitute with all-purpose flour. By removing 2 tablespoons per cup. And replacing them with cornstarch.
Buttermilk: Adds richness and moisture. Giving the cake a slight tang. If you don’t have buttermilk. Mix a tablespoon of lemon juice. Or vinegar. With regular milk. And let it sit for 5 minutes.
Cinnamon: The cinnamon swirl. In the cake. Gives it that signature snickerdoodle flavor. Cinnamon cream cheese frosting. Ties everything together.
Steps To Make Snickerdoodle Cake:
Step 1: Start by preheating your oven to 350°F. And prepping three 8-inch round cake pans. By greasing. And flouring them. Set those aside.
Step 2: Whisk together the dry ingredients: cake flour, and baking powder. Baking soda, and salt. And set them aside. In another bowl. Mix the buttermilk, oil, and vanilla.
Step 3: Cream the butter. In a stand mixer. Until smooth. Then gradually add in the sugar. Beat for 3-5 minutes. Until the mixture is fluffy. One by one. Mix in the eggs. Ensuring each is fully incorporated. Before adding the next.
Step 4: With the mixer on low. Alternate between adding the dry flour mixture. And the buttermilk mixture. Starting and ending with the flour. Don’t forget to scrape down. The sides of the bowl.
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Step 5: Pour about one cup of batter. Into each cake pan. Then sprinkle the cinnamon-sugar mixture evenly. Over the batter. Add the rest of the batter on top.
Step 6: Bake for 25-30 minutes. Or until a toothpick. Comes out clean. Let the cakes cool in the pans. For 10 minutes. Before turning them out. Onto a wire rack. To cool completely.
Step 7: While the cakes are cooling. Make the caramel sauce. Melt butter in a saucepan. Then add brown sugar, heavy cream, salt, vanilla, and corn syrup. Bring the mixture to a simmer. Reduce the heat. And let it cook for 5-6 minutes. Let it cool.
Step 8: For the frosting. Beat softened butter. And cream cheese together. Until smooth. Then gradually add in powdered sugar. And cinnamon. Whip until fluffy. But don’t overbeat.
Step 9: Assemble the cake. By spreading frosting between the layers. Covering the entire cake. With a thin crumb coat. Then chilling for 15 minutes. Finish frosting. Then drizzle with cooled caramel and decorate. With a border of frosting swirls.
Tip:
To get the perfect cinnamon swirl. In your Snickerdoodle Cake. Make sure to evenly sprinkle the cinnamon-sugar mixture. Between your batter layers. It adds not only a beautiful marbled look. But also an extra burst of flavor. With every bite. And don’t forget—cool your cake completely before frosting. To avoid melting the cream cheese frosting. If you’re looking to make the caramel sauce richer. Try browning the butter slightly. Before adding the other ingredients.
Frequently Asked Questions:
Can I make this cake ahead of time?
Yes. You can bake the cake layers in advance. And refrigerate them for up to 2 days. Before frosting and assembling.
Can I use store-bought caramel sauce?
Absolutely! If you’re in a pinch, store-bought caramel works just as well. But homemade gives it that extra special touch.
Can I substitute cake flour with all-purpose flour?
Yes. For every 1 cup of cake flour. Substitute with 1 cup of all-purpose flour minus 2 tablespoons. And replace those with cornstarch.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Snickerdoodle Cake Recipe
Ingredients
For the Cinnamon Swirl:
- ½ c packed light brown sugar 108 grams
- 1 tsp ground cinnamon 2 grams
For the Cake:
- 1 ½ sticks unsalted butter softened (170 grams) – should hold its shape but yield slightly when pressed
- 2 c granulated sugar 400 grams
- 4 large eggs room temperature (tip: place in warm water for a few minutes if you're short on time)
- 3 c cake flour spooned and leveled – see notes for a substitution if needed (342 grams)
- 2 tsp baking powder 8 grams
- ½ tsp baking soda 3 grams
- ½ tsp salt 3 grams
- 1 ¼ c buttermilk 296 grams – don’t have buttermilk? See substitution in notes below
- ¼ c vegetable oil 54 grams
- 1 tbsp vanilla extract 12 grams
For the Caramel Sauce:
- ½ stick unsalted butter 57 grams – use salted butter only if omitting additional salt
- 1 c packed light brown sugar 217 grams
- ½ c heavy cream 126 grams
- ½ tsp salt 2 grams
- 1 tsp vanilla extract 4 grams
- 1 tbsp light corn syrup 18 grams
For the Cinnamon Cream Cheese Frosting:
- 2 sticks unsalted butter slightly softened (226 grams)
- 2 blocks cream cheese softened (452 grams total, use full-fat for best results)
- 2 tsp vanilla extract 8 grams
- ½ tsp salt 2 grams
- 6 to 6 ½ c powdered sugar 690 grams-747 grams
- 1 tsp ground cinnamon 3 grams
Instructions
Cinnamon Swirl:
- In a small bowl. Mix the brown sugar. And cinnamon together. Set aside for later.
Cake Batter:
- Preheat the oven to 350°F. And grease. And flour three 8x2 inch round pans.
- In a medium bowl. Whisk together the flour. Baking powder, baking soda, and salt. Set aside.
- In another bowl. Combine the buttermilk, vegetable oil, and vanilla extract. Set aside.
- In the bowl of your mixer. Cream the butter. On medium speed. Until smooth. Gradually add the sugar. And beat until light and fluffy. About 3 to 5 minutes. Add the eggs one at a time. Mixing well after each.
- With the mixer on low. Alternately add the flour mixture. And buttermilk mixture in batches.
- Beginning and ending with the dry ingredients.
Layering with Cinnamon Sugar:
- Divide one cup of cake batter evenly. Into each of the three pans.
- Sprinkle the cinnamon sugar mixture. On top of the batter. Then cover with the remaining batter.
- Bake for 25 to 30 minutes. Or until a toothpick inserted into the center. Comes out clean. Or with just a few crumbs.
- Let the cakes cool. In their pans. On a wire rack for 10 minutes. Before turning them out. To cool completely.
Caramel Sauce:
- In a medium saucepan. Melt the butter. Over medium heat.
- Add the brown sugar, heavy cream, and vanilla extract. Salt, and corn syrup.
- Stir continuously. Until the mixture comes to a boil. Then reduce the heat to low.
- Cover and simmer. For 5 to 6 minutes. Making sure it doesn't boil over. Remove from heat. And let it cool slightly—it will thicken as it cools. Refrigerate to speed up the process if needed.
Cinnamon Cream Cheese Frosting:
- In a mixing bowl. Beat the butter. On medium speed until soft.
- Cut the cold cream cheese. Into small pieces. And add to the butter. Beating until fully incorporated.
- Add the vanilla extract. Then gradually add the powdered sugar. And cinnamon. Mixing on low. Until combined.
- Increase the speed to medium. And beat until fluffy. If it becomes too soft. Refrigerate for a short time. To firm it up.
Assembling and Decorating:
- Frost the cake. With a thin crumb coat of Cinnamon Cream Cheese Frosting. And chill in the freezer. For 15 minutes.
- Apply a second. Thicker coat of frosting. And smooth it out.
- If you’re adding caramel drip. Chill the frosted cake. For another 10-15 minutes.
- Drizzle the cooled caramel. Over the top edge of the cake. And allow it to drip down the sides.
- Decorate the top of the cake. With rosettes using a 1M piping tip. And finish with a small bead border. Around the bottom.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
