Description
This Snickerdoodle Cake brings together. The comforting flavors of cinnamon sugar. In a soft, moist cake. Thatβs perfect for any celebration. Every layer of the cake. Has a rich cinnamon swirl. Reminding you of the classic cookie. But in a much grander form. Topped with smooth cinnamon cream cheese frosting. And a drizzle of homemade caramel. This cake is all about. Those cozy, warm flavors we love. Whether itβs for a birthday, holiday, or just because. This Snickerdoodle Cake is sure to be a showstopper. That everyone will rave about. Plus, the light buttermilk-based cake pairs perfectly. With the sweet frosting. Creating the ultimate balance. In every bite.
Ingredients
For the Cinnamon Swirl:
Β½ c packed light brown sugar (108 grams)
1 tsp ground cinnamon (2 grams)
For the Cake:
1 Β½ sticks unsalted butter, softened (170 grams) β 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) β see notes for a substitution if needed (342 grams)
2 tsp baking powder (8 grams)
Β½ tsp baking soda (3 grams)
Β½ tsp salt (3 grams)
1 ΒΌ c buttermilk (296 grams) β donβt have buttermilk? See substitution in notes below
ΒΌ c vegetable oil (54 grams)
1 tbsp vanilla extract (12 grams)
For the Caramel Sauce:
Β½ stick unsalted butter (57 grams) β use salted butter only if omitting additional salt
1 c packed light brown sugar (217 grams)
Β½ c heavy cream (126 grams)
Β½ 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)
Β½ tsp salt (2 grams)
6 to 6 Β½ 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 350Β°F. And grease. And flour three 8×2 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 slightlyβit 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 youβre 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
To make this Snickerdoodle Cake gluten-free. Simply swap out the cake flour. For a good quality gluten-free flour blend. Make sure to choose one. That includes xanthan gum. Or another binder. To help replicate the texture of traditional cake. Double-check that your baking powder. And other ingredients are gluten-free as well. You can still enjoy that classic cinnamon sugar flavor. In a tender, gluten-free cake. Without compromising on taste. Or texture!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
