Snickerdoodle Cake

slice of cinnamon swirl layer cake with creamy frosting

Prep Time 35

Cook Time 30

Cooling & Chilling Time 30

Total Time 2

This snickerdoodle cake is layered with a cozy cinnamon sugar swirl, soft crumb thanks to buttermilk and oil, and creamy tangy cream cheese frosting, complete with a glossy caramel drip. It’s equally perfect for cozy weekends or celebrations, and tastes like the cake version of your favorite snickerdoodle cookie.

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Servings

Ingredients

Cinnamon Sugar Layer

2/3 cup light brown sugar packed
2 tsp ground cinnamon

Cake

3 cups cake flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter softened
2 tbsp vegetable oil
1 3/4 cups granulated sugar
4 large eggs room temperature
1 tbsp vanilla extract
1 1/4 cups buttermilk room temperature

Caramel Drip

5 tbsp unsalted butter
1/2 cup light brown sugar packed
1/3 cup heavy cream
1 tsp vanilla extract
1/4 tsp salt
1 tbsp light corn syrup optional (for shine)

Cream Cheese Frosting

3/4 cup unsalted butter softened
16 oz cream cheese full fat, softened
1 tbsp vanilla extract
1/2 tsp salt
1 1/2 tsp ground cinnamon
6 cups powdered sugar sifted, plus more to taste

Equipment

Instructions

Make the cinnamon sugar: Stir the brown sugar and cinnamon together in a small bowl. Set aside.
Prep the pans: Preheat oven to 350°F (175°C). Grease and flour three 8x2 inch round cake pans.
Whisk dry ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
Combine wet ingredients: In another bowl, mix buttermilk, vegetable oil, and vanilla extract.
Cream butter and sugar: In a large bowl, beat softened butter until smooth. Gradually add granulated sugar and beat on medium for 3-5 minutes until light and fluffy. Add eggs one at a time, mixing well after each addition.
Alternate wet and dry: With the mixer on low, add the flour mixture and buttermilk mixture in batches, starting and ending with dry ingredients. Mix just until combined.
Layer the batter: Divide a cup of batter into each cake pan. Sprinkle cinnamon sugar mixture evenly over, then cover with remaining batter and gently smooth.
Bake & cool: Bake 25-30 minutes until a toothpick comes out clean or with moist crumbs. Cool in pans 10 minutes, then turn out and cool completely on wire racks.
Make the caramel: In a medium saucepan over medium heat, melt butter. Add brown sugar, cream, vanilla, salt, and corn syrup; whisk. Bring to a boil, reduce heat, cover, and simmer for 5-6 minutes, stirring frequently. Remove from heat and let cool.
Make frosting: Beat softened butter until smooth. Add cream cheese in pieces, beating until smooth. Mix in vanilla, salt, cinnamon, and gradually add powdered sugar. Beat until fluffy.
Assemble: Place one cake layer on a plate and add frosting. Repeat layering with the other layers. Apply a thin crumb coat and freeze for 15 minutes.
Finish & decorate: Frost the chilled cake with the remaining cream cheese frosting. Chill again if using caramel drip, then drizzle cooled caramel over the edges and optionally pipe frosting rosettes to decorate.

Notes

Store cake in the fridge, covered, for up to 5 days. For the best flavor, let slices sit at room temperature for 20-30 minutes before serving.

If you prefer to keep the cake at room temperature, individual slices can be stored in an airtight container or zip-top bag for up to 3 days. Just be sure the container is tightly sealed to keep the cake moist and the cinnamon-sugar topping crisp.

Freezing Tips:
While you can freeze this cake, note that the cinnamon-sugar topping may lose a bit of its signature crunch upon thawing. If freezing, wrap unfrosted cake layers tightly and store for up to 2 months, or freeze the fully assembled cake for up to 1 month. Thaw overnight in the fridge, then let the cake come to room temperature before serving for the best texture and flavor.

To freeze, tightly wrap unfrosted layers for up to 2 months or assembled cake for 1 month. Technically, you can freeze the finished snickerdoodle cake, but it’s not my top recommendation. The cinnamon-sugar topping develops a crisp, crackly texture after baking, but freezing and thawing will make it lose that signature crunch and turn a bit soggy. If you do freeze, consider freezing just the unfrosted cake layers for best results, then add the frosting and finishing touches after thawing.

You can make your own buttermilk using milk and lemon juice or vinegar.
Skip the caramel drip for a classic cinnamon-sugar finish.

Nutrition