Description
This Snickerdoodle Cake combines soft, fluffy cinnamon-sugar cake layers with a velvety cinnamon cream cheese frosting. It tastes just like your favorite classic snickerdoodle cookie—only in cake form! Perfect for holidays, birthdays, or anytime you crave cozy cinnamon sweetness.
Ingredients
Scale
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- For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup buttermilk, room temperature
- 4 large eggs, room temperature
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- ½ teaspoon salt
- 1 tablespoon vanilla extract
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- Cinnamon-Sugar Filling:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- Cinnamon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a mixing bowl, cream together butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Add dry ingredients to the wet mixture alternately with buttermilk, mixing until just combined.
- Divide half the batter between the pans, sprinkle cinnamon-sugar filling over each, then top with remaining batter.
- Use a knife to gently swirl the filling through the batter.
- Bake for 25–30 minutes or until a toothpick comes out clean. Let cool completely.
- Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, cinnamon, vanilla, and salt, mixing until creamy.
- Frost cooled cakes, stack, and decorate with extra cinnamon sugar if desired.
Notes
For an extra snickerdoodle touch, sprinkle cinnamon-sugar over the top and sides of the cake after frosting. Make sure ingredients are at room temperature for the fluffiest crumb. Cake can be stored in the refrigerator for up to 4 days or frozen (unfrosted) for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 40g
- Sodium: 260mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: snickerdoodle cake, cinnamon cake, cinnamon sugar dessert, holiday cake, Christmas cakes, layered snickerdoodle cake