Snickerdoodle Cake

Oh wow, Snickerdoodle Cake always makes me grin. It smells like cinnamon and sugar, and I get so excited. I just can’t wait to taste it.

I baked this on a lazy afternoon, and wow, it was so easy. The cake is soft and fluffy. Every bite melts in my mouth with cinnamon sweetness.

I love how golden and cozy it looks on the plate. It feels warm and comforting, like a hug. I keep sneaking bites, oops!

So yeah, let me show you how I make it. You can do this too, really simple! Let’s bake Snickerdoodle Cake together.

Why You’ll Love This Snickerdoodle Cake Recipe

• A Showstopper Dessert: This cake is sure to impress your guests with its delicious cinnamon-sugar swirl and creamy frosting.
• Perfect Balance of Flavors: The cinnamon sugar perfectly complements the richness of the cake, making each bite just divine.
• Soft and Moist: Thanks to buttermilk and oil, this cake stays moist for days and has the perfect texture.
• Easy to Make: With simple ingredients and straightforward steps, this cake is both beginner-friendly and delicious.
• Make-Ahead Friendly: You can easily bake the cake layers and frosting ahead of time, making it a great option for meal prep or events.

Required Kitchen Tools

Here’s what you’ll need to make this Snickerdoodle Cake:

• Two 8-inch round cake pans: These will help your cake rise evenly and create perfect layers.
• Mixing bowls: For combining your dry ingredients, wet ingredients, and the cinnamon swirl mixture.
• Cake leveler: To make sure your cake layers are even for a professional look (optional, but helpful).
• Electric mixer: To help cream the butter and sugar together and mix the batter with ease.
• Spatula and whisk: For smooth mixing and folding.

Ingredients

Here’s a breakdown of what you’ll need for each component of this cake:

Cake Ingredients

• Cake Flour: This gives the cake its soft, tender crumb. If you don’t have cake flour, you can substitute it with all-purpose flour, but the texture might be a little denser.
• Granulated Sugar: Adds sweetness to the cake.
• Baking Powder: Helps the cake rise and gives it its light texture.
• Salt: Enhances the sweetness and balances the flavors.
• Unsalted Butter: For a rich, tender cake texture. It’s best to let it soften to room temperature before using.
• Neutral Cooking Oil (such as avocado, vegetable, or canola oil): This adds moisture to the cake and helps it stay soft.
• Buttermilk: This gives the cake a slight tang and contributes to its moistness. Be sure to use room-temperature buttermilk for the best results.
• Large Eggs: These help bind the ingredients together and provide structure.
• Vanilla Extract: For that subtle, comforting vanilla flavor that complements the cinnamon.

Cinnamon Swirl

• Granulated Sugar: Adds sweetness to the cinnamon swirl.
• Ground Cinnamon: The key ingredient for the signature snickerdoodle flavor.

Frosting Ingredients

• Cream Cheese: Provides a rich and creamy base for the frosting.
• Unsalted Butter: Adds smoothness and richness to the frosting.
• Light Brown Sugar: Brings a slight caramel-like sweetness that pairs beautifully with the cinnamon flavor.
• Ground Cinnamon: To infuse the frosting with snickerdoodle flavor.
• Vanilla Extract: A touch of vanilla enhances the sweetness and depth of the frosting.
• Salt: A pinch of salt enhances all the flavors.
• Powdered Sugar: This is the main sweetener for the frosting and gives it the perfect consistency.

Step-by-Step Instructions

1. Preheat Your Oven and Prepare Your Pans

Start by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or non-stick spray, and line the bottoms with parchment paper for easy removal. Set aside.

2. Make the Cinnamon Swirl

In a small bowl, mix together the granulated sugar and ground cinnamon for the cinnamon swirl. Set this aside to use later.

3. Cream the Butter and Sugar

In a large mixing bowl, cream the unsalted butter and granulated sugar using an electric mixer. Beat until the mixture is light and fluffy—about 3 minutes. This step is crucial for achieving a soft, airy cake.

4. Add the Wet Ingredients

To the butter and sugar mixture, add the neutral cooking oil, room-temperature buttermilk, eggs, and vanilla extract. Beat until fully combined. The wet ingredients will make the batter smooth and creamy.

5. Combine the Dry Ingredients

In another bowl, whisk together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.

6. Add the Cinnamon Swirl

Divide the batter evenly between the two prepared cake pans. Sprinkle the cinnamon-sugar mixture evenly on top of each layer of batter. Use a toothpick or skewer to swirl the cinnamon mixture gently into the batter, creating a beautiful marbled effect.

7. Bake the Cake

Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden brown and slightly pulling away from the edges of the pans.

8. Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. This step prevents the cakes from breaking apart and allows the flavors to set.

9. Make the Frosting

While the cakes cool, you can make the frosting. Beat the softened cream cheese and unsalted butter in a mixing bowl until smooth and creamy. Add the light brown sugar, ground cinnamon, vanilla extract, and salt, and continue beating until fully combined. Gradually add the powdered sugar, one cup at a time, and beat until smooth and fluffy. If the frosting is too thick, you can add a little bit of milk to achieve your desired consistency.

10. Frost the Cake

Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous layer of frosting over the top, then place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting. Use a spatula to smooth out the frosting for a neat and polished look.

11. Decorate (Optional)

For an extra touch, sprinkle a little cinnamon-sugar on top of the frosted cake. You can also add a few snickerdoodle cookie crumbs or even a decorative swirl with the frosting to make it extra special.

How to Serve Snickerdoodle Cake

This Snickerdoodle Cake is perfect for any occasion! Here are some serving ideas:

• For Special Occasions: This cake makes a beautiful centerpiece for birthdays, holidays, or any special celebration.
• With a Cup of Coffee or Tea: The cinnamon flavor pairs wonderfully with a hot drink, making it an ideal dessert for afternoon tea or coffee breaks.
• As a Dessert for a Crowd: If you’re hosting a party or gathering, this cake is sure to be a hit with its familiar yet elevated flavor.

Storing Snickerdoodle Cake

• At Room Temperature: If you plan to enjoy the cake within 2-3 days, you can store it in an airtight container at room temperature.
• In the Refrigerator: If you need to store it longer, refrigerate the cake in an airtight container for up to 5 days. The frosting will keep it moist, and the cake will still be delicious.
• Freezing: To freeze the cake, wrap the cake layers tightly in plastic wrap and store them in a freezer-safe bag or container. The cake will stay fresh for up to 3 months. To thaw, let it sit at room temperature for a few hours, then frost and serve as usual.

Nutrition (per slice, based on 12 servings)

Nutrient	Amount per Serving
Calories	400 kcal
Total Fat	18g
Saturated Fat	9g
Cholesterol	50mg
Sodium	250mg
Total Carbs	55g
Dietary Fiber	1g
Sugars	40g
Protein	3g

Conclusion

This Snickerdoodle Cake is a perfect blend of two beloved dessert worlds: cake and cookies! With its light, tender cake layers, flavorful cinnamon-sugar swirl, and creamy frosting, it’s a dessert that will please everyone. Plus, it’s easy to make and can be prepped ahead of time, making it ideal for busy days or special occasions. Whether you’re sharing it with friends or keeping it all to yourself, this cake will surely become a favorite in your recipe collection!

Snickerdoodle Cake FAQs

Can I make this cake in advance?

Absolutely! You can bake the cake layers ahead of time and store them in the refrigerator or freeze them until you’re ready to frost and serve.

Can I use a different frosting?

While the cinnamon cream cheese frosting is a great match, you can also try buttercream or whipped cream if you prefer a different frosting.

Can I make this into cupcakes?

Yes! To make cupcakes, line a muffin tin with paper liners, and bake at 350°F for 18-20 minutes or until a toothpick comes out clean. Frost as usual once they cool.

Can I make this cake without buttermilk?

If you don’t have buttermilk on hand, you can substitute it with regular milk plus a tablespoon of vinegar or lemon juice to mimic the tanginess.