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Snickerdoodle Cake

The name says it all: Snickerdoodle Cake with Brown Sugar Cinnamon Buttercream. This is the well-loved snickerdoodle cookie rewritten as a moist cinnamon vanilla butter cake layered and surrounded with a smooth, decadent buttercream laced with sweet ground cinnamon and brown sugar. Gently adapted from Always With Butter
Course Dessert
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 12
Calories 269 kcal
Author Rebecca Lindamood

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 2 sticks butter 8 ounces by weight, softened to room temperature
  • 1 3/4 cups fine or superfine sugar
  • 4 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 1 1/4 cups whole milk warmed to room temperature
  • 1 batch of Brown Sugar Cinnamon Buttercream Frosting Recipe

Optional:

  • Whole cinnamon sticks for garnish

Instructions

To Bake the Cake:

  1. Preheat oven to 325°F.
  2. Butter and flour two 8- or 9-inch round cake pans.
  3. In a mixing bowl, whisk together the flours, baking powder, salt and cinnamon. Set aside.
  4. Cream together the butter and sugar until fluffy and pale in colour.
  5. Beat the eggs in one at a time, fully incorporating each egg and scraping down the bowl between each addition. Beat in the vanilla.
  6. Add about 1/3 of the milk, beat to incorporate, then 1/3 of the flour, again beating to incorporate.
  7. Repeat this process, scraping down the bowl as necessary, until all of the milk and flour are added and mixed in evenly.
  8. Divide the batter evenly between the two pans and bake, rotating midway through, for about 35 minutes or until the cake tests done.
  9. Let the cakes cool in the pan on a rack for 5 minutes before turning out onto the racks to finish cooling.

To Assemble and Frost the Cake:

  1. Level out your cooled cakes and cut each into two even layers.
  2. Place one layer on a cake plate then add a layer of buttercream, spreading to the edges and evening out as you go. Repeat with the remaining layers.
  3. Frost the top and sides of the cake with the remaining buttercream.
  4. If desired, garnish the top of the cake with whole cinnamon sticks.
  5. Cover and refrigerate for at least an hour before slicing.
  6. Store leftovers tightly covered in the refrigerator.
Nutrition Facts
Snickerdoodle Cake
Amount Per Serving
Calories 269 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Cholesterol 57mg19%
Sodium 131mg5%
Potassium 187mg5%
Carbohydrates 54g18%
Fiber 1g4%
Sugar 30g33%
Protein 6g12%
Vitamin A 120IU2%
Calcium 92mg9%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.