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4.5 from 12 votes

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 269kcal
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:

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

  • Level out your cooled cakes and cut each into two even layers.
  • 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.
  • Frost the top and sides of the cake with the remaining buttercream.
  • If desired, garnish the top of the cake with whole cinnamon sticks.
  • Cover and refrigerate for at least an hour before slicing.
  • Store leftovers tightly covered in the refrigerator.

Nutrition

Calories: 269kcal | Carbohydrates: 54g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 57mg | Sodium: 131mg | Potassium: 187mg | Fiber: 1g | Sugar: 30g | Vitamin A: 120IU | Calcium: 92mg | Iron: 1.3mg