Go Back

Snickerdoodle Cake

A warmly spiced layer cake featuring a tender crumb and cinnamon sugar swirl, perfect for celebrations and coffee breaks.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1/4 cup cinnamon sugar (for swirl)
Frosting Ingredients
  • 1/2 cup cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract (for frosting)
  • 1 tbsp milk (for frosting)
Garnish
  • to taste Homemade caramel (for drizzle)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a bowl, mix flour, baking powder, baking soda, and salt.
  3. In another bowl, beat butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each. Then, add vanilla extract.
  5. Alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with the flour.
  6. Divide the batter among the prepared pans.
  7. Sprinkle cinnamon sugar evenly over the batter in each pan and gently swirl with a knife.
Baking
  1. Bake for 25-30 minutes, or until a toothpick comes out clean.
  2. Let the cakes cool in pans for 10 minutes, then remove them from pans to cool completely on wire racks.
Frosting
  1. For frosting, beat cream cheese and butter until smooth.
  2. Gradually add powdered sugar, vanilla, and milk, mixing until creamy.
Assembly
  1. Once the cakes are cool, frost one layer, add the second layer and frost again, then top with the final layer and frost the top and sides.
  2. Drizzle with homemade caramel before serving.

Notes

Serve at room temperature and pair with black coffee, chai, or mild black tea. Store unfrosted cake layers wrapped tightly for up to 2 days; frosted cake can be refrigerated for up to 4 days. To freeze, wrap in plastic and foil.