Snickerdoodle Cake Recipe

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Snickerdoodle Cake Recipe: This fluffy and buttery snickerdoodle cake has a cinnamon sugar swirl and a brown sugar cinnamon cream cheese icing on top. I top mine with tiny Snickerdoodle cookies in a semi-naked fashion! A how-to video is included in the recipe!

Snickerdoodle Cake Recipe

 

Snickerdoodle Cake

 

Ingredients

  • 3 ⅓ cups (375 g) cake flour
  • 2 cups (400 g) granulated sugar
  • 1 Tablespoon baking powder
  • ¾ teaspoon salt
  • ½ cup (113 g) unsalted butter softened to room temperature and cut into tablespoon-sized pieces
  • ½ cup (118 ml) neutral cooking oil avocado, vegetable, or canola oil
  • 1 ⅓ cup buttermilk, room temperature preferred
  • 3 large eggs room temperature preferred
  • 1 teaspoon vanilla extract

 

Cinnamon Swirl

  • 3 Tablespoons granulated sugar
  • 2 ½ teaspoons ground cinnamon

 

Frosting

  • 8 oz(226 g) cream cheese softened
  • ½ cup(113 g) unsalted butter, softened
  • ¼ cup(50 g) light brown sugar, firmly packed
  • 1 teaspoonground cinnamon
  • ½ teaspoonvanilla extract
  •  teaspoonsalt
  • 3 cups(375 g) powdered sugar

 

Instructions

 

  • Set oven temperature to 350F/175C. Grease and flour three 8-inch round baking pans lightly on the edges and bottom. Put aside.

 

  • Mix the flour, sugar, baking powder, and salt thoroughly in a big bowl or the bowl of a stand mixer.
    2 cups (400 g) granulated sugar, 1 tablespoon baking powder, ¾ teaspoon salt, and 3 ⅓ cups (375 g) cake flour

 

  • Stir in butter one tablespoon at a time, using a low-speed electric mixer. Wait to add the second tablespoon until the first has been thoroughly mixed in. The mixture ought to resemble gritty, sandy crumbs.
  • 113 g or ½ cup unsalted butter

 

  • Once all of the dry ingredients are moistened, add the oil and whisk on low speed.
    118 ml, or ½ cup, of neutral frying oil

In a another dish, thoroughly mix together buttermilk, eggs, and vanilla extract (I use a big measuring cup for this).
3 large eggs, 1 teaspoon vanilla extract, and ⅓ cup buttermilk
Pour milk mixture into flour mixture gradually while using a low-speed mixer. After mixed, use a spatula to scrape down the bowl’s sides and bottom. Repeat stirring until batter is smooth and homogeneous.
Divide cake batter equally among the prepared pans, then make the cinnamon swirl.

 

Cinnamon Swirl

  • For the cake swirl, combine the sugar and cinnamon in a small bowl.

 

  • One teaspoon of ground cinnamon and three tablespoons of granulated sugar
  • Top each cake layer with a generous Tablespoon of sugar or cinnamon. Swirl the ingredients into the cake batter with a butter knife.

 

  • Bake the cakes for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs, on the center rack of a 350°F (175°C) oven.

 

  • Before icing, let cakes cool for fifteen minutes and then turn them over onto a cooling rack to finish cooling.

 

Frosting

  • Cream cheese, butter, and brown sugar should all be combined in a large mixing basin and beaten with an electric mixer until smooth and creamy.
    ½ cup (113 g) unsalted butter, ¼ cup (50 g) light brown sugar, and 8 oz (226 g) cream cheese

 

  • Mix in the salt, vanilla extract, and ground cinnamon.
    One tsp ground cinnamon, one tsp vanilla extract, and one tsp salt

 

  • Add powdered sugar gradually while using a low-speed mixer until the frosting is creamy and smooth.
    375 grams, or 3 cups, powdered sugar

 

Assembly

  • If cakes are domed or unlevel, level them before assembly. I do thin layers of frosting between cake layers, a semi-naked frosting around the cake, and then decorative swirls on top using an Ateco 846 or 848 tip.

 

 

Notes

All purpose flour
  • You may substitute 3 cups/375 grams of all purpose flour for the cake flour called for in the recipe.

 

Baking in different cake pans

  • 9” cake pans: bake for slightly less time, checking at 22-23 minutes.Using only two 8” or 9” pans: Cakes will need approximately 30-35 minutes in 8” pans or approximately 25 minutes in 9” pans. (Note that pans must be deep enough – about 2”, do not fill pans more than ¾ full).13×9 pan: Approximate bake time will be 30 minutes.

Storing

  • Store in an airtight container at room temperature for up to 24 hours or in the refrigerator for up to 5 days.

 

Nutrition

  • Serving: 1 serving
  • Calories: 719 kcal
  • Carbohydrates: 99g
  • Protein: 8g
  • Fat: 34g
  • Saturated Fat: 15g
  • Polyunsaturated Fat: 4g
  • Monounsaturated Fat: 12g
  • Trans Fat: 1g
  • Cholesterol: 104 mg
  • Sodium: 357 mg
  • Potassium: 126 mg;
  • Fiber: 1g
  • Sugar: 72g
  • Vitamin A: 832 IU
  • Vitamin C: 0.02mg
  • Calcium: 149 mg
  • Iron: 1 mg

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