Snickerdoodle Cake

A snickerdoodle warm from the oven is like a comforting hug in cookie form. With its slightly tangy flavor; soft, chewy and tender texture; and sweet cinnamon coating, the cookie couldn’t be cozier. This snickerdoodle cake recipe takes everything you love about a snickerdoodle cookie and transforms it into a moist and delicious three-layer cake.

Each layer features a cinnamon-sugar swirl to re-create the sweet snickerdoodle flavor. To complement the cookie’s slightly tangy taste, a cream cheese frosting flavored with cinnamon and vanilla tops the cake. Whip up this recipe when you need a cake for a special occasion, whether it’s a birthday, a baby shower or to celebrate successfully making it through another week.

Ingredients for Snickerdoodle Cake

• Butter: Softened butter adds a rich, buttery flavor to the cake.
• Canola oil: Using a neutral cooking oil, such as canola, adds extra moisture to the cake.
• Brown sugar: Brown sugar gets its signature flavor and color from the addition of molasses. You can use either light or dark brown sugar in this recipe, but dark brown sugar has a stronger molasses flavor.
• Eggs: You’ll use whole eggs and additional egg yolks in the cake batter. Separate eggs when they’re cold, but use room-temperature eggs for baking.
• Sour cream: Sour cream adds moisture and a slightly tangy flavor to the cake.
• Vanilla extract: Vanilla extract adds complexity to the cake’s flavor.
• All-purpose flour: Flour contributes to the cake’s structure and light crumb. To make this cake gluten-free, use a gluten-free flour baking blend.
• Baking powder: Baking powder is the primary leavener that helps the cake rise. Test your baking powder for freshness before using it.
• Salt: A little bit of salt enhances the overall flavor of the cake.
• Cinnamon swirl: Sugar and ground cinnamon are combined to swirl throughout the cake.
• Cream cheese frosting: The cake gets covered in a tangy and sweet frosting made with cream cheese, butter, vanilla extract, cinnamon and confectioners’ sugar.

Directions

Step 1: Prep the pans

Preheat the oven to 350°F. Line the bottoms of three greased 9-inch round baking pans with parchment.

Step 2: Combine the wet ingredients

In a large bowl, beat together brown sugar, butter and oil on medium speed until smooth. Beat in eggs and egg yolks, one at a time, until fluffy, two to three minutes.

Beat in sour cream and vanilla extract.

Step 3: Add the dry ingredients

In another large bowl, whisk together flour, baking powder and salt. Gradually add the dry ingredients to the creamed mixture, beating well after each addition.

Step 4: Add the cinnamon swirl

Transfer the batter to the prepared pans. In a small bowl, combine the sugar and ground cinnamon. Dollop over the cakes and swirl with a knife.

Step 5: Bake the cakes

Bake the cakes until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove from the oven and cool on wire racks for 10 minutes. Remove the cakes from the pans and cool completely on wire racks.

Step 6: Make the frosting

In a large bowl, beat the cream cheese, butter, vanilla, cinnamon and, if desired, salt until fluffy. Gradually beat in enough confectioners’ sugar to achieve the desired consistency.

Editor’s Tip: The frosting should be soft enough to spread but stiff enough to stay in place (that is, no dripping!).

Step 7: Frost the cake

Place one cake layer on a serving plate and spread it with 1/3 of the frosting. Repeat with another cake layer. Top with the remaining cake layer and frost the top with the remaining frosting. Chill the cake until the frosting sets, about 30 minutes, then serve.

Snickerdoodle Cake Variations

• Make snickerdoodle cupcakes: You can easily convert this cake recipe to cupcakes. Generously grease a muffin tin or use cupcake liners. Fill each cupcake cavity two-thirds full. Add a small spoonful of the cinnamon swirl onto each cupcake and gently swirl it in with a knife. Bake in batches at 350° for 19 to 21 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
• Add a caramel drizzle: Top the cake with a drizzle of salted caramel for added flavor and decadence.
• Use a buttercream frosting: This cinnamon-flavored cake also pairs well with a simple vanilla buttercream frosting, made with or without added cinnamon.

How to Store Snickerdoodle Cake

You need to store cakes made with cream cheese frosting in the refrigerator. Cover the cake before storing, and allow it to come to room temperature before serving. For the best texture and flavor, eat the cake within three or four days.

Can you make snickerdoodle cake ahead of time?

You can bake the cake layers a few days in advance, then wrap them in storage wrap and store in the refrigerator until ready to assemble. You can also freeze unfrosted cake layers for up to three months. Wrap each layer in storage wrap and transfer to a freezer-safe storage bag. Thaw the cake overnight before frosting.

Also prepare the cream cheese frosting one to two days in advance. After making the frosting, transfer it to an airtight container and store it in the refrigerator until you are ready to use it. Bring it to room temperature, then beat it to regain its fluffy texture before frosting the cake.

Snickerdoodle Cake Tips

Can you make this in another size cake pan?

You can also bake this snickerdoodle cake recipe in a 9×13-inch pan. Bake the cake for 30 minutes, and frost it with the cinnamon frosting.

How do you get a clean slice of snickerdoodle cake?

Is there anything more nerve-racking than trying to cut a slice of cake while everyone is watching? Luckily, we have a few tips to help you slice a cake like a pro. Use a serrated knife, rather than a chef’s knife, to cut the cake. Before making your first cut, run the knife under hot water, then dry it. After cutting each slice, wipe the knife clean, then use the same hot water and drying technique. Although a little time-consuming, using a warm knife helps cut through the frosting cleanly.