Snickerdoodle Cake

Name: Snickerdoodle Cake
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 16 servings
Cuisine: North America, Southern
Ingredients: 1 cup butter, softened; 1/4 cup canola oil; 2 cups packed brown sugar; 5 large eggs, room temperature; 3 large egg yolks, room temperature; 1 cup sour cream; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1-1/2 teaspoons baking powder; 1/2 teaspoon salt; SWIRL:; 3 tablespoons sugar; 2 teaspoons ground cinnamon; FROSTING:; 2 packages (8 ounces each) cream cheese, softened; 1 cup butter, softened; 2 teaspoons vanilla extract; 1 teaspoon ground cinnamon; 6-1/2 to 7 cups confectioners' sugar

Total Time Prep: 40 mins. Bake: 25 min. + cooling

Yield 16 servings

Test Kitchen Approved

With its layers of cinnamon-swirl vanilla cake and tangy cinnamon cream cheese frosting, this snickerdoodle cake tastes just like the classic cookie.

Ingredients

1 cup butter, softened
1/4 cup canola oil
2 cups packed brown sugar
5 large eggs, room temperature
3 large egg yolks, room temperature
1 cup sour cream
2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
SWIRL:
3 tablespoons sugar
2 teaspoons ground cinnamon
FROSTING:
2 packages (8 ounces each) cream cheese, softened
1 cup butter, softened
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
6-1/2 to 7 cups confectioners' sugar

Directions

Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment.
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, 2-3 minutes. Beat in sour cream and vanilla extract.
In another large bowl, whisk together flour, baking powder and salt; gradually add to creamed mixture, beating well after each addition. Transfer to prepared pans.
In a small bowl, combine swirl ingredients. Dollop over cakes, swirl with knife. Bake until a toothpick inserted in center comes out clean, 25-30 minutes.
Remove from oven; cool on wire racks 10 minutes. Remove cakes from pans; cool completely on wire racks.
In a large bowl, beat cream cheese, butter, vanilla, cinnamon and, if desired, salt until fluffy. Gradually beat in enough confectioners' sugar to achieve desired consistency.
Place 1 cake layer on a serving plate; spread with 1/3 frosting. Repeat layers. Top with remaining cake layer. Frost top with remaining frosting. Chill until frosting is set, about 30 minutes; serve.

Nutrition Facts

1 slice: 790 calories, 42g fat (23g saturated fat), 193mg cholesterol, 428mg sodium, 99g carbohydrate (79g sugars, 1g fiber), 7g protein.

Our snickerdoodle cake recipe tastes just like the classic cookie. A cinnamon-sugar swirl in the cake batter and a cinnamon buttercream make this moist layer cake a standout. —Margaret Knoebel, Milwaukee, Wisconsin

Recipe Creator