Discover a delicious Snickerdoodle Layer Cake recipe with creamy cinnamon sugar frosting. Follow our easy steps to bake a perfect dessert everyone will love.
If you like the classic Snickerdoodle cookies recipe, you are going to love this delicious Snickerdoodle layer cake. This soft and fluffy cake has a light vanilla flavor with ribbons of cinnamon and sugar running through it. Topped with a spicy cinnamon frosting. Bake the perfect Snickerdoodle cake today!
Snickerdoodle Layer Cake Recipe with Cinnamon Sugar Frosting
This Snickerdoodle Layer Cake is the ultimate decadent treat for cinnamon lovers. Featuring soft, pillowy cake layers infused with warm cinnamon spice and a lush cinnamon sugar buttercream frosting, this showstopping dessert is sure to impress your friends and family members.
As with the classic cookie, the key to the perfect Snickerdoodle flavor lies in the generous use of ground cinnamon throughout the soft vanilla cake and buttercream frosting. Each bite delivers a comforting, warm zing of cinnamon flavor and lots of flavor that will have your taste buds dancing. The moist crumb of the cake perfectly complements the creamy, cinnamon-sugar frosting for a heavenly flavor combination.
Whether you are baking for a special occasion, the holiday season, or simply craving a cozy, indulgent dessert, this Snickerdoodle cake recipe is a must-try. With its impressive appearance and irresistible flavors, it is sure to become a new family favorite. Serve it up with a hot cup of coffee or a cold glass of milk for the ultimate Snickerdoodle experience.
Tips and variations for making this Snickerdoodle Layer Cake Recipe:
● If you do not have buttermilk, add a tablespoon of white vinegar to a measuring cup. Add enough milk to reach the 1-cup mark. Leave undisturbed for 5 minutes and then stir and use.
● If you do not have buttermilk, a great thing to keep on hand is powdered buttermilk that you keep – in powdered form – in your fridge and make as needed. We have this on hand all the time. You can buy it online, at your local Amish store (which is where we purchase it), or at your local grocery store, which may carry it.
● When checking to see if your cake is done, it is the cake batter that you are checking for. Sometimes, the cinnamon sugar mixture can stick to your toothpick when inserted in the center of the cake. Don’t worry if you see the cinnamon residue. Only continue baking if the cake batter is still visible on the toothpick.
● The frosting recipe will just cover the entire cake and the middle layer. If you want to add more decorative elements, double the frosting recipe.
● In the United States, ½ cup butter = 1 stick, 1 cup = 2 sticks of butter
● For my UK and Australian friends: confectioners’ sugar is icing sugar (powdered sugar, 10x).
● How to make vanilla extract
● Elevate Your Baking Game: Learn the Magic of Sifting
● Butter in Baking: Essential Tips for Perfect Baked Goods
● Cake Troubleshooting 101: Navigating Baking Challenges with Ease
● If you want nice, clean individual slices with your large serrated knife, place the cake in the fridge and chill it for 10 minutes before slicing. Warm your knife under hot water.
● Store this cake on the counter in an airtight container or covered in plastic wrap for up to four days or in the fridge for six days.
● You can freeze this cake, with or without the frosting. Place in an airtight container and freeze for up to three months. Thaw on the counter prior to eating.
You might enjoy these other delicious layer cake recipes. Here are some of my favorite cake recipes:
● Coca-Cola Cake Recipe | Best chocolate Coke layer cake
● Homemade Strawberry Cake Recipe | a delicious cake
● The Best Carrot Cake Recipe | Excellent cake
● Best Vanilla Cake Recipe | Moist vanilla cake
Snickerdoodle Layer Cake Recipe Ingredients:
For the Cake:
● 12 Tablespoons unsalted Butter, softened
● 2 cups White Granulated Sugar
● 4 large Eggs, room temperature
● ¼ cup Vegetable Oil
● 2 teaspoons Baking Powder
● ½ teaspoon Baking Soda
● ½ teaspoon Salt
● 1 Tablespoon Vanilla Extract
● 1¼ cups Buttermilk
● 3 cups All-purpose Flour
● ½ cup packed Light Brown Sugar
● 1 teaspoon Ground Cinnamon
For the frosting:
● 1 cup Butter, softened
● 4 cups Confectioners’ Sugar
● 2 teaspoons Vanilla Extract
● 1 teaspoon Ground Cinnamon
● 1-2 Tablespoons milk (if needed)
Snickerdoodle Layer Cake Mise en Place:
● 2 8″-Round Baking Pans
● Stand-up Mixer (paddle attachment, whisk attachment, large bowl, etc.) or Hand Mixer (electric mixer)
● Measuring Cup
● Measuring Spoons
● Rubber Spatula
● Small Mixing Bowl
● Toothpick or Cake Tester
● Wire Baking Rack (Cooking Rack, Baking Rack, Wire Rack)
● Piping Bag and Tip
● Cake Stand or Cake Plate
Snickerdoodle Layer Cake Recipe Directions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Grease 2 x 8-inch round cake pans with softened butter or cooking spray. Set aside.
3. In the large mixing bowl of the stand mixer, beat the butter and white sugar at high speed until crumbly, for about 3 minutes.
4. Add the eggs and vegetable oil and continue beating until combined about 2 minutes.
5. Add the baking powder, baking soda, salt, vanilla extract, and buttermilk. Beat until smooth, about 2 minutes.
6. Add the flour and continue beating for another 5 minutes, stopping occasionally to scrape down the sides of the bowl as well as the bottom of the bowl.
7. In a small bowl, whisk together the brown sugar and cinnamon.
8. Pour one and a half cups of the batter into one of the cake pans. Use the back of a spoon to smooth it out. Sprinkle the cinnamon sugar mixture over the batter. Top with another cup and a half of batter and smooth it out. Sprinkle the batter with the cinnamon sugar a second time. Set the first cake pan aside and repeat the process with the second pan.
9. Bake in a preheated 350°F oven for 30-35 minutes. The top will be crispy from the sugar and an inserted toothpick will come out clean.
10. Cool the cakes in the pans for 10 minutes before removing them from the pans and placing them on a cooling rack to cool completely.
11. Once the cakes are cool, it is time to make the frosting.
12. In the large bowl of a stand mixer, beat the softened butter on high until smooth, about 3 minutes.
13. Add the confectioners’ sugar, vanilla, and cinnamon to the butter and continue beating on high until smooth. This takes about 3 minutes. If after that time, your frosting is still a little crumbly, add some milk, one tablespoon at a time, while you are beating until you have a smooth consistency.
14. Place a small dollop of frosting on a cake plate. Place one of the cakes, right side up, on a cake plate.
15. Add a layer of frosting to the top of the cake, about a quarter of an inch thick.
16. Flip the second cake upside down and place it on top of the first. You want the tops of the cakes to face the middle layer of the frosting. It is not absolutely necessary to do it this way, but it really helps to keep the cake even and balanced.
17. Once the two layers are assembled, spread frosting evenly over the top and sides of the cake and decorate it. I like to sprinkle a little cinnamon on top.
18. Slice and enjoy immediately.
19. Store this Snickerdoodle layer cake on the counter in an airtight container or covered in plastic wrap for up to four (4) days or in the fridge for up to six (6) days.
Snickerdoodle Layer Cake Recipe with Cinnamon Sugar Frosting
Snickerdoodle Layer Cake Recipe with Cinnamon Sugar Frosting. Discover a delicious Snickerdoodle Layer Cake recipe with creamy cinnamon sugar frosting. Follow our easy steps to bake a perfect dessert everyone will love.
Ingredients
For the Cake:
- 12 Tablespoons unsalted Butter, softened
- 2 cups White Granulated Sugar
- 4 large Eggs, room temperature
- ¼ cup Vegetable Oil
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 Tablespoon Vanilla Extract
- 1¼ cups Buttermilk
- 3 cups All-purpose Flour
- ½ cup packed Light Brown Sugar
- 1 teaspoon Ground Cinnamon
For the Frosting:
- 1 cup Butter, softened
- 4 cups Confectioners' Sugar
- 2 teaspoons Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1-2 Tablespoons milk (if needed)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Grease 2 x 8-inch round cake pans with softened butter or cooking spray. Set aside.
- In the large mixing bowl of the stand mixer, beat the butter and white sugar at high speed until crumbly, for about 3 minutes.
- Add the eggs and vegetable oil and continue beating until combined, about 2 minutes.
- Add the baking powder, baking soda, salt, vanilla extract, and buttermilk. Beat until smooth, about 2 minutes.
- Add the flour and continue beating for another 5 minutes, stopping occasionally to scrape down the sides and bottom of the bowl.
- In a small bowl, whisk together the brown sugar and cinnamon.
- Pour one and a half cups of the batter into one of the cake pans. Use the back of a spoon to smooth it out. Sprinkle the cinnamon sugar mixture over the batter. Top with another cup and a half of batter and smooth it out. Sprinkle the batter with the cinnamon sugar a second time. Set the first cake pan aside and repeat the process with the second pan.
- Bake in a preheated 350°F oven for 30-35 minutes. The sugar will crisp the top, but a toothpick inserted in the center will come out clean.
- Cool the cakes in the pans for 10 minutes before removing them from the pans and placing them on a cooling rack to cool completely.
- Once the cakes are cool, it is time to make the frosting.
- In the large bowl of a stand mixer, beat the softened butter on high until smooth, about 3 minutes.
- Add the confectioners' sugar, vanilla, and cinnamon to the butter and continue beating on high until smooth. This takes about 3 minutes. If after that time, your frosting is still a little crumbly, add some milk, one tablespoon at a time, while you are beating until you have a smooth consistency.
- Place a small dollop of frosting on a cake plate. Place one of the cakes, right side up, on a cake plate.
- Add a layer of frosting to the top of the cake, about a quarter of an inch thick.
- Flip the second cake upside down and place it on top of the first. You want the tops of the cakes to face the middle layer of the frosting. It is not absolutely necessary to do it this way, but it really helps to keep the cake even and balanced.
- Once the two layers are assembled, spread frosting evenly over the top and sides of the cake and decorate it. I like to sprinkle a little cinnamon on top.
- Slice and enjoy immediately.
- Store this snickerdoodle layer cake on the counter in an airtight container or covered in plastic wrap for up to four (4) days or in the fridge for up to six (6) days.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 1101Total Fat: 50gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 202mgSodium: 634mgCarbohydrates: 155gFiber: 2gSugar: 117gProtein: 10g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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Joanne says
This sounds soooo good!