This buttery soft snickerdoodle cake is swirled with cinnamon sugar and topped with a brown sugar cinnamon cream cheese frosting. I decorate mine semi-naked style with mini snickerdoodle cookies on top!
Recipe: https://sugarspunrun.com/snickerdoodle-cake/
Ingredients
3 ⅓ cups cake flour (375g)
2 cups granulated sugar (400g)
1 Tablespoon baking powder
¾ teaspoon salt
1/2 cup unsalted butter, softened to room temperature and cut into Tablespoon sized pieces (113g)
½ cup neutral cooking oil (avocado, vegetable, or canola oil) (118ml)
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 cream cheese, softened (226g)
½ cup unsalted butter, softened (113g)
¼ cup light brown sugar, firmly packed (50g)
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
⅛ teaspoon salt
3 cups powdered sugar (375g)
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Instructions
00:00 Introduction
00:14 Preheat oven to 350F (175C). Lightly grease and flour the sides and bottoms of three 8” round baking pans. Set aside.
00:18 In a large bowl (or the bowl of a stand mixer) whisk together flour, sugar, baking powder, and salt until well-combined.
01:20 Using an electric mixer on low speed, add butter one tablespoon at a time. Do not add the next tablespoon until the first has been fully incorporated. Mixture should resemble sandy, coarse crumbs.
04:22 Add the oil and stir on low-speed until all of the dry ingredients have been moistened.
05:10 In a separate bowl (I use a large measuring cup) whisk together buttermilk, eggs, and vanilla extract until well combined.
06:30 With mixer on low-speed, gradually pour milk mixture into flour mixture. Once combined, scrape down the sides and bottom of the bowl using a spatula. Stir once more until batter is uniform and smooth.
07:52 Evenly divide cake batter into prepared pans and prepare cinnamon swirl.
Cinnamon Swirl
09:15 In a small bowl, whisk together sugar and cinnamon for cake swirl.
09:33 Sprinkle a heaping Tablespoon of cinnamon/sugar over each cake layer. Use a butter knife to swirl the mixture into the cake batter.
10:30 Transfer cakes to center rack of 350F (175C) oven and bake for 28-30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
10:51 Allow cakes to cool for 15 minutes and then invert onto a cooling rack to cool completely before frosting.
Frosting
11:30 In a large mixing bowl, combine cream cheese, butter, and brown sugar and use an electric mixer to beat until smooth and creamy.
12:08 Add ground cinnamon, vanilla extract and salt, stir until combined.
12:31 With mixer on low speed, gradually add powdered sugar until frosting is smooth and creamy.
Assembly
13:49 If cakes are domed or unlevel, level cakes 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 cake flour for the all purpose flour.
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).
13x9 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.
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