Snickerdoodle Cake
Indulge in the warm, cinnamon-spiced nostalgia of this Snickerdoodle Cake, a delightful twist on the classic cookie! This moist and fluffy two-layer cake is infused with a perfect blend of cinnamon and vanilla, boasting a soft crumb that pairs beautifully with the tangy-sweet cream cheese frosting. Topped with a signature sprinkle of cinnamon-sugar, this dessert captures the essence of everyone’s favorite snickerdoodle treat in every decadent bite. Ready in under an hour, this show-stopping cake is perfect for birthdays, holidays, or any cozy gathering. Whether you’re a lifelong snickerdoodle fan or a first-timer, this spiced dessert promises to become a household favorite.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 1 cup Unsalted butter
- 1.75 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 2 cups Powdered sugar
- 8 ounces Cream cheese
- 1 tablespoon Cinnamon-sugar mixture (prepared by mixing 1 tbsp sugar and 1 tsp cinnamon)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, ground cinnamon, and salt. Set aside.
In a large bowl, using a hand or stand mixer, cream the unsalted butter and granulated sugar together until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cake cools, prepare the frosting. In a large bowl, beat the cream cheese and powdered sugar together until smooth. Add the vanilla extract and continue beating until creamy and well combined.
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
Dust the top of the frosted cake with the prepared cinnamon-sugar mixture for an authentic snickerdoodle touch.
Slice and serve! Enjoy your Snickerdoodle Cake.
Nutrition Facts
Calories |
5500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.9 g | 261% | |
| Saturated Fat | 113.1 g | 565% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 1250 mg | 417% | |
| Sodium | 3194 mg | 139% | |
| Total Carbohydrate | 865.7 g | 315% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 619.9 g | ||
| Protein | 79.1 g | 158% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 758 mg | 58% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1337 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
