Snickerdoodle Cake
A great winter cake!! It really does taste like a Snickerdoodle cookie!
Servings
12 servings
Servings
12 servings
Ingredients
Cake
Cinnamon Buttercream Frosting
Instructions
Snickerdoodle Cake
  1. Preheat oven to 350°F. Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. P
  2. In a medium bowl, whisk the cake flour, salt, baking powder, and baking soda together. This is the dry mixture.
  3. In a stand mixer bowl, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl.
  4. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes.
  5. With the mixer running on low speed, slowly add the dry ingredients.
  6. With the mixer still running on low speed, slowly pour in the buttermilk then mix just until combined. Scrape the sides and bottom of the bowl and mix until everything is combined.
  7. Pour batter evenly into cake pans.
  8. Make the cinnamon swirl by combining brown sugar, flour, and cinnamon together with a fork.
  9. Pour the melted butter on top and mix just until combined.
  10. Drop small spoonfuls of the cinnamon swirl on each of the unbaked cakes. Use a knife to swirl the cinnamon swirl into the cake.
  11. Bake for around 25-30 minutes or until the cakes are baked through. The cake is done when an inserted toothpick comes out clean. Allow cakes to cool in the pan for 10 minutes. Invert the cake and let cool before assembling.
Cinnamon Frosting
  1. In a stand mixer bowl, mix together butter, powdered sugar, vanilla extract and milk.
  2. Add in the cinnamon and mix again.
  3. Frost and assemble the cake.
Recipe Notes