Snickerdoodle Cake: A Delightful Twist on a Classic Cookie

Name: Snickerdoodle Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 1 cup buttermilk; 3 large eggs; 1 tsp vanilla extract; 1 cup powdered sugar; 4 oz cream cheese, softened; 1/4 cup caramel sauce

If you adore the warm, comforting flavors of snickerdoodle cookies, you’re in for a treat with this Snickerdoodle Cake. This cake captures the essence of the beloved cookie with its soft, buttery crumb and a hint of cinnamon spice. Imagine layers of moist cake that are lightly crisp on the edges, complemented by a creamy caramel cream cheese frosting. With tantalizing aromas filling your kitchen, it’s an ideal dessert for gatherings, celebrations, or even just a cozy family dinner. Make it for birthdays, holidays, or when you’re craving a sweet indulgence that brings nostalgia and joy.

Ingredients

2 1/2 cups all-purpose flour: Provides the structure for the cake.
2 tsp baking powder: Helps the cake rise for a light and fluffy texture.
1/2 tsp salt: Enhances the flavors and balances the sweetness.
1 tsp ground cinnamon: Infuses the cake with that classic snickerdoodle flavor.
1 cup unsalted butter, softened: Adds richness and moisture to the cake.
1 1/2 cups granulated sugar: Sweetens the cake and contributes to its fluffy texture.
1 cup buttermilk: Makes the cake tender and moist.
3 large eggs: Provides structure and stability.
1 tsp vanilla extract: Adds a warm, aromatic flavor to the cake.
1 cup powdered sugar: Used for the frosting to create a sweet, creamy topping.
4 oz cream cheese, softened: Adds a rich and tangy flavor to the frosting.
1/4 cup caramel sauce: For drizzling and adding a delicious caramel flavor.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a bowl, whisk together the flour, baking powder, salt, and ground cinnamon until well combined.
In another large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
Add the eggs one at a time to the butter mixture, mixing well after each addition. Then, mix in the vanilla extract.
Gradually add the dry ingredient mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, and then turn the cakes out onto wire racks to cool completely.
For the frosting, beat together the softened cream cheese and powdered sugar until smooth, then mix in the caramel sauce until well blended.
Once the cakes have cooled, frost each layer generously with the cream cheese frosting and drizzle with additional caramel sauce before serving.

Recipe Details

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12
Calories: Approximately 450 per serving

Tips, Storage & Variations

Tips: Ensure butter is softened to room temperature for easy creaming. Use a toothpick to check for doneness; it should come out clean.
Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
Freezing: Wrap the layers tightly in plastic wrap and freeze for up to 3 months. Thaw before frosting.
Variations: Mix in chopped nuts or chocolate chips for added texture and flavor. You could also experiment with different types of icing, like a simple vanilla buttercream.

Frequently Asked Questions

Can I use whole milk instead of buttermilk?
Yes, but for the best results, you can add a tablespoon of vinegar or lemon juice to whole milk to mimic buttermilk’s acidity.
How can I make this cake gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free baking flour.
Can I use margarine instead of butter in the recipe?
Yes, but using unsalted butter is recommended for the best flavor and texture.
What should I do if the cake domes in the center?
If your cake domes, you can trim the tops with a serrated knife once cooled to ensure even layers.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
Can I make this cake a day ahead?
Yes, this cake stays fresh and delicious, making it perfect for preparing a day in advance.

Conclusion

This Snickerdoodle Cake is sure to become a favorite in your baking repertoire. Its soft texture, delightful flavors, and creamy frosting make it a scrumptious treat for any occasion. Don’t hesitate to try this recipe and share it with your loved ones. Embrace the aroma of cinnamon and caramel that fills your kitchen and enjoy a slice of happiness today!

Snickerdoodle Cake

Print Recipe

A delightful twist on the classic snickerdoodle cookie, this cake features soft layers infused with cinnamon and topped with creamy caramel cream cheese frosting.

Author: hannah-reed
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 cup buttermilk
3 large eggs
1 tsp vanilla extract
1 cup powdered sugar
4 oz cream cheese, softened
1/4 cup caramel sauce

Instructions

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a bowl, whisk together the flour, baking powder, salt, and ground cinnamon until well combined.
In another large bowl, cream the softened butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
Gradually add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then turn the cakes out onto wire racks to cool completely.
For the frosting, beat together the softened cream cheese and powdered sugar until smooth, then mix in the caramel sauce.
Once the cakes have cooled, frost each layer generously with the cream cheese frosting and drizzle with additional caramel sauce before serving.