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Snickerdoodle Cake

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

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

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a bowl, whisk together the flour, baking powder, salt, and ground cinnamon until well combined.
  3. In another large bowl, cream the softened butter and granulated sugar together until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
  5. Gradually add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
  6. Divide the batter evenly among the prepared cake pans.
  7. 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.
  8. For the frosting, beat together the softened cream cheese and powdered sugar until smooth, then mix in the caramel sauce.
  9. Once the cakes have cooled, frost each layer generously with the cream cheese frosting and drizzle with additional caramel sauce before serving.

Notes

Ensure butter is softened to room temperature. Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months.

Nutrition

Keywords: snickerdoodle, cake, dessert, baking, cinnamon

Find it online: https://recipehappy.com/snickerdoodle-cake/