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Snickerdoodle Cake
Classic snickerdoodle flavors meet cake form in this cinnamon-sugar lover's dream with creamy frosting.
★★★★☆
(127 reviews on Sally's Baking)
📝 This recipe is from Sally's Baking. We're sharing a preview — the full recipe lives on their site.
Prep time50 min
Bake time25 min
Total time4 hr 10 min
Makes12
Ingredients
1
3 and 2/3 cups (433g) cake flour* (spooned & leveled)
2
1 teaspoon salt
3
2 teaspoons baking powder
4
3/4 teaspoon baking soda
5
1 and 1/2 cups (340g) unsalted butter, softened to room temperature
6
1 and 2/3 cups (330g) granulated sugar
7
3 large eggs + 2 additional egg whites, at room temperature*
8
1 Tablespoon pure vanilla extract (yes, Tbsp!)
9
1 and 1/2 cups (360ml) buttermilk, at room temperature*
10
1/2 cup (100g) packed light or dark brown sugar
11
1/3 cup all-purpose flour (41g) or cake flour (38g) (spooned & leveled)
12
1 Tablespoon ground cinnamon*
13
1/4 cup (4 Tbsp; 56g) unsalted butter, melted
14
1 and 1/4 cups (282g) unsalted butter, softened to room temperature
15
8 ounces (226g) full-fat brick cream cheese, room temperature and sliced into 4 pieces*
16
3/4 cup (150g) packed light or dark brown sugar
17
1 Tablespoon ground cinnamon*
18
5 and 1/2 cups (660g) confectioners’ sugar
19
1/4 cup (60ml) heavy cream or whole milk
20
1 teaspoon pure vanilla extract
21
1/8 teaspoon salt, plus more as needed
22
optional for garnish: snickerdoodle cookies
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