Best snickerdoodle cakes are the perfect dessert to bake during the winter. They’re flavorful, fluffy, and can be customized to suit anyone’s taste buds.
But, it’s hard to find a dessert that is more classic than the Best snickerdoodle cake. Imagine, cinnamon sugar in a ring around your favorite vanilla cake smothered in cream cheese frosting.
It may be one of those desserts you can’t stop eating! What I liked most about this recipe was that it tasted fresh and had a perfect balance of flavors as well as ingredients for this specific type of cake/filling.
Table of Contents
Snickerdoodle Cake:
A snickerdoodle cake is a type of cake that has cinnamon and sugar as its main ingredients. I needed to take this cake and include more than just butter for the filling.
Men, I made a thin bread-layer base. I divided the base into a number of layers, which then allows me to divide each layer into smaller components and leave them visible in different parts of the cake.
Tips To Make Perfect Snickerdoodle Cake:
If you’re craving something sweet, rich, and delicious, then these tips will help you make the perfect snickerdoodle cake. The first step is to coat the cake pan with butter and flour. Next, mix together some sugar, cinnamon, brown sugar, vanilla extract, and cream. The next step is to whisk the eggs until they are light and fluffy. Then add in some canola oil or melted margarine. Finally sift together flour, baking powder and salt. Don’t overbake your cake base, as by inserting a toothpick into it, you’re likely to come away with some crumbs on your end of the stick.
Best Snickerdoodle Cake
Ingredients For Making Best Snickerdoodle Cake with Cinnamon Sugar Swirl Filling
Ingredients For Cake
- 1-1/2 cups (339 g) unsalted butter at room temperature
- 2-3/4 (550 g) cups sugar
- 2-1/4 cups (540 g) buttermilk at room temperature
- 4 1/2 cups (517.5 g) cake flour
- Two tablespoons (24 g) baking powder
- 1-1/2 (8.4 g) teaspoons salt
- Nine egg whites at room temperature
- One tablespoon (8g) cinnamon
- One tablespoon (13 g) pure vanilla extract
Ingredients For Filling
- Sugar – 1 cup
- Cinnamon – 1/4 cup
- Unsalted Melted Butter – 1/2 cup
Ingredients For The Butter Ganache
- White chocolate chips 1-1/4 cup
- Heavy whipping cream – 1/2 cup
Ingredients For The Butter Cream
- Unsalted butter slightly cold – 3 cups
- Brown sugar – 3/4 cup
- Three teaspoons (12.6 g) pure vanilla extract
- One tablespoon (8 g) cinnamon
- powdered sugar measured and then sifted – 6 cups
- pinch of salt
Instructions For Making Snickerdoodle Cake Recipe:
Instructions For Cake:
- First of all preheat oven to 325 degrees F.
- After that now Prepare three 8 inch or four 6 inch round pans with nonstick spray, parchment paper and another layer of nonstick spray.
- Sift together flour, baking powder, salt and cinnamon. and set aside for further use.
- Stir vanilla into buttermilk, and set aside.
- Now, in the bowl of a stand mixer, beat the butter and sugar on medium-high speed using the paddle attachment. Cream until pale and fluffy, about 5 minutes.
- With the mixer on low, add egg whites one at a time. Mixing well after each egg you add.
- Add one third of your dry ingredients and mix just until combined.
- Add one half of your buttermilk. Mix. Alternate ingredients again. Dry, wet, dry and mix gently. Do not over mix.
- Divide batter evenly between the prepared pans. Bake 35-40 minutes. Cake is finished when a toothpick comes out with a few moist crumbs on it.
- Cool 10-20 minutes before inverting cakes from pans.
- Cool completely before assembling cake or wrap with plastic wrap and refrigerate if not using until the next day.
Instructions For Filling:
- Take a mixing bowl and combine all the ingredients in a bowl and stir until incorporated.
Instructions For Ganache:
- In a small sauce pan, heat the cream to a simmer and then pour over the white chocolate chips in a separate bowl.
- Now, let the cream sit on top of the chips for 10 minutes, and then stir until glossy and shiny.
Instructions For Buttercream:
- Butter and brown sugar should be creamed together for 3-6 minutes in a stand mixer fitted with a paddle attachment.
- Now, gradually add the powdered sugar, and then add vanilla, cinnamon and salt. Beat until fluffy, about 5 minutes.
- If the frosting is too dense, you can add a few tablespoons of cream. Mix the frosting again until it is smooth and fluffy.
Instructions For Assembly:
- Divide each cake horizontally when it has cooled and chilled.
- Now, place your first cake layer, face up, on a cake plate or foil wrapped cardboard.
- After that Spread the cake with about ½ cup of buttercream and then three tablespoons of the cinnamon sugar filling, followed by a drizzle of the white chocolate ganache.
- Ok, now place your next cake layer on top and repeat the process.
- Now, crumb coat the cake with the brown sugar frosting and chill for 15 minutes.
- Frost the cake with the remaining brown sugar buttercream.
- It can be stored in the refrigerator, covered, overnight but make sure to serve room temperature.
Original Recipe By/Credits: Cakebycountry
Tried This Recipe:
If you have tried this Best Snickerdoodle Cake recipe, then please consider leaving a 5star ⭐️⭐️⭐️⭐️⭐️ rating in the comments section(This will really help me a lot to post really good and tasty recipes) – I’d love to hear from you! You can also hop on over to @cookingwithguru and say hello ASAP!!
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