Snickerdoodle Cake


Oct 28

Snickerdoodle Cake – tender cinnamon cake layers with a crunchy cinnamon sugar spread and white chocolate ganache filling and cinnamon sugar frosting.

Snickerdoodle Cake - cinnamon sugar cake layers with a cinnamon sugar crunch filling, white chocolate ganache and a cinnamon buttercream. #snickerdoodlecake #snickerdoodle #cake #cakerecipe #fallcakerecipe #fallcake #cakeforfall #fallcakeflavor

Snickerdoodle Cookies

The kids and I made snickerdoodle cookies the other day. I love a classic  snickerdoodle, don’t you? They’re so easy to make and the buttery cookie base with cinnamon sugar rolled on top is just simplicity at its finest. As I ate one today, I couldn’t help but wonder how I could turn the classic cookie into a cake. I immediately started looking for recipes on Pinterest and my favorite cake blogs, but wasn’t excited about any. I didn’t just want a vanilla cake with cinnamon sugar frosting. No, I like taking it to the next level… or at least attempting to (doesn’t always work out).   

Snickerdoodle Cake - cinnamon sugar cake layers with a cinnamon sugar crunch filling, white chocolate ganache and a cinnamon buttercream. #snickerdoodlecake #snickerdoodle #cake #cakerecipe #fallcakerecipe #fallcake #cakeforfall #fallcakeflavor

Snickerdoodle Cake

To get lots of flavor in this cake, I decided to do three buttery vanilla cake layers all split into two layers. Splitting each layer into two layers menas MORE FILLING!

Snickerdoodle Cake - cinnamon sugar cake layers with a cinnamon sugar crunch filling, white chocolate ganache and a cinnamon buttercream. #snickerdoodlecake #snickerdoodle #cake #cakerecipe #fallcakerecipe #fallcake #cakeforfall #fallcakeflavor

Fillings

For the fillings, I used Sweetapolita’s cinnamon sugar spread from her Sugar Spice Delight cake. I love the texture it adds to the cake, as well as the added punch of cinnamon sugar. 

I also decided to add a little drizzle of white chocolate between each layer too, but you can leave that out if you want!

Snickerdoodle Cake - cinnamon sugar cake layers with a cinnamon sugar crunch filling, white chocolate ganache and a cinnamon buttercream. #snickerdoodlecake #snickerdoodle #cake #cakerecipe #fallcakerecipe #fallcake #cakeforfall #fallcakeflavor

Tip: make sure to split your layers once they’ve cooled completely to room temperature.

Snickerdoodle Cake - cinnamon sugar cake layers with a cinnamon sugar crunch filling, white chocolate ganache and a cinnamon buttercream. #snickerdoodlecake #snickerdoodle #cake #cakerecipe #fallcakerecipe #fallcake #cakeforfall #fallcakeflavor

HELPFUL CAKE BAKING TIPS:

  • Preheat oven 20 to 30 minutes before baking.
  • Use room temperature ingredients.
  • Spray your pan. Line with parchment paper.
  • Beat butter and sugar on high for a few minutes.
  • Turn mixer to LOW once you add dry ingredients.
  • Don’t over bake your cake layer. When you insert a toothpick in the center of the cake it should come out with a few moist crumbs on it.

 

Snickerdoodle Cake

Tender cinnamon cake layers with a cinnamon sugar spread and white chocolate ganache filling and cinnamon sugar frosting.

Course Dessert
Cuisine Cake
Keyword Beginner, Snickerdoodle Cake

Ingredients

FOR THE CAKE

  • 1 1/2 cups (339 g) unsalted butter at room temperature
  • 2 3/4 (550 g) cups sugar
  • 9 egg whites at room temperature
  • 4 1/2 cups (517.5 g) cake flour
  • 2 tablespoons (24 g) baking powder
  • 1 1/2 (8.4 g) teaspoons salt
  • 1 tablespoon (8 g) cinnamon
  • 2 1/4 cups (540 g) buttermilk at room temperature
  • 1 tablespoon (13 g) pure vanilla extract

FOR THE FILLING (recipe from Sweetapolita)

  • 1 cup (200 g) sugar
  • 1/4 cup (32 g) cinnamon
  • 1/2 cup (113 g) unsalted butter melted
  • 1 teaspoon (4.2 g) pure vanilla extract
  • Pinch of salt

FOR THE GANACHE

  • 1 1/4 cup (188 g) white chocolate chips
  • 1/2 cup (115.5 g) heavy whipping cream

FOR THE BUTTERCREAM

  • 3 cups (681 g) unsalted butter slightly cold
  • 3/4 cup (165 g) brown sugar
  • 6 cups (750 g) powdered sugar measured and then sifted
  • 3 teaspoons (12.6 g) pure vanilla extract
  • 1 tablespoon (8 g) cinnamon
  • pinch of salt
  • *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

  1. Preheat oven to 325 degrees F. Prepare three 8 inch or four 6 inch round pans with nonstick spray, parchment paper and another layer of nonstick spray.
  2. Sift together flour, baking powder, salt and cinnamon. Set aside.
  3. Stir vanilla into buttermilk. Set aside.
  4. 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.
  5. With the mixer on low, add egg whites one at a time. Mixing well after each egg.
  6. Add one third of your dry ingredients and mix just until combined. 
  7. Add one half of your buttermilk. Mix. Alternate ingredients again. Dry, wet, dry and mix gently. Do not over mix.
  8. 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. 
  9. 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.

FOR THE FILLING

  1. Combine all the ingredients in a bowl and stir until incorporated.

FOR THE GANACHE

  1. In a small sauce pan, heat the cream to a simmer and then pour over the white chocolate chips in a separate bowl. 
  2. Let the cream sit on top of the chips for 10 minutes, and then stir until glossy and shiny. 

FOR THE BUTTERCREAM

  1. In a stand mixer, fitted with the paddle attachment, cream the butter and brown sugar together for 3-6 minutes until nice and fluffy.
  2. Gradually add the powdered sugar, and then the vanilla, cinnamon and salt. Beat until fluffy, about 5 minutes. You can add a tablespoon or two of cream if the frosting feels too dense. Beat the frosting again for another few minutes.

ASSEMBLY

  1. After cakes are cooled and chilled, divide each cake in two, horizontally. Place your first cake layer, face up, on a cake plate or foil wrapped cardboard. Spread the cake with about 1/2 cup of buttercream and then three tablespoons of the cinnamon sugar filling, followed by a drizzle of the white chocolate ganache.

  2. Place your next cake layer on top and repeat.

  3. Crumb coat the cake with the brown sugar frosting and chill for 15 minutes.

  4. Frost the cake with the remaining brown sugar buttercream. Can be stored in the refrigerator, covered, overnight but make sure to serve room temperature.

12 thoughts on “Snickerdoodle Cake

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  1. Thank you for this recipe. I made it for my niece’s birthday and several people said it was the best cake they’ve ever had. Now I am making it again to send to my nephew’s girlfriend who still raves about it a year later.

  2. I just made this for my daughter’s birthday. The cake turned out fantastic! Just like a snickerdoodle cookie but better. The cake was super moist and had a nice crumb. It held up really well to layering. I made some variations on the filling for my daughter. She wanted caramel, so I replaced the cinnamon sugar layer with a caramel ganache (caramel poured over the white chocolate). To bring back cinnamon, I steeped cinnamon in the cream before pouring over the white chocolate for the white chocolate ganache. Even with those changes the cake was still definitely SNICKERDOODLE!! Thanks!!!

  3. I was really wanting to make this one this week, but I am not seeing the actual recipe no matter what device I look it up on. Is the recipe currently up and I’m doing something wrong or is it getting updated and currently not on the website? Thanks!

  4. Looking at the recipe it calls for 3 cups of butter. Is that correct or is it 3 sticks. It feels like a lot of butter compared to your other buttercream recipes. Thank you