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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

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



  • 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


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


  • 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.



  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.


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


  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. 


  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.


  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.