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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
Print Recipe
5 from 33 votes

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

  • 1 cup (200 g) sugar
  • 1/4 cup (32 g) cinnamon
  • 1/2 cup (113 g) unsalted butter melted

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

  • 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.
  • Sift together flour, baking powder, salt and cinnamon. Set aside.
  • Stir vanilla into buttermilk. Set aside.
  • 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.
  • 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.

FOR THE FILLING

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

FOR THE GANACHE

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

FOR THE BUTTERCREAM

  • In a stand mixer, fitted with the paddle attachment, cream the butter and brown sugar together for 3-6 minutes until nice and fluffy.
  • 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

  • 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.
  • Place your next cake layer on top and repeat.
  • Crumb coat the cake with the brown sugar frosting and chill for 15 minutes.
  • Frost the cake with the remaining brown sugar buttercream. Can be stored in the refrigerator, covered, overnight but make sure to serve room temperature.