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Snickerdoodle Cake

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A delightful cake inspired by snickerdoodle cookies, featuring soft layers and rich caramel cream cheese frosting.

  • Author: daniel-kim
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 cup buttermilk
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 4 oz cream cheese, softened
  • 1/4 cup caramel sauce

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a bowl, whisk together the flour, baking powder, salt, and cinnamon until well combined.
  3. In another large bowl, cream the softened butter and granulated sugar together until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
  5. Gradually alternate adding the dry mixture and buttermilk to the butter mixture, starting and ending with dry ingredients.
  6. Divide the batter evenly among the prepared cake pans.
  7. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  8. Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks.
  9. For the frosting, beat together the cream cheese and powdered sugar until smooth, then mix in the caramel sauce.
  10. Frost each cake layer with the cream cheese frosting and drizzle with extra caramel sauce before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. Allow to come to room temperature before serving.

Nutrition

Find it online: https://daytasty.com/snickerdoodle-cake/