Snickerdoodle Cake

Snickerdoodle cake is a take on snickerdoodle cookies that channels all the warm fall and wintertime flavors.

Course Dessert

Cuisine American

Keyword cake, cinnamon, snickerdoodle

Prep Time 30

Cook Time 25

Decorate 20

Total Time 1 15

Servings

Calories 934kcal

Preheat the oven to 350 degrees.
Lightly grease three 8-inch cake pans.
In a large mixing bowl combine the 2 cake mixes, milk, butter and eggs.
Whisk until smooth and completely combined.
Divide the batter evenly between the 3 prepared pans.
Mix the brown sugar and cinnamon together.
Sprinkle the cinnamon and sugar mixture over the top of the cakes and then swirl it through.
Bake at 350 for 20-25 minutes or until a toothpick inserted comes out clean. Or until the center springs back when gently pressed.
Let the cakes cool in the pans for 5 minutes before removing them from the pans to a cooling rack.
Cool the cakes completely. I like to freeze them as working with cold cake is so much easier.

In a large mixing bowl whip the butter, cream cheese, brown sugar and cinnamon together until light and fluffy.
Next slowly add the confectioner’s sugar a little at a time.
Once all the sugar is added, whip the frosting for 5-7 minutes until light and fluffy.

Place one cake layer onto a serving plate, cardboard round, or cake plate.
Frost the top of that layer with a small amount of the cinnamon buttercream.
Repeat with the next layer.
Place the final layer on top and frost the whole cake with the cinnamon buttercream. If you like you can reserve some frosting and pipe a bit on the top and sides for decoration for a naked cake look.
Mix the sugar and cinnamon and sprinkle all over the top.
Decorate with cinnamon cereal if desired.

Tips and Tricks

Store leftovers in the fridge for 3-5 days.
This can also be made into cupcakes or a 9x13 cake, just use one cake mix, 1 cup of milk, 1 cup of melted butter, and 4 eggs.
You might like to chill this cake for 30 minutes before serving it just to set it up a little but it is unnecessary.
You can also use cake dowels to keep the cake level if you are transporting this cake, just place them in before frosting.