This snickerdoodle cake is a cinnamon lover's dream. It has a vanilla cake with cinnamon swirls. In the middle is a snickerdoodle edible cookie dough. This cake is topped with a cinnamon cream cheese frosting and extra cookie dough balls.
This cake can be made with or without the cookie dough. However cookie dough with cake is SO good!
Snickerdoodle cookies are an American cookie. They are a soft sugar cookie dough usually made with cream of tartar. The cookies are rolled into cinnamon sugar and baked into soft cookies.
They taste like a slightly tangy sugar cookie with loads of cinnamon flavor. They are such a treat! I wanted to create a cake that is just like the cookie. Which is why it has a cookie dough filling!
This cake is perfect for the holiday season or a special occasion.
If you are looking for more cinnamon recipes, try cinnamon roll cheesecake, cinnamon swirl banana bread, and cinnamon banana scones.
Why You Will Love This
- Vanilla cinnamon cake layers- This is a vanilla cake with cinnamon swirled into each layer.
- Edible snickerdoodle cookie dough- The filling is cookie dough! It is so good! If snickerdoodle isn't your favorite cookie it will be after you try this delicious cake!
- Cinnamon cream cheese frosting- This is an amazing cream cheese frosting with cinnamon.
- Cinnamon lovers- If you love cinnamon, you will love this cake!
Ingredient Notes
- Unsalted Butter- Pull this out 2 hours before baking.
- Oil- You can use canola or vegetable oil.
- Eggs- Pull this out 2 hours before baking.
- Buttermilk- Pull this out 2 hours before baking. You can substitute 1 cup of whole milk and mix in 1 Tablespoon of lemon juice. Let it sit for 10 minutes before using.
- Brown sugar- I used light brown sugar.
- Milk- Use any milk you would like.
- Cream cheese- Use full fat cream cheese. Pull this out 2 hours before baking.
Step By Step Instructions
The snickerdoodle cake is a soft vanilla cake that has cinnamon swirls in the middle. Here are the steps to make it. Make sure to spray your cake pans with baking spray and use parchment paper on the bottoms to make it easy to remove the cakes. This recipe uses a stand mixer with a paddle attachment or hand mixer (electric mixer).
STEP 1: Mix the dry ingredients- Mix the all-purpose flour, baking powder and salt.
STEP 2: Mix wet ingredients- Start by beating the butter, oil, and sugar in a large bowl for 3 minutes on high speed. It will turn almost white in color and be very fluffy.
Next, add in the pure vanilla extract and eggs and mix on medium speed. Make sure to scrape the sides of the bowl.
STEP 3: Add in dry ingredients and buttermilk- Alternate these 2 until you end on the dry ingredients. Mix the cake batter on low speed. Then, pour cake batter into the three cake pans.
STEP 4: Mix together the cinnamon swirl mixture- First, mix all the dry ingredients together in a small bowl. Then, add in the melted butter. Use this right away.
STEP 5: Scoop and swirl- Scoop the cinnamon mixture by a half teaspoon. Scoop into the prepared pan.
Use a third of the mixture per cake layer. Use a butter knife to swirl in the cinnamon into the cake batter.
STEP 6: Bake the cake- Bake the cake for 20-25 minutes. It will be done cooking when a toothpick inserted into the center of the cake comes out clean.
Cool the snickerdoodle layer cake on a wire rack.
Edible Snickerdoodle Cookie Dough
This snickerdoodle cookie dough is so addicting! It is hard not to snack on it all while decorating the cake. Normally snickerdoodles are rolled into the cinnamon sugar. Instead I folded in a cinnamon mixture to get swirls of cinnamon.
First, you need heat treated flour. Cook the flour on 300F for 5 minutes, so it is safe to eat. Wait until the flour cools completely before using.
Next, beat the butter and sugar until light and fluffy. Then, add in the vanilla and milk. Once it is light, add in the dry ingredients. It will make a very soft dough.
Add in the cinnamon mixture slowly so it can swirl into the dough. Once combined, place the cookie dough into the fridge to chill while you make the frosting.
Cinnamon Cream Cheese Frosting
This cinnamon cream cheese frosting uses slightly cold butter and cream cheese. The cream cheese needs to be completely room temperature. Place the butter on the counter for 30 minutes for it to be slightly cold.
Beat the butter and cream cheese on high for 2-3 minutes until light and fluffy. There should be no chunks remaining. Then, add in the powdered sugar and cinnamon. To prevent a gritty frosting, make sure to sift the powdered sugar.
After the powdered sugar is added, it will make a very thick frosting. That is okay! Add in the vanilla and heavy cream and beat on high. It will turn into a light and fluffy frosting.
Assembling The Cake
- First, place a dollop of frosting on the cake board, cake stand, or surface you are decorating the cake on. This will act as the glue to keep the cake still while you decorate.
- Use a large serrated knife to trim the cake layers so they are flat and smooth.
- Place on the first layer. Use ¾ cup of frosting and smooth it over the cake. Then, pipe a border around the cake. This is will be the border that keeps the cookie dough in.
- Take the cookie dough in small fistfuls and flatten it as much as you can in your hands. Place on top of the cake. Make sure there are no holes and the entire layer is covered.
- Repeat with the second layer. Top with the last layer. Fill any holes with frosting on the sides of the cake. Freeze for 15 minutes to lock the filling and crumbs into place.
- Frost the outside of the cake. For a semi naked look, scrape the cake until peeks of the cake can be seen.
- Top the snickerdoodle cake with extra frosting and balls of the cookie dough.
FAQ
I use three 8 inch cake pans. It will also use 6-inch cake pans, or two 9-inch cake pans. Make sure to spray with baking non-stick spray.
Yes! Once baked and cooled, wrap in cling wrap and store in the freezer up to 30 days. Let the cakes thaw 1 hour before decorating.
Since this a cream cheese frosting, to get a stiff frosting it needs a lot of powdered sugar. Any less, and it will be like soup.
Storing and Freezing
The snickerdoodle cake can be stored in a cake carrier or cut into slices into an airtight container. Store in the fridge up to 5 days. It will need to be in fridge because of the frosting. The cake is best if enjoyed after it sits on the counter for 30 minutes - 1 hour.
Freezing
After decorating, wrap the snickerdoodle cake slices into cling wrap tightly. Store in the freezer up to 30 days.
Other Cake Recipes To Try
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Snickerdoodle Cake
Ingredients
Vanilla Cake
- 3 ½ cups All-purpose flour
- 2 teaspoon Baking powder
- 1 teaspoon Salt
- ¾ cup Unsalted butter room temperature
- ¼ cup Oil canola or vegetable
- 1 ½ cups White granulated sugar
- 1 tablespoon Pure vanilla extract
- 4 Large eggs room temperature
- 1 cup Buttermilk
Cinnamon Swirl
- ½ cup Brown sugar packed light or dark
- ⅓ cup All-purpose flour
- 1 tablespoon Ground cinnamon
- ¼ cup Unsalted butter melted
Edible Snickerdoodle Cookie Dough
- ½ cup Unsalted butter room temperature
- ¾ cup White granulated sugar
- 3 tablespoon Milk
- 2 teaspoon Pure vanilla extract
- 1 ½ cup All-purpose flour heat treated. See notes
- ½ teaspoon Salt
- ⅓ cup Brown sugar packed light or dark
- ⅓ cup All-purpose flour
- 1 ½ teaspoon Ground cinnamon
- ¼ cup Unsalted butter melted
Cinnamon Cream Cheese Frosting
- 1 ½ cup Unsalted butter slightly cold
- 8 oz Cream cheese room temperature
- 9 cup Powdered sugar sifted
- 1 tablespoon Ground cinnamon
- 1 teaspoon Pure vanilla extract
- ¼ cup Heavy cream
Instructions
Vanilla Cake
- Preheat oven to 350°F. Spray three 8 inch cake pans with baking non-stick spray. Place parchment circles in the bottom of the pans. Spray again.
- In a large mixing bowl, sift the flour, baking powder, and salt. Using a mixer, beat the butter, oil, and sugar together on high for 3 minutes. It should be really pale (almost white) and fluffy.
- Add in vanilla. Mix until combined. Add in the eggs one at a time. Mix until combined. Scrape the bowl and mix again just until combined.
- Add ⅓rd of the dry ingredients and half of the buttermilk. Mix until starting to combine. Add in the next third of the dry ingredients and the rest of the buttermilk. Mix. Add the rest of the dry ingredients. Mix until combined.
- Pour cake batter evenly in the three pans. Use a kitchen scale for even layers.
Cinnamon Swirl
- Mix the brown sugar, flour, cinnamon, and melted butter until combined. Use a ½ tablespoon and drop the cinnamon mixture 5-7 times in each cake layer. Spread out the drops.
- Use a butter knife to swirl in the cinnamon swirl mixture.
- Bake for 20-25 minutes. It is done baking when a toothpick inserted comes out clean.
- Let the cake pans sit for 10 minutes. Then, transfer to a cooling rack. Allow the cakes to cool completely.
Edible Snickerdoodle Cookie Dough
- Beat the butter and sugar using a mixer. Beat until light and fluffy on high. Add in the milk and vanilla. Mix until combined.
- Add in the heat treated flour and the salt. Mix until combined.
- In a separate bowl, mix the brown sugar, flour, cinnamon, and melted butter. Pour mixture into cookie dough and mix on low until it is swirled into the cookie dough.
- Chill for 30 minutes before using.
Cinnamon Cream Cheese Frosting
- Make right before decorating. Set the butter on the counter for 30 minutes to get slightly cold. Sift the powdered sugar while you wait.
- Using a mixer, beat the cream cheese and butter on high for 3 minutes. It should be fluffy with no butter chunks remaining.
- Add in the cinnamon into the powdered sugar. Slowly add in the powdered sugar. Mix until combined. It will be thick. Add in the vanilla and heavy cream. Mix on low until combined. Switch to high and beat for 1 minute.
- Chill for 15 minutes before using.
Assembly
- Place a dap of frosting on the bottom of the board you are decorating your cake on. This will be the glue for the cake.
- Place the first cake layer bottom side down. If the cake has a dome top, use a serrated knife to cut that off. Measure ¾ cup of frosting and smooth it on the cake. Pipe a thick double layer border around the edge of the cake. Grab the cookie dough and place into an even layer across the cake. There shouldn't be any holes.
- Repeat with the second layer. Place the last layer bottom side down. Apply a light layer of frosting sides of the cake. Freeze for 15 minutes. This is the crumb coat layer and it will seal in those crumbs.
- Frost the cake. I frosted the cake into a semi-naked look.
Lisa says
Hello, Is flour supposed to appear twice in the ingredients list for the cookie dough?
Stephanie Rutherford says
Yes it does! There is flour in the cookie dough and used in the cinnamon swirl for the cookie dough.
Allison says
So good! I absolutely loved the flavor!!
Nicole says
Thanks! I'm giving it a go with the recipe as stated since I was able to get my hands on some buttermilk 🙂
Nicole says
Is it possible to sub in a boxed cake mix? If so would you still recommend three layers or would two work better?
Stephanie Rutherford says
You can use box cake mix. It would make 2 cake layers because it makes a smaller amount of batter.
Rich says
This says 9 cups of powder sugar in the icing. That seems like WAY too much. Is this correct or a mistake?
Allison says
Amazing!
Matt says
Your recipe mentions sour cream but it’s not listed as an ingredient. Which is wrong vs right?
Stephanie Rutherford says
I just fixed it. No sour cream in the cake recipe.
Heather says
This cake has the perfect balance of cinnamon swirl in the cake, and the perfect amount of cream cheese frosting with the edible cookie dough on top!