Snickerdoodle Cake
This snickerdoodle cake is a vanilla cake with a cinnamon swirl. The filling is edible snickerdoodle cookie dough. On top is a cinnamon cream cheese frosting.
Servings: 16 slices
Calories: 769kcal
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.
Notes
Cookie Dough
For heat treated flour. Bake at 300F for 5 minutes. Let the flour cool completely before using.
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour will dry out the cake.
Room temperature ingredients- Every ingredient that says room temperature, pull out 2 hours before baking.
Nutrition
Calories: 769kcal | Carbohydrates: 147g | Protein: 7g | Fat: 50g | Saturated Fat: 29g | Trans Fat: 2g | Cholesterol: 125mg | Sodium: 350mg | Potassium: 138mg | Fiber: 2g | Sugar: 41g | Vitamin A: 1475IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 2mg