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: 864kcal
Ingredients
Vanilla Cake
- 3 1/2 cups All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 3/4 cup Unsalted butter room temperature
- 1/4 cup Oil canola or vegetable
- 1 3/4 cups White granulated sugar
- 1 TBSP Pure vanilla extract
- 4 Large eggs room temperature
- 1/3 cup Sour cream room temperature or greek yogurt
- 1 cup Buttermilk room temperature
Cinnamon Swirl
- 1/2 cup Brown sugar packed light or dark
- 1/3 cup All-purpose flour
- 1 TBSP Ground cinnamon
- 1/4 cup Unsalted butter melted
Edible Snickerdoodle Cookie Dough
- 1/2 cup Unsalted butter room temperature
- 3/4 cup White granulated sugar
- 3 TBSP Milk
- 2 tsp Pure vanilla extract
- 1 1/2 cup All-purpose flour heat treated. See notes
- 1/2 tsp Salt
- 1/3 cup Brown sugar packed light or dark
- 1/3 cup All-purpose flour
- 2 tsp Ground cinnamon
- 1/4 cup Unsalted butter melted
Cinnamon Cream Cheese Frosting
- 2 cups Unsalted butter room temperature
- 16 oz Cream cheese room temperature
- 5 cups Powdered sugar sifted
- 2 tsp Ground cinnamon
- 1 tsp Pure vanilla extract
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 cake flour, baking powder, baking soda, 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, eggs, and sour cream. Mix on medium until combined. Scrape the bowl.
- Add in dry ingredients and buttermilk. Mix on low speed until just combined. Take off the mixer and cream the bowl.
- 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 1/2 TBSP 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 24-29 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
- Preheat the oven to 350℉ Place flour on a baking sheet. Cook for 6 minutes. Cool completely.
- 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.
- Set aside two bowls with 3/4 cup cookie dough. Roll the rest of the cookie dough into small balls for decoration. I place them on a cookie sheet with wax paper and freeze them until they are needed. The cookie dough for the cake filling can stay at room temperature.
Cinnamon Cream Cheese Frosting
- Make right before decorating. Sift the powdered sugar into a large bowl. Add the cinnamon.
- Using a mixer, beat the butter on high speed for 2 minutes to become and fluffy. Add in the cream cheese and mix on high for 1 minute. Scrape the bowl.
- Add in half of the powdered sugar and mix on low speed until almost combined. Add in the rest of the powdered sugar and mix on low. Next, add the vanilla and beat on high until creamy.
Assembly
- Use a serrated knife to cut the domes off the tops of the cake.
- Place the first cake layer bottom side down. Measure 3/4 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 3/4th cup 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. Top the cake with the extra cookie dough balls.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour will dry out the cake.
High altitude baking, add 3 tablespoons of flour for the cake.
Room temperature ingredients- Every ingredient that says room temperature, pull out 2 hours before baking.
Nutrition
Calories: 864kcal | Carbohydrates: 119g | Protein: 8g | Fat: 58g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 148mg | Sodium: 397mg | Potassium: 151mg | Fiber: 2g | Sugar: 45g | Vitamin A: 1772IU | Vitamin C: 0.1mg | Calcium: 107mg | Iron: 2mg