Snickerdoodle Cake
A delightful twist on the classic snickerdoodle cookie, this soft and fluffy cake is packed with cinnamon and sugar flavors, featuring layers of cake and cookie crumbles.
Ingredients
For the Cake
- 2 ½ cups 2 1/2 cups (325g) all-purpose flour
- 2 ½ tsp 2 1/2 tsp baking powder
- 1 ½ tsp 1 1/2 tsp ground cinnamon
- ½ tsp 1/2 tsp salt
- ½ cup 1/2 cup (112g) unsalted butter, room temperature
- ½ cup 1/2 cup vegetable oil
- 1 ½ cups 1 1/2 cups (310g) sugar
- 1 tbsp 1 tbsp vanilla extract
- 4 large 4 large eggs, room temperature
- 1 ¼ cups 1 1/4 cups (300ml) milk
- 1 ½ cups 1 1/2 cups (225g) snickerdoodle cookie crumbs (from about 12-13 medium-sized cookies) See Note below
For the Snickerdoodle Filling
- 3 tbsp 3 tbsp flour
- 3 tbsp 3 tbsp sugar
- 1 ½ tsp 1 1/2 tsp cinnamon
- Pinch Pinch of salt
- 4 tbsp 4 tbsp unsalted butter, melted
- ¾ cup 3/4 cup unsalted butter, room temperature
- 2 ½ cups 2 1/2 cups (375g) snickerdoodle cookie crumbs (from about 22-23 medium-sized cookies) See Note below
For the Snickerdoodle Buttercream
- 1 cup 1 cup (115g) powdered sugar
- 2 ½ tsp 2 1/2 tsp cinnamon
- ¼ tsp 1/4 tsp vanilla extract
- Pinch Pinch of salt
- 1-2 tbsp 1-2 tbsp milk or water Adjust consistency as needed
- 2 cups 2 cups (448g) unsalted butter, room temperature
- 8 cups 8 cups (920g) powdered sugar
- 2 tsp 2 tsp vanilla extract
- 1 ¼ tsp 1 1/4 tsp ground cinnamon
- ¼ tsp 1/4 tsp salt
- 2-3 tbsp 2-3 tbsp (45-60ml) heavy cream
For Garnish
- 4 pieces 4 snickerdoodles, cut in half
Instructions
To Make the Snickerdoodle Cake Layers
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
- In a bowl, mix the flour, baking powder, cinnamon, and salt. Set aside.
- In another bowl, beat the butter, vegetable oil, and sugar until fluffy. Add in the eggs one by one, then mix in the vanilla extract.
- Gradually add the dry ingredients and milk, alternating and mixing well after each addition. Fold in the snickerdoodle cookie crumbs.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cool.
To Make the Snickerdoodle Filling
- In a bowl, combine the flour, sugar, cinnamon, and salt. Add melted butter and mix until crumbly. Stir in the snickerdoodle cookie crumbs.
To Make the Snickerdoodle Buttercream
- In a large bowl, beat the unsalted butter until creamy. Gradually mix in the powdered sugar, cinnamon, vanilla extract, and salt. Adjust the consistency with milk or water as needed.
To Put the Cake Together
- Once the cakes are cool, place one layer on a serving plate. Spread some snickerdoodle filling on top, then add the second layer.
- Frost the top and sides of the cake with the snickerdoodle buttercream. Decorate with halved snickerdoodles.
Notes
Serve your Snickerdoodle Cake at room temperature, sliced into generous pieces. It pairs wonderfully with a cup of coffee or tea. For special occasions, consider drizzling additional caramel or frosting on top for an eye-catching finish. To store, keep the cake in an airtight container at room temperature for up to 3 days. Refrigerate for about a week, or freeze for up to 2 months.