Snickerdoodle Layer Cake
A tender cinnamon cake with a cookie crumb filling and cinnamon buttercream.
Equipment
- Two 8 inch round cake pans
- Hand mixer or stand mixer
- Food processor or sealed bag
- Parchment paper
- Wire cooling rack
- Rimmed Baking Sheet
Ingredients
Main Ingredients
- 2 ½ cup all purpose flour
- 2 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp kosher salt
- ½ cup unsalted butter room temperature
- ½ cup vegetable oil
- 1 ½ cup granulated sugar
- 1 tbsp vanilla extract
- 4 large eggs room temperature
- 1 ¼ cup whole milk
- 1 ½ cup snickerdoodle cookie crumbs for the cake, about 12 to 13 cookies
- 3 tbsp all purpose flour for the crumble
- 3 tbsp granulated sugar for the crumble
- 1 ½ tsp ground cinnamon for the crumble
- 1 pinch kosher salt for the crumble
- 4 tbsp unsalted butter melted, for the crumble
- ¾ cup unsalted butter softened, for the filling
- 2 ½ cup snickerdoodle cookie crumbs for the filling, about 22 to 23 cookies
- 1 cup powdered sugar for the filling
- 2 ½ tsp ground cinnamon for the filling
- ¼ tsp vanilla extract for the filling
- 1 pinch salt for the filling
- 1 tbsp whole milk for the filling, plus more as needed
- 2 cup unsalted butter softened, for the buttercream
- 8 cup powdered sugar sifted
- 2 tsp vanilla extract for the buttercream
- 1 ¼ tsp ground cinnamon for the buttercream
- ¼ tsp kosher salt for the buttercream
- 3 tbsp heavy cream for the buttercream
- 4 snickerdoodle cookies halved, for decorating
Instructions
Cooking
- Bake the layers. Fold the cookie crumbs into the mixed batter and bake in two greased 8 inch pans at 350 degrees F for 25 to 30 minutes. Cool completely, about 1 hour.
- Bake the crumble. Toss the flour, sugar, cinnamon, and salt with the melted butter, bake on a lined sheet for 8 to 10 minutes until set, and cool.
- Make the filling. Beat the butter with the powdered sugar, cinnamon, vanilla, and salt, then stir in the cookie crumbs and cooled crumble, adding milk until spreadable.
- Whip the buttercream. Beat the butter pale, add the powdered sugar gradually with the vanilla, cinnamon, and salt, and loosen with the cream.
- Assemble. Fill between the layers, frost the top and sides, and finish with halved cookies. Chill for 20 minutes for clean slices.
Notes
Substitutions: Use any crisp snickerdoodle cookie for the crumbs. Milk can replace the cream in the buttercream.
Tips: Cool the layers and crumble completely before assembling. Do not eat raw batter.
Storage: Keep covered at room temperature up to 2 days or refrigerated up to 4 days. Freeze wrapped slices up to 2 months.