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Snickerdoodle Cake

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A delightful twist on classic snickerdoodle cookies, this cake features soft layers infused with cinnamon and topped with creamy cream cheese frosting and rich caramel sauce.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 cup buttermilk
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 4 oz cream cheese, softened
  • 1/4 cup caramel sauce

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a bowl, whisk together the flour, baking powder, salt, and ground cinnamon.
  3. Cream the softened butter and granulated sugar together until light and fluffy.
  4. Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Gradually add the dry mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients.
  6. Divide the batter evenly among the prepared pans and smooth the tops.
  7. Bake for 25-30 minutes, or until a toothpick comes out clean.
  8. Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  9. For frosting, beat the cream cheese and powdered sugar together until smooth; add in the caramel sauce.
  10. Once cooled, frost the top of each cake layer with cream cheese frosting and drizzle with caramel sauce.

Notes

Rotate the pans halfway through baking for even results. Store leftover cake in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: snickerdoodle, cake, dessert, cinnamon, frosting

Find it online: https://swifttasty.com/snickerdoodle-cake/