Print

Snickerdoodle Cake

Print Recipe

A whimsical twist on the classic cookie, this Snickerdoodle Cake features a soft texture infused with warm cinnamon and topped with cream cheese frosting and 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 the Oven: Set your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, salt, and cinnamon.
  3. Cream Butter and Sugar: In a large bowl, cream the butter and sugar together until light and fluffy (about 3-4 minutes).
  4. Add Eggs and Vanilla: Add eggs one at a time, mixing well after each. Add the vanilla extract.
  5. Combine Wet and Dry: Gradually add the dry ingredients and buttermilk to the butter mixture, mixing until just combined.
  6. Bake the Cake: Divide the batter among the pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  7. Cool the Cakes: Allow cakes to cool in pans for 10 minutes before transferring to wire racks.
  8. Prepare the Frosting: Beat together cream cheese and powdered sugar until smooth, then mix in caramel sauce.
  9. Frost and Serve: Frost each cake layer with the cream cheese frosting and drizzle with caramel sauce.

Notes

Measure flour correctly for best results. Store leftovers in an airtight container in the refrigerator.

Nutrition

Keywords: snickerdoodle, cake, dessert, cinnamon, frosting, cream cheese

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