Snickerdoodle Cake – A Soft, Cinnamon-Infused Delight with Cream Cheese Frosting and Caramel Drizzle

Looking for a cake that combines the comforting warmth of cinnamon with the indulgent richness of cream cheese frosting and caramel sauce? This Snickerdoodle Cake delivers all that and more! With its fluffy layers, cinnamon sugar swirl, and irresistible cinnamon cream cheese frosting, this cake is a showstopper at any gathering. The addition of a homemade caramel drizzle takes it over the top, creating a dessert that is both comforting and exciting. Whether it’s for a special occasion or just to satisfy a sweet craving, this cake will hit the spot every time.

Photo bypinterest

Cinnamon and sugar have long been a beloved combination, and this cake captures that magic perfectly. With a tender cake crumb that’s layered with cinnamon sugar and topped with silky cream cheese frosting, every bite is as cozy and delicious as it looks. Plus, the rich caramel sauce drizzled over the top adds a luxurious touch that makes this dessert truly unforgettable.

Nutritional Information (Per Serving, Based on 12 Servings):

• Calories: 690 kcal
• Fat: 36g
• Carbohydrates: 85g
• Protein: 7g
• Sodium: 420mg
• Fiber: 1g

This cake is rich and indulgent, making it perfect for special occasions or as a well-deserved treat. Serve it with a cup of coffee or tea for a truly satisfying dessert experience.

Storage and Reheating Tips

This cake can be stored in an airtight container in the refrigerator for up to 4 days. If you need to make it ahead of time, you can freeze the unfrosted cake layers by wrapping them tightly in plastic wrap and aluminum foil. They will keep in the freezer for up to 2 months. To thaw, place the cake layers in the refrigerator overnight before assembling.

The caramel sauce can also be prepared in advance and kept in the refrigerator for up to 2 weeks. Warm it slightly before drizzling it over the cake for best results.

Photo bypinterest

Fun Fact: The Snickerdoodle Cookie’s History

Did you know that the snickerdoodle cookie, which inspired this cake, has been around for centuries? Its origins trace back to Germany, where it was known as "Schneckennudeln," which means "snail noodles," a reference to the spiral shape of the cinnamon-sugar swirl. This beloved cookie made its way to America and has remained a favorite thanks to its simple yet delicious flavors. This cake takes the flavors of the snickerdoodle to the next level by turning them into a layered dessert that’s perfect for sharing.

Cooking Tips

Make it Extra Fluffy: To ensure your cake layers are as light and fluffy as possible, make sure your butter is softened but still holds its shape. Overbeating the eggs can result in a denser cake, so mix until just combined after each egg is added.

Cinnamon Boost: For a more intense cinnamon flavor, you can add a touch of cinnamon to the cake batter itself or sprinkle a little extra cinnamon sugar between the layers.

Perfect Caramel Drip: To achieve that flawless caramel drip effect, make sure your cake is well-chilled before applying the caramel. This will help the caramel set without sliding all the way down the cake.

Optional Variations

Cinnamon Explosion: If you can’t get enough cinnamon, add a bit of cinnamon to the cake batter for an extra burst of flavor in every bite.

Nutty Addition: Want to add some texture? Sprinkle chopped pecans or walnuts between the cake layers or on top of the caramel for a delicious crunch.

Extra Caramel Love: If you’re a fan of caramel, double the sauce recipe and add some between the cake layers for an extra indulgent treat.

Photo bypinterest

Snickerdoodle Cake Recipe

Ingredients:

For the Cinnamon Swirl:

• ½ cup packed light brown sugar (108 grams)
• 1 tsp ground cinnamon (2 grams)

For the Cake:

• 1 ½ sticks unsalted butter, softened (170 grams)
• 2 cups granulated sugar (400 grams)
• 4 large eggs, room temperature
• 3 cups cake flour (342 grams)
• 2 tsp baking powder (8 grams)
• ½ tsp baking soda (3 grams)
• ½ tsp salt (3 grams)
• 1 ¼ cups buttermilk (296 grams)
• ¼ cup vegetable oil (54 grams)
• 1 tbsp vanilla extract (12 grams)

For the Caramel Sauce:

• ½ stick unsalted butter (57 grams)
• 1 cup packed light brown sugar (217 grams)
• ½ cup heavy cream (126 grams)
• ½ tsp salt (2 grams)
• 1 tsp vanilla extract (4 grams)
• 1 tbsp light corn syrup (18 grams)

For the Cinnamon Cream Cheese Frosting:

• 2 sticks unsalted butter, slightly softened (226 grams)
• 2 blocks cream cheese, softened (452 grams total)
• 2 tsp vanilla extract (8 grams)
• ½ tsp salt (2 grams)
• 6 to 6 ½ cups powdered sugar (690 grams-747 grams)
• 1 tsp ground cinnamon (3 grams)

Instructions:

1. Make the Cinnamon Swirl:In a small bowl, mix the brown sugar and cinnamon together. Set aside for later.
2. Prepare the Cake Batter:Preheat the oven to 350°F (175°C) and grease and flour three 8x2 inch round pans.In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.In another bowl, combine the buttermilk, vegetable oil, and vanilla extract. Set aside.In the bowl of your mixer, cream the butter on medium speed until smooth. Gradually add the sugar and beat until light and fluffy, about 3 to 5 minutes. Add the eggs one at a time, mixing well after each.With the mixer on low, alternate adding the flour mixture and buttermilk mixture in batches, beginning and ending with the dry ingredients.
3. Layer with Cinnamon Sugar:Divide one cup of cake batter evenly into each of the three pans. Sprinkle the cinnamon sugar mixture on top of the batter, then cover with the remaining batter.Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs. Let the cakes cool in their pans on a wire rack for 10 minutes before turning them out to cool completely.
4. Make the Caramel Sauce:In a medium saucepan, melt the butter over medium heat. Add the brown sugar, heavy cream, vanilla extract, salt, and corn syrup. Stir continuously until the mixture comes to a boil. Reduce the heat to low, cover, and simmer for 5 to 6 minutes. Remove from heat and let cool slightly—it will thicken as it cools. Refrigerate to speed up the process if needed.
5. Make the Cinnamon Cream Cheese Frosting:In a mixing bowl, beat the butter on medium speed until soft. Cut the cold cream cheese into small pieces and add to the butter, beating until fully incorporated. Add the vanilla extract, then gradually add the powdered sugar and cinnamon, mixing on low until combined. Increase the speed to medium and beat until fluffy. If it becomes too soft, refrigerate for a short time to firm it up.
6. Assembling and Decorating:Frost the cake with a thin crumb coat of cinnamon cream cheese frosting and chill in the freezer for 15 minutes. Apply a second, thicker coat of frosting and smooth it out.If you’re adding a caramel drip, chill the frosted cake for another 10-15 minutes. Drizzle the cooled caramel over the top edge of the cake and allow it to drip down the sides.Decorate the top of the cake with rosettes using a 1M piping tip, and finish with a small bead border around the bottom.

Final Thoughts

This Snickerdoodle Cake is the ultimate dessert for anyone who loves the cozy flavor of cinnamon. The soft layers of cake, paired with the creamy frosting and caramel drizzle, create a treat that’s both comforting and indulgent. Whether you’re celebrating a birthday, holiday, or simply treating yourself, this cake is guaranteed to be a hit!