After making this Snickerdoodle Cake on Sunday for our Easter dessert (and devouring so much I’m still sick two days later) I realized just how much I love it and how it deserves another day in the spotlight, with some better photos to showcase it. I’ve actually shared it before but made it as a sheet cake, because the first time I made it I needed it to feed the masses and a sheet cake was just quick and easy! But this layered cake is much prettier (and tastier). More layers = more frosting. And when it’s this melt-in-your-mouth Brown Sugar Buttercream, you definitely want to use more frosting.
The recipe is from Julie at Always With Butter. I love her site and am in love with her photography. And obviously this cake.
And let me just throw in this disclaimer: Cake decorating is not my forte. Not even on a simple layer cake like this. So let’s just call this imperfectly frosted cake of mine…rustic…mmkay? Great! Besides, you won’t care what it looks like once you take a bite.
- 1 1/2 cups flour
- 1 1/2 cups cake flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp cinnamon
- 2 sticks softened butter
- 1 3/4 cups sugar
- 4 eggs
- 2 tsp vanilla
- 1 1/4 cups milk
- Preheat oven to 325. Grease two 9'inch round cake pans and set aside.
- Combine flours, baking powder, salt and cinnamon together and set aside.
- Cream butter and sugar together until fluffy. Beat in eggs, one at a time, then vanilla.
- Add dry ingredients and milk, alternating (in 2-3 batches) and mix until well combined.
- Pour batter into prepared cake pans (divided evenly) and bake for 30-35 minutes or until a toothpick inserted comes out clean. Do not let brown.
- Let cool completely before frosting.
- To frost place bottom layer of cake on a cake plate and spread a thick layer of frosting all over the top. Place the second cake layer on top. Then spread frosting evenly all over the sides and top of cake.
- 3 sticks softened butter
- 2/3 cup brown sugar
- 1 tsp cinnamon
- 5-6 cups powdered sugar
- 6 tbsp milk
- 1 tsp vanilla
- Beat buter and brown sugar together until creamy. Add cinnamon and vanilla. Slowly add powdered sugar and milk, alternating, until you reach the desired consistency desired. Beat until creamy and fluffy.
Kristy, that cake is absolutely gorgeous! I’m dying a little. I love snickerdoodle, and I don’t usually go crazy over cakes, but this one looks better than all of the cookies are the world, and cookies are usually my favorite dessert! Yum!
Thanks Ari!!
You had me at snickerdoodle!! What a scrumptious idea for a cake – I can only assume that it’s a crowd pleaser 🙂
PS – I love the “rustic” cake look – it’s much more practical!
thanks Nicole!!
I think you did a great job frosting this cake! The ingredients look like they go perfect together. Love, love, love!
sounds like a perfect cake to me!
I’ll take a vat of that frosting to drink please. 🙂 LOVE this cake, it’s so pretty!
I’ve never tried Snickerdoodle Cake before but it looks delicious! Pinning and saving to try one day soon 🙂
This cake looks amazing Kristy! Wish I had a slice now =). Very pretty cake stand too!
Ok, I am so all over this!! And I love your cake stand – where did you get it? I’m on the search for a couple new ones! 🙂
Looks amazing!! I cannot wait to try this!
This looks out of control good. I mean… I love a snickerdoodle, but I’m pretty sure I’d love it in cake form even more than the cookie!!
I made this cake for my boyfriend’s birthday. The flavor was excellent, but I made it a day in advance and it was really dry at the party. I didn’t over cook it and followed the recipe exactly. Suggestions? I would like to make it again if I can get it more moist.
I learned a long time ago that the only way to make a cake that is moist the next day is to use oil, not butter. Sad but true. But it works! So sub in vegetable oil!
I had pinned your sheet cake version months ago and just got around to making it this weekend! Oh my!!!! We LOVED it! I just posted about it with a link back to your site and the original posting of it. Then I saw this layer version like mine and it made me smile. My cake looks “rustic” too, but who cares once you taste it! 🙂
Thanks Kelli!! It is one of our favorites too and I’m so glad you liked it! Thanks for linking back:)
Are you using small, medium or large eggs in this recipe? And may I ask, what is cake flour? I’m from the UK and I’ve never heard of this or seen it, and all my fellow bakers haven’t a clue what it is either :/ Any ideas for a substitute?
I would just use regular flour, but sift it. Cake flour is a specific flour used for cakes and gives it a very light and tender texture. I use large eggs.
I tripped across this in looking for a copy of the recipe for the snickerdoodle blondies I made this week for a gag gift/care package — and a feature for an upcoming Let’s Talk Food column. Anyway, I’m impressed — what a terrific idea! I might have to trip my way back here now and again. 🙂 In any case, I’m tweeting this now. Best to you! Maureen Tisdale, Detroit News food editor; follow me on Twitter @reentiz
Stumbled across this while looking for snickerdoodle cake recipe online. This is THE best frosting I have ever made. Thanks for posting!
I made this cake yesterday for a friend’s birthday. He loved it! The cake was a hit, one guy told me it was the best cake he had ever eaten! Thanks so much for the great idea.
Just as a little baker’s hint, I added 1 full cup of brown sugar and only 4 cups of confectioner’s sugar to the frosting, and it went a long way. I would have the recommended amount available, but start small or you might end up with too much! (I had about 1 full cup left over- I have been eating it by the spoonful!)
Hello,
On the original recipe the temp was 325 but you have it at 350, I made it at 350 and was a bit dry .
My daughter-in-law and I made this cake for Thanksgiving dessert. It was absolutely delicious, and will be a new thanksgiving tradition!
Oh I’m so glad you liked it! Never thought of making it for Thanksgiving!
I am currently making a cake based on this recipe – it is not finished yet, but yummmmm, all the components are amazing. The only little change I made is to add 1/2 tsp of salt to the frosting to cut the sweetness a little bit, but that is because my husband always complains about my cakes being too sweet. Thank you for the cinnamon-y goodness!
I hope it turns out great!!! Thanks Sofia!
I used this recipe and made cupcakes! The cake is super tasty even without the frosting, but dang the frosting is amazing! So, good!
Yum, such a great idea!!