Cinnamon Snickerdoodle Layer Cake
This Cinnamon Snickerdoodle Layer Cake combines the classic flavors of cinnamon and sugar in a soft, moist cake, layered with creamy cinnamon buttercream frosting.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup milk
Cinnamon Buttercream Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tsp ground cinnamon
- 2 tsp vanilla extract
- 2-4 tbsp milk or cream
Instructions
Preparation
- Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Divide the batter evenly among the prepared pans.
- Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then invert onto wire racks to cool completely.
- In a large bowl, beat the butter until creamy. Gradually add the powdered sugar and cinnamon, mixing on low speed until combined. Stir in the vanilla extract and enough milk to reach a spreadable consistency. Beat on high speed for a few minutes until the frosting is light and fluffy.
- Place one cake layer on a serving plate and spread a layer of frosting on top. Repeat with the second and third layers. Spread the remaining frosting over the top and sides of the cake. For a decorative touch, sprinkle some cinnamon sugar on top.
Serving
- Slice the cake into 8 pieces and serve. Pair with a cup of coffee or a glass of milk for a delightful treat.
Storage
- Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, you can freeze the cake for up to 3 months.
Notes
Pro Tips: Ensure all ingredients are at room temperature for a smoother batter. Don't overmix the batter to avoid a dense cake. Use parchment paper rounds in the cake pans for easy removal. Chill the cake before frosting to prevent crumbs.
Ingredient Substitutions: You can substitute almond milk for regular milk for a dairy-free version. If you don't have unsalted butter, reduce the salt in the recipe by half.
How to Serve: Serve the cake with a hot beverage like coffee or tea, or a cold glass of milk. It's perfect for any celebration.
Storage & Freshness: Keep the cake covered at room temperature for up to 2 days. Refrigerate for up to 5 days or freeze for up to 3 months.
Make-Ahead Tips: Bake the cake layers a day in advance and store them wrapped in plastic. Frost the cake on the day of serving for the best taste and texture.
Ingredient Substitutions: You can substitute almond milk for regular milk for a dairy-free version. If you don't have unsalted butter, reduce the salt in the recipe by half.
How to Serve: Serve the cake with a hot beverage like coffee or tea, or a cold glass of milk. It's perfect for any celebration.
Storage & Freshness: Keep the cake covered at room temperature for up to 2 days. Refrigerate for up to 5 days or freeze for up to 3 months.
Make-Ahead Tips: Bake the cake layers a day in advance and store them wrapped in plastic. Frost the cake on the day of serving for the best taste and texture.