Snickerdoodle Cake
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Sally's Baking Addiction · by Sally★ 4.8

Snickerdoodle Cake

NUTRITION · PER SERVING250M COOK
CAL 53%·PRO 17%
CARBS 137G51% OF CAL
1G FIBER105G SUGAR31G OTHER
FAT 57G48% OF CAL
33G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A cinnamon-swirled vanilla cake with brown sugar cinnamon buttercream frosting. Rich, indulgent, and perfect for cinnamon lovers.

dessertamericanvegetarian
View the full recipe on Sally's Baking Addiction →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 3 and 2/3 cups (433g) cake flour* (spooned & leveled)
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
  • 1 and 2/3 cups (330g) granulated sugar
  • 3 large eggs + 2 additional egg whites, at room temperature*
  • 1 Tablespoon pure vanilla extract (yes, Tbsp!)
  • 1 and 1/2 cups (360ml) buttermilk, at room temperature*
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/3 cup all-purpose flour (41g) or cake flour (38g) (spooned & leveled)
  • 1 Tablespoon ground cinnamon*
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
  • 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
  • 8 ounces (226g) full-fat brick cream cheese, room temperature and sliced into 4 pieces*
  • 3/4 cup (150g) packed light or dark brown sugar
  • 5 and 1/2 cups (660g) confectioners’ sugar
  • 1/4 cup (60ml) heavy cream or whole milk
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt, plus more as needed
  • optional for garnish: snickerdoodle cookies
PREP
50M
SODIUM
433MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.