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Snickerdoodle Cake
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Snickerdoodle Cake

Snickerdoodle cake is a take on snickerdoodle cookies that channels all the warm fall and wintertime flavors.
Course Dessert
Cuisine American
Keyword cake, cinnamon, snickerdoodle
Prep Time 30 minutes
Cook Time 25 minutes
Decorate 20 minutes
Total Time 1 hour 15 minutes
Servings 16
Calories 934kcal

Ingredients

Cake

  • 30.5 ounces yellow cake mix 2 boxes- 15.25 each
  • 8 eggs
  • 2 cups milk
  • 2 cups butter unsalted, melted (4 sticks)
  • ¼ cup brown sugar divided
  • 1 teaspoon cinnamon

Brown Sugar Cinnamon Buttercream

  • 1 ½ cups butter unsalted, softened (3 sticks)
  • 8 ounces cream cheese softened
  • ¼ cup brown sugar
  • 2 teaspoons cinnamon
  • 2 pounds confectioner’s sugar
  • ¼ cup granulated sugar
  • 1 teaspoon cinnamon

Cinnamon cereal (I used cinnamon toast crunch churro cereal)

    Instructions

    Cake

    • Preheat the oven to 350 degrees.
    • Lightly grease three 8-inch cake pans.
    • In a large mixing bowl combine the 2 cake mixes, milk, butter and eggs.
    • Whisk until smooth and completely combined.
    • Divide the batter evenly between the 3 prepared pans.
    • Mix the brown sugar and cinnamon together.
    • Sprinkle the cinnamon and sugar mixture over the top of the cakes and then swirl it through.
    • Bake at 350 for 20-25 minutes or until a toothpick inserted comes out clean. Or until the center springs back when gently pressed.
    • Let the cakes cool in the pans for 5 minutes before removing them from the pans to a cooling rack.
    • Cool the cakes completely. I like to freeze them as working with cold cake is so much easier.

    Frosting

    • In a large mixing bowl whip the butter, cream cheese, brown sugar and cinnamon together until light and fluffy.
    • Next slowly add the confectioner’s sugar a little at a time.
    • Once all the sugar is added, whip the frosting for 5-7 minutes until light and fluffy.

    Decorate

    • Place one cake layer onto a serving plate, cardboard round, or cake plate.
    • Frost the top of that layer with a small amount of the cinnamon buttercream.
    • Repeat with the next layer.
    • Place the final layer on top and frost the whole cake with the cinnamon buttercream. If you like you can reserve some frosting and pipe a bit on the top and sides for decoration for a naked cake look.
    • Mix the sugar and cinnamon and sprinkle all over the top.
    • Decorate with cinnamon cereal if desired.

    Notes

    Tips and Tricks
    • Store leftovers in the fridge for 3-5 days.
    • This can also be made into cupcakes or a 9x13 cake, just use one cake mix, 1 cup of milk, 1 cup of melted butter, and 4 eggs.
    • You might like to chill this cake for 30 minutes before serving it just to set it up a little but it is unnecessary.
    • You can also use cake dowels to keep the cake level if you are transporting this cake, just place them in before frosting.

    Nutrition

    Serving: 1g | Calories: 934kcal | Carbohydrates: 117g | Protein: 7g | Fat: 50g | Saturated Fat: 31g | Cholesterol: 207mg | Sodium: 488mg | Potassium: 143mg | Fiber: 1g | Sugar: 93g | Vitamin C: 0.02mg | Calcium: 200mg | Iron: 2mg | Net Carbohydrates: 56g