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Nostalgic Snickerdoodle Layer Cake with Cinnamon Cream Cheese Frosting

Close-up of a tall slice of Snickerdoodle cake with layers of cinnamon filling and cream cheese frosting.
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Capture the comfort of a classic snickerdoodle cookie in a moist, layered cake format, perfect for celebrations or a taste of home.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar, divided
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup sour cream
  • 1/2 cup whole milk
  • 1/4 cup ground cinnamon, divided
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat the 1 cup of butter and 1 1/2 cups of the granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the 1 tablespoon of vanilla extract.
  4. In a small bowl, mix the sour cream, milk, and 1 tablespoon of cinnamon.
  5. Alternate adding the dry ingredients and the sour cream mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Divide the batter evenly between the prepared cake pans.
  7. In a small bowl, mix the remaining 1/4 cup of granulated sugar with the remaining 3 tablespoons of cinnamon for the topping. Sprinkle this cinnamon-sugar mixture evenly over the top of both cake layers before baking.
  8. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Prepare the frosting: Beat the 8 ounces of cream cheese and 1/2 cup of butter until smooth. Gradually add the powdered sugar and 1 teaspoon of vanilla extract. Beat until the frosting is light and spreadable.
  10. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the top. Place the second layer on top and frost the top and sides of the entire cake.

Notes

  • For an extra moist vanilla cake base, ensure your butter, eggs, and sour cream are at room temperature before mixing.
  • You can use this recipe as a unique alternative to traditional graduation cakes by decorating it simply.
  • This recipe honors heritage baking techniques for a reliable result.

Nutrition

Find it online: https://cookerycommand.com/snickerdoodle-cake-nostalgic-cinnamon-sugar-layer/