Snickerdoodle Cake
A fluffy cake that combines the warm, cinnamon-spiced goodness of snickerdoodles with a creamy frosting and caramel drizzle.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened Make sure butter is at room temperature.
- 1 1/4 cups granulated sugar
- 1/2 cup brown sugar
- 3 large eggs At room temperature.
- 1 tsp vanilla extract
- 1 cup buttermilk
Frosting and Topping
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup caramel sauce For drizzling on top.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Then, grease and flour a 9×13 inch cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture.
- Pour half the batter into the prepared pan, then sprinkle with cinnamon sugar and swirl a bit. Pour the remaining batter on top.
Baking
- Bake for 30-35 minutes, or until a toothpick comes out clean.
Frosting
- For the frosting, beat cream cheese and powdered sugar until smooth. Frost the cooled cake and drizzle with caramel sauce.
Notes
Serve this cake at room temperature for best flavor. It pairs beautifully with vanilla ice cream. To store, cover and keep at room temperature for about 3 days, or refrigerate for up to a week. You can freeze slices for up to 3 months.