This Snickerdoodle Layer Cake turns a basic yellow cake mix into a cinnamon-sugar treat, complete with a swirl of brown sugar and cinnamon baked right in. Each slice is perfectly paired with a creamy, cinnamon-infused frosting that’s as rich as it is comforting. It’s the perfect cake for anyone looking to enjoy the classic flavors of a Snickerdoodle cookie in a soft, indulgent form.
Baking on the weekend is a great way to relax and enjoy something sweet. Making an easy and yummy cake is the best part of a chill weekend. It fills your home with lovely smells and gives you a delicious treat to enjoy.
If you like fruity flavors, you might love the Strawberry Crunch Cake Recipe. It’s full of strawberry flavor and really brightens your day, and it’s a semi homemade cake as well. If you’re more into tangy and creamy flavors, try the Lemon Cheesecake Loaf. It’s got a great lemon taste mixed with creamy cheesecake in a simple loaf shape. Both cakes are easy to make, super tasty, and perfect for adding a bit of sweetness to your weekend!
Snickerdoodle Cake Recipe Highlights
Cuisine Inspiration: American, with a Sweet Cinnamon Twist
Primary Cooking Method: Oven
Key Flavor: Sweet, Warm Cinnamon, and Creamy
Skill Level: Easy – beginner friendly
Cooking Time: Moderate
Best Season to Try: Perfect for any season, especially comforting during fall and winter.
Why We Love This Recipe
- Simple and Easy: This Snickerdoodle Layer Cake starts with a boxed cake mix, making it an easy option for anyone, even those new to baking. It’s a fuss-free way to create a bakery-style cake at home.
- Unique Flavor: The blend of brown sugar and cinnamon swirled into the batter and frosting transforms the classic yellow cake into a snickerdoodle treat.
- Perfect for Any Occasion: Whether it’s a cozy family gathering, a festive holiday, or just a regular weekend, this cake fits right in. It’s as suitable for a special celebration as it is for a casual dessert after dinner.
Key Ingredients
Complete list of ingredients with quantities and instructions is located in the recipe card below
For the Cake:
- Yellow Cake Mix: The base of your cake. Using a box mix makes this recipe quick and foolproof. If you prefer a homemade touch, you can use your favorite yellow cake recipe as the foundation.
- Eggs: Make sure you use large eggs that are at room temperature for even mixing.
- Milk: Adds moisture to the cake. You can substitute it with a dairy-free alternative like almond or soy milk if you prefer.
- Unsalted Butter: Gives the cake a rich flavor and tender crumb. If you only have salted butter, just reduce the additional salt in the recipe.
For the Brown Sugar Cinnamon Buttercream:
- Unsalted Butter: Ensure it’s softened to room temperature for a smooth, creamy texture.
- Cream Cheese: Adds a slight tang and creaminess to the frosting. Make sure it’s softened along with the butter.
- Brown Sugar & Cinnamon: These provide the classic snickerdoodle flavor. Ensure the brown sugar is free of lumps for a smooth frosting.
- Powdered Sugar: Sweetens the frosting and gives it structure. If it’s too stiff, you can add a splash of milk to thin it to your preferred consistency.
Toppings (optional):
- Cinnamon Cereal: Adds a fun, crunchy texture. You can also use crushed cinnamon cookies or a simple dusting of cinnamon sugar if cereal isn’t your thing.
How To Make Snickerdoodle Cake
- Prep: Heat your oven to 350°F (180°C) and grease three 8-inch cake pans.
- Mix the Batter: In a big bowl, mix the cake mixes, milk, melted butter, and eggs until smooth. Divide the batter evenly among the pans.
- Swirl Time: Mix the brown sugar and cinnamon together and sprinkle over the batter in each pan. Swirl it through with a knife.
- Bake: Slide the pans into the oven and bake for 20-25 minutes. A toothpick should come out clean when they’re done.
- Cool: Let the cakes cool in their pans for 5 minutes, then move them to a rack to cool completely.
- Frosting: In a bowl, whip up the butter, cream cheese, brown sugar, and cinnamon until fluffy. Gradually mix in the powdered sugar and then whip the frosting for 5-7 minutes until it’s really light.
- Assemble: Stack the cake layers, spreading cinnamon buttercream between each layer and on the outside. Sprinkle a mix of sugar and cinnamon on top, and add some cinnamon cereal for decoration if you like.
Recipe Tips
- Consistent Baking: Make sure your oven is at the right temperature for even baking.
- Smooth Frosting: Whip the frosting well to make it super light and creamy.
- Decorating Fun: Get creative with the toppings. Besides cinnamon cereal, you can use anything you like to make it look and taste great.
Storing and Reheating
- Storing: Keep any leftover cake in the fridge. It’ll stay good for 3-5 days.
- Room Temperature: Let the cake sit out for a bit before you eat it so the frosting softens up.
So there you have it, your very own Snickerdoodle Layer Cake. It’s a fun and yummy way to bring some cinnamon sweetness into your day. Don’t forget to enjoy every slice and come back to rate and review the recipe below!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Snickerdoodle Layer Cake
Equipment
- 3 8-inch cake pans
Ingredients
For the Cake:
- 2 15.5 ounce boxes yellow cake mix
- 8 large eggs at room temperature
- 2 cups milk
- 2 cups unsalted butter melted
- ¼ cup light brown sugar
- 1 teaspoon ground cinnamon
For the Frosting:
- 1 ½ cups unsalted butter softened
- 8 ounces cream cheese softened
- ¼ cup light brown sugar
- 2 teaspoons ground cinnamon
- 2 pounds powdered sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- Cinnamon cereal optional, for decoration
Instructions
- Preheat your oven to 350°F (180°C) and grease three 8-inch cake pans.
- In a big bowl, mix the cake mix, milk, melted butter, and eggs until it’s all smooth. Split the batter between the cake pans.
- Mix brown sugar and cinnamon together. Sprinkle this mix over the batter in the pans and swirl it around.
- Pop the pans in the oven and bake for 20-25 minutes. Check with a toothpick – if it comes out clean, it’s done.
- Let the cakes cool in the pans for 5 minutes, then move them to a rack to cool off completely.
Make the Frosting:
- In another bowl, whip together the butter, cream cheese, brown sugar, and cinnamon until it’s fluffy. Add the powdered sugar bit by bit, then whip the frosting for 5-7 minutes until it’s really light.
- Put one cake layer on a plate. Spread some frosting on top. Add the next layer and do the same. Put the last layer on and cover the whole cake with frosting. You can keep some frosting to decorate the top and sides if you want.
- Mix sugar and cinnamon and sprinkle it over the cake. Add some cinnamon cereal on top for extra fun.
- Time to Eat: Your awesome Snickerdoodle Layer Cake is ready. Enjoy!
Notes
- Storing: Store any leftover cake in the fridge. It stays good for 3-5 days.
- Other Options: You can make cupcakes or a single big cake if you want. Just adjust the amounts.
- Chill: If you like your cake a little firm, put it in the fridge for 30 minutes before serving.
- Steady Cake: If you’re moving the cake somewhere, use cake dowels to keep it steady. Put them in before you frost the cake.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
did you make this recipe?
Make sure to follow on Pinterest @nourishplate and on Instagram @nourishplate
Leave a Review!