This Snickerdoodle Layer Cake is a super yummy treat! It's easy to make starting with a boxed yellow cake mix that turns into something extra special. With a mix of brown sugar and cinnamon swirled into the batter, the cake tastes just like your favorite snickerdoodle cookies. And the frosting? It's a creamy, dreamy mix of butter, cream cheese, brown sugar, and cinnamon that's absolutely perfect.
Equipment
3 8-inch cake pans
Ingredients
For the Cake:
215.5 ounce boxesyellow cake mix
8largeeggsat room temperature
2cupsmilk
2cupsunsalted buttermelted
¼cuplight brown sugar
1teaspoonground cinnamon
For the Frosting:
1 ½cupsunsalted buttersoftened
8ouncescream cheesesoftened
¼cuplight brown sugar
2teaspoonsground cinnamon
2poundspowdered sugar
¼cupgranulated sugar
1teaspoonground cinnamon
Cinnamon cerealoptional, 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.