This buttery soft snickerdoodle cake is swirled with cinnamon sugar and topped with a brown sugar cinnamon cream cheese frosting. I decorate mine semi-naked style with mini snickerdoodle cookies on top!Recipe includes a how-to video!
Using an electric mixer on low speed, add butter one tablespoon at a time. Do not add the next tablespoon until the first has been fully incorporated. Mixture should resemble sandy, coarse crumbs.
½ cup unsalted butter
Add the oil and stir on low-speed until all of the dry ingredients have been moistened.
½ cup neutral cooking oil
In a separate bowl (I use a large measuring cup) whisk together buttermilk, eggs, and vanilla extract until well combined.
1 ⅓ cup buttermilk, 3 large eggs, 1 teaspoon vanilla extract
With mixer on low-speed, gradually pour milk mixture into flour mixture. Once combined, scrape down the sides and bottom of the bowl using a spatula. Stir once more until batter is uniform and smooth.
Evenly divide cake batter into prepared pans and prepare cinnamon swirl.
Cinnamon Swirl
In a small bowl, whisk together sugar and cinnamon for cake swirl
3 Tablespoons granulated sugar, 2 ½ teaspoons ground cinnamon
Sprinkle a heaping Tablespoon of cinnamon/sugar over each cake layer. Use a butter knife to swirl the mixture into the cake batter..
Transfer cakes to center rack of 350F (175C) oven and bake for 28-30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow cakes to cool for 15 minutes and then invert onto a cooling rack to cool completely before frosting.
Frosting
In a large mixing bowl, combine cream cheese, butter, and brown sugar and use an electric mixer to beat until smooth and creamy.
8 oz cream cheese, ½ cup unsalted butter, ¼ cup light brown sugar
Add ground cinnamon, vanilla extract and salt, stir until combined.
1 teaspoon ground cinnamon, ½ teaspoon vanilla extract, ⅛ teaspoon salt
With mixer on low speed, gradually add powdered sugar until frosting is smooth and creamy.
3 cups powdered sugar
Assembly
If cakes are domed or unlevel, level cakes before assembly. I do thin layers of frosting between cake layers, a semi-naked frosting around the cake, and then decorative swirls on top using an Ateco 846 or 848 tip.
Video
Notes
All purpose flour
You may substitute 3 cups/375 grams of all purpose flour for the cake flour called for in the recipe.
Baking in different cake pans
9” cake pans: bake for slightly less time, checking at 22-23 minutes. Using only two 8” or 9” pans: Cakes will need approximately 30-35 minutes in 8” pans or approximately 25 minutes in 9” pans. (Note that pans must be deep enough – about 2”, do not fill pans more than ¾ full). 13x9 pan: Approximate bake time will be 30 minutes.
Storing
Store in an airtight container at room temperature for up to 24 hours or in the refrigerator for up to 5 days.