Snickerdoodle Cake

3-layer Snickerdoodle Cake with decadent cinnamon swirls and homemade brown sugar cream cheese frosting is a cinnamon sugar delight! Classic snickerdoodle cookie taste in cake form!

Ingredients

For the Cake:

• ▢3¾ cups cake flour (468g)
• ▢2 teaspoons baking powder
• ▢½ teaspoon baking soda
• ▢1 teaspoon salt
• ▢1 cup unsalted butter softened (227g)
• ▢2 cups granulated sugar (400g)
• ▢1 cup buttermilk room temperature (240mL)
• ▢4 large eggs room temperature
• ▢2 teaspoons vanilla extract

For the Cinnamon Swirl:

• ▢¼ cup granulated sugar (50g)
• ▢1 tablespoon ground cinnamon

For the Frosting:

• ▢2 (8-ounce/227g) blocks cream cheese room temperature
• ▢½ cup unsalted butter softened (113g)
• ▢1 cup packed light brown sugar (220g)
• ▢6 cups powdered sugar (720g)
• ▢2 teaspoons vanilla extract

Instructions

For the Cakes:

Preheat the oven to 350°F. Grease three (8-inch) round cake pans with baking spray and line the bottoms with parchment paper.

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.

In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until light and fluffy, 3 to 4 minutes.

Add the eggs, one at a time, beating until well combined before adding the next one. Stop to scrape down the sides as needed. Beat in the vanilla.

With the mixer on low speed, add a third of the flour mixture, followed but half of the buttermilk. Repeat, alternating between the flour mixture and the buttermilk until both are fully combined. Stop to scrape down the bowl occasionally. Divide the batter among the prepared cake pans.

For the Cinnamon Swirl:

In a small bowl, stir together the sugar and cinnamon. Sprinkle over the cake batter in each pan and swirl gently with the tip of a knife.

Bake for 25 to 30 minutes, or until a wooden pick inserted into the center comes out with just a few crumbs. Let the cakes cool for 20 minutes in the pans. Invert onto cooling racks, remove the parchment paper, and let the cakes cool completely.

For the Frosting:

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar until light and fluffy, 3 to 4 minutes. Add the cream cheese and beat until creamy and well combined, about 1 minute.

With the mixer on low speed, gradually add the powdered sugar. Stop occasionally and scrape down the bowl. Beat in the vanilla. Once combined, increase the speed to medium-low and beat until smooth and fluffy, about 1 minute.