Snickerdoodle Cake with Brown Sugar Cinnamon Buttercream

If you love the warm, spiced flavors of snickerdoodle cookies, then you’re going to be obsessed with this Snickerdoodle Cake with Brown Sugar Cinnamon Buttercream! This cake takes everything we adore about classic snickerdoodles—the buttery richness, the perfect balance of sweetness and cinnamon spice—and transforms it into an ultra-soft, cinnamon-swirled cake. Topped with a luscious brown sugar cinnamon buttercream, every bite is melt-in-your-mouth delicious!

Whether you’re celebrating a special occasion, hosting a holiday gathering, or simply craving a cozy homemade dessert, this snickerdoodle cake is guaranteed to impress. Plus, it’s easier to make than you think!

About The Recipe

There’s something about snickerdoodle cookies that feels like a warm hug in dessert form. They’re soft, buttery, and coated in just the right amount of cinnamon sugar. So, when I started working on this cake, I knew it had to have those same nostalgic flavors.

But I didn’t just want to make a regular cinnamon cake. I wanted a cake that had layers of flavor—a fluffy buttermilk base, a rich cinnamon swirl baked right in, and a silky smooth brown sugar cinnamon buttercream to tie it all together.

Let’s just say… mission accomplished! This cake is soft, moist, and bursting with cinnamon flavor. And that buttercream? It’s so good, you’ll want to eat it by the spoonful!

It took some testing to get the perfect texture. I played around with different ratios of flour, butter, and buttermilk to create a cake that’s light and fluffy, but still sturdy enough to hold up to all that frosting. After several batches (and a lot of taste-testing), I finally landed on the best snickerdoodle cake ever!

Trust me—you won’t want to go back to regular cake after trying this one.

Why You Will Love This Snickerdoodle Cake

Perfectly soft and moist with a hint of tangy buttermilk.
A rich cinnamon swirl baked right into the cake layers.
The silkiest brown sugar cinnamon buttercream that melts in your mouth.
Easy to make with simple pantry ingredients!
A guaranteed crowd-pleaser for any occasion.

Equipment Needed

Before we dive into the ingredients and step-by-step process, let’s talk about the tools you’ll need. Having the right equipment makes all the difference when it comes to baking a perfect snickerdoodle cake!

Mixing Bowls – You’ll need a few to mix your dry and wet ingredients separately.
Whisk – Helps to evenly combine your dry ingredients.
Stand Mixer or Hand Mixer – A stand mixer makes beating the butter and sugar easier, but a hand mixer works just as well!
Three 9-inch Cake Pans – To bake even, fluffy layers.
Parchment Paper – Prevents sticking and helps the cakes release easily.
Cooling Rack – Essential for cooling cakes evenly before frosting.
Offset Spatula – Helps smooth the frosting for a professional look.

Ingredients

This cake is packed with warm cinnamon flavor and a sweet, buttery crumb. Here’s everything you need to make it:

For The Cake:

3 and 2/3 cups (433g) cake flour – Creates a light, delicate texture. If you don’t have cake flour, you can make your own by replacing 4 tablespoons of all-purpose flour with cornstarch.
1 teaspoon salt – Enhances all the flavors.
2 teaspoons baking powder – Helps the cake rise perfectly.
3/4 teaspoon baking soda – Reacts with the buttermilk for a tender crumb.
1 and 1/2 cups (340g) unsalted butter, softened – Brings rich, buttery flavor and moisture.
1 and 2/3 cups (330g) granulated sugar – Sweetens the cake just right.
3 large eggs + 2 additional egg whites – Creates structure while keeping the cake soft.
1 tablespoon pure vanilla extract – Yes, a whole tablespoon! This enhances the warm flavors.
1 and 1/2 cups (360ml) buttermilk – The secret to an ultra-moist cake!

For The Cinnamon Swirl:

1/2 cup (100g) packed light or dark brown sugar – Gives the swirl a caramel-like sweetness.
1/3 cup all-purpose flour (41g) or cake flour (38g) – Helps bind the swirl together.
1 tablespoon ground cinnamon – Adds that signature snickerdoodle flavor.
1/4 cup (4 Tbsp; 56g) unsalted butter, melted – Makes the swirl rich and gooey.

For The Brown Sugar Cinnamon Buttercream:

1 and 1/4 cups (282g) unsalted butter, softened – The base of our silky frosting.
8 ounces (226g) full-fat brick cream cheese, room temperature – Adds richness and a slight tang.
3/4 cup (150g) packed light or dark brown sugar – Infuses the frosting with deep caramel notes.
1 tablespoon ground cinnamon – Makes every bite warm and spiced.
5 and 1/2 cups (660g) confectioners’ sugar – Creates a smooth, creamy texture.
1/4 cup (60ml) heavy cream or whole milk – Adds the perfect amount of fluffiness.
1 teaspoon pure vanilla extract – Enhances the overall flavor.
1/8 teaspoon salt – Balances the sweetness.

Optional for Garnish:

Snickerdoodle Cookies – A fun and tasty way to decorate the cake!

How To Make The Perfect Snickerdoodle Cake

Now that we have all our ingredients ready, let’s walk through the process step by step. This cake is surprisingly easy to make, and the results are absolutely stunning!

Step 1: Prep Your Cake Pans

Preheat your oven to 350°F (177°C).
Grease three 9-inch round cake pans with baking spray.
Line each pan with parchment paper rounds and grease the parchment paper. This ensures the cakes release easily after baking.

Step 2: Mix The Dry Ingredients

In a medium bowl, whisk together the cake flour, salt, baking powder, and baking soda until well combined.
Set this aside while we prepare the wet ingredients.

Step 3: Cream The Butter & Sugar

In a large mixing bowl (or a stand mixer fitted with the paddle attachment), beat the butter and sugar together on high speed for about 3 minutes until it’s light and fluffy.
Scrape down the sides of the bowl to make sure everything is evenly mixed.

Step 4: Add The Eggs & Vanilla

Add in the 3 whole eggs and 2 additional egg whites, one at a time, beating well after each addition.
Stir in the vanilla extract.
The batter may look slightly curdled at this stage, but don’t worry—that’s completely normal!

Step 5: Combine The Wet & Dry Ingredients

With the mixer on low speed, alternate adding the dry ingredients and the buttermilk, starting and ending with the dry ingredients.
Mix until just combined—be careful not to overmix!
If needed, use a whisk or spatula to ensure there are no lumps at the bottom of the bowl.

Step 6: Make The Cinnamon Swirl

In a small bowl, mix the brown sugar, flour, and cinnamon with a fork.
Pour the melted butter over the mixture and stir until combined.
This will create a rich, gooey cinnamon swirl that we’ll layer into the cake.

Step 7: Layer The Batter & Swirl The Cinnamon

Divide the cake batter evenly among the prepared cake pans.
Drop spoonfuls of the cinnamon swirl mixture on top of each batter-filled pan.
Use a knife to gently swirl the cinnamon mixture into the batter. Some areas will stay as chunks, while others will swirl in—it’s all part of the magic!

Step 8: Bake The Cakes

Bake the cakes for 23-26 minutes, or until a toothpick inserted into the center comes out clean.
Let them cool in the pans for about 10 minutes, then carefully turn them out onto a cooling rack.
Let the cakes cool completely before frosting—this step is super important to prevent the frosting from melting!

How to Make the Brown Sugar Cinnamon Buttercream & Assemble the Cake

Now that our cake layers are cooling, it’s time to make the rich, creamy brown sugar cinnamon buttercream and bring everything together!

Step 1: Make the Buttercream

In a large mixing bowl (or a stand mixer fitted with a whisk or paddle attachment), beat the butter on medium speed for about 2 minutes until creamy.
Add in the cream cheese one piece at a time, mixing until each piece is fully incorporated before adding the next.
Once the cream cheese is fully combined, add the brown sugar and beat on medium-high speed for about 1 minute until smooth.
Stop the mixer and add the cinnamon, confectioners’ sugar, heavy cream, vanilla extract, and salt.
Start mixing on low speed for about 30 seconds, then increase to medium-high speed and beat until light, fluffy, and creamy (about 2 minutes).
If the frosting is too thin, add an extra 1/4 cup (30g) of confectioners’ sugar.
If the frosting is too thick, add a splash of heavy cream or milk.
If it’s too sweet, add an extra pinch of salt.

Step 2: Level The Cake Layers

Using a serrated knife, slice the domed tops off each cooled cake layer to create a flat surface.
This step helps the layers stack evenly and prevents the cake from leaning.

Step 3: Assemble The Cake

Place one cake layer on a cake stand or serving plate.
Spread about 1 and 1/2 cups of frosting evenly on top.
Place the second cake layer on top and repeat the frosting process.
Place the third cake layer on top and apply a thin layer of frosting around the entire cake to create a crumb coat.
Smooth it out using an offset spatula or bench scraper.
Chill the cake for 30 minutes in the fridge to set the crumb coat.

Step 4: Final Frosting & Decoration

After chilling, spread the remaining buttercream over the entire cake.
If desired, use a Wilton 8B piping tip to add decorative swirls around the edges.
For the finishing touch, garnish with snickerdoodle cookies on top!

Step 5: Chill & Serve

Refrigerate the cake for at least 30-60 minutes before slicing.
This helps the layers set and makes cutting easier.

FAQs, Troubleshooting, Storage Tips & Decorating Ideas

Now that we’ve assembled our Snickerdoodle Cake with Brown Sugar Cinnamon Buttercream, let’s go over some common questions, troubleshooting tips, and creative ways to decorate your cake!

Frequently Asked Questions

Can I use all-purpose flour instead of cake flour?

Cake flour gives this cake its ultra-soft, tender texture, but if you don’t have it, you can make your own! Simply measure out 3 and 2/3 cups of all-purpose flour, remove 7 tablespoons, and replace them with 7 tablespoons of cornstarch. Whisk together and sift before using.

Can I make this cake ahead of time?

Yes! You can bake the cake layers a day in advance and store them wrapped in plastic wrap at room temperature. The frosting can also be made ahead and stored in the fridge for up to 3 days—just let it come to room temperature before using.

Can I use a different frosting?

Absolutely! While the brown sugar cinnamon buttercream complements this cake perfectly, you can also try:

Classic Vanilla Buttercream for a traditional taste.
Cream Cheese Frosting for extra tang.
Salted Caramel Frosting for a sweet and salty twist.

Can this be made into cupcakes?

Yes! Simply line a muffin tin with cupcake liners and fill them 3/4 full. Bake at 350°F (177°C) for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Why is my cake dry or crumbly?

This usually happens due to over-mixing or over-baking. To prevent dryness:

Mix the batter only until combined—don’t overwork it!
Make sure your oven temperature is accurate (an oven thermometer can help).
Check for doneness at 23 minutes instead of waiting until the full bake time.

How to Achieve The Perfect Buttercream

For the creamiest, silkiest buttercream every time:

Use room temperature butter – Cold butter won’t mix properly.
Sift the confectioners’ sugar – This prevents lumps.
Adjust the consistency – If too thick, add a splash of milk; if too thin, add more sugar.

Decorating Ideas

This snickerdoodle cake is stunning on its own, but if you want to take it up a notch, try these fun decorating ideas:

Sprinkle cinnamon sugar over the top for extra warmth and sweetness.
Drizzle caramel sauce for an indulgent touch.
Add whole or crumbled snickerdoodle cookies for a bakery-style finish.
Use food coloring in the frosting for a festive look.
Pipe elegant swirls with a star piping tip.

How To Store Your Cake

If you have leftovers (lucky you!), here’s how to store them properly:

At room temperature – Keep covered for 2-3 days in a cool, dry place.
In the fridge – Store in an airtight container for up to a week.
In the freezer – Wrap individual slices in plastic wrap and freeze for 2-3 months. When ready to enjoy, thaw in the fridge overnight.

Final Thoughts

This Snickerdoodle Cake is the perfect balance of warm cinnamon spice, soft buttermilk cake, and creamy brown sugar frosting. Whether you’re making it for a special occasion or just because, it’s guaranteed to be a hit!