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Snickerdoodle Cake

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Indulge in the delightful flavors of Snickerdoodle Cake, a delicious twist on the classic cookie. Each slice reveals three moist layers complemented by creamy cream cheese frosting and a drizzle of caramel sauce.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 cup buttermilk
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 4 oz cream cheese, softened
  • 1/4 cup caramel sauce

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, salt, and ground cinnamon until well combined.
  3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
  4. Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition, then stir in the vanilla extract.
  5. Gradually alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
  6. Divide the cake batter evenly among the prepared cake pans.
  7. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
  9. Beat together the softened cream cheese and powdered sugar until smooth; mix in the caramel sauce for the frosting.
  10. Frost each layer of the cooled cake with cream cheese frosting and drizzle with extra caramel sauce before serving.

Notes

Store any leftover cake in an airtight container for up to three days or refrigerate for up to a week. Un-frosted layers can be frozen for up to three months.

Nutrition

Keywords: Snickerdoodle, Cake, Dessert, Cinnamon, Cream Cheese Frosting

Find it online: https://easydessertideas.com/snickerdoodle-cake/