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Snickerdoodle Cake

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A rich three-layer Snickerdoodle Cake with tender yellow cake, a cinnamon-brown sugar swirl, and fluffy brown sugar cinnamon cream cheese buttercream. Cinnamon sugar and crunchy cinnamon cereal make it an irresistible celebration dessert.

Ingredients

30.5 ounces yellow cake mix (2 boxes, 15.25 ounces each)

8 eggs

2 cups milk

2 cups unsalted butter, melted (4 sticks)

¼ cup brown sugar, divided

1 teaspoon cinnamon

1 ½ cups unsalted butter, softened (3 sticks)

8 ounces cream cheese, softened

¼ cup brown sugar

2 teaspoons cinnamon

2 pounds confectioner’s sugar

¼ cup granulated sugar

1 teaspoon cinnamon

Cinnamon cereal, such as Cinnamon Toast Crunch Churros, for decorating

Instructions

  1. Preheat the oven to 350°F and lightly grease three round cake pans.
  2. In a large mixing bowl, combine the yellow cake mixes, milk, melted butter, and eggs. Whisk until smooth and completely combined.
  3. Divide the cake batter evenly among the three prepared pans.
  4. Mix ¼ cup brown sugar with 1 teaspoon cinnamon. Sprinkle the mixture evenly over the cake batter and gently swirl it through each layer.
  5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the centers spring back when gently pressed.
  6. Cool the cakes in their pans for 5 minutes, then transfer them to a cooling rack and cool completely. Chill or freeze the layers if desired to make assembly easier.
  7. To make the buttercream, whip the softened butter, cream cheese, ¼ cup brown sugar, and 2 teaspoons cinnamon in a large mixing bowl until light and fluffy.
  8. Gradually add the confectioner’s sugar, mixing well after each addition. Once incorporated, whip the frosting for 5-7 minutes until light and fluffy.
  9. Place one cooled cake layer on a serving plate or cake board and spread a layer of cinnamon buttercream over the top. Add the second cake layer and repeat.
  10. Place the final cake layer on top and frost the top and sides with the remaining buttercream. Reserve some frosting for piping if desired.
  11. Mix the granulated sugar with the remaining 1 teaspoon cinnamon and sprinkle the cinnamon sugar over the top of the cake.
  12. Decorate with cinnamon cereal and additional piped buttercream if desired, then slice and serve.

Notes

Chilled or frozen cake layers are firmer, produce fewer crumbs, and are easier to stack and frost.

For extra cinnamon flavor and crunch, add cinnamon cereal between the layers or around the bottom edge of the frosted cake.

For a rustic naked cake, apply only a thin coating of buttercream around the sides so the cake layers remain partially visible.

The cinnamon cereal is optional and can be crushed, left whole, or omitted entirely.

Because the frosting contains cream cheese, store the finished cake covered in the refrigerator.

For the best texture, allow individual slices to sit briefly at room temperature before serving.

Unfrosted cake layers can be wrapped securely and refrigerated or frozen for make-ahead preparation.

Finished cake slices can be frozen in freezer-safe containers and thawed in the refrigerator before serving.

Nutrition

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