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Snickerdoodle Cake

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A moist and fluffy layer cake capturing the nostalgic flavors of snickerdoodle cookies, topped with cream cheese frosting and caramel sauce.

Ingredients

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  • 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). Grease and flour three 8-inch round cake pans.
  2. In a mixing bowl, whisk together the flour, baking powder, salt, and ground cinnamon.
  3. Cream the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then incorporate the vanilla extract.
  5. Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk.
  6. Divide the batter evenly among the prepared cake pans.
  7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow cakes to cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
  9. For the frosting, beat together softened cream cheese and powdered sugar until smooth, then mix in caramel sauce.
  10. Once cool, frost each cake layer with cream cheese frosting and drizzle with caramel sauce before serving.

Notes

Ensure that your butter is at room temperature for easier creaming. Store leftover cake in an airtight container in the refrigerator for up to 4 days.

Nutrition

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