Snickerdoodle Cake

Recipe by Sally's Baking Addiction · ★ 4.8 (128) · indexed by SeasonSort

• 3 and 2/3 cups cake flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 and 1/2 cups unsalted butter, softened to room temperature
• 1 and 2/3 cups granulated sugar
• 3 large eggs + 2 additional egg whites, at room temperature
• 1 Tablespoon pure vanilla extract
• 1 and 1/2 cups buttermilk, at room temperature
• 1/2 cup packed light or dark brown sugar
• 1/3 cup all-purpose flour or cake flour
• 1 Tablespoon ground cinnamon
• 1/4 cup unsalted butter, melted
• 1 and 1/4 cups unsalted butter, softened to room temperature
• 8 ounces full-fat brick cream cheese, room temperature and sliced into 4 pieces
• 3/4 cup packed light or dark brown sugar
• 1 Tablespoon ground cinnamon
• 5 and 1/2 cups confectioners’ sugar
• 1/4 cup heavy cream or whole milk
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt, plus more as needed
• optional for garnish: snickerdoodle cookies

Nutrition as published by Sally's Baking Addiction. Cost is an estimate from this week’s regional produce & meat prices plus typical pantry costs. Indexed as factual data — the full method and photos live on Sally's Baking Addiction.

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