Thursday, April 18, 2013

Snickerdoodle Cake with Cinnamon Cream Cheese Frosting!

I blame Tina Russo Radcliffe.

I'd never even HEARD of "snickerdoodle" cake, then all of a sudden, like WHAM!!! out of the stinkin' blue she's sending me e-mails...

That in itself is not altogether strange, we generally like each other, but what is she sending me e-mails about??????

You guessed it.


Could it possibly be as good as it sounds?

The answer is a resounding YES, YES, AND YES!!!!

There are a bunch of recipes out there, but I liked the set up of the one that was on "Always With Butter" and then I found it reprinted on Sweet Treats & More... and then on Foodie With Family...

If that many fun blogs are featuring the same cake set up, who am I to argue?

But I did change up the frosting. And I split the 9" layers in two so that more of the cream cheesy-cinnamony-goodness frosting hits the palate with each bite.

Hey, I understand that the primary function of CAKE is to hold FROSTING.

This is an indisputable fact among sugar addicts, and I am a self-professed sugar addict so I know these things.

It's a gift.

So here's the cake recipe...

    Cake Recipe:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 2 sticks soft butter (1 cup)
  • 1 3/4 cups  sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/4 cups whole milk
Butter (or grease with Crisco) and flour two 8- or 9-inch round cake pans.Preheat oven to 350°F. I prefer the 9" pans because this is a large cake recipe...
Mix together the flours, baking powder, salt and cinnamon. Set aside.
Cream together the butter and sugar until fluffy and pale in color.
Beat the eggs in one at a time, fully incorporating each egg and scraping down the bowl between each addition. Beat in the vanilla.

Add about 1/3 of the milk, beat to incorporate, then 1/3 of the flour, again beating to incorporate.
Repeat this process, scraping down the bowl as necessary, until all of the milk and flour are added and mixed in evenly.

Divide the batter evenly between the two pans and bake, rotating midway through, for about 35 minutes or until the cake tests done.

Let the cakes cool in the pan on a rack for 5 minutes before turning out onto the racks to finish cooling.


2 sticks soft butter
1 8 oz. block of cream cheese, softened
3/4 cup brown sugar, packed
2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon
5 cups Powdered sugar (also called Confectioner's sugar)

Cream butter, cream cheese and brown sugar until light and fluffy. Add vanilla and cinnamon, mix again. Add in the powdered sugar slowly, then whip for about five minutes.

Slice cooled cakes in half... 

spread frosting on top part of each layer, then use remainder of frosting to frost top and sides.

This cake makes delightfully big pieces, eight layers high, a real crowd-pleaser, sure to win smiles!


  1. Oh goodness, look at all those layers!!!! I never make layer cakes but this one is waaaayyyy too tempting.

    1. This cake was so amazing as to be needing its own PATENT!!!!

  2. YUMMMMMM!!!! I'll just make it as a sheet cake. Lazy cook.

    1. Hey, you know you can turn out a sheet cake onto a board, slice it in half, and fill the "middle", right? Thereby keeping the ratio of frosting to cake HIGH ON FROSTING!!!


      One of the websites did sheet cake, and this would be a wonderful "picnic" cake. Moist, delicious, and tender, and frosting to die for. Really. Truly.

  3. This looks great and better than the others out there on-line! (And yes, I am kissing up just a little...) I can't wait to try it!


    1. Kissing up because I have PIPER WORDS on my computer, LOL!

      Hugs to you!

  4. Oh. My.

    How can you go wrong with this cake? It looks fabulous!

    The layers are all fancy-tea-party beautiful, but if I was making it for myself and family, I'd do Tina's sheet cake version.

    After all, why waste all that beauty on people who inhale their food?

    1. When I have sheet cake, I keep slicing off bite-sized pieces until I've eaten a half-cake.


      Shame on me.

  5. Replies
    1. just needs no other words LOL! :-)

  6. *SOB*

    How cruel is this????

    I licked the screen when it got to the 'blend butter and sugar' part.

    This is such a great recipe. But I'll have to pie another cake pan because I only have one. :)

    1. Note to self: buy Woman of Many Names a cake pan.

  7. I kept a piece of this cake, smushed it up (frosting and all) and I'm making cake balls tonight by rolling the chilled cake balls in white chocolate....

    I think I will be very happen with the end product!!!

  8. OH, I'm with Susannah. WOW. This sounds amazing. Anything with that much butter and also brown sugar must be delicious.

    Have I ever told y'all I love to eat brown sugar by the spoonful??? Yes, I love it. When I make oatmeal, I add brown sugar and then spoon a big old tablespoon into my mouth! So healthy. LOL

    1. Oh, Missy, brown sugar is so yummy! I don't blame you a bit.

  9. I've been meaning to cut back on sugar (note the meaning too, not succeeding yet)! This may have just set me back a bit. There's pretty much no flavor combination I like better than cinnamon and sugar.

    Oh well. Celebrations are good. :)



    2. Yes!!! DOUBLE FINALIST!!!! So excited for you, Mary!!! congrats! I think I need to make that cake to celebrate you!

  10. Thanks, Ruthy! And Missy, feel free to use me as an excuse to make the cake, but I think you have some celebrating of your own you could still be baking for! ;)