A snickerdoodle warm from the oven is like a comforting hug in cookie form. With its slightly tangy flavor; soft, chewy and tender texture; and sweet cinnamon coating, the cookie couldn’t be cozier. This snickerdoodle cake recipe takes everything you love about a snickerdoodle cookie and transforms it into a moist and delicious three-layer cake.

Each layer features a cinnamon-sugar swirl to re-create the sweet snickerdoodle flavor. To complement the cookie’s slightly tangy taste, a cream cheese frosting flavored with cinnamon and vanilla tops the cake. Whip up this recipe when you need a cake for a special occasion, whether it’s a birthday, a baby shower or to celebrate successfully making it through another week.

Ingredients for Snickerdoodle Cake

• Butter: Softened butter adds a rich, buttery flavor to the cake.
• Canola oil: Using a neutral cooking oil, such as canola, adds extra moisture to the cake.
• Brown sugar: Brown sugar gets its signature flavor and color from the addition of molasses. You can use either light or dark brown sugar in this recipe, but dark brown sugar has a stronger molasses flavor.
• Eggs: You’ll use whole eggs and additional egg yolks in the cake batter. Separate eggs when they’re cold, but use room-temperature eggs for baking.
• Sour cream: Sour cream adds moisture and a slightly tangy flavor to the cake.
• Vanilla extract: Vanilla extract adds complexity to the cake’s flavor.
• All-purpose flour: Flour contributes to the cake’s structure and light crumb. To make this cake gluten-free, use a gluten-free flour baking blend.
• Baking powder: Baking powder is the primary leavener that helps the cake rise. Test your baking powder for freshness before using it.
• Salt: A little bit of salt enhances the overall flavor of the cake.
• Cinnamon swirl: Sugar and ground cinnamon are combined to swirl throughout the cake.
• Cream cheese frosting: The cake gets covered in a tangy and sweet frosting made with cream cheese, butter, vanilla extract, cinnamon and confectioners’ sugar.

Taste of Home