Snickerdoodle Cake with Brown Sugar Buttercream


Ever since I got my first Betty Crocker Boys & Girls Cookbook, I’ve been addicted to baking. I took kids cooking classes, entered cookies and cakes in the county fair and became the primary baker in our house at the ripe old age of nine.

I’ve brought this love of baking into my adult life, and one of my most anticipated baking projects of the year is my husband’s birthday cake. He’s not a huge fan of sweets, so I always feel the need to think outside the box a bit. When the Red Velvet Cake trend was just heating up, he was curious what all the buzz was about, so I whipped up this delicious cake, which friends and family are still talking about. Last year, we went traditional with Chocolate Cake and White Frosting, but this year I wanted to change it up, so I took to the Internet. Although not a fan of sweets, one baked good that he is crazy about are Snickerdoodles. A few years ago I shared a recipe I had found that were quite possibly the best Snickerdoodles I’d ever had. Soft, buttery and the perfect amount of sugar and cinnamon. So when I saw this Snickerdoodle Cake (with Brown Sugar Buttercream, no less) on one of my favorite blogs, Best Friends for Frosting, I knew this was the cake I needed to make. To give credit where credit is due, this recipe originally came from Always with Butter, and it’s a very aptly titled blog because this delicious cake really packs in the butter (5 sticks!), but it’s worth every last bite.

Snickerdoodle Cake with Brown Sugar Buttercream

Cake Ingredients
1 ½ cups flour
1 ½ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon cinnamon
2 sticks softened butter
1 ¼ cups sugar
4 eggs
2 teaspoons vanilla
1 ¼ cups milk

Heat oven to 325°F. Butter and flour two 9-inch cake pans; set aside. Sift together both flours, baking powder, salt and cinnamon; set aside. Cream butter and sugar until pale and fluffy. Add eggs one at a time, then vanilla. Alternating, add dry mixture then milk in three batches. Pour into prepared cake pans and bake for 35 minutes. Cool on wire racks.

Brown Sugar Buttercream Ingredients

3 sticks softened butter
2/3 cup brown sugar, packed
1 teaspoon cinnamon
6 cups powdered sugar
½ cup half-and-half

With an electric mixer, blend together butter, brown sugar and cinnamon until creamy. Alternating, add powdered sugar and half-and-half until smooth.
To frost cake, slice each 9-inch cake in half, lengthwise, to create four pieces. Frost cake and store in refrigerator. Remove from refrigerator and bring to room temperature at least 30 minutes before serving.

Original recipe from Always with Butter.

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2 Comments so far ↓

  • Ashley Zepernick | Feb 17, 2012 at 11:50 am

    This looks amazing, Kim! My hubby is a huge Snickerdoodle fan so I will have to try this one out 🙂

  • Melissa @ Best Friends For Frosting | Feb 23, 2012 at 1:15 pm

    Kim! The cake looks scrumptious! I am beyond flattered & ecstatic to hear that Best Friends For Frosting is one of your favorite websites. There is nothing better than hearing positive feedback of a recipe we featured. You made my day x2! Always With Butter has fantastic recipes. I would love to do a project with Sac Foodies when things slow down for you guys- if that every happens?! Thanks again for making my day! =)