This single layer snickerdoodle cake features a soft vanilla cake with cinnamon brown sugar swirls throughout, topped with a cream cheese frosting for the distinctive tangy flavor of a snickerdoodle cookie!
Prep Time 30minutes
Cook Time 35minutes
Total Time 1hour5minutes
Servings 9cake slices (or 12)
Author Katiebird Bakes
8x8 inch square pan
For the Cake:
1 ½cups (187g)all-purpose flour(measured via spoon and level method if not by weight)
Preheat oven to 350 degrees F. Grease an 8x8 inch square cake pan. Trace the bottom of the cake pan on a piece of parchment paper and cut it to match. Line bottom of cake pan with the parchment.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl if using a hand mixer, cream together the butter and granulated sugar on medium-high speed until pale and fluffy, 2-3 minutes.
Add the eggs one at a time, beating on medium speed until fully incorporated after each addition. Add the vanilla extract and beat briefly to combine.
Add a third of the flour mixture and beat on low speed until combined, then add half the buttermilk and beat on low speed again. Repeat with remaining third of flour mixture, the rest of the buttermilk, and end with the last third of the flour mixture. Beat on low speed until the batter is smooth, but do not overmix.
Make the cinnamon swirl: In a separate small bowl, stir together the brown sugar and cinnamon until combined.
Scrape half the cake batter into the prepared pan and smooth evenly with a spatula, then sprinkle half the cinnamon brown sugar mixture evenly over top. Spread the remainder of the batter over the cinnamon sugar mixture as evenly as you can - it won't be perfect, and that's ok. Sprinkle the rest of the cinnamon sugar evenly over top. Take a butter knife and swirl gently through the batter, up and down and then across.
Bake for 35-37 minutes, until browned on top and a toothpick inserted in the center comes out clean. Let cake cool in pan on a rack for 10-15 minutes, then invert the pan onto the rack to release the cake, remove the parchment from the bottom, and flip back right side up onto a cake plate. Let cake cool while you prepare the frosting.
For the Cream Cheese Frosting:
In a large bowl using a mixer or a whisk, beat cream cheese at medium speed until smooth. Add the powdered sugar and vanilla paste or extract, and beat or whisk until combined - it will be thick. Add milk, whisking in one tablespoon at a time, until just pourable (this may be more or less than what is called for depending on the temperature of your ingredients and your desired consistency).
Drizzle cooled cake with cream cheese frosting in a diagonal pattern, or simply spread evenly over the cake. Serve!
*if you don’t have buttermilk, you can substitute an equal amount of sour cream or full-fat Greek yogurt, or use 1/2 tablespoon of lemon juice mixed with 1/2 cup of milk and leave to curdle for 5 minutes before using.Cake will keep, well-wrapped in the fridge, for up to 5 days. I like to microwave leftover pieces of cake on 50% power for 20 seconds to reheat.
Find this and more delicious recipes at www.katiebirdbakes.com! Please rate and leave a comment on this recipe if you enjoyed it, and tag @katiebirdbakes on Instagram!