Soft Snickerdoodle Layer Cake

American · Summer · 60 min · Serves 10 · By The Lesapor Kitchen

This soft snickerdoodle layer cake elevates the classic cookie into a delightful dessert perfect for summer gatherings. With its cinnamon-sugar swirls and creamy frosting, it’s sure to become a family favorite.

Ingredients

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 cup milk
  • 1/4 cup granulated sugar, for topping
  • 1 teaspoon ground cinnamon, for topping

Method

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
  3. In a separate bowl, combine the flour, baking powder, salt, and ground cinnamon. Gradually add to the creamed mixture alternately with the milk, mixing just until incorporated.
  4. Divide the batter evenly between the prepared cake pans. In a small bowl, mix the topping sugar and cinnamon. Sprinkle this mixture evenly over the batter in each pan.
  5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.