Ultimate Mini Snickerdoodle Cake Recipe: Moist, Cinnamon Swirled Perfection with Brown Sugar Buttercream

Mini Snickerdoodle Cake: A delightful vanilla cinnamon cake that promises a wonderfully moist and soft texture, featuring an incredible cinnamon sugar filling swirled throughout, all topped with the best brown sugar buttercream you’ve ever tasted!

Are you searching for a new dessert to infuse some warmth and joy into your next gathering or simply to brighten a casual family meal? This incredible mini snickerdoodle cake masterfully captures all the beloved flavors of your favorite classic cookies and transforms them into a tender, soft vanilla cake, complete with a delightful cinnamon swirl running through every slice. It’s an absolute showstopper, bursting with cinnamon sugar goodness. Imagine everything you adore about those comforting snickerdoodle cookies, but in a beautifully presented cake form. Perfect for the holiday season or any special occasion, this decadent cake is surprisingly simple to create right in your own kitchen. Let’s embark on this delicious baking journey and discover how to make this delightful treat!

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Why You’ll Love This Mini Snickerdoodle Cake Recipe

This mini snickerdoodle cake isn’t just another dessert; it’s an experience designed to bring comfort and joy with every bite. Here’s why this particular snickerdoodle cake recipe will quickly become a cherished favorite:

• **A Nod to the Classic Cookie:** It’s perfectly inspired by the beloved classic cookie, snickerdoodle. Each forkful of this cake delivers that familiar, irresistible taste, amplified by a prominent cinnamon sugar swirl that threads through the entire cake, ensuring a burst of spicy-sweet flavor in every bite. It’s pure nostalgia in cake form.
• **Unmatched Moist & Tender Texture:** The foundation of this incredible dessert is a soft, moist vanilla cake base. Crafted with precision, it results in an exceptionally tender crumb that practically melts in your mouth. The delicate balance of vanilla and cinnamon in the cake itself creates a truly flavorful experience, perfectly complementing the rich swirl.
• **Irresistible Brown Sugar Buttercream:** What truly elevates this snickerdoodle cake to the next level is the luxurious brown sugar cinnamon buttercream. Unlike a standard cream cheese frosting, this buttercream adds an unparalleled richness and a deeper, more complex sweetness from the brown sugar, beautifully infused with warm cinnamon. It’s creamy, smooth, and utterly addictive, providing the perfect counterpoint to the spiced cake.
• **Simple Elegance for Any Occasion:** Despite its gourmet appearance and sensational flavor, this cake is remarkably easy to make with readily available ingredients. You don’t need to be an expert baker to achieve stunning results. It’s elegant enough to serve for special celebrations, yet straightforward enough for a delightful weekend baking project with the family.
• **Perfectly Portioned or Easily Scaled:** Designed as a mini snickerdoodle cake, it’s just the right size to serve a small gathering or to enjoy without too many leftovers. However, if you’re hosting a larger event or simply want more of this deliciousness, the recipe can be easily doubled to create a full-sized layer cake, allowing you to cater to any crowd.

Key Ingredients for Your Mini Snickerdoodle Cake

While a full list of ingredients with precise measurements can be found in the recipe card below, I’ve highlighted some key components here. Many of these ingredients play a crucial role in achieving the signature moist texture and rich flavor of this mini snickerdoodle cake, and it’s especially important to note the temperature requirements for certain items to ensure a perfectly smooth batter and creamy frosting.

• **Unsalted butter, at room temperature:** Essential for creaming properly with sugar, creating air pockets for a light cake, and for a smooth buttercream.
• **Granulated sugar:** Provides sweetness and contributes to the cake’s tender crumb.
• **Egg whites, at room temperature:** Help create a light and airy cake structure without the richness of yolks, at room temperature they incorporate better.
• **Sour cream, at room temperature:** Adds incredible moisture and a slight tang, enhancing the cake’s depth of flavor. Room temperature prevents curdling.
• **Pure vanilla extract:** A fundamental flavor enhancer for both the cake and the buttercream.
• **Cake flour:** Crucial for achieving that signature light, soft, and tender crumb. Its lower protein content makes a significant difference.
• **Baking powder:** The primary leavening agent, ensuring the cake rises beautifully.
• **Salt:** Balances the sweetness and enhances all other flavors in the cake and frosting.
• **Ground cinnamon:** The star spice, featured heavily in the cake, swirl, and buttercream, defining the “snickerdoodle” flavor.
• **Buttermilk, at room temperature:** Adds acidity that reacts with baking powder, contributing to a moist crumb and tender texture. Room temperature helps it blend smoothly.
• **Light brown sugar:** Used in the cinnamon swirl and buttercream for a deeper, more caramelized sweetness and moisture.
• **All-purpose flour:** Used in the cinnamon swirl mixture to create a stable, non-sticky filling.
• **Melted butter:** Binds the cinnamon swirl ingredients together, ensuring a rich, spreadable mixture.
• **Cream cheese, at room temperature:** Provides the characteristic tangy richness to the buttercream, balancing the sweetness.
• **Powdered sugar:** The base for the buttercream, giving it structure and a smooth consistency.
• **Heavy cream or whole milk:** Adjusts the buttercream to the perfect consistency – add more for a thinner frosting, less for a stiffer one.
• **Pinch of salt:** In the buttercream, it highlights the flavors and prevents it from being overly sweet.

Step-by-Step Instructions: Crafting Your Mini Snickerdoodle Cake

Follow these detailed steps carefully to ensure your mini snickerdoodle cake turns out perfectly moist, flavorful, and beautifully decorated. Remember, the key to great baking often lies in preparation and attention to detail.

For the Cake Batter:

1. **Prepare Your Pans:** Begin by preheating your oven to 325°F (160°C). This ensures the oven is at a consistent temperature when your batter is ready. Thoroughly grease two 6-inch round cake pans with nonstick cooking spray. For easy removal and to prevent sticking, line the bottom of each pan with a round of parchment paper, then spray over the parchment paper again. Set these prepared pans aside.
2. **Combine Dry Ingredients:** In a large mixing bowl, or a medium one, whisk together the cake flour, baking powder, salt, and ground cinnamon. Whisking ensures these dry ingredients are well combined and evenly distributed. Set this mixture aside.
3. **Cream Butter and Sugar:** In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter (which should be at room temperature for optimal creaming) and granulated sugar on medium speed. Continue beating for about 5 minutes, or until the mixture becomes visibly light and fluffy. This process incorporates air, which is vital for a tender cake. Remember to scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
4. **Add Egg Whites Gradually:** With the mixer still on low speed, add the egg whites one at a time. Mix well after each addition, allowing about 30 seconds for each egg white to fully incorporate before adding the next. This prevents the batter from separating and helps create a stable emulsion.
5. **Incorporate Wet Ingredients:** Now, add the pure vanilla extract and sour cream to the batter. Mix on low speed just until they are combined. Don’t be alarmed if the batter appears slightly curdled at this stage; it’s a normal reaction due to the varying temperatures and fat content, and it will smooth out once the dry ingredients are added.
6. **Alternate Dry and Wet Ingredients:** This is a crucial step for a tender cake. With the mixer on low speed, add one-third of the dry ingredients to the batter and mix until just combined (do not overmix!). Follow this with half of the buttermilk, mixing until incorporated. Then, add another third of the dry mixture, mix, and finally, add the remaining buttermilk. Mix for about 10 seconds, then add the rest of the dry ingredients. Continue mixing only until everything is just incorporated, being careful not to overmix, as this can lead to a tough cake.
7. **Fill Cake Pans:** Divide the prepared cake batter evenly between your two prepared pans. For precise and even baking, you might consider using a kitchen scale. Smooth the top of the batter in each pan using a butter knife or an offset spatula.

For the Cinnamon Swirl:

This irresistible cinnamon swirl is what truly brings the “snickerdoodle” magic to this cake. Don’t skip this delightful step!

8. **Prepare the Swirl Mixture:** In a small bowl, combine the light brown sugar, all-purpose flour, and ground cinnamon. Whisk them together until they are well blended. Now, add the melted butter and mix thoroughly until you achieve a smooth, slightly paste-like consistency.
9. **Create the Swirl:** Immediately after mixing, drop spoonfuls of this fragrant cinnamon sugar mixture randomly over the top of the cake batter in both pans. Then, take a knife or a toothpick and gently swirl the mixture into the batter. This creates beautiful marbled patterns and ensures that cinnamon sugar goodness is distributed throughout the cake. Work quickly so the melted butter in the swirl mixture doesn’t solidify.

Baking Your Mini Snickerdoodle Cake:

10. **Bake to Perfection:** Place the cake pans in the preheated oven and bake for 28-32 minutes. To test for doneness, insert a toothpick into the center of the cake. It should come out with only a few moist crumbs attached, not wet batter. The cake should also spring back lightly when gently pressed in the center.
11. **Cooling Process:** Once baked, allow the cakes to cool in their pans for 10-20 minutes. This allows them to firm up slightly, making them easier to handle. After this initial cooling, carefully transfer the cakes from the pans to a wire rack to cool completely. Ensure they are entirely cool before attempting to frost them; otherwise, your buttercream will melt! If you’re not frosting the same day, wrap them tightly in plastic wrap once cool and refrigerate.

For the Brown Sugar Cinnamon Buttercream:

This rich and creamy buttercream is the crown jewel of your mini snickerdoodle cake. Using room temperature ingredients is paramount for a smooth, lump-free frosting.

1. **Cream Butter and Cream Cheese:** In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter and cream cheese on medium-high speed until the mixture is light, creamy, and completely smooth. This should take approximately 3 minutes. Stop and scrape down the sides of the bowl frequently to ensure all ingredients are evenly incorporated.
2. **Add Brown Sugar:** Introduce the light brown sugar to the creamed mixture and continue beating on medium-high speed for about 1 minute until it’s fully combined and the frosting is fluffy. The brown sugar adds a wonderful depth of flavor.
3. **Final Buttercream Ingredients:** Add the ground cinnamon, powdered sugar (gradually to avoid a sugar cloud!), heavy cream (or whole milk), pure vanilla extract, and a pinch of salt. Start the mixer on low speed to gently combine all ingredients for about 30 seconds. Once combined, increase the speed to high and beat until the buttercream is beautifully creamy, smooth, and light.
4. **Achieve Extra Smoothness:** For an exceptionally smooth, professional-looking frosting, use a rubber spatula to hand-beat the buttercream in the bowl for a minute or two. This helps to work out any trapped air pockets, resulting in a silkier texture.

Cake Assembly – Mini Snickerdoodle Cake

Assembling your mini snickerdoodle cake is where all your hard work comes together. Take your time to create beautiful, even layers.

1. **Secure the First Layer:** Place a small dollop of your finished brown sugar cinnamon buttercream in the center of your cake board or serving plate. This acts as a ‘glue’ to keep your first cake layer securely in place. Carefully position the first cooled cake layer (top side up) onto the board, pressing gently.
2. **First Frosting Layer:** Spread a little over half a cup of the buttercream evenly over the top of the first cake layer. Use your offset spatula to get it smooth and level. It helps to get eye-level with the cake to ensure an even distribution.
3. **Second Cake Layer:** Carefully place the second cooled cake layer on top of the frosted layer, this time placing it top side down. This helps create a flat top for your cake. Repeat the frosting process, spreading another even layer of buttercream.
4. **Third Cake Layer (if applicable):** If your recipe yields three layers (the recipe card specifies 2, but the steps indicate 3 layers of frosting, implying three cake layers if they are thin enough), place the third cake layer, top side down, on the second frosted layer. Repeat with another layer of buttercream. If you only have two layers, skip this step and proceed to the crumb coat.
5. **The Crumb Coat:** Apply a thin, even layer of buttercream all around the outside of the cake and on top. This is called a “crumb coat,” and its purpose is to trap any loose crumbs, preventing them from mixing into your final layer of frosting. Once applied, refrigerate the cake for 15 minutes to allow the crumb coat to firm up.
6. **Final Frosting & Serve:** Remove the cake from the refrigerator. Now, apply the remaining brown sugar cinnamon buttercream to the entire cake, aiming for smooth edges. If desired, use a piping bag fitted with a decorative tip to create beautiful swirls or patterns on the top and sides. For the best texture and flavor, allow the cake to come to room temperature for about 30-60 minutes before slicing and serving.

Expert Tips and Tricks for the Perfect Mini Snickerdoodle Cake:

Achieving a truly spectacular mini snickerdoodle cake is easier with a few professional insights. Keep these tips in mind to ensure your cake is nothing short of perfection:

• **Room Temperature is Key:** This cannot be stressed enough! Make sure all your perishable ingredients, especially the butter, egg whites, sour cream, buttermilk, and cream cheese, are truly at room temperature. This ensures they emulsify properly, creating a smooth, homogenous batter and a silky buttercream without lumps or separation. Cold ingredients can lead to a dense cake or a curdled frosting.
• **The Magic of Cake Flour:** Cake flour is not just a suggestion; it’s genuinely essential for achieving the incredibly light, tender, and fine crumb that makes this cake so special. Its lower protein content produces less gluten, resulting in a softer texture. If you don’t have cake flour on hand, you can create a decent substitute by replacing 2 tablespoons of all-purpose flour with cornstarch for every cup of flour needed. Sift this mixture thoroughly before using.
• **Timing the Cinnamon Swirl:** To ensure a beautiful, well-distributed cinnamon swirl, it’s crucial to add it to the cake batter immediately after you’ve mixed the swirl ingredients. The melted butter in the swirl mixture can begin to solidify if left to sit, making it difficult to swirl smoothly into the cake batter. Work quickly to get those perfect ribbons of cinnamon sugar.
• **Versatility for Any Season:** While this cake is absolutely perfect for the cozy vibes of the holiday season, its comforting flavors of cinnamon and vanilla make it a wonderful treat year-round. Don’t limit enjoying the flavors of these beloved snickerdoodle cookies to just one time of year!
• **Don’t Overmix:** Overmixing the cake batter, especially after adding the flour, can develop too much gluten, leading to a tough, dry cake. Mix only until the ingredients are just combined. A few small lumps are better than an overmixed batter.
• **Accurate Measurements:** For consistent results, especially in baking, consider using a kitchen scale to measure your dry ingredients. While volume measurements (cups, spoons) are provided, weighing ingredients in grams offers greater precision and ensures your cake turns out the same delicious way every time.

Recommended Tools for Baking Success:

Having the right tools can make all the difference in your baking experience and the final outcome of your mini snickerdoodle cake. Here are the essentials you’ll need:

1. **Stand Mixer or Hand Mixer:** A stand mixer (ideally with a paddle attachment) will make creaming butter and sugar, as well as making the buttercream, much easier. A good quality hand mixer will also work perfectly.
2. **6-inch Round Cake Pans:** Two of these are specifically called for in this mini snickerdoodle cake recipe.
3. **Parchment Paper:** For lining your cake pans, ensuring easy release and preventing sticking.
4. **Wire Rack:** Crucial for cooling cakes completely and evenly after baking.
5. **Offset Spatula or Butter Knife:** Essential for smoothing batter in pans and for spreading frosting evenly. An offset spatula offers more precision.
6. **Measuring Cups and Measuring Spoons:** For accurate ingredient quantities.
7. **Rubber Spatula:** For scraping down the bowl, ensuring all ingredients are incorporated and for beating out air pockets in frosting.
8. **Whisk:** For combining dry ingredients and making the cinnamon swirl mixture.
9. **Small Bowl:** For preparing the cinnamon swirl.
10. **Cake Board:** A sturdy base for assembling and presenting your finished cake.

FAQs – Your Questions About the Mini Snickerdoodle Cake Answered

Baking can sometimes bring up questions, especially when trying a new recipe. Here are some frequently asked questions about making this delightful mini snickerdoodle cake:

Can I use all-purpose flour instead of cake flour?
Yes, you can, but please be aware that the cake’s texture won’t be quite as tender and might be a bit denser. Cake flour has a lower protein content, which contributes to a softer crumb. To make your own cake flour substitute, for every cup of flour required, remove 2 tablespoons of all-purpose flour and replace them with 2 tablespoons of cornstarch. Whisk or sift this mixture thoroughly before using.

Can I make this cake into cupcakes?
Absolutely! This recipe works wonderfully for snickerdoodle cupcakes. Simply divide the batter evenly into a muffin tin lined with cupcake wrappers. Reduce the baking time significantly, typically to about 15-20 minutes, or until a toothpick inserted comes out clean. You’ll get a batch of delicious, individual treats!

Can I make this recipe ahead of time?
Yes, this recipe is great for making ahead! You can bake the cake layers a day or two in advance. Once completely cool, wrap them tightly in several layers of plastic wrap and store them at room temperature for up to 2 days, or in the refrigerator for up to 3 days. For longer storage, you can freeze the wrapped cake layers for up to 2 months. Thaw them in the refrigerator overnight before frosting.

What if I don’t have a stand mixer?
No problem at all! You can easily use a good quality hand mixer for both the cake batter and the buttercream frosting. Just ensure you beat for the recommended times and scrape down the sides of the bowl frequently, just as you would with a stand mixer.

How do I know when the cake is done?
The most reliable way to check for doneness is to insert a toothpick into the center of the cake. It should come out with only a few moist crumbs attached, not wet batter. Another good indicator is that the top of the cake will feel springy to the touch and the edges will begin to pull away slightly from the sides of the pan.

What is the difference between cake flour and all-purpose flour?
The main difference lies in their protein content. Cake flour is milled from soft wheat and has a lower protein content (around 7-9%) compared to all-purpose flour (around 10-12%). This lower protein content means less gluten forms, resulting in a more tender, delicate, and fine crumb, which is highly desirable in cakes.

Can I add other spices to the cinnamon swirl?
While traditional snickerdoodles rely solely on cinnamon, you can certainly experiment! A tiny pinch of nutmeg or cardamom could complement the cinnamon beautifully and add another layer of warm spice to your cinnamon swirl cake. Start with small amounts and adjust to your taste.

How can I make a larger Snickerdoodle cake?
To make a full-sized layer cake, simply double the entire recipe. You will likely need three 8-inch or 9-inch round cake pans. Adjust baking time accordingly; larger cakes will require more time. Always use the toothpick test for doneness.

Storing and Freezing Your Mini Snickerdoodle Cake:

To keep your delicious mini snickerdoodle cake fresh and flavorful, proper storage is key. Here’s how to store and even freeze your cake:

• **Storage:** Store any leftover cake in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm, or if you prefer a firmer frosting, you can store it in the refrigerator for up to 5 days. Just remember to bring it to room temperature before serving for the best flavor and texture.
• **Freezing:** If you wish to freeze this mini snickerdoodle cake for a later date, it freezes beautifully. For best results, wrap individual slices or the entire unfrosted cake layers tightly in several layers of plastic wrap, followed by a layer of aluminum foil. Place them in a freezer-safe bag or a sturdy cake carrier. Freeze for up to 2 months. When you’re ready to enjoy, thaw the cake at room temperature (or in the refrigerator overnight for larger pieces) before serving or frosting.

We hope you thoroughly enjoyed baking and tasting this delightful mini snickerdoodle cake! If you loved this recipe, please don’t forget to leave a 5-star rating and a comment below. Your feedback is incredibly valuable, and we’d love to hear about your experience or answer any questions you might have! For more baking inspiration and fun content, follow me on Instagram, Pinterest, and TikTok. I share so many wonderful recipes and baking tips across all platforms!

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Recipe

Mini Snickerdoodle Cake

Molly Murphy

Vanilla cinnamon cake that is moist and soft, with an incredible cinnamon sugar filling and the best brown sugar buttercream!

5 from 1 vote

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Servings 8 slices

Ingredients

 

 

For the Cake:

• ½ cup unsalted butter at room temperature
• ¾ cup granulated sugar
• 3 egg whites at room temperature
• 2 tablespoons sour cream at room temperature
• 1 teaspoon pure vanilla extract
• 1 ½ cups cake flour
• 2 teaspoons baking powder
• ¾ teaspoon salt
• 2 teaspoons cinnamon
• ¾ cup buttermilk at room temperature

For the Cinnamon Swirl:

• ½ cup packed light brown sugar
• ⅓ cup all-purpose flour
• 1 tablespoon ground cinnamon
• ¼ cup unsalted butter melted

For the Brown Sugar Cinnamon Buttercream:

• ¾ cup unsalted butter at room temperature
• 3 ounces cream cheese at room temperature
• 3 tablespoons packed light brown sugar
• 2 teaspoons ground cinnamon
• 3 cups powdered sugar
• 2 tablespoons heavy cream or milk
• ¾ teaspoon pure vanilla extract
• Pinch of salt

Instructions

 

For the Cake:

• Preheat oven to 325°F. Spray two 6-inch round cake pans with nonstick spray, line with parchment paper, and spray again. Set aside.
• In a medium-sized bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until pale and fluffy, about 5 minutes.
• With the mixer on low, add the egg whites one at a time, scraping the bowl between each addition and mixing well after each (about 30 seconds).
• Add the vanilla extract and sour cream, mixing on low just until combined. (It may look curdled, but don’t worry! The flour will even it out.)
• With the mixer on low, add one-third of the dry ingredients and mix just until combined. Add half of the buttermilk, mix, and then add another third of the dry ingredients. Follow with the remaining buttermilk, mix for 10 seconds, and then add the rest of the dry ingredients. Do not overmix.
• Divide batter evenly between the prepared pans. Use a kitchen scale for precision if you like, and an offset spatula to spread the batter evenly.
• For the Cinnamon Swirl: Mix the brown sugar, flour, and cinnamon until combined. Add the melted butter and mix just until it forms a smooth mixture. Immediately drop small spoonfuls of the cinnamon swirl onto the cake batter, then gently swirl with a knife or toothpick.
• Bake for 28-32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
• Cool for 10-20 minutes before transferring the cakes to a cooling rack. Cool completely before wrapping with plastic wrap and refrigerating if not using until the next day.

For the Brown Sugar Cinnamon Buttercream:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-high speed until creamy, about 3 minutes. Scrape down the sides of the bowl as needed.
• Add the brown sugar and beat on medium-high speed until combined, about 1 minute.
• Add the cinnamon, powdered sugar, heavy cream, vanilla extract, and salt. Turn the mixer on low speed and mix just until combined, about 30 seconds. Then increase the speed to medium-high and beat until creamy and smooth.
• Use a rubber spatula to beat out any air pockets, making the frosting extra smooth.

Assembly:

• Place a small dollop of buttercream in the center of your cake board to act as glue. Place the first cake layer (top side up) onto the cake board.
• Spread a little over half a cup of buttercream evenly on top of the first layer. Make sure the frosting is level by getting eye-level with the cake.
• Add the second cake layer, top side down, onto the frosted layer. Spread another even layer of buttercream on top.
• Place the third cake layer, top side down, on the second frosted layer. Repeat with another layer of buttercream.
• Crumb coat the entire cake with a thin layer of buttercream and chill for 15 minutes.
• Frost the cake with the remaining brown sugar cinnamon buttercream. For the best flavor and texture, serve the cake at room temperature.

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