Snickerdoodle Cake with Cinnamon Cream Cheese Frosting

All the delicious, cinnamony flavors of snickerdoodles are baked into a cake using Betty Crocker SuperMoist white cake mix and whipped cream cheese frosting.

  • Prep Time 15 min
  • Total Time 1 hr 40 min
  • Servings 8

Cake

1
box Betty Crocker™ SuperMoist™ white cake mix
3
teaspoons ground cinnamon
1 1/4
cups water
1/3
cup vegetable oil
2
teaspoons vanilla
3
egg whites

Frosting

2
containers (12 oz each) Betty Crocker™ Whipped cream cheese frosting
2
tablespoons packed light brown sugar
4
teaspoons ground cinnamon

Garnish, if desired

Cinnamon sticks

  • 1 Heat oven to 350°F for shiny metal pans (325°F for dark or nonstick pans).Spray 2 (9-inch) round cake pans with cooking spray; lightly flour. Place sheet of cooking parchment paper on cooling rack; lightly spray paper with cooking spray.
  • 2 In large bowl, beat Cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping sides of bowl occasionally. Divide batter evenly between pans.
  • 3 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove cakes from pans to lined cooling rack. Cool completely, about 45 minutes.
  • 4 Meanwhile, in large bowl, stir together Frosting ingredients.
  • 5 Place 1 cooled cake layer bottom side up on serving plate. Frost top. Top with second cake layer bottom side down. Frost sides and top of cake. Garnish with cinnamon sticks.

Expert Tips

Use a serrated bread knife to cut the domed tops off of each cake so the final product is flat and even.

For a clean, frosting-free serving plate, place two pieces of waxed paper side by side—one slightly overlapping the other—on a serving plate. Place the first cake on top. When you’re done frosting the whole cake, carefully pull out the waxed paper pieces from underneath the cake.