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Snickerdoodle Cake with Cinnamon Cream Cheese Frosting

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Snickerdoodle Cake with Cinnamon Cream Cheese Frosting
  • Prep 15 min
  • Total 1 hr 40 min
  • Servings 8
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All the delicious, cinnamony flavors of snickerdoodles are baked into a cake using Betty Crocker™ Super Moist™ white cake mix and whipped cream cheese frosting.
By Stephanie Wise
Created Oct 18, 2012

Ingredients

Cake

Frosting

Garnish, if desired

  • Cinnamon sticks

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use a serrated bread knife to cut the domed tops off of each cake so the final product is flat and even.
  • tip 2
    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.

Nutrition

Nutrition Facts are not available for this recipe
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