Ingredients

For the Snickerdoodle Cake:

  • 2 ¾ cups (345g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 1 cup (230g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup (240ml) buttermilk, room temperature
  • ½ cup (120ml) sour cream, room temperature

For the Cinnamon-Sugar Coating:

  • ¼ cup (50g) granulated sugar
  • 1 tsp ground cinnamon

For the Salted Caramel Sauce:

  • 1 cup (200g) granulated sugar
  • 6 tbsp (85g) unsalted butter, cut into pieces
  • ½ cup (120ml) heavy cream
  • 1 tsp sea salt (adjust to taste)

For the Salted Caramel Frosting:

  • 1 ½ cups (340g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • ½ cup (120ml) salted caramel sauce (cooled, from above)
  • 1 tsp vanilla extract
  • 1–2 tbsp (15–30ml) heavy cream (as needed for consistency)
  • Pinch of sea salt

Equipment

  • Three 8-inch round cake pans
  • Parchment paper
  • Mixing bowls
  • Electric mixer (stand or hand)
  • Saucepan
  • Wire cooling racks
  • Offset spatula

Instructions

Step 1: Prepare the Snickerdoodle Cake

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans, line the bottoms with parchment paper, and lightly grease the parchment.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium-high speed until light and fluffy, about 3–4 minutes.
  4. Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Combine Wet and Dry Ingredients: On low speed, add the dry ingredients in three additions, alternating with the buttermilk and sour cream (begin and end with dry ingredients). Mix until just combined; do not overmix.
  6. Bake: Divide the batter evenly among the prepared pans. Smooth the tops with a spatula. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool: Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 2: Make the Cinnamon-Sugar Coating

  1. In a small bowl, mix granulated sugar and cinnamon.
  2. Once cakes are cooled, lightly brush the tops and sides with a thin layer of melted butter (optional for better adhesion) and sprinkle or gently press the cinnamon-sugar mixture over the cakes for a snickerdoodle-like crust.

Step 3: Prepare the Salted Caramel Sauce

  1. Melt Sugar: In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly with a heat-resistant spatula. The sugar will clump before melting into an amber-colored liquid.
  2. Add Butter: Once melted, carefully stir in the butter pieces. The mixture will bubble vigorously; stir until fully combined, about 1–2 minutes.
  3. Add Cream and Salt: Slowly pour in the heavy cream while stirring (mixture will bubble again). Stir until smooth, then remove from heat and mix in sea salt.
  4. Cool: Transfer to a heatproof jar or bowl and let cool to room temperature. Reserve ½ cup for the frosting; the rest will be used for drizzling.

Step 4: Make the Salted Caramel Frosting

  1. Beat Butter: In a large bowl, beat the softened butter with an electric mixer on medium-high speed until creamy, about 2 minutes.
  2. Add Powdered Sugar: Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until combined, then increase to medium-high until smooth.
  3. Incorporate Caramel: Add the cooled ½ cup salted caramel sauce, vanilla extract, and a pinch of sea salt. Beat until fluffy, about 2–3 minutes. Add 1–2 tbsp heavy cream if needed to reach a spreadable consistency.

Step 5: Assemble the Cake

  1. Level Cakes: If necessary, use a serrated knife to level the tops of the cooled cakes for even stacking.
  2. Layer Cakes: Place one cake layer on a serving plate or cake stand. Spread about ¾ cup of salted caramel frosting evenly over the top. Drizzle 1–2 tbsp of salted caramel sauce over the frosting (avoid going too close to the edges to prevent dripping).
  3. Repeat: Add the second cake layer and repeat with another ¾ cup frosting and a drizzle of caramel. Place the final cake layer on top, cinnamon-sugar side up.
  4. Frost Cake: Apply a thin layer of frosting (crumb coat) over the top and sides of the cake to seal in crumbs. Chill for 15–20 minutes. Then, frost the cake with the remaining frosting, creating smooth or decorative swirls with an offset spatula.
  5. Decorate: Drizzle the remaining salted caramel sauce over the top, allowing some to drip down the sides. Optionally, sprinkle a pinch of sea salt or extra cinnamon-sugar for garnish.

Step 6: Serve and Store

  • Serve: Slice and serve at room temperature for the best texture and flavor.
  • Store: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving.
  • Freeze: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before assembling. Frosted cake can be frozen for up to 1 month; thaw in the refrigerator overnight.

Tips

  • Room Temperature Ingredients: Ensure butter, eggs, buttermilk, and sour cream are at room temperature for a smoother batter and frosting.
  • Salted Caramel: Adjust the salt in the caramel sauce to your taste, starting with ¾ tsp and adding more if desired.
  • Make Ahead: Bake cake layers and prepare caramel sauce a day in advance. Store cakes wrapped at room temperature and caramel in the refrigerator (reheat gently to soften).

Yield

  • Serves: 12–16
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: About 2 hours (including cooling)

Enjoy your indulgent Salted Caramel Snickerdoodle Cake!