June 20, 2024

Brown Butter Snickerdoodle Cake with Cinnamon Spice Frosting ~ #TheCakeSliceBakers

If you love Snickerdoodle cookies, you are going to love this cake.  It is basically the marriage of the cookie and a coffee cake, with the added bonus of delicious cinnamon spice frosting which makes it irresistible!

The Cake Slice Bakers are excited to announce the new cake-centric cookbook they will bake through in 2024 - The Cake Book: Beautiful Sweet Treats for Every Craving by Rebecca Firth. You may know Rebecca from the Saveur-nominated blog, Displaced Housewife. The Cake Book is a delicious collection of mouthwatering recipes that will fulfill all of your cake needs for any occasion with breakfast cakes, petite cakes, Bundt cakes, snacking cakes and stunning layered cakes.

The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were Brown Butter Snickerdoodle Cake with Cinnamon Spice Frosting, Boozy Strawberry-Basil Cheesecake and Gavin's Ice Cream Cereal Cake. Snickerdoodle cookies are a big favorite in my household so I had to choose the Snickerdoodle cake.

This cake is super simple to put together and can be made in one day, or you could make the frosting the day before and refrigerate it overnight to save some time. The only change I made was to halve the amount of butter in the frosting and added in 225g (8 ounces) cream cheese instead. I much prefer the slight sourness a cream cheese frosting offers, especially with the sweetness of this cake. Next time I would most likely use all cream cheese and no butter.

Brown Butter Snickerdoodle Cake with Cinnamon Spice Frosting


Brown Sugar Cinnamon Swirl ~
  • 110g (½ cup) light brown sugar, packed
  • 4g (2 teaspoons) cinnamon

Brown Butter Snickerdoodle Cake ~
  • 113g (8 tablespoons) salted butter
  • 300g (1½ cups) granulated sugar
  • 55g (¼ cup) mild vegetable oil
  • 2 large eggs, at room temperature
  • 240ml (1 cup) buttermilk, shaken and at room temperature
  • 120ml (½ cup) sour cream, at room temperature
  • 8g (2 teaspoons) vanilla paste or vanilla extract
  • 10g (2 teaspoons) baking powder
  • 5g (1 teaspoon) baking soda
  • 6g (1 teaspoon) sea salt
  • 360g (2⅔ cups) all-purpose flour

Cinnamon Spice Frosting ~
  • 170g (12 tablespoons) unsalted butter, at room temperature, cut into 12 pieces
  • 450g (3¾ cups) confectioners’ sugar, sifted
  • 45ml (3 tablespoons) buttermilk, at room temperature and well-shaken
  • 3g (1½ teaspoons) cinnamon, plus more for dusting, if desired
  • 5ml (1 teaspoon) white vinegar
  • 8g (1 teaspoon) vanilla paste or vanilla extract


Brown Sugar Cinnamon Swirl ~
  1. In a small bowl, mix together the brown sugar and cinnamon: set aside
Brown Butter Snickerdoodle Cake ~
  1. Preheat the oven to 180℃ (350℉).
  2. Spray a 23-by-23cm (9-by-9 inch) cake pan with baking spray and line with parchment paper, letting the excess fall over the sides.
  3. Place the butter in a small, heavy-bottomed saucepan and melt over medium heat. 
  4. Once melted, crank up the heat to medium-high, and continue stirring until small bronze bits begin to settle on the bottom of the pan, 3 to 5 minutes.
  5. Take off the heat and pour into a medium heat-safe bowl to cool a bit.
  6. Once it's cooled, whisk in the sugar and oil until smooth.
  7. Add the eggs and whisk for 2 minutes until thick and frothy.
  8. Add the buttermilk, sour cream, vanilla, baking powder, baking soda, and salt and whisk 2 to 3 minutes more or until everything is well blended.
  9. Fold in the flour until just combined.
  10. Pour half of the cake batter into the prepared pan, smooth the top, and sprinkle the brown sugar–cinnamon swirl mixture evenly over the batter.
  11. Cover with the remaining batter, smoothing the top once more.
  12. Bake  for 45 minutes in the center of the oven or until the top is puffed and lightly bronzed and when gently pressed in the center, the cake bounces back.
  13. Let the cake cool for 10 minutes in the pan before using the parchment overhang to remove it from the pan.
  14. Place the cake on a rack to finish cooling.
Cinnamon Spice Frosting ~
  1. In the bowl of an electric stand mixer fitted with the paddle attachment, mix the butter and sugar on medium speed until smooth. 
  2. Add in the buttermilk, cinnamon, vinegar, and vanilla and continue to mix on medium until smooth, light, and fluffy.
  3. Frost the cooled cake and if you’d like, dust some more cinnamon over the top of the cake and serve.

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The Cake Book: Beautiful Sweet Treats for Every Craving by Rebecca Firth. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is a new year and a new book - The Cake Book: Beautiful Sweet Treats for Every Craving - and our choices for June 2024 were ~

Brown Butter Snickerdoodle Cake with Cinnamon Spice Frosting
Boozy Strawberry-Basil Cheesecake
  • No member of the group choose to bake this cake

Gavin's Ice Cream Cereal Cake
  • No member of the group choose to bake this cake