Snickerdoodle Cookie Cake

My Snickerdoodle Layer Cake is an absolute delight with three layers of airy cinnamon cake filled with cinnamon cream cheese frosting and snickerdoodle cookie crumbles. The top is adorned with a cinnamon ganache drip that takes it to the next level!

Snickerdoodle Cookie Cake

Snickerdoodle Cookie Cake


  • For the cake:
  • 1 cup whole milk, at room temperature
  • 6 large egg whites, at room temperature
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (9 ounces) cake flour
  • 1 ¾ cups (12 ¼ ounces) granulated sugar
  • 4 teaspoons baking powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter, at room temperature
  • For the cinnamon cream cheese frosting:
  • 1 1/2 cups unsalted butter, at room temperature
  • 4 1/2 cups (18 ounces) powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon roll LorAnn flavoring (optional)
  • 1/8 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 24 ounces cream cheese, softened and cut into cubes
  • For the cinnamon ganache:
  • 1 cup cinnamon chips
  • 1/4 cup heavy cream


  1. Preheat your oven to 350 degrees. Grease 3 8-inch round cake pans.
  2. Combine milk, egg whites, and vanilla extract in a bowl. In a stand mixer bowl with the paddle attachment, mix flour, sugar, baking powder, cinnamon, and salt on low speed. Add butter gradually until it forms pea-sized pieces, about 1 minute. Reserve ½ cup of the milk mixture and pour the rest into the flour mixture. Mix on medium-high speed until fluffy, about 1 minute. Reduce to medium-low, add the reserved ½ cup milk mixture, and mix until combined, about 30 seconds. Don’t overmix. The batter may look curdled. Give it a final stir by hand with a spatula.
  3. Divide batter between pans. Bake for 15-17 minutes or until a toothpick comes out with a few moist crumbs. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  4. For the frosting, beat butter for 5 minutes in a stand mixer. Add powdered sugar, vanilla, flavoring, salt, and cinnamon. Beat until fluffy, about 4 minutes. Add cream cheese gradually and beat until smooth, about 1 minute.
  5. Assemble the cake by placing snickerdoodle cookies in a zip-top bag and breaking them into pieces. Fill a piping bag with frosting. Place a cake layer on a turntable with a nonslip mat. Spread 1/2 cup frosting on top and pipe a frosting dam around the edge. Sprinkle some cookie crumbles. Place the second layer and repeat, then add the final layer.
  6. Apply a thin frosting layer over the cake for a crumb coat. Chill for at least 30 minutes before the final layer.
  7. Frost the cake generously, using an acrylic disc lined with parchment paper to spread the frosting evenly. Smooth the sides with a cake scraper. Chill for 30 minutes.
  8. Gently remove the disc, fill in any gaps in the frosting, and chill while preparing the cinnamon drip.

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