Soft vanilla cake swirled with brown sugar and cinnamon, frosted with cream cheese buttercream, and finished with buttery caramel sauce, this caramel snickerdoodle cake is straight-up cozy dessert.

Somehow, this Caramel snickerdoodle cake ended up being a cross between a cinnamon roll, a snickerdoodle cookie, and an actual cake, and I am not mad about it. I wanted a snickerdoodle cake recipe that didn’t involve layering, stacking, or stressing over crumbs, but still felt bakery-level indulgent. The cinnamon swirl melts into the batter, the buttercream frosting is light and fluffy, and the caramel on top is gooey in all the right ways. Basically, it’s everything I love in one pan.

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Why You’ll Love This Caramel Snickerdoodle Cake

Built like a classic sheet cake—no fancy cake layers required
The cinnamon swirl bakes right into the cake like a hidden treasure
Tastes like snickerdoodle cookies in cake form
Covered in cream cheese buttercream frosting and swirled with thick, homemade caramel
Perfect for potlucks, fall birthdays, or just a Tuesday

Ingredients – Caramel snickerdoodle cake

Here’s what you’ll need to make this caramel snickerdoodle cake:

Cake flour – for a tender crumb that holds the swirl without getting dense
Sour cream – adds moisture and just the right tang
Buttermilk – keeps the cake soft and helps activate the baking powder
Brown sugar & granulated sugar – the combo gives the perfect caramelized sweetness
Unsalted butter – make sure it’s room temp for creaming the batter
Melted butter – used for the cinnamon swirl so it bakes into gooey pockets
Teaspoon cinnamon – plus another teaspoon of the cinnamon for the swirl
Egg whites – for a fluffy cake texture without heaviness
Vanilla extract – go with pure vanilla for best flavor
Cream cheese & powdered sugar – the base of the dreamy frosting
Heavy cream – makes the buttercream frostings extra smooth
Light corn syrup – helps stabilize the caramel sauce
Pinch of salt – balances the sweet in every part of this recipe

Step-by-Step Instructions

Heat oven to 325°F. Spray a 9×13 metal pan, line with parchment, and spray again. Set aside.
In a large bowl, whisk together the dry ingredients: cake flour, baking powder, salt, and a teaspoon cinnamon.
In a stand mixer, cream butter and tablespoons of the sugar (1 ¾ cups) on medium-high until pale and fluffy—about 5 minutes.
Add egg whites one at a time, mixing well between each. Scrape down the bowl as you go.
Mix in the sour cream and vanilla. The batter might look slightly curdled—don’t worry!
Alternate adding the dry ingredients with the buttermilk, starting and ending with the dry. Mix just until smooth.
Pour batter into the prepared pan and smooth the top with an offset spatula.

For the Cinnamon Swirl

In a small bowl, mix brown sugar, all-purpose flour, and a teaspoon of the cinnamon. Stir in melted butter until you get a thick paste.
Drop spoonfuls of the cinnamon mixture over the cake batter and sprinkle mixture evenly. Use a knife or skewer to swirl it in gently.
Bake for 38–40 minutes, or until a toothpick comes out with a few moist crumbs. Cool completely in the pan.

Make the Caramel Sauce

In a saucepan, combine sugar, water, and corn syrup. Cook on medium heat without stirring until golden brown.
Warm heavy cream in the microwave, then slowly whisk it into the hot caramel (it’ll bubble up!).
Stir in vanilla, salt, and butter until smooth. Set aside to cool slightly.

For the Cream Cheese Buttercream

In a mixer, beat cream cheese and butter until smooth.
Slowly add powdered sugar, followed by cream, vanilla bean paste, and a pinch of salt.
Beat until fluffy, then stir by hand to knock out air bubbles.

Assemble – Caramel snickerdoodle cake

Once the cake is cool, frost it with a thick layer of buttercream.
Spoon half the caramel over the frosting and gently swirl.
Serve at room temp with extra caramel on the side!

Tips and Tricks

Use room temperature ingredients for everything. Cold butter or eggs will cause the cake batter to curdle or mix unevenly. You want everything to be the same temp so it blends into a smooth, fluffy batter.
Don’t panic if the batter looks curdled after adding the sour cream. It’s totally normal. Once the dry ingredients go in, it’ll smooth out again.
Alternate the dry ingredients and buttermilk in three additions. Start and end with the dry ingredients to keep the batter stable and smooth.
Swirl the cinnamon mixture gently. You want a mix of gooey pockets and soft ribbons, not a totally blended batter. Think “swirled,” not “stirred.”
Bake until a toothpick comes out with a few moist crumbs. This cake is best when it’s just barely baked through. Overbaking will dry it out.
Don’t stir the caramel once it starts boiling. Stirring can cause sugar crystals to form and ruin the sauce. Just let it bubble and do its thing.
Warm the cream before adding it to the caramel. Cold cream will cause the hot sugar to seize and possibly splatter. Microwave it for about 1 minute first.
As soon as the caramel turns amber, pull it off the heat. It keeps cooking even after it’s off the burner, so if you wait too long, it’ll burn.
Don’t frost a warm cake. Make sure your cake is completely cool before adding the buttercream or it’ll melt right off.
Use a spatula to knock air out of the frosting. This makes a huge difference in getting that smooth, professional-looking finish.
Add sea salt to the caramel swirl if you love a salty-sweet combo. It’s optional, but very recommended.

Recommended Tools – Caramel snickerdoodle cake

9×13 metal baking pan
Stand mixer with paddle attachment
Offset spatula
Candy thermometer (optional, for caramel)
Parchment paper
Small saucepan

FAQs

Can I make this ahead of time?
Yes! This cake actually gets better the next day. Store it covered in the fridge and let it come to room temperature before serving.
Can I use whole eggs instead of just whites?
I wouldn’t—egg whites keep the cake light and fluffy. Whole eggs might make it a bit dense for this style.
Can I freeze the cake?
You can freeze the unfrosted cake and the frosting separately. Wrap tightly and thaw in the fridge overnight before assembling.

Storing and Freezing Instructions

Store at room temperature for 1 day or refrigerate for up to 4 days (cover tightly).
Freeze the unfrosted cake for up to 2 months. Thaw and frost before serving.
Leftover caramel can be stored in the fridge for 1–2 weeks and reheated as needed.

These Snickerdoodle Caramel cake is a delicious recipe to add to your weekend baking list. They are the ultimate sweet treat perfect for a brunch spread or any time you want something sweet! If you try this recipe, leave a star rating and let me know how it turned out in the comments. Happy baking!

If you loved this recipe don’t forget to leave a 5-star rating and a comment! I’d love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms.

Recipe

Caramel Snickerdoodle Cake

Molly Murphy

Soft vanilla cake swirled with brown sugar and cinnamon, frosted with cream cheese buttercream, and finished with buttery caramel sauce—this Caramel Snickerdoodle Cake is straight-up cozy dessert magic.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings sqaures

Ingredients

For the cake

1 cups unsalted butter at room temperature
1 ¾ cups granulated sugar
6 egg whites at room temperature
¼ cup sour cream room temperature
2 teaspoons pure vanilla extract
3 cups cake flour
2 teaspoons baking powder
1 teaspoons salt
1 Tablespoon cinnamon
1 ½ cups buttermilk room temperature

For the cinnamon swirl

½ cup packed light brown sugar
⅓ cup all-purpose flour
1 Tablespoon ground cinnamon
¼ cup unsalted butter melted

For the caramel sauce

1 cup granulated sugar
¼ cup water
3 Tablespoons light corn syrup
¾ cup heavy cream
2 teaspoons pure vanilla extract
1 teaspoon salt
3 Tablespoons butter

For the cream cheese frosting

1 cup unsalted butter room temperature
6 ounces cream cheese room temperature
4 cups powdered sugar measured and then sifted
¼ cup heavy whipping cream
1 teaspoon vanilla bean paste
pinch of salt

Instructions

To Make the Cake

Preheat your oven to 325°F. Lightly grease a 9×13-inch metal baking pan with nonstick spray. Line the bottom with parchment paper for easy removal, then spray the parchment as well. If the parchment won’t stay down, clip it with metal binder clips.
In a medium bowl, whisk together the cake flour, baking powder, salt, and cinnamon until well combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium-high speed for about 5 minutes, or until the mixture is very light and fluffy. Scrape down the bowl as needed.
Turn the mixer to low and add the egg whites one at a time, mixing for at least 30 seconds between each addition and scraping down the sides to ensure everything is evenly combined.
Add in the sour cream and vanilla extract, mixing just until combined. The batter might look slightly curdled at this point—don’t worry, it will come together.
With the mixer on low, alternate adding the dry ingredients and the buttermilk: start with ⅓ of the dry ingredients, then ½ the buttermilk, another ⅓ of dry, the rest of the buttermilk, and finish with the last of the dry ingredients. Mix each addition just until incorporated—do not overmix.
Pour the batter into your prepared pan and use an offset spatula or the back of a spoon to smooth the top evenly all the way to the edges.

To Make the Cinnamon Swirl

In a small bowl, whisk together the brown sugar, flour, and cinnamon. Pour in the melted butter and stir until a thick, gritty paste forms.
Drop small spoonfuls of the cinnamon mixture evenly over the top of the cake batter. Use a knife, skewer, or toothpick to gently swirl the mixture through the batter, creating ribbons and pockets of cinnamon sugar. It’s okay if some of it stays in chunks—it’ll bake into gooey cinnamon pockets.
Bake the cake for 38–40 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Avoid overbaking so the cake stays soft and tender.
Let the cake cool completely in the pan on a wire rack before frosting.

To Make the Caramel Sauce

In a medium saucepan, combine the granulated sugar, water, and corn syrup. Stir gently just to combine, then place over medium heat and bring to a boil.
Once boiling, do not stir. Let the sugar cook undisturbed until it begins to caramelize. First the bubbles will be fast and small, but they’ll slow and grow as the sugar starts to turn golden.
Watch closely once the mixture turns a deep amber color—it can burn quickly.
While the caramel cooks, warm the cream in the microwave for 1 minute so it’s ready to use.
When the caramel reaches your desired color, immediately remove the pan from heat and carefully whisk in the warm cream (it will bubble up vigorously!).
Stir in the vanilla, salt, and butter until smooth and glossy. Let the caramel cool slightly before using.

To Make the Cream Cheese Frosting

In the bowl of a stand mixer, beat the butter and cream cheese together on medium speed for 2 minutes. Scrape down the sides and bottom of the bowl, then beat again for 2 more minutes to get it super smooth.
With the mixer on low, slowly add the powdered sugar. Once combined, add the heavy cream, vanilla bean paste, and a pinch of salt.
Increase the speed to medium-high and beat for 3–5 minutes, or until light and fluffy.
Use a rubber spatula or wooden spoon to manually stir the frosting at the end—this helps press out any air bubbles and gives you that bakery-smooth look.

To Assemble

Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. You can leave it in the pan
Spoon about half of the caramel sauce over the frosted cake and gently swirl it in with the back of a spoon.
Serve the remaining caramel on the side with each slice.
Store leftovers tightly covered at room temperature for 1 day or in the fridge for up to 4 days.

Keyword cake, caramel, snickerdoodle

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