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pumpkin snickerdoodle cake
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5 from 10 votes

Pumpkin Snickerdoodle Cake

Pumpkin cake layers with a cinnamon swirl, frosted with a brown sugar buttercream, finished with white chocolate ganache spread throughout the cake.
Course Dessert
Cuisine Cake
Keyword pumpkin cake, pumpkin, snickerdoodle, fall, cinnamon
Servings 16
Author Molly Murphy

Ingredients

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 pumpkin cake

  • 1 ¼ cups granulated sugar
  • 1 cup light brown sugar packed
  • 5 large eggs room temperature
  • 1 cup vegetable oil
  • 2 teaspoons pure vanilla
  • 2 cups pumpkin purée not pumpkin pie filling
  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon cardamon
  • 3 teaspoons ground cinnamon
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon nutmeg
  • 1 teaspoon salt

For the snickerdoodle buttercream

  • 2 cups unsalted butter room temperature
  • ¾ cup packed light brown sugar
  • 1 Tablespoon ground cinnamon
  • 6 cups powdered sugar measured and sifted
  • ¼ cup heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • pinch of salt

White chocolate drip

  • 6 ounces white chocolate chips
  • ¼ cup heavy whipping cream
US Customary - Metric

Instructions

For the pumpkin cake

  • Preheat your oven to 325 degrees. Spray four 6-inch pans or three 8-inch pans with cooking spray, line with parchment paper, and spray again. Set aside.
  • In a medium sized bowl, combined the flour, baking powder, cardamon, ground cinnamon, ginger, nutmeg, and salt. Set aside.
    3 cups all-purpose flour, 1 Tablespoon baking powder, ½ teaspoon pumpkin pie spice, ¼ teaspoon cardamon, 3 teaspoons ground cinnamon, 1 ½ teaspoons ground ginger, 1 teaspoon nutmeg, 1 teaspoon salt
  • In a stand sized mixer fitted with the paddle attachment, cream the sugar and eggs on medium speed until they are light and fluffy, about 4 minutes.
    1 ¼ cups granulated sugar, 1 cup light brown sugar, 5 large eggs
  • Add the oil and vanilla and beat on medium until fully incorporated, about 30 seconds. Add the pumpkin puree and mix until combined, about 30 seconds.
    1 cup vegetable oil, 2 teaspoons pure vanilla, 2 cups pumpkin purée
  • With the mixer on the lowest speed, gradually add the dry ingredients to the pumpkin/egg mixture.
  • Evenly distribute the pumpkin batter to the prepped cake pans. With the back of a spoon, even out the batter to ensure it’s smooth for baking.
  • Before putting the cake into the oven, make the cinnamon swirl. Mix the brown sugar, flour, and cinnamon together until combined. Add in the melted butter and mix just until combined. Add immediately to the cake batter because the longer it sits out, the harder it will get as the butter solidifies.
    ½ cup packed light brown sugar, ⅓ cup all-purpose flour, 1 Tablespoon ground cinnamon, ¼ cup unsalted butter
  • Drop small spoonfuls of the cinnamon mixture on each of the cake layers. Use a knife or toothpick to gently swirl the spoonfuls into the batter. It’s normal to have some pieces remain as chunks and some that swirl into the batter.
  • Bake for 30-35 minutes. Check the cake by inserting a toothpick. It’s done when it comes out with just a few moist crumbs on it.
  • Cool 10-20 minutes before transferring the cakes out of the pans and onto a cooling rack. Cool completely before wrapping with plastic wrap and then refrigerate, if you’re not going to be using them until the next day.

For the buttercream

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until creamy, about 3 minutes. With a rubber spatula, scrape down the sides of the bowl.
    2 cups unsalted butter, ¾ cup packed light brown sugar
  • Add the cinnamon, powdered sugar, heavy cream, vanilla extract, and salt. Turn the mixer on low and mix just until combined, about 30 seconds. Turn the mixer up to medium-high and beat until completely combined and creamy. If you crave extra flavor, add a little more cinnamon and/or vanilla extract.
    1 Tablespoon ground cinnamon, 6 cups powdered sugar, ¼ cup heavy whipping cream, 1 teaspoon pure vanilla extract, pinch of salt
  • With a rubber spatula, beat out the air pockets by hand until smooth and creamy

For the white chocolate ganache

  • Heat the cream in a microwave safe bowl for 60 seconds. Pour the cream over the white chocolate chips and cover with plastic wrap. Let sit for five minutes. Stir until smooth.
    ¼ cup heavy whipping cream, 6 ounces white chocolate chips
  • Once cooled slightly, apply the ganache on a chill/cooled cake.

Assembly

  • Level cakes, if needed, and on a cake board, place a small dollop of frosting in the middle. This will act as “glue” for the cake.
  • Place one of the pumpkin cake layers top side up on the cake board. Apply about 1 cup of the buttercream and with an offset spatula, evenly distribute it around the cake. Spread half of the white chocolate ganache on top of the snickerdoodle buttercream. Repeat this step.
  • Place the last pumpkin cake layer, top side down onto the white ganache and buttercream, and apply another cup of frosting.
  • Apple a thin coat of the buttercream around the cake and freeze for 10-15 minutes. This is your crumb coat, which helps secure the crumbs onto the cake.
  • Apply the rest of the frosting to the cake. Serve at room temperature.