The Greatest Pumpkin Snickerdoodle Cake

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.

Hurray! Fall is FINALLY here! I am so excited, and I am also so very happy to share my new Pumpkin Snickerdoodle Cake. This cake has a few elements, so it’s a great way to jump into your fall baking. 

The snickerdoodle frosting takes this cake to whole new level, and the combination of the cinnamon and brown sugar will make you want to lick the bowl clean. 

Here are some of my other fall recipes that you will die over! 

• The Best Pumpkin Snickerdoodle Blondies
• Pumpkin Vanilla Chai Cake
• Pumpkin Biscoff Cake

Why this Pumpkin Snickerdoodle Cake?

• Pumpkin spice cake layers- The pumpkin spice layers of this cake are filled with cinnamon, ginger, nutmeg, and cardamom. 
• Layered cake- This cake can be layered in four 6-inch cake pans or three 8-inch cake pans. 
• Brown sugar buttercream- This delicious buttercream is made with brown sugar and ground cinnamon. 
• Easy to make- This cake is so easy to make. It can be made by any level of baker! 
• Perfect fall recipe- If you are searching for a great fall recipe, look no more! This is it! 

Ingredients you will need

Here are some ingredients that you will need for this Pumpkin Snickerdoodle Cake that you may not have on hand. For a complete list of ingredients, check out the recipe card below. 

• Canned pumpkin puree- Make sure you get the canned puree, not the canned pumpkin pie filling. 
• Unsalted butter-  You will need butter for the cinnamon swirl as well as for the buttercream. As always, I used unsalted butter.
• Ground spices-  You will need cardamom, cinnamon, ginger, nutmeg, and pumpkin pie spice. 
• Light brown sugar-  I like light brown sugar, but feel free to use dark brown, if that is what you have on hand. 
• Eggs- I use large or extra large eggs. They need to be at room temperature, so pull them out a few hours before you start baking. 
• Heavy whipping cream- You will use this in the buttercream to make it creamy and smooth.
• Powdered sugar- Remember to always sift your powdered sugar to ensure you get a smooth buttercream.

Step by step- pumpkin cake layers 

Here is a detailed list on how to make and bake the pumpkin cake layers and the snickerdoodle buttercream. In this recipe I use a kitchen aid with the paddle attachment. 

Step 1: Combine the dry ingredients. In a medium sized bowl, combine the flour, baking powder, cardamon, ground cinnamon, ginger, nutmeg, and salt. Set aside.

Step 2 Beat the sugar and eggs together. In a stand mixer fitted with the paddle attachment, cream the sugar and eggs on medium speed until they are light and fluffy. About 4 minutes.

Step 3: Mix in the oil. Add the oil and vanilla and beat on medium speed until fully incorporated, about 30 seconds. Add the pumpkin puree and mix until combined, about 30 seconds.

Step 4: Add the dry ingredients to the wet ingredients. With the mixer on the lowest speed, gradually add the dry ingredients to the pumpkin/egg mixture.

Step 5: Distribute to the pans. 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.

Step 6: Add the cinnamon swirl. 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.

Step 7: Mix in the cinnamon swirl. Drop small spoonfuls of the cinnamon mixture onto 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.

Step 8: Bake the layers. 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.

Step by step- The buttercream

Step 1: Beat and cream the sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy, about 3 minutes. With a rubber spatula, scrape down the sides of the bowl.

Step 2: Add the brown sugar. Once the butter is creamed, add the brown sugar and beat on medium-high speed until combined, about 1 minute.

Step 3: Add the rest of the ingredients. 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.

Step 4: Beat out the air pockets. With a rubber spatula, beat out the air pockets by hand until smooth and creamy.

Assembly 

Here are some of my favorite cake decorating equipment that will be helpful while decorating 

Turn table, offset spatula, cake scraper, cake leveler. 

• Level cakes, if needed. Using a cake board, place a small dollop of frosting in the middle of the board. 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. Drizzle some 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 and then add your drip. Serve at room temperature.

Expert baking tips

• Use high quality cake pans. This helps prevent your cake layers from browning on the sides. I always use Fat Daddios cake pans. You can find the ones I use here:
• I say this a lot because I think it’s really important… USE ROOM TEMP ingredients! Making sure all of your ingredients are the same temp is a must!
• To get a creamy and smooth buttercream, add a Tablespoon of whipping cream once you finish mixing the buttercream. Then beat by hand with a rubber spatula to get all the air bubbles out. 
• Do a crumb coat. Don’t skip this step. It helps secure the crumbs onto the cake and makes decorating easier.

Tips for a drip

• Use a high quality white chocolate. I like this brand:
• Heat the cream until it begins to boil.
• Let it sit for 5 minutes before you stir

FAQ – Pumpkin Snickerdoodle Cake

Can I make this into a sheet cake? 

Yes, this can be turned into a sheet cake, four 6-inch cake layers, or a 9×13 (if you do a 9×13, it will need to bake for 40-45 minutes).

Can these be made into cupcakes? 

YES! You just need to reduce the baking time to 23-27 minutes. 

Can I make this ahead of time?

I highly suggest making each element ahead of time and then decorating the next day. 

Storing and freezing 

Store this Pumpkin Snickerdoodle Cake in an airtight container or wrap in plastic wrap. I would leave uneaten portions in the fridge and then bring it to room temperature before serving. 

Freezing – Pumpkin Snickerdoodle Cake

Freeze individual cake slices in plastic wrap and freeze up to 3 months. 

If you love this recipe, please remember to rate and review it!

Recipe

Pumpkin Snickerdoodle Cake

Molly Murphy

Pumpkin cake layers with a cinnamon swirl, frosted with a brown sugar buttercream, finished with white chocolate ganache spread throughout the cake.

5 from 10 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine Cake

Ingredients

 

US CustomaryMetric

 

1x2x3x

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
• 2 Tablespoons 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

• 1 cup white chocolate chips
• ⅓ cup heavy whipping cream

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.
• 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.
• 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.
• 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.
• 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 on medium-high speed until creamy, about 3 minutes. With a rubber spatula, scrape down the sides of the bowl.
• Once the butter is creamed, add the brown sugar and beat on medium-high speed until combined, about 1 minute.
• 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.
• With a rubber spatula, beat out the air pockets by hand until smooth and creamy

For the drip

• 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.
• 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. Drizzle some 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 and then add your drip. Serve at room temperature.

Keyword pumpkin cake, pumpkin, snickerdoodle, fall, cinnamon

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