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Snickerdoodle Cake with Cinnamon Cream Cheese Frosting
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Prep Time:
15 minutes
Total Time:
1 hour 40 minutes
Indulge in a scrumptious Snickerdoodle cake made with Betty Crocker™ Super Moist™ white cake mix and decadent whipped cream cheese frosting.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 3 teaspoons ground cinnamon
  • 1 1/4 cups water
  • 2 teaspoons vanilla
  • 3 egg whites
  • 2 tubs (12 oz) Betty Crocker™ Whipped Cream Cheese Frosting
  • 2 tablespoons packed light brown sugar
  • 4 teaspoons ground cinnamon
  • Cinnamon sticks
Instructions:
  • Preheat the oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 9-inch round cake pans. Line a cooling rack with parchment paper and lightly grease the paper.
  • In a large bowl, whisk Cake ingredients on low speed for 30 seconds, then increase to medium speed and mix for 2 minutes, making sure to scrape the sides of the bowl occasionally. Divide the batter evenly between the pans.
  • Bake for 25 to 30 minutes until a toothpick inserted in center comes out clean. Let cool in pans for 10 minutes, then transfer cakes to a lined cooling rack. Allow to cool completely, about 45 minutes.
  • Combine the Frosting ingredients in a large bowl.
  • Lay one cooled cake layer with the bottom side up on a serving plate. Spread a layer of frosting on top. Place the second cake layer with the bottom side down on top. Frost the sides and top of the cake. Finish by adorning with cinnamon sticks.

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