Snickerdoodle cake has all of the sweet cinnamon flavor of the cookie, but in a fluffy layer cake! Add an optional layer of cookie crumble for even more spice.
Preheat oven to 350°F. Coat 2 8-inch round cake pans with nonstick spray and line with parchment rounds. Or, coat with flour. Set aside.
In a medium bowl, combine cake flour, baking powder, cinnamon, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, making sure to incorporate completely before adding the next. Beat in vanilla.
Alternate adding the flour mixture and milk in increments, starting and ending with the flour mixture. Scrape down the sides between additions as needed to ensure ingredients are fully incorporated.
Divide batter equally between cake pans. Gently tap pans on the counter to remove any air bubbles, then bake for 30-35 minutes. A toothpick inserted in the center should come out clean, and the edges should be coming away from the sides of the pan.
Let the cakes cool in the pans for 5 minutes, then carefully turn out to a wire rack to cool completely.
For the cookie crumble (optional)
Combine crumbled cookies, sugar, butter, and cinnamon together until a crumble forms. Spread on a parchment-lined baking sheet and bake for 6 minutes. Let cool completely, then break into pieces.
To assemble the cake
Place one layer of cake on your cake stand. Trim with a serrated knife to make a flat top, if desired. Add 1/3 of your buttercream frosting and spread to the edges, making a slight rim around the edge. If using the cookie crumble, scatter half of it across the top.
Flip the second layer so the top is now the bottom, and place it on the frosted layer. (This will give you a flat top.) Scoop the remaining buttercream on the cake and use an offset spatula to spread on the top and sides. Sprinkle on the rest of the cake crumbs, if using.
Place assembled cake in the refrigerator to set frosting. Bring to room temperature before serving.
Notes
Recipe adapted from Martha Stewart and Love Life & Sugar