I was inspired to make this snickerdoodle cake while working at my health food store last week. Someone in the cafe started to simmer some butter and cinnamon and wow, the store smelled amazing. I mean, it was like we were inside of a giant, warm, freshly-baked snickerdoodle (and who wouldn’t want that?). Then a thought came to me…wouldn’t it be awesome if someone tried to make a snickerdoodle cake? So then I said to myself, “Um, duh! Why not me?” And the rest is history.
Preheat the oven to 350°F. Grease and flour (using gluten-free flour, of course!) two round 9” cake pans.
In a medium bowl using an electric mixer, cream the butter until light and fluffy. Add in the sugar and extracts then continue whipping until fully creamed.
Gradually add the eggs one at a time, mixing well between each addition.
In a separate bowl, combine the flour, cinnamon, xanthan gum, baking powder, baking soda, and salt. Then stir the dry ingredients into the creamed mixture a little at a time, alternating with the buttermilk.
Scoop the batter into prepared pans, then bake for 25-30 minutes or until toothpick comes out clean from the center and the tops are a light golden brown. Allow to cool fully before frosting.
Cinnamon Butter Cream
1 cup butter (two sticks), softened
3 cups powdered sugar
½ tbsp whipping cream
1 tsp vanilla extract
1 tsp cinnamon powder
½ tsp salt
In a medium bowl, cream butter with an electric mixer. Whip in two cups of powdered sugar. Add in heavy cream, cinnamon, vanilla, and salt, then whip in the final cup of powdered sugar. Continue blending until smooth and creamy.
Now just ice the cake and enjoy the cinnamon-y goodness!