Snickerdoodle Crunch Cake

I’m taking the amazing cinnamon-sugar flavor combination along with a bit of toffee crunch to present you this stunningly layered Snickerdoodle Crunch Cake!

Snickerdoodle Crunch Cake

Now, I just have to say, when I made this cake, then took a bite, I literally think I went to heaven.

No, really. It’s true.

I wanted to make a dessert that would celebrate the season – my way.

During this time of year, warming flavors are abundant with every corner you turn in every store you shop.

There are cinnamon candles and scented pinecones and potpourri and pumpkin infused in just about everything! I so love strolling through the aisles and inhaling the warming aromas – that is, as long as they are not too overwhelming.

Snickerdoodle Crunch Cake

To me, the pumpkin-spiced craze is incredibly overly saturated, so I decided to go a different route with a flavor that I absolutely adore and would never tire of – cinnamon!

Yep, cinnamon is my go-to favorite flavor of the season this year –  it’s warm and wonderful. And if you’re ready for a change, come along on this incredible cinnamon infused journey with me!

With layer cakes on my brain (since buying my 6-inch cake pans – see this post), I thought, why not turn the wonderfully warm cinnamon spice into a beautiful layer cake. Oh and while I was at switching things up, I decided to turn my traditional buttercream into a warming brown sugar buttercream, as well to add some texture, I tossed on some toffee bits in every layer for a bit of crunch. Let me tell you, you won’t be disappointed with the combination!

What’s great about this cake is that, it’s not the usual cake you think of when you think about the fall and the holidays. But, if you’re looking for a variation from the traditional goodies, this Snickerdoodle Crunch Cake is the way to go!

Snickerdoodle Crunch Cake

Now don’t get me wrong, I do like pumpkin inspired treats (see my recent post: 4 Pumpkin Treats), however I’m not as crazy for it as a lot of people seem to be this time of year.

When I was growing up, my mom was a big baker. Every holiday she made the traditional seasonal recipes like pumpkin pie, apple pie and rum cake.

Truth be told, I never really liked the traditional pumpkin pie. I think it had to do with the texture, so if I took a piece, I would top it with mounds of freshly whipped cream! But I have made a pumpkin mousse cheesecake which is to-dye-for, but most likely you won’t find it on this blog, as my husband does not like cheesecake (I know!). Maybe next year! LOL!

Reinventing the traditional sweets of the fall season was my goal here, and I defiantly think I nailed it!

Snickerdoodle Crunch Cake

So for me, this Snickerdoodle Crunch Cake checks off all the boxes for a fall dessert:

A moist, dense cake.

Warm and wonderful flavor of cinnamon-sugar.

Just the right amount of brown sugar frosting.

A delightful toffee crunch in every layer.

The recipe may seem a bit long and involved, but it really does come together easy.

And the taste is well worth the effort — it will warm your heart and soul.

Snickerdoodle Crunch Cake


  • Servings: 8-10
  • Difficulty: average
  • Print

By: Sheila | Sweet Baked Life Snickerdoodle Crunch Cake


Cinnamon Cake:

  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1 teaspoon ground cinnamon
  • 1 cup almond milk
  • 1 teaspoon pure vanilla extract
  • 3/4 cup unsalted butter, room temperature
  • 1-1/2 cups granulated sugar
  • 4 large eggs, room temperature

Brown Sugar Cinnamon Buttercream Frosting:

  • 1 cup unsalted butter, room temperature
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 5-6 cups confectioners sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 cup milk or heavy cream

Health English Toffee Bits to use between layers and for garnish.


For the Cake:

  1. Heat your oven to 350 degrees. Prepare three 6-inch cake pans with butter and flour and set aside.
  2. In a medium bowl, add the flours, baking powder, baking soda, salt and ground cinnamon and whisk until combined. Measure the milk into a measuring cup and set both the dry and wet ingredients aside until ready to use.
  3. In a large bowl of a stand mixer with the paddle attachment, cream the butter on high-speed for about 5 minutes, until light in color and fluffy. Turn your mixer to medium, slowly add the sugar and mix until well blended for about 5 minutes longer.
  4. Add the eggs, one at a time, until fully incorporated. Then add the dry and wet ingredients, alternating as blending. Do not over mix.
  5. Pour batter into prepared pans and bake for 30-40 minutes, or until a toothpick inserted into the middle shows soft crumbs. Remove and let cool 10 minutes on a rack, then take out of pans and let the cakes cool completely before frosting.

For the Brown Sugar Cinnamon Buttercream:

  1. To a large bowl of a stand mixer with the paddle attachment, add the butter and beat on high for 5 minutes. Then add the ground cinnamon and brown sugar and beat well.
  2. With the mixer on low, add the granulated sugar, vanilla and milk, then turn up to high and beat for 5 minutes until fluffy. If you like your frosting less thick, add more milk or if you like it thicker, add more confectioners sugar until you get the consistency you like.

To assemble the cake:

  1. Using a serrated knife, cut each cake in half.
  2. On a cake plate or stand add a bit of the buttercream, the place the bottom part of one of the cut cakes, put a dollop of buttercream (about 1/4 cup)and smooth the layer with an offset spatula then sprinkle with a handful of Heath English Toffee Bits, then place the top part of the cut cake on top, cut side up.
  3. Repeat for all layers, the last layer should be the top of the cake, top side up. Note, do not put the toffee bits on the top of the cake until you do the final layer of frosting.
  4. Crumb coat your cake with the buttercream – meaning give your cake a very light coat of frosting and smooth out with an offset spatula. Chill in the refrigerator for about 1 hour, then if you want a bit more frosting, remove and give the cake another light coat of the buttercream, smooth with an offset spatula, and top with a handful of Heath English Toffee Bits.
  5. Keep chilled in the refrigerator. When ready to eat slice, serve and enjoy! 

Snickerdoodle Crunch Cake

So if you’re looking for new delectable fall treat, you’re going to love this simply irresistible Snickerdoodle Crunch Cake!






One thought on “Snickerdoodle Crunch Cake

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.