Snickerdoodle Gooey Butter Cake

Piece of snickerdoodle butter cake on plate with fork piece taken out.

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Snickerdoodle Gooey Butter Cake

This snickerdoodle gooey butter cake takes a classic ooey gooey dessert and gives it an unforgettable cinnamon sugar twist. A cinnamon sugar smothered cake base topped with a cream cheese layer and topped with all of the powdered sugar. Minimal ingredients and super simple prep, this is a dessert everyone will rave about!

Prep Time15

Cook Time35

Total Time1

Course: Dessert

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

Snickerdoodle Cake Base

15.25 oz. yellow cake mix (1 box)
1 ½ tsp cinnamon
1 large egg room temperature
½ cup unsalted butter melted and cooled slightly
1 tsp vanilla extract

Cinnamon Sugar Topping

¼ cup sugar
1 Tbsp cinnamon

Filling

8 oz. block cream cheese softened
4 Tbsp unsalted butter softened to room temp
2 large eggs
1 tsp vanilla extract
3 ½ cups powdered sugar more for topping
pinch of sea salt optional

Instructions

Preheat oven to 350°F.
Line a 9x13 inch baking pan with parchment.
Whisk the cake mix and cinnamon together. Add the egg, melted butter and vanilla and stir to combine, until incorporated. Press into the bottom of the 9x13 inch pan, coming ever slightly up the sides.
Combine the cinnamon and sugar and sprinkle over top of the cake mix and gently press into the mixture. You do not have to use all of this if you don’t want to!
In a medium bowl, beat the cream cheese on medium until smooth. Add the eggs, vanilla and softened butter and mix just until incorporated. Gradually add the powdered sugar and beat on low only until mixed—you don’t want to get extra air bubbles in like I did several times by over mixing the cream cheese.
Pour this mixture evenly over the snickerdoodle base and spread. Bake uncovered for about 32-28 minutes or until edges are golden brown, top is golden brown but still has a slight jiggle in the center.
Cool for about 10-15 minutes and then dust with powdered sugar. Serve warm or chilled.

Notes

Storage: You can technically store butter cake for up to 2 days in an airtight container at room temperature. We, however, prefer to store it in the refrigerator and it will keep for about 5 days. It will freeze well once completely cooled. You can freeze for up to 3 months.

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