Snickerdoodle Oatmeal Butterscotch Cake with Cinnamon Sugar
This tender spiced cake combines the beloved flavors of snickerdoodle cookies with hearty oats and rich butterscotch chips. The unique technique of pouring boiling water over the oats creates an incredibly moist crumb, while cinnamon sugar coating the pan adds a delightful crust. Topped with tangy cream cheese frosting and a sprinkle of cinnamon sugar, this cake is perfect for potlucks, family gatherings, or whenever you want the comforting taste of snickerdoodles in cake form. The butterscotch chips add pockets of caramel sweetness that complement the warm cinnamon spice beautifully.
Ingredients
- 1 ¼ cups water
- 1 cup butterscotch chipschocolate chips1:1sweetdairy-free
adds nutty chocolate flavor instead of caramel
- 1 ½ cups all-purpose Gold Medal flour
- 2 tablespoons all-purpose Gold Medal flour
- 1 cup rolled oats
- ½ cup unsalted butter, cut into small cubes, at room temperature
- 2 large eggs, slightly beaten
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- 1 ¼ cups dark brown sugar, packed
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1 ½ teaspoons ground cinnamon
- ½ cup cinnamon sugar, divided
- butter, to grease pan
- 5 tablespoons unsalted butter, at room temperature
- 5 ounces cream cheese, softened
- 2 cups powdered sugar, sifted
- 3 tablespoons cinnamon sugar
Instructions
- 1
Preheat oven to 375 degrees F
- 2
Grease 9-by-13-inch glass or light-colored metal baking pan with butter and sprinkle about 1/3 cup cinnamon sugar at the bottom
- 3
Move pan around so cinnamon sugar sticks to butter everywhere in pan
- 4
Discard any cinnamon sugar that did not stick to butter and set pan aside
- 5
Bring water to a boil
- 6
Place butterscotch chips in small bowl and toss with 2 tablespoons flour to prevent settling during baking and set aside
- 7
Place oats and butter cubes in large bowl
- 8
Pour boiling water over oat mixture, wait 30 seconds, and stir to moisten all oats and melt butter
- 9
Let oat mixture set for 25 to 30 minutes
- 10
In separate large bowl, whisk together eggs, vanilla extract, both sugars, salt, baking soda, baking powder, cream of tartar, and cinnamon until combined
- 11
Fold in cooled oatmeal and stir until well combined
- 12
Gently fold in remaining flour then butterscotch chips
- 13
Pour batter into prepared pan
- 14
Sprinkle remaining cinnamon sugar on top of batter
- 15
Bake for 35-40 minutes or until toothpick inserted in center comes out clean
- 16
Let cake cool on wire rack until completely cooled
- 17
While cake cools, make cream cheese frosting by beating butter in standing mixer with paddle attachment until completely smooth
- 18
Add cream cheese and beat until combined
- 19
Add powdered sugar, cinnamon sugar, and vanilla and beat until smooth for about 1 minute
- 20
Frost cooled cake with cream cheese frosting
- 21
Cut into pieces and serve
Tips
Toss butterscotch chips with flour before folding into batter to prevent them from sinking to the bottom during baking.
Let the oat mixture cool completely before adding to prevent the eggs from scrambling when combined.
Use a glass or light-colored metal pan for even baking - dark pans may cause over-browning.
Good to Know
Refrigerate tightly covered for up to 3 days
Can be made 1 day ahead and frosted before serving
Cut into squares and serve at room temperature
Common Mistakes
Don't skip tossing butterscotch chips with flour to avoid sinking
Let oat mixture cool completely to avoid scrambling eggs
Substitutions
Dairy-Free Swaps
General Alternatives
traditional buttercream works but less tangy
FAQ
Can I make this without butterscotch chips?
Yes, substitute with chocolate chips, cinnamon chips, or leave them out entirely for a plain snickerdoodle cake.
What if I don't have cream of tartar?
You can omit it, though it helps create the classic snickerdoodle tang. Add an extra 1/2 teaspoon of baking powder if omitting.
How long will this cake keep?
Store covered in refrigerator for up to 3 days. The frosting requires refrigeration but bring to room temperature before serving.