Snickerdoodle Cake Recipe


In the world of baking, few things rival the warmth and comfort of a Snickerdoodle. Its cinnamon-sugar embrace has been a favorite treat for generations, making its way into cookies, muffins, and even pancakes. But what if we told you that this beloved classic could be transformed into a magnificent cake that takes indulgence to a whole new level? That’s right, we’re diving into the delectable world of Snickerdoodle Cake, where the charm of the past meets the decadence of the present.

Ingredients: Gathering the Essentials

Flour, sugar, and spice: the base

When embarking on a Snickerdoodle cake adventure, it’s essential to gather the right ingredients. The dry components are the foundation of your cake, and they include:

  • 2 ¾ cups of all-purpose flour
  • 1 ½ cups of granulated sugar
  • 1 ½ teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1 teaspoon of cream of tartar

The secret ingredient here is cream of tartar. It’s what gives Snickerdoodles their distinctive tang. Don’t skip it!

Butter, eggs, and vanilla: the richness

On the flip side, the wet ingredients are what infuse your cake with moistness and richness:

  • 1 cup of unsalted butter (at room temperature)
  • 4 large eggs
  • 2 teaspoons of vanilla extract

The butter, in particular, plays a starring role. It brings that luscious, melt-in-your-mouth quality that every Snickerdoodle cake deserves.

Baking Magic: Step-by-Step Instructions

Mixing the dry and wet

Now that you’ve assembled your ingredients, it’s time to start the cake-making process. The key here is to find the perfect balance between the dry and wet components. In a separate bowl, combine the flour, baking powder, baking soda, salt, and that special cream of tartar. In another, cream together the softened butter and sugar until it’s light and fluffy.

The art of rolling dough

For that classic Snickerdoodle texture, it’s all about the layers. Divide your cake batter into three equal parts. Roll them into balls and then flatten them into discs. These layers will soon become the heart of your Snickerdoodle cake.

The Cinnamon Sugar Coating

And now, for the unmistakable Snickerdoodle flavor, the cinnamon sugar coating. In a small bowl, mix together:

  • 3 tablespoons of granulated sugar
  • 1 ½ teaspoons of ground cinnamon

Dip each cake layer into this mixture before you bake them. It’s this simple step that will give your cake its iconic flavor.

The Oven’s Warm Embrace

Preheating for perfection

Before you dive into the oven, make sure it’s properly preheated to 350°F (175°C). This ensures that your cake bakes evenly, maintaining its delightful texture.

Watching for golden perfection

The aroma of a Snickerdoodle cake baking is heavenly. But don’t let your senses carry you away just yet. Keep an eye on your creation. The baking time typically ranges from 25 to 30 minutes, but your cake is ready when the top is golden and a toothpick inserted into the center comes out clean.

Frosting and Finishing Touches

Cream cheese frosting

While your cake cools, it’s time to prepare the cream cheese frosting. You’ll need:

  • 8 ounces of cream cheese
  • ½ cup of unsalted butter (at room temperature)
  • 4 cups of powdered sugar
  • 2 teaspoons of vanilla extract

Blend these ingredients until you have a velvety frosting that’s perfect for your Snickerdoodle creation.

Decorative details

The presentation of your Snickerdoodle cake matters. A sprinkle of cinnamon sugar, a dusting of cocoa powder, or some artful icing can make your cake visually stunning. Remember, we eat with our eyes first.

Serving and Savoring

Portioning your delight

Cutting the perfect slice is an art. To avoid a crumbly mess, use a sharp knife dipped in hot water. This will give you a clean cut and showcase the layers inside.

Savoring the flavor

With your masterpiece sliced and ready to devour, savor every bite. The texture of the Snickerdoodle cake is unlike any other, combining a tender crumb with the crunch of the cinnamon-sugar coating. It’s a true celebration of flavor and texture.

Variations and Creativity

Swapping out ingredients

While the classic Snickerdoodle cake is a treat, you can always experiment to suit your dietary preferences. Try these variations:

  • Making it gluten-free: Use a gluten-free flour blend.
  • Vegan options for all to enjoy: Substitute eggs and butter with vegan alternatives.

Flavor experiments

If you’re feeling particularly creative, why not experiment with flavors? Here are a couple of ideas:

  • Adding a twist with apple or pumpkin: Incorporate diced apples or pumpkin puree for a fruity or autumnal twist.
  • Chocolate Snickerdoodle? Why not! You can never go wrong with a little cocoa in the mix.

The Social Aspect: Sharing Your Creation

Food photography tips

Now that you’ve created this work of art, why not share it with the world? Food photography can be a joy, so remember these tips:

  • Lighting, angles, and close-ups: Natural light is your best friend. Experiment with angles to find the most flattering shot. Get up close to capture the details.

Sharing your recipe

If you’re proud of your Snickerdoodle cake (and you should be), why not share your recipe with friends and family? You could even start a food blog. Not only is it a great way to document your culinary journey, but it also allows you to connect with others who share your passion.

Troubleshooting and FAQs

My cake is too dense

If your Snickerdoodle cake turns out denser than you’d like, here are a few potential reasons and solutions:

  • Overmixing: Be gentle when combining the wet and dry ingredients to avoid overdeveloping the gluten.
  • Inactive leavening agents: Check the expiration date on your baking powder and baking soda.
  • Incorrect measurements: Make sure you’re using accurate measuring cups and spoons.

Can I freeze Snickerdoodle cake?

Absolutely! To preserve the freshness of your cake, wrap it tightly in plastic wrap and place it in an airtight container before freezing. It should last for a few months. When you’re ready to enjoy it, allow it to thaw in the refrigerator before indulging.


In a world filled with baking possibilities, the Snickerdoodle cake stands out as a timeless classic that unites generations. It’s a simple yet delightful creation that carries the essence of comforting, home-baked treats. Whether you stick to the traditional recipe or venture into exciting variations, your Snickerdoodle cake is sure to bring smiles and satisfaction.

So, what are you waiting for? Embrace the magic of Snickerdoodle and create your own masterpiece. Share it with friends, family, and the world, and let the joy of baking become a delightful tradition in your life.

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Snickerdoodle Cake Recipe

Snickerdoodle Cake Recipe

  • Author: Lora


In the world of baking, few things rival the warmth and comfort of a Snickerdoodle. Its cinnamon-sugar embrace has been a favorite treat for generations, making its way into cookies, muffins, and even pancakes. But what if we told you that this beloved classic could be transformed into a magnificent cake that takes indulgence to a whole new level? That’s right, we’re diving into the delectable world of Snickerdoodle Cake, where the charm of the past meets the decadence of the present.


For the Cake:
– 3 and 2/3 cups (433g) cake flour* (spooned & leveled)
– 1 teaspoon salt
– 2 teaspoons baking powder
– 3/4 teaspoon baking soda
– 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
– 1 and 2/3 cups (330g) granulated sugar
– 3 large eggs + 2 additional egg whites, at room temperature
– 1 Tablespoon pure vanilla extract (yes, Tbsp!)
– 1 and 1/2 cups (360ml) buttermilk, at room temperature*
For the Cinnamon Swirl:
– 1/2 cup (100g) packed light or dark brown sugar
– 1/3 cup all-purpose flour (41g) or cake flour (38g) (spooned & leveled)
– 1 Tablespoon ground cinnamon*
– 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
For the Brown Sugar Cinnamon Buttercream:
– 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
– 8 ounces (226g) full-fat brick cream cheese, room temperature and sliced into 4 pieces*
– 3/4 cup (150g) packed light or dark brown sugar
– 1 Tablespoon ground cinnamon*
– 5 and 1/2 cups (660g) confectioners’ sugar
– 1/4 cup (60ml) heavy cream or whole milk
– 1 teaspoon pure vanilla extract
– 1/8 teaspoon salt, plus more as needed
Optional for garnish: snickerdoodle cookies


1.  Preheat the oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
2. Make the cake: Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, slowly add the dry ingredients. With the mixer still running on low speed, slowly pour in the buttermilk then mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
4. Pour batter evenly into cake pans. If desired, weigh them with a kitchen scale to ensure accuracy. Set aside for a few minutes as you make the cinnamon swirl.
5. For the cinnamon swirl: With a fork, mix the brown sugar, flour, and cinnamon together until combined. Pour the melted butter on top and mix just until combined. Use immediately in the cake batter (next step) because the longer it sits out, the harder it will get as a result of the butter solidifying.
6. Drop small spoonfuls of the cinnamon swirl on each of the unbaked cakes. Use a knife to gently swirl the spoonfuls into the batter. Some pieces will remain as chunks (that’s fine!) and some will swirl into the batter.
7. Bake for around 23-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
8. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Switch the mixer up to medium-high speed and add the cream cheese one piece at a time, mixing until each has combined before adding the next. Once the cream cheese is combined, add the brown sugar and beat on medium-high speed until combined, about 1 minute. Stop the mixer and add the cinnamon, confectioners’ sugar, heavy cream, vanilla extract, and salt. Turn the mixer on low speed and beat for 30 seconds, then turn the mixer up to medium-high speed and beat until completely combined and creamy. Add more confectioners’ sugar if frosting seems too thin– I usually add another 1/4 cup (30g) of confectioners’ sugar. You can add more heavy cream if frosting seems too thick or an extra pinch of salt if frosting is too sweet. (I usually add another pinch of salt.) If you crave extra flavor, add a little more cinnamon and/or vanilla extract.
9. Level the cakes & add the crumb coat: Using a large serrated knife, slice the domes off the cooled cakes (a semi-thin layer) to create a flat surface. Discard domes (or crumble over ice cream!). Place 1 cake layer on a cake stand, cake turntable, or serving plate. Evenly spread about 1 and 1/2 cups of frosting on top. Top with 2nd cake layer and evenly spread another 1 and 1/2 cups of frosting on top. Top with the third cake layer. I decorated my snickerdoodle cake with a crumb coat, which makes it a semi-naked style cake. To recreate this, spread a thin layer of frosting around the sides and top of the cake (save extra frosting for the top in the next step). An icing spatula and bench scraper are helpful for creating this look. (If you need a visual, see my Naked Cake video tutorial.) Chill the crumb coated cake uncovered in the refrigerator or freezer for at least 30 minutes to help set the crumb coat.
10. Spread a little extra frosting on top of the cake and use any leftover frosting to pipe detail around
the edges, if desired. I used Wilton 8B piping tip. Garnish with snickerdoodles if desired.
11. Refrigerate cake for at least 30-60 minutes before slicing and serving. This helps the cake hold its shape when cutting.
12. Cover leftover cake tightly and store in the refrigerator for up to 5 days. Enjoy your delicious Snickerdoodle Cake!

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