As a baker who grew up dunking warm cookies in milk, my Snickerdoodle Cake Recipe delivers a tender vanilla-cinnamon crumb with a crackly cinnamon-sugar crust. It suits cinnamon lovers and busy bakers, and you can finish it in about 1 hour 10 minutes.
Easy Snickerdoodle Cake Recipe
This Snickerdoodle Cake Recipe keeps the method simple and friendly for weeknights. You whisk the dry ingredients, beat the wet ingredients, and bake in a single 9×13 pan. Cinnamon sugar does the finishing, so you can skip piping bags and fancy decorating.
You use pantry staples that most kitchens already have. Butter, sugar, eggs, flour, cinnamon, and a pinch of cream of tartar give you that classic tangy snickerdoodle vibe. A hand mixer works great, and you only need two bowls.
Ingredients You’ll Need
- All-purpose flour: 2 1/2 cups (300 g). I like King Arthur for consistent protein.
- Baking powder: 1 1/2 tsp.
- Baking soda: 1/2 tsp.
- Cream of tartar: 1 tsp for that snickerdoodle tang; skip only if you must, but the cake loses a hint of that classic flavor.
- Ground cinnamon: 1 tsp in the batter.
- Fine sea salt: 1/2 tsp.
- Unsalted butter, room temp: 1 cup (226 g). If you only have salted butter, cut the added salt to a pinch.
- Granulated sugar: 1 1/2 cups (300 g).
- Light brown sugar: 1/2 cup (110 g), packed, for moisture and caramel notes.
- Large eggs, room temp: 3.
- Sour cream, room temp: 1/2 cup (120 g). Full-fat Greek yogurt swaps in 1:1.
- Buttermilk, room temp: 1 cup (240 ml). Pantry swap: 1 cup milk + 1 tbsp white vinegar or lemon; rest 5 minutes.
- Vanilla extract: 2 tsp.
Cinnamon-sugar top:
- Granulated sugar: 1/3 cup (67 g).
- Ground cinnamon: 2 tsp.
- Pinch of salt to sharpen the flavor.
Optional cinnamon cream cheese frosting (for a celebration vibe):
- Cream cheese, softened: 8 oz (226 g).
- Unsalted butter, softened: 6 tbsp.
- Powdered sugar: 2 cups.
- Vanilla extract: 1 tsp.
- Ground cinnamon: 1 tsp.
- Milk or cream: 1–2 tbsp, as needed.
- Pinch of salt.
Equipment:
- 9×13 metal baking pan (line with parchment and lightly butter), or two 8-inch round pans if you want layers.
- Mixing bowls (one large, one medium).
- Hand mixer or stand mixer with paddle.
- Whisk, rubber spatula, and offset spatula.
- Parchment paper and nonstick spray or butter.
- Wire rack and toothpick.
- Kitchen scale for accuracy (optional but helpful).
How to Make Snickerdoodle Cake
- Prep: 20 minutes
- Cook: 32–35 minutes (9×13) or 25–30 minutes (two 8-inch rounds)
- Total: about 1 hour 10 minutes, including brief cooling
- Heat the oven to 350°F (175°C). Line a 9×13 metal pan with parchment and lightly butter the sides.
- Whisk flour, baking powder, baking soda, cream of tartar, cinnamon, and salt in a medium bowl.
- Beat the butter, granulated sugar, and brown sugar in a large bowl on medium speed for 2–3 minutes until pale and fluffy.
- Add the eggs one at a time, mixing well after each. Mix in the sour cream and vanilla until smooth.
- Add the dry ingredients in three parts, alternating with the buttermilk in two parts. Start and finish with dry, and mix on low just until the batter looks smooth. Scrape the bowl and fold once or twice to catch any flour pockets.
- Stir the cinnamon-sugar top ingredients in a small bowl. Spread the batter evenly in the pan, then sprinkle all the cinnamon sugar over the top. For a ripple effect, drag a butter knife in gentle S-curves through the top third of the batter.
- Bake the 9×13 cake for 32–35 minutes, until the center springs back and a toothpick meets only a few moist crumbs. For two 8-inch rounds, bake 25–30 minutes.
- Set the pan on a rack for 15 minutes. Run a knife around the edges, lift the cake out with the parchment, and cool to just warm if serving plain, or cool completely if frosting.
- For frosting (optional): Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, cinnamon, salt, and enough milk to reach a spreadable texture. Spread over the cooled cake and dust with a pinch of cinnamon if you like.
- Slice into 16 pieces for a 9×13 pan. Serve warm for a bakery-style vibe or fully cooled for tidy slices.
Expert Baking Tips
- Measure with a scale for consistent crumb; if you use cups, fluff and spoon the flour, then level.
- Bring eggs and dairy to room temp so the batter emulsifies and bakes evenly.
- Do not overmix after adding flour; mix just until smooth to keep the crumb tender.
- Use a metal pan for even browning; glass pans can run slow, so add a couple of minutes if needed.
- Saigon cinnamon packs extra punch; use it if you crave bolder spice.
- Check doneness a bit early; every oven runs a touch different.
- Cool the cake before frosting or the frosting can slide and thin out.
- Avoid too much cinnamon in the batter; the top needs to shine, and too much inside can taste bitter.
Variations I’ve Tried
- Gluten-free: Use a quality 1:1 gluten-free baking flour with xanthan gum; let the batter rest 10 minutes before baking.
- Vegan: Swap butter with vegan butter sticks, eggs with 3 tbsp aquafaba per egg (9 tbsp total), and dairy with plant-based yogurt and milk; pick a cream cheese-style vegan spread for frosting.
- Add-ins: Fold in 1 cup diced apples, 3/4 cup cinnamon baking chips, or 1 cup chopped toasted pecans.
- Layer cake: Bake in two 8-inch rounds and fill with cinnamon cream cheese frosting or apple butter.
- Extra crunch: Sprinkle a tablespoon of coarse sugar over the cinnamon sugar before baking.
How to Serve Snickerdoodle Cake
Serve squares slightly warm with vanilla ice cream or a dollop of whipped cream. Coffee, chai, or cold milk pairs nicely with the cinnamon-sugar top. For brunch, plate smaller pieces with berries and a drizzle of warm caramel.
Make-Ahead and Storage
- Make-ahead: Bake the cake up to 1 day in advance; keep it covered at room temp. Frost the day you plan to serve for the best texture.
- Room temp: Store unfrosted or frosted cake, covered, for up to 2 days.
- Fridge: Cover and refrigerate for up to 5 days, especially if frosted with cream cheese.
- Freezer: Wrap unfrosted slabs or individual slices tightly and freeze for up to 2 months; add a layer of plastic and foil to prevent freezer smells.
- Reheat: Warm slices in the microwave for 10–15 seconds to refresh the crumb; if frozen, thaw overnight in the fridge before warming.
Nutrition Information
Calories: about 320 per serving (16 slices, unfrosted). Carbs: moderate, roughly 45 g. Fat: modest, roughly 13 g. Protein: light, roughly 4 g. Frosting adds about 120–160 calories per serving, depending on thickness.
Snickerdoodle Cake Recipe
Snickerdoodle Cake Recipe captures the cinnamon-sugar goodness of classic snickerdoodle cookies in a soft, tender cake.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
- In a large bowl, cream butter, oil, and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Stir in vanilla.
- Mix in sour cream.
- Alternate adding flour mixture and milk to the wet ingredients, beginning and ending with flour. Mix until just combined.
- Pour batter into the prepared cake pan and smooth the top.
- In a small bowl, combine cinnamon and sugar for the topping. Sprinkle evenly over the batter.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For added richness, serve with a simple vanilla glaze or a scoop of ice cream. Keep leftovers covered at room temperature for up to 2 days.