If you love the warm, nostalgic flavor of a snickerdoodle cookie — tangy cream of tartar, buttery vanilla cake, and a blanket of cinnamon-sugar — you’re in for a treat. This Snickerdoodle Cake Recipe translates that beloved cookie into a tender, fragrant layer cake that’s bakery-worthy but friendly enough for home bakers. Below you’ll find everything: exact ingredients, step-by-step instructions, troubleshooting, creative variations, serving ideas, and pro tips to get consistent, delicious results every time.

Why a Snickerdoodle Cake?

Snickerdoodles are comfort food: bright with a hint of tang (thanks to cream of tartar), gently sweet, and laced with cinnamon. Turning that into a cake gives you an elegant dessert that still carries the familiar flavors. This cake is perfect for birthdays, cozy gatherings, afternoon tea, or anytime you want a dessert that smells like home.

This Snickerdoodle Cake Recipe keeps the essential elements (cinnamon-sugar, subtle tang, vanilla) while delivering a soft crumb, even rise, and moist mouthfeel. The suggested frosting complements rather than overwhelms: a light cream cheese-buttercream with a dusting of cinnamon sugar or a simple brown sugar glaze for a more casual presentation.

Recipe at a Glance

Yield: 10–12 servings (two 8–9-inch layers)
Prep time: 25 minutes
Bake time: 25–30 minutes per layer (or 35–45 minutes for a bundt)
Total time: ~1 hour 15 minutes (including cooling and frosting)

Ingredients

These amounts make two 8–9 inch round layers. If you prefer a single-layer sheet, or a bundt, see the variations section.

Dry ingredients

• 2 ½ cups (312 g) all-purpose flour, spooned and leveled
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon fine sea salt (or 1 ¼ tsp table salt)
• 1 teaspoon cream of tartar — this gives that snickerdoodle tang (optional but recommended)
• 2 tablespoons ground cinnamon (for swirl/topping mixture; split as described below)

Wet and binding ingredients

• 1 ½ cups (300 g) granulated sugar
• ½ cup (100 g) light brown sugar, packed — for moisture and a caramel note
• ¾ cup (170 g) unsalted butter, at room temperature (soft but not melting)
• 3 large eggs, at room temperature
• 1 tablespoon pure vanilla extract
• 1 cup (240 ml) whole milk, room temperature — or 1 cup buttermilk for a tangier note and extra tenderness
• ¼ cup (60 ml) sour cream or Greek yogurt (adds moisture and richness)

For the cinnamon-sugar layer and topping

• ¼ cup (50 g) granulated sugar
• 2 teaspoons ground cinnamon

(Mix these two in a small bowl — you’ll use part between the layers and part on top.)

For the cream cheese cinnamon buttercream (recommended)

• 8 oz (226 g) full-fat cream cheese, softened
• 6 tablespoons (85 g) unsalted butter, softened
• 3–3 ½ cups (360–420 g) powdered sugar, sifted (adjust for sweetness/texture)
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• Pinch of salt

Equipment You’ll Need

• Two 8–9 inch round cake pans (or one bundt)
• Electric mixer (stand or hand) — for texture and speed
• Mixing bowls (one large for dry, one medium for wet)
• Measuring cups and digital kitchen scale (scale recommended for accuracy)
• Rubber spatula and whisk
• Parchment paper (for lining pans)
• Cooling rack
• Offset spatula (for frosting)
• Toothpick or cake tester

Step-by-Step Method

I’ll break this Snickerdoodle Cake Recipe into clear steps so you won’t miss anything. Read through once before starting — mise en place (having everything ready) improves results.

1. Prep

1. Preheat your oven to 350°F (175°C). If your oven runs hot or has cold spots, an oven thermometer is worth using.
2. Grease and flour two 8-inch pans, or line bottoms with parchment rounds. If using 9-inch pans, the cake will be a touch thinner but fine.
3. In a small bowl, combine ¼ cup granulated sugar + 2 tsp cinnamon; set aside.

2. Dry ingredients

In a medium bowl, whisk together:

• All-purpose flour, baking powder, baking soda, salt, and cream of tartar.
  Set aside.

3. Cream butter and sugars

In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), add the softened butter, granulated sugar, and light brown sugar. Beat on medium-high for 2–3 minutes until light, fluffy, and slightly pale. Proper creaming traps air which helps with lift.

4. Add eggs and vanilla

Add eggs one at a time, mixing well after each addition. Scrape down the bowl. Add vanilla and beat until incorporated.

5. Alternate dry and wet

With the mixer on low, add the dry ingredients in three additions, alternating with the milk + sour cream (start and end with dry). Mix until just combined — do not overmix. Overmixing develops gluten and makes cake tough.

6. Layer and add cinnamon sugar

Portion out approximately ⅓ of the batter into one pan, sprinkle a thin layer (~2–3 tbsp) of the cinnamon-sugar on top, then spoon another ⅓ of batter, more cinnamon sugar if you want a pronounced striping, and finish with remaining batter. You can swirl lightly with a skewer if you like a marbled look, but avoid vigorous swirling (keeps texture fine). Repeat for second pan.

For a simpler approach, divide batter evenly between pans, then sprinkle cinnamon sugar on top of each before baking.

7. Bake

Bake 25–30 minutes at 350°F for 8-inch pans (a 9-inch may need slightly less time). The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs (not raw batter), and the cakes spring back lightly when touched.

8. Cool

Let cakes cool in pans on a wire rack for 10–12 minutes, then run a thin knife around the edges, invert, and remove pans. Peel off parchment and cool completely before frosting (important — cream cheese frosting will melt on warm cake).

9. Prepare frosting

Beat cream cheese and butter together until smooth. Add vanilla, cinnamon, and pinch of salt. With mixer on low, add powdered sugar ½ cup at a time until you reach desired sweetness and spreadability. If frosting is too soft, refrigerate 15–20 minutes; if too stiff, add a teaspoon of milk or cream.

10. Assemble

If layers have domed, level them with a serrated knife. Place first layer on a cake board or plate, spread a thin layer of frosting, add a sprinkle of cinnamon sugar (optional), place second layer, crumb coat the cake (thin layer of frosting to trap crumbs), chill 15 minutes, then apply final frosting. Finish with a light dusting of cinnamon sugar or a decorative swirl and maybe a few crushed snickerdoodle cookie crumbs for texture.

Tips & Tricks (Pro Chef Notes)

• Room temperature ingredients: Eggs, butter, and milk should be room temperature for even emulsification. Cold ingredients cause batter to curdle and lose air.
• Cream of tartar: That little tang is part of snickerdoodle character. If you don’t have cream of tartar, increase baking powder by ¼ teaspoon and add 1 teaspoon vinegar to the milk for subtle tang — but try to use cream of tartar for authenticity.
• Measuring flour: Use a scale for precision. If using cups, spoon flour into the cup and level — don’t pack.
• Don’t overmix: Fold until just blended. Overworked batter ➜ dense cake.
• Check early: Ovens vary. Start checking cake 5 minutes before the lower end of the bake time.
• Prevent cracked tops: Rapid oven opening or overworking can cause domed/cracked tops. Bake at steady 350°F. If the top browns too quickly, lower temp by 10–15°F and extend time slightly.
• Layer stability: If stacking a tall cake, chill layers before stacking — warmer cakes compress and slip.
• Cinnamon intensity: Adjust cinnamon to taste. If you adore cinnamon, add a pinch into the batter too (½–1 tsp).
• Make-ahead: You can bake layers a day ahead and freeze them wrapped tightly; thaw in the fridge before frosting.

Variations — Make it Your Own

This Snickerdoodle Cake Recipe is a flexible base. Here are tested variations:

Brown-Butter Snickerdoodle Cake

Brown the butter before creaming (cool it until just warm). Brown butter adds nutty complexity. Use the same quantity; cool slightly before using.

Snickerdoodle Layer Cake with Browned-Butter Caramel Glaze

Swap cream cheese frosting for a thin brown-sugar caramel glaze (brown butter + brown sugar + cream). Pour over a cooled bundt or drizzle over sliced pieces.

Apple Snickerdoodle Cake

Fold 1–1 ½ cups peeled, finely diced apples (Granny Smith or Honeycrisp) into the batter. Reduce milk by 2–3 tbsp. The apple pairs beautifully with cinnamon.

Pumpkin Snickerdoodle Cake (Autumn favorite)

Replace ½ cup milk + ¼ cup sour cream with 1 cup pumpkin puree and reduce sugar by 2 tbsp. Add 1 tsp pumpkin pie spice. Bake as directed.

Gluten-Free Version

Replace all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. Expect slightly different crumb; add 1 tbsp extra sour cream for moistness.

Vegan/Dairy-Free

Use plant-based butter and cream cheese alternatives, 1 tbsp flaxseed mixed with 3 tbsp water per egg (let sit 5 minutes), and non-dairy milk. Texture will be slightly different but still delicious.

Snickerdoodle Cupcakes

Bake in lined muffin tin at 350°F for 16–20 minutes. Top with cream cheese frosting and a cinnamon-sugar sprinkle.

Frosting Options

• Cream Cheese Cinnamon Buttercream (recommended): Lightly tangy, complements the snickerdoodle flavor. Recipe included above.
• Brown Sugar Buttercream: Swap some powdered sugar for 2–3 tbsp brown sugar dissolved in a tablespoon of cream for a caramel note.
• Brown Butter Glaze: For a simpler finish, make a glaze of browned butter, powdered sugar, and a splash of milk. Drizzle over slices.
• Maple Glaze: Powdered sugar + maple syrup + milk — great with apple or pumpkin variations.

Serving Suggestions & Pairings

• Serve slightly chilled or at room temperature. Cream cheese frosting firms up when chilled and serves neatly.
• Garnish with: toasted pecans, thin apple slices, a dusting of cinnamon, or crushed snickerdoodle cookies.
• Beverage pairings: chai latte, coffee (medium roast), black tea, or a glass of cold whole milk. For grown-up pairings: a slightly sweet Riesling or a cinnamon-spiced cocktail.
• For a dessert plate: serve a slice with a scoop of vanilla bean ice cream and a drizzle of brown-butter caramel for extra indulgence.

Storage & Make-Ahead

• Room temp: Store covered for 1–2 days (cream cheese frosting should be chilled; if leaving cake at room temp, use a buttercream instead).
• Refrigerator: Store in an airtight container for up to 5 days. Bring to room temperature 30–60 minutes before serving for best flavor.
• Freeze: Freeze unfrosted layers wrapped tightly in plastic and foil for up to 3 months. Thaw in fridge overnight. Frost after thawing. For slices, flash-freeze on tray then bag.

Troubleshooting

• Cake is dense: Possible overmixing, too much flour, or not enough leavening. Double-check measurements and avoid overworking batter. Use fresh baking powder/soda.
• Top sinks in center: Underbaked center, too low oven temperature that allows structure to form then collapse, or opening oven door too often. Ensure proper bake time and oven temp.
• Crumbly/dry: Overbaked or too much flour. Use a scale and pull cake out when a few moist crumbs cling to a toothpick. Add sour cream or brown sugar for moisture.
• Frosting is runny: Cake still warm or frosting over-whipped. Chill frosting 10–20 minutes or add more powdered sugar. Conversely, if frosting is too stiff, add small amounts of milk.
• Layers slide: Cake too warm or frosting too slick. Chill layers before stacking; apply a thin layer of icing (crumb coat) and chill before final coat.

The Science Behind the Flavor

• Cream of tartar: An acidic salt (potassium hydrogen tartrate) that reacts with baking soda to produce small pockets of carbon dioxide, giving lift and a slight tang. It’s what makes snickerdoodles distinct from regular sugar cookies. In cake, it contributes a subtle brightness that echoes the cookie.
• Brown sugar: Contains molasses — adds moisture and deeper flavor (caramel/toffee notes). Combining brown and granulated sugar balances texture and flavor.
• Sour cream or buttermilk: Adds acidity and fat, tenderizes crumb, and interacts with leaveners for a softer texture.
• Creaming butter and sugar: Incorporates air into batter, which expands during baking for lift. Proper creaming (not under- or overdoing it) matters.

Nutritional Notes (approximate, per slice — depends on portion size and frosting)

This is a richer cake due to butter and cream cheese frosting. If you want lighter options, reduce frosting, use a light glaze, or halve the frosting recipe.

Final Tips for a Perfect Snickerdoodle Cake

1. Read the recipe fully before you start. Mise en place saves time and stress.
2. Use good-quality cinnamon and vanilla. They are front-and-center flavors. Freshly ground cinnamon or a high-quality Ceylon/Cassia blend improves aroma. Pure vanilla (not imitation) gives depth.
3. Scale ingredients when possible. It reduces small-but-critical measurement errors.
4. Let the cake rest before slicing. This avoids a gummy texture and gives the crumb time to set (15–30 minutes).
5. Experiment with a small test pan. If trying a new variation (pumpkin, apple), bake a single small loaf or cupcake first to check flavors and adjustments.

Quick Recap — Simple Baker’s Checklist

• Preheat oven to 350°F / 175°C
• Prepare pans (grease + parchment)
• Whisk dry ingredients together (include cream of tartar)
• Cream butter + sugars until fluffy
• Add eggs one at a time, then vanilla
• Add dry and wet alternately; fold until just combined
• Layer batter and cinnamon-sugar; bake 25–30 minutes
• Cool completely, prepare cream cheese cinnamon buttercream, frost, and enjoy

Final Thoughts

This Snickerdoodle Cake Recipe is an ode to a classic cookie — lifted into a celebration-ready cake. It’s versatile, forgiving, and full of cozy spice. Whether you stick closely to the recipe or try one of the variations (brown-butter, apple, pumpkin), you’ll get a cake that captures that warm, cinnamon-sugary charm we all love.

Snickerdoodle Cake Recipe

This Snickerdoodle Cake Recipe transforms the beloved cinnamon-sugar cookie into a soft, moist, and flavorful cake layered with creamy cinnamon frosting. It’s the perfect dessert for any occasion — warm, cozy, and bursting with nostalgic flavor.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

cooling time 20 minutes mins

Course Dessert

Cuisine American

Servings 10 slices

Calories 420 kcal

Ingredients

  

For the Cake:

• 2 ½ cups 312 g all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp fine sea salt
• 1 tsp cream of tartar
• 1 ½ cups 300 g granulated sugar
• ½ cup 100 g light brown sugar
• ¾ cup 170 g unsalted butter, softened
• 3 large eggs room temperature
• 1 tbsp vanilla extract
• 1 cup 240 ml whole milk or buttermilk
• ¼ cup 60 ml sour cream or Greek yogurt

For the Cinnamon-Sugar Topping:

• ¼ cup 50 g granulated sugar
• 2 tsp ground cinnamon

For the Cream Cheese Cinnamon Buttercream:

• 8 oz 226 g cream cheese, softened
• 6 tbsp 85 g unsalted butter, softened
• 3 –3 ½ cups 360–420 g powdered sugar, sifted
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• Pinch of salt

Instructions

 

Step 1: Prepare the Pans

• Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.

Step 2: Mix Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cream of tartar. Set aside.

Step 3: Cream Butter and Sugars

• In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.

Step 4: Add Eggs and Vanilla

• Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Step 5: Combine Wet and Dry Ingredients

• Alternate adding the dry ingredients and milk-sour cream mixture to the creamed butter mixture. Begin and end with dry ingredients. Mix until just combined — don’t overmix.

Step 6: Add Cinnamon Sugar Layer

• Pour half of the batter into prepared pans. Sprinkle a layer of cinnamon-sugar mixture, then top with remaining batter. Lightly swirl with a skewer if desired.

Step 7: Bake the Cake

• Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 8: Prepare Frosting

• Beat cream cheese and butter until smooth. Add vanilla, cinnamon, and a pinch of salt. Gradually add powdered sugar until fluffy and smooth.

Step 9: Assemble and Frost

• Place one cake layer on a serving plate, spread frosting evenly, then top with the second layer. Frost the entire cake and sprinkle with extra cinnamon sugar for a classic snickerdoodle finish.

Notes

• Storage: Store in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.
• Make-Ahead: Cake layers can be baked 1 day ahead and stored tightly wrapped or frozen for up to 3 months.
• Variations: Add diced apples for a Snickerdoodle Apple Cake.
• Replace milk with pumpkin purée for a fall-inspired Pumpkin Snickerdoodle Cake.
• Use browned butter for a deeper, nutty flavor.
• Frosting Tip: Chill frosting for 15 minutes if too soft; add a splash of milk if too stiff.