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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.
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Prep Time 25 minutes
Cook Time 30 minutes
cooling time 20 minutes
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.