Every year on liam's birthday, I ask what kind of cake he wants, and every year since he turned five, the answer has been the same: "the cinnamon one." This snickerdoodle cake started as an experiment when he announced chocolate and vanilla were "boring" and he wanted something that tasted like those crinkly cinnamon cookies from our favorite bakery. I spent an entire weekend testing different recipes until I nailed this one - soft and buttery like a snickerdoodle cookie, but in tender cake form with swirls of cinnamon sugar running through every layer.
Why You'll Love This Snickerdoodle Cake
I used to think Snickerdoodle Cake were just okay. They're not chocolate chip cookies, they're not fancy French macarons, they're just these humble cinnamon things that never seemed particularly exciting. Then liam became obsessed with them after trying one at a friend's house, and I found myself baking batch after batch of cookies every weekend trying to perfect them. The thing about snickerdoodles is they're deceptively simple - just cinnamon and sugar on the outside, but that cream of tartar inside creates this subtle tangy flavor that makes them weirdly addictive once you notice it.
Making them into a cake format solved all my snickerdoodle cookie problems in one go. Cookies can go from perfect to overdone in thirty seconds, they spread unpredictably, and you have to roll each one in cinnamon sugar individually like some kind of production line. But cake? You mix the batter, swirl in cinnamon sugar, bake it once, and you're done. The texture stays consistently moist instead of risking that crunchy-outside-but-underdone-center situation cookies always give me. Plus, layering it means you get ribbons of cinnamon running through every single slice instead of just coating the outside. The cream cheese frosting adds richness that plain cookies don't have.
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Ingredients For Snickerdoodle Cake
For the Cake Layers:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk
For the Cinnamon Sugar Swirl:
- ⅓ cup granulated sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons melted butter
For the Cinnamon Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
- 3-4 tablespoons heavy cream
- Pinch of salt
For Topping:
- 2 tablespoons cinnamon sugar mixture
- Extra cinnamon for dusting
Step by Step Method
Prepare Pans and Oven
- Preheat oven to 350°F
- Grease two 9-inch round pans and line bottoms with parchment
- Lightly flour the sides after greasing
- This ensures easy cake release after baking
Mix the Cake Batter
- Whisk together flour, baking powder, cream of tartar, baking soda, and salt
- In large bowl, beat butter and sugar until light and fluffy (3-4 minutes)
- Add eggs one at a time, beating well after each
- Mix in sour cream and vanilla until smooth
- Alternate adding dry ingredients and milk in three additions
- Start and end with dry ingredients
- Don't overmix - just until combined
Create Cinnamon Swirl
- Mix cinnamon, sugar, and melted butter in small bowl
- Divide half the batter between prepared pans
- Drop spoonfuls of cinnamon mixture over batter
- Swirl gently with toothpick or knife
- Add remaining batter on top
- Add more cinnamon mixture and swirl again
- Don't over-swirl or it'll just mix together
Bake to Perfection
- Bake 28-32 minutes until toothpick comes out clean
- Tops should spring back when lightly touched
- Don't open oven door for first 25 minutes
- Let cool in pans for 10 minutes
- Turn out onto wire racks to cool completely
- Must be completely cool before frosting
Make Cinnamon Buttercream
- Beat butter and cream cheese until fluffy (3 minutes)
- Gradually add powdered sugar, one cup at a time
- Mix in vanilla, cinnamon, and salt
- Add cream one tablespoon at a time until spreadable
- Beat on high for 2 minutes until light and fluffy
Assemble and Decorate
- Place first layer on serving plate
- Spread generous amount of frosting on top
- Add second layer and press gently
- Apply thin crumb coat and chill 15 minutes
- Frost entire cake with remaining buttercream
- Sprinkle cinnamon sugar over top
- Dust with extra cinnamon for pretty finish
Storing Your Snickerdoodle Cake
Room Temperature (2-3 days):
- Keep in airtight container or cake dome
- Cream cheese frosting is stable at room temp for this long
- Best texture when not refrigerated
- Keep away from direct sunlight
Refrigerator (1 week):
- Cover tightly to prevent drying
- Bring to room temperature 30 minutes before serving
- Frosting firms up when cold
- Flavor stays perfect
Freezer (3 months):
- Wrap unfrosted layers individually in plastic wrap
- Or freeze whole frosted cake uncovered until firm, then wrap
- Thaw overnight in refrigerator
- Frost after thawing if you froze layers separately
Make-Ahead Strategy:
- Bake layers 2-3 days ahead
- Wrap and refrigerate until ready to frost
- Make frosting day before
- Assemble day of serving for best results
Snickerdoodle Cake Variations
Snickerdoodle Bundt Cake
- Bake in bundt pan for 45-50 minutes
- Glaze with cinnamon cream cheese drizzle
- Easier than layer cake
- Perfect for gifts
Snickerdoodle Sheet Cake
- Bake in 9x13 pan for easy serving
- Frost directly in pan
- Great for potlucks
- Feeds more people
Mini Snickerdoodle Cakes
- Bake in 6-inch pans for smaller portions
- Makes adorable individual cakes
- Perfect for small gatherings
- Bake time 20-25 minutes
Snickerdoodle Poke Cake
- Poke holes after baking
- Pour sweetened condensed milk mixed with cinnamon
- Top with whipped cream
- Extra moist and decadent
Apple Snickerdoodle Cake
- Fold diced apples into batter
- Add extra cinnamon to swirl
- Fall favorite combination
- Stays extra moist
Chocolate Chip Snickerdoodle
- Fold mini chocolate chips into batter
- Swirl with cinnamon as usual
- Best of both worlds
- liam's special request version
Equipment For Snickerdoodle Cake
- Two 9-inch round cake pans
- Parchment paper circles
- Stand mixer or hand mixer
- Offset spatula for frosting
- Wire cooling racks
- Toothpick for testing doneness
Substitutions
Cake Base Options:
- All-purpose flour → Cake flour (more tender)
- Sour cream → Greek yogurt
- Whole milk → Buttermilk (tangier)
- Butter → Coconut oil (different flavor)
Frosting Alternatives:
- Cream cheese → All butter (sweeter)
- Buttercream → Whipped cream (lighter)
- Homemade → Store-bought (time saver)
- Cinnamon → Vanilla bean (subtle)
Sugar Variations:
- White sugar → Coconut sugar in cake
- Regular → Brown sugar (deeper flavor)
- Granulated → Honey (reduce liquid slightly)
Dairy-Free Version:
- Butter → Vegan butter
- Sour cream → Coconut cream
- Milk → Almond or oat milk
- Cream cheese → Dairy-free alternative
Top Tip
- The game-changer for this snickerdoodle cake happened during one of those weeks where I was making three different desserts for various school events. I was exhausted from beating butter and cream cheese together for the frosting when I remembered seeing someone online add a pudding mix to frosting to make it more stable and easier to spread. I whisked a small box of vanilla instant pudding into my buttercream, and suddenly it was fluffier, held its shape better, and spread like an actual dream instead of tearing up my cake layers.
- Now I add pudding mix to every frosting I make for layer cakes. The cornstarch in the pudding stabilizes everything so the frosting doesn't slide off in warm weather, and it somehow makes the texture lighter and creamier at the same time. For this cinnamon buttercream frosting, I use vanilla pudding and nobody can tell it's there - they just compliment how smooth and professional my frosting looks.
FAQ
What is a snickerdoodle cake?
A snickerdoodle cake is a cinnamon-flavored cake inspired by classic snickerdoodle cookies. It features the same warm cinnamon and sugar flavors with a subtle tang from cream of tartar, usually swirled with cinnamon sugar throughout and topped with cream cheese or cinnamon buttercream frosting.
What flavor is snickerdoodle?
Snickerdoodle flavor is primarily cinnamon and sugar with a subtle tangy note from cream of tartar. It's buttery and sweet with warm spice notes that make it different from plain cinnamon desserts. This snickerdoodle dessert captures that exact flavor profile in cake form.
What is the most delicious cake in the world?
That's subjective and depends on personal taste! Some classics include chocolate fudge cake, red velvet, and tiramisu. For cinnamon lovers, this homemade snickerdoodle cake recipe ranks pretty high. The best cake is always the one that makes you and your loved ones happiest.
What's the secret to soft snickerdoodles?
The secret is cream of tartar, which creates that signature tang and tender texture. Don't overbake them - they should look slightly underdone in the center when you remove them. For this soft and moist cake version, the sour cream keeps everything tender while cream of tartar adds authentic snickerdoodle flavor.
Cinnamon Sugar Dreams Come True!
This snickerdoodle cake proves that sometimes the best desserts come from turning your favorite cookies into something bigger and better. It's become our celebration cake, our comfort food cake, and our "I need something special on a random Tuesday" cake all rolled into one. Every time I make it, someone asks for the recipe, and I love watching their faces when they realize it's not actually that complicated.
Want more cinnamon goodness? Try our Easy Red Velvet Cinnamon Rolls Recipe for stunning breakfast swirls. Craving bars instead of cake? Our Best Cinnamon Sugar Blondies Recipe delivers chewy, buttery perfection. For chocolate lovers, our Best Chocolate Crinkle Cookies Recipe creates those gorgeous crackly tops everyone loves!
Share your Snickerdoodle Cake creations! Tag @EmilyAndliamKitchen and #SnickerdoodleCake. We love seeing your layer cakes!
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Pairing
These are my favorite dishes to serve with Snickerdoodle Cake
Snickerdoodle Cake
Equipment
- 2 9-inch round cake pans (Greased and lined with parchment)
- 1 Stand mixer or hand mixer (For cake and frosting)
- 1 Wire cooling rack (For cooling layers)
- 1 Offset spatula (For frosting)
- 1 Mixing bowls (Separate for dry, wet, and swirl)
- 1 Toothpick (For swirl and doneness testing)
- 1 Measuring cups & spoons (Accurate measurements matter!)
Ingredients
For the Cake Layers
- 2 ½ cups all-purpose flour - can substitute cake flour for tenderness
- 2 teaspoon baking powder
- 1 teaspoon cream of tartar - essential for tangy flavor
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter - softened
- 1 ¾ cups granulated sugar
- 4 large eggs - room temperature
- 1 cup sour cream - room temperature
- 2 teaspoon vanilla extract
- ½ cup whole milk - or buttermilk for tangier taste
For the Cinnamon Sugar Swirl
- ⅓ cup granulated sugar
- 2 tablespoon ground cinnamon
- 2 tablespoon melted butter - mix until smooth
For the Cinnamon Buttercream
- 1 cup unsalted butter - softened
- 8 oz cream cheese - softened
- 5 cups powdered sugar - sifted
- 2 teaspoon vanilla extract
- 1 ½ teaspoon ground cinnamon - adjust to taste
- 3-4 tablespoon heavy cream - for consistency
- 1 pinch salt - balances sweetness
For Topping
- 2 tablespoon cinnamon sugar - for dusting
- extra cinnamon - optional for garnish
Instructions
- Preheat oven, grease and line pans
- Mix dry and wet ingredients to make cake batter
- Combine cinnamon sugar and swirl into batter
- Bake cake layers and cool completely
- Beat butter and cream cheese for frosting
- Assemble layers and frost the cake
- Store properly depending on temperature
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