Snickerdoodle Cake

Using my vanilla cake recipe as the base, you can create an absolutely mouthwatering snickerdoodle cake filled with buttery cinnamon swirls and topped with creamy brown sugar cinnamon buttercream frosting. This cinnamon cake goes down in history as one of my best cake masterpieces. Everyone raved about it!

snickerdoodle cake with a slice showing

Earlier this month, I asked the Sally’s Baking Addiction Facebook group community if they wanted a snickerdoodle cake recipe this fall season. The response was an overwhelming yes. In fact, the general response was HECK YES HECK YES HEEEEEEEECK YES.

Your wish is my cake command.

This Snickerdoodle Cake Is:

 

snickerdoodle layer cake on a marble cake stand

3 Parts to Snickerdoodle Cake

  • Buttery Vanilla Cake
  • Pockets of Cinnamon Swirls
  • Brown Sugar Cinnamon Buttercream

Snickerdoodle Cake Power Ingredients

The ingredient list below looks long. Thankfully, the ingredients are mostly repeated in each section. If you’ve made or read about my best vanilla cake recipe before, you know that I use a few “power ingredients” that promise the perfect cake texture:

  1. Butter: Use room temperature butter for the cake and frosting. Remember that room temperature butter is cooler than you think. Use melted butter for the cinnamon swirl.
  2. Cake Flour: If you want a soft bakery-style cake, cake flour is the secret. The cake will be heavy if you use all-purpose flour. If needed, you can use a cake flour substitute.
  3. Eggs & 2 additional egg whites: 3 whole eggs provide structure, moisture, and richness. 2 extra egg whites keep the cake light and airy.
  4. Baking Powder & Baking Soda: Use both– remember why? We’ll use enough baking powder to give the cake height without leaving a bitter aftertaste. Baking soda allows us to use less baking powder.
  5. Buttermilk: Buttermilk is an acidic ingredient and baking soda requires an acid to work. Plus, buttermilk yields an EXTRA moist cake crumb. See recipe note about an alternative.
  6. Brown Sugar: We’ll use brown sugar in the cinnamon swirl and again in the frosting. You can use light brown or dark brown sugar, but I recommend dark brown sugar for bolder flavor.
  7. Cinnamon: Cinnamon is the main flavor, so make sure you’re using a quality product. I adore McCormick and Penzeys brands. (Not sponsored, just a super fan!)

snickerdoodle cake slice on a white plate

How to Make Snickerdoodle Cake

  1. Make the cake batter: Use the basic creaming method. If desired, see my vanilla cake recipe for more detail. I reduced the sugar in the cake batter since we’re adding a cinnamon sugar swirl.
  2. Make the cinnamon swirl: Combine brown sugar, flour, and cinnamon. Gently mix in melted butter. Drop small spoonfuls over each unbaked cake layer, then swirl with a knife. The cinnamon swirl will slightly sink as the cake bakes, but that’s ok. When you eat the cake, the bits of cinnamon swirl are sticky, chewy, and massively flavorful.
  3. Bake & cool the cakes: Bake until a toothpick inserted in the center of the cakes comes out clean, then cool completely before assembling and frosting.
  4. Make the brown sugar cinnamon frosting: More on that next!
  5. Decorate the cake: I love a semi-naked cake decoration for this snickerdoodle cake.
  6. Chill before serving: For beautiful slices, chill the decorated cake for at least 30-60 minutes prior to serving. This tightens up the layers, so slicing is much neater and easier.

2 images of cinnamon swirl cake batter in bowls

This cake batter is moderately thick and fits perfectly in 3 9-inch cake pans.

2 images of cinnamon swirl cake batter in a cake pan

Brown Sugar Cinnamon Buttercream

Simply put, this frosting is nothing short of a dream. Brown sugar isn’t a common ingredient in snickerdoodle cookies, but I really wanted to impart its flavor into the cake. Brown sugar weighed down the cake crumb, so I added some to the frosting. Thus, brown sugar cinnamon buttercream was born. (There’s no need for any other frosting flavor again, ever.)

You know what I love about snickerdoodle cookies? Their creamy texture and slightly tangy flavor– both make snickerdoodles uniquely delicious! Cream of tartar supplies those favorable components, but it didn’t really fit into this cake. So I compromised and added cream cheese to the buttercream frosting. Now we have a wonderfully tangy/sweet flavor, plus an ultra creamy texture.

To avoid a gritty texture from the brown sugar, cream it with the butter and cream cheese until relatively smooth. (Once you add the remaining ingredients, you won’t be able to detect its texture anyway.) If you find the buttercream too sweet, add extra salt. If you crave more flavor, add more cinnamon and/or vanilla extract. This brown sugar cinnamon buttercream would be outstanding with banana layer cake or carrot cake, too.

2 images of brown sugar cinnamon buttercream in a bowl and spreading buttercream on cake

Look at all those cinnamon swirl specks on the bottom of a cake layer! ↑ ↑

2 images of brown sugar cinnamon buttercream on the cake

Semi-Naked Cake Style

Remember when I taught you how to make a vanilla naked cake? I recreated the look for this snickerdoodle cake. Perfect as a rustic chic autumn cake, no? If you need a visual for this semi-naked look (pretty much a crumb coat), see my naked cake video tutorial.

If you skip the piping detail, there’s enough frosting to cover the whole cake with a generous layer of frosting. 🙂

Need to freeze the cake layers? See how to freeze cakes for detailed instructions.

snickerdoodle cake on a marble cake stand

slice of snickerdoodle cake on a cake server

 

Love Cinnamon? More Recipes for You:

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snickerdoodle cake with a slice showing

Snickerdoodle Cake

  • Author: Sally
  • Prep Time: 50 minutes
  • Cook Time: 25 minutes
  • Total Time: 4 hours, 10 minutes
  • Yield: 12-14 servings
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Description

Using my vanilla cake recipe as the base, create an absolutely mouthwatering snickerdoodle cake filled with buttery cinnamon swirls and topped with creamy brown sugar cinnamon buttercream frosting. Review recipe notes before beginning.


Ingredients

  • 3 and 2/3 cups (433g) cake flour* (spoon & leveled)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 and 1/2 cups (345gunsalted 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*

Cinnamon Swirl

  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/3 cup all-purpose flour (41g) or cake flour (38g)
  • 1 Tablespoon ground cinnamon*
  • 1/4 cup (4 Tbsp; 60g) unsalted butter, melted

Brown Sugar Cinnamon Buttercream

  • 1 and 1/4 cups (2.5 sticks; 290g) unsalted butter, softened to room temperature
  • 8 ounces (224g) full-fat block 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

Instructions

  1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  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.

Notes

  1. Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Let the frosting sit at room temperature to slightly soften for 20 minutes before assembling and frosting. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving. See how to freeze cakes for detailed instructions.
  2. Special Tools (affiliate links): KitchenAid Stand Mixer | Egg Separator | 9-inch Cake Pans | Kitchen ScaleWilton 8B Piping Tip | Piping Bags (disposable or reusable) | Cake TurntableLarge Icing Spatula | Bench Scraper
  3. Cupcakes: Fill cupcake liners 2/3 full with batter. Drop small spoonfuls of cinnamon swirl onto each, then gently swirl with a knife. Bake at 350°F (177°C) for 19-21 minutes. Yields about 3 dozen. Or try my snickerdoodle cupcakes recipe.
  4. 9×13 Inch Cake: This recipe yields too much batter for a 9×13 inch pan. Instead, you can use my white cake batter and swirl in the cinnamon swirl. (See those recipe notes for baking instructions for a quarter sheet pan.) I recommend cutting this frosting recipe in half so you don’t have too much leftover.
  5. Cake Flour: To prevent a dry-tasting cake, make sure you are spooning and leveling the flour or weighing it. For the best results, I strongly recommend cake flour. You can find it in the baking aisle and I have many more recipes using it. If you can’t get your hands on cake flour, you can make a homemade cake flour substitute.
  6. Eggs: 3 whole eggs provide structure, moisture, and richness. 2 extra egg whites keep the cake light and airy. I don’t recommend using 4 whole eggs; stick to the 3 egg & 2 egg white combination. Here are recipes using leftover egg yolks.
  7. Buttermilk: Buttermilk (an acid) is required for this cake recipe. If you don’t have any, you can make a DIY sour milk substitute. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 and 1/2 cups. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
  8. Cinnamon: Yes, the cinnamon swirl and frosting both call for 1 Tablespoon (not teaspoon) of ground cinnamon. We need that flavor to stand out!
  9. Brown Sugar: You can use light brown or dark brown sugar, but I recommend dark brown sugar for bolder flavor.
  10. Cream Cheese: Use block cream cheese, not cream cheese spread. Slice the block into four 2-ounce pieces. If desired, you can skip the cream cheese and add another 1/4 cup (1/2 stick; 60g) softened unsalted butter instead.
  11. Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.

Keywords: snickerdoodle cookies, cake, cinnamon

207 Comments

  1. Mary Jane Keyse says:

    I made this cake for my birthday yesterday. My picky eater husband turned up his nose when I said I was making a Snickerdoodle Cake. Once I cut the cake I realized I had no ice cream. He said it didn’t need ice cream. This morning he was concerned that there wouldn’t be any left for him once I took some to my office and his parents. It is definitely picky husband approved. I thought it was pretty good too.

  2. Absolutely sinful!

  3. Fantastic dessert worth every calorie! The cake was rich, tender, and had the perfect ratio of vanilla cake to cinnamon swirl. The frosting put it over the top-YUMMY!

    1. Thank you Sally for the receipe. The cake was delicious and so moist.
      Halved the icing quantity. Perfect for the family to enjoy during a long holiday weekend along with a strong black tea. tea and cinnamon always go well together

  4. Hey Sally! If I wanted to make a 6″ cake, which would be better structure wise- halving this recipe or using your snickerdoodle cupcake recipe? I know you recommend using cupcake recipes for 6″ cakes (since you have an entire blog post about it lol) but I’m wondering how it would compare with this recipe. Would halving it mess with things too much (and how would I even halve the eggs/whites)?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Lydia, You have two good options for a 6 inch cake! Either use this snickerdoodle cupcakes recipe for a 3 layer 6 inch cake. OR use this vanilla cupcakes recipe and halve the cinnamon swirl and frosting.

      1. Thank you, Stephanie.

  5. Am I able to make this recipe without a mixer, and by hand with a whisk instead?

    1. I used a hand whisk for everything and it turned out amazing!! I would absolutely recommend letting the butter and cream cheese soften completely to make the whisking a lot easier.

  6. Can I easily sub in 8” pans? It seems like he’s, but just in case.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Alyssa, Yes you can use three 8-inch pans. They may take an extra minute in the oven because your layers will be thicker, but keep an eye on them!

  7. Can I use two 9 inch cake pans instead of three? If so, how much extra time in the oven will be needed?

    1. Hi Vicki, I’m just seeing your comment/question now so my apologies on the delay responding to you. Unfortunately, there’s too much batter for 2 9-inch cake pans. I recommend 3.

  8. Easy to follow recipe and everyone loved it!

  9. This bad boy has earned me rave reviews and is definitely top 3 in best desserts I’ve ever made. Used metric measurements and did limited icing for outer edge naked look which was perfect amount. Highly recommend. Hubby won’t quit bugging me about making another.

  10. Hey Sally, I’m very excited to try this recipe and I plan on using the brown sugar cinnamon buttercream to fill and crumb coat my cake but I want a white frosting that’s not too sweet to cover the outside of the cake, would Swiss meringue buttercream taste good with this?

    1. It would be excellent. It’s sweet, but not nearly as sweet as American style buttercream/frosting.

      1. Awesome, thank you so much!

      2. Do you have a recipe for Swiss meringue buttercream?

      3. Trina @ Sally's Baking Addiction says:

        Hi Amy, here’s our Swiss Meringue Buttercream recipe. Enjoy!

  11. Zaney Fischer says:

    Can I make this in a Bundt pan instead of layers or is there too much batter for that?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Zaney! A bundt pan should work great, but we’re unsure of the exact bake time. Make sure you use a large bundt pan with at least 10-12 cups capacity. The larger the better.

  12. Hi! Was wondering if you could tell me how I would adjust the amount/temperature/baking time if I were to make this in a quarter sheet pan instead of 3 rounds?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Christine! See recipe notes for details on making this in a quarter sheet pan.

  13. About how many cups of batter does this recipe yield? Thanks!

    1. Hi Allison, about 8 cups of batter.

  14. I’m not a frosting fan or a snickerdoodle fan but for some reason I really wanted to make this cake. I even went out and bought cake flour which I usually never do. It was ridiculous good. Words can’t even describe it. The frostings is incredible and the cake is perfect. It looks intimidating to make but Sally breaks it down really well. I made the frosting the day before which made assembly even quicker the next day. Definitely recommend!! A good mix up from the regular cakes flavors.

  15. Caroline Morrissey says:

    Hi Sally, I won’t bore you with how it happened but unfortunately I ended up with all 5 eggs in my cake, in their entirety. Can you tell me how it’ll be? I’ve made this cake before with phenomenal success – it was adored – & am doing it again for a friends sons birthday. While I don’t really want to make it again I will if I have to but any advice would be truly appreciated. Thank you! Caroline

    1. Trina @ Sally's Baking Addiction says:

      Hi Caroline, it’s hard to say how it will turn out. It may be too dense and wet. We would remake it but would love to hear what you ended up doing!

      1. Caroline Morrissey says:

        This was my fear so last night I made a new one. Not sure what I’m going to do with the 3 tiers with 5 entire eggs … currently in my freezer. I may crumble and mix with icing , put in a tray and top with melted chocolate (cake pops are way to laborious for me) but it’s an opportunity to be creative because while they might not be perfect for a cake, there’s no doubt it’ll still be super yummy! Thanks so much for your response, hugely appreciated.

  16. This is hands down one of the best cake reipes I’ve ever had the pleasure of baking! I made it for my wife’s birthday on January 1, 2021 as an experiment away from a traditional birthday cake flavor and it was a bonafide hit!!! When I tell you, this cake was devourerd by my wife, all three kids and my parents! We love bold flavors in our baked goods and this packs the best punch! DO NOT CHANGE A THING! Personally I don’t think you need to bake snicekrdoodle cookies as a toping b/c it’s perfect as a naked cake but do as you see fit. Sally, THANK YOU! Everytime I bake your recipes, people think I’m a pro and insist I enter baking competitions LOL!! Even as I type I’m baking this for a 2nd time for my stepfather who called and requesed it just because!

  17. I love your recipes! I know you suggest using your white cake recipe (which I LOVE) for a two layer cake, but would it work to bake two thicker layers in 9-inch pans and make the remaining batter into cupcakes?

    We are having a family birthday party but I would like to have a few cupcakes to give to socially-distanced friends and family who stop by!

    1. Trina @ Sally's Baking Addiction says:

      Hi Jess, we don’t see why that wouldn’t work!

  18. I made this cake for daughters birthday yesterday, I’ve always just gone with a basic sponge recipe, so I was intrigued to see how it was with the buttermilk and extra egg whites. I froze it as soon as it was cool as I’d made it a few days early, and defrosted it the night before. It is unlike any cake I’ve had before! When I cut it, I worried it looked dry, It looks very different in texture to a sponge, but it is amazing, it is moist and light to eat, and the cinnamon frosting is beautiful. I’ll definitely be using the basic recipe again, though I’m not sure any combination can beat this flavour

  19. I’m looking forward to making this! Can you explain the crumb coat? What goes into that? (I may have missed it but didn’t see that in the recipe.) thanks!

    1. Trina @ Sally's Baking Addiction says:

      Hi Lany! For a visual of this semi-naked look (pretty much a crumb coat), see our naked cake video tutorial. Enjoy!

  20. Hi Sally,

    Flavor-wise is this like coffee cake with a buttercream on top? I noticed the filling is similar to strusel.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Jennifer, the cake is a buttery vanilla base with a cinnamon swirl inside (somewhat similar to a streusel), topped with a delicious cinnamon buttercream. The flavor is very much a snickerdoodle cookie but in cake form. We hope you’ll give it a try!

  21. I made 3 8″ layers, which gave me some batter for cupcakes too. This cake is wonderful, with a lovely soft texture and those little globs of spicy heaven! The cake reminded my family more of a cinnamon roll in cake form, or a fancy coffee cake, than Snickerdoodles. The frosting is VERY sweet, which we will tone down next time. And make sure you taste the frosting after adding cinnamon, I added another 2 tablespoons because I wanted it spicier. My family raved about this cake. Another winning recipe from Sally 🙂

  22. sherry McKinney says:

    I really want to make this cake for a family gathering but it needs to be gluten free for all of the relatives with celiac disease. I know it will be denser( GF cakes always are) Have you tried making this cake GF–any advice? Thanks Sherry

    1. Lexi @ Sally's Baking Addiction says:

      Hi Sherry, we haven’t tested a gluten-free version of this cake, but we’d love to know if you give it a try. Or perhaps other readers who have can chime in!

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