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


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.


  • 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


  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.


  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


  1. Melissa Downie says:

    Wow! This cake was absolutely amazing! Like eating a cinnamon bun with cream cheese frosting in a soft, moist, super flavourful cake!
    This may be the best cake I’ve ever had. My family was so impressed. I made it for my Birthday and so glad I did. I halved the recipe and made four six inch layers in my Wilton Bake Easy pans. Half the icing was just enough for the four layer six inch cake.
    Thanks so much Sally!

  2. My whole family loved this cake!

  3. I made this recipe over Christmas, and it was a HUGE hit. My mom who never eats desserts took several bites. My aunt who doesn’t like cake (who doesn’t like cake!?) said this made her a convert. My uncle who doesn’t eat dairy for health reasons said it was worth it. (There were actual people at Christmas who tend to like dessert, I swear!) Anyway, the point is, this recipe IS THE BEST CAKE EVER!!! Snickerdoodle is so underated – it’s sweet but not too sweet, and SO simple… even making the mini snickerdoodles as topping was a snap. And this icing is perfection. If you’re hesitating to make this, MAKE IT. It will not disappoint!

  4. How can I replace the eggs in this recipe because of dietary restrictions.

  5. Do you think this could be done in a 9×13 pan?

  6. Bumped into your site looking for a special cake to make for my husband’s birthday today. We are a bit thin on supplies with the pandemic – So I used the frosting with a box mix cake with plans to come back to your cake when stores are better stocked. — The frosting was enough to know that I will be back! I wasn’t sure the boys in my house were going to let me actually frost the cake before they ate all the frosting – And I’m pretty sure there are teeth marks in my spreader : ). Thanks so much !!

  7. So I originally had planned to make your Burnt Sugar Cake. I started a day before and made both the burnt sugar and the salted caramel. Then suddenly the next day, I had a change of heart and decided to make this cake instead.
    Wow. Just wow. So good! I made it a thicker two layer cake for a birthday, and used the rest of the batter to make about 9 cupcakes for my house. I also used the cut domes as crumble on top of the frosting for design. I used the burnt sugar syrup from the other recipe that I had made already and drizzled a couple tablespoons on the first layer before frosting it. It made beautiful little pockets of a different sweetness.
    The cake – amazing. The buttercream frosting – even more amazing! I didn’t have the buttermilk called for in the recipe, but used your substitution with the vinegar. This was such a hit! Thank you!

  8. Madhuri Krothapalli says:

    Hi Sally

    Hope you are doing great with the pregnancy and staying safe.

    Planning to make this cake for my daughter’s upcoming Birthday but I don’t have so many baking pans. I normally prefer baking in a glass dish and have a 9×13 I think and a bundt glass baking dish. Can I just make one big cake ? Do I have to alter anything ? Would I be putting the frosting on the whole cake if I am just baking one ? My daughter loves snickerdoddles , this would be perfect for her birthday

    1. Thank you, Madhuri! If you wish to make a 9×13 inch cake, see recipe note #4. I hope your daughter has a great birthday!

  9. Delicious! Excellent! Easy to follow the recipe! My husband loved it!

  10. I’ve made this twice – it’s amazing. Here are a few “experience” tips:

    1. Use straight-edge cake pans – many have stackable cake pans that are angled, so the layers are not great to work with when you stack them.

    2. I used some cake pan wraps last week that are supposed to keep the cake from doming. You soak them in cold water and then wrap around the pans before putting them in the oven. I was skeptical, but they worked! I didn’t have to remove the dome (of course, I didn’t get a to eat the dome, either, so there is that down side!).

    3. I made 1.5 times the icing recipe for a non-rustic look, plus there was enough left over to decorate with a piped ribbon around the top,.

    4. For the second recipe, I doubled the brown sugar-cinnamon-flour-butter mixture to have more yummy pockets of brown sugar in the cake. It made the layers a bit more fragile to work with – I noticed that they might be fragile, so I chilled them for a bit after they cooled before removing them from the pans (a few extra smacks on the counter did the trick). It made them easier to move into place once they were a bit more “stable”.

    This is just one of the best cakes I’ve ever made. Through careful “social distancing”, we gave a large piece to my in-laws. My mother in-law first said that I have to make it for Thanksgiving, then called back the next day and said she cannot wait until then.

  11. Hi Sally! My sister requested that I make a specific design on her birthday cake this year that requires fondant. I know she would absolutely love this recipe. Do you think I would be able to cover this in fondant after the crumb coat? Thanks!

    1. Hi Erin! You can definitely crumb coat this cake and cover with fondant. Hope it’s a hit!

  12. Hi Sally! I recently found your website and my mom loved your scones on Mother’s Day! (I dropped them off, social distancing style).

    Is there a way to incorporate chocolate into this cake? Maybe making a chocolate cake with cinnamon swirl? I love chocolate and cinnamon together and would love to find a way to combine them!
    Thanks so much!

    1. Hi Deanna, I’m so happy the scones were a hit! I haven’t tried incorporating chocolate but you can certainly try this swirl in a chocolate cake, or simply add mini chocolate chips to this cake.

  13. Brought this for Christmas dinner for dessert last year. My mother loves cinnamon anything. This was definitely a different item to have at the table. I made it extra festive with Christmas decorations. The cake is mildly on sweet side for those that are picky. The frosting was very smooth and tasty. The cake is a bit dense, but I’m not sure if it’s due to my technique or being at high altitude.

    1. I made this last week for my daughter’s birthday. It was quite dense for me too. I was disappointed in the morning when I icing & finished sling it, but when we ate it that evening with ice-cream,& company, everyone enjoyed it!

  14. I made this cake last October for a party at a friend’s house, and she’s still raving about it. I admit, it was addictive (pun intended). I’m going to make a small cake to drop off this weekend because she’s been such a gem during these crazy times. Felt that I should give it the rating it deserves since I’m returning to it today and will definitely make it again in the future. Thanks, Sally!

  15. This cake IS INCREDIBLE.
    It’s a new favourite for sure.
    The icing is lick the bowl worthy.

  16. I loved this cake! it was so light and my family loved it! Thank you Sally!

  17. Just made this for my partner’s birthday (snickerdoodle is their fav cookie) and it was a hit!

    I added extra cinnamon into the cake batter itself and used only 3 cups powdered sugar in the frosting and had quite a bit leftover (I think next time I’ll have the frosting recipe all together).

    Thanks so much Sally!

  18. Turned out great!

  19. Claire Gurley says:

    My dad (usually a very harsh critic) said that this is his favorite cake he’s ever had. I enjoyed making it almost as much as I enjoyed eating it. I just can’t wait to make it again!

  20. Hi Sally!

    I am currently undertaking the adventure of baking my own wedding cake with my future brother-in-law using this recipe! We have tested it out twice now–the first time for my fiancé and his twin’s birthday–and it is AMAZING. We are getting married in 3 weeks now and it’s time to start the real wedding cake preparations!

    I’m going to make a 3-tier cake using 6-inch, 8-inch, and 10-inch baking pans, 2 layers each. I am going the naked icing route in order to give it a rustic look and add wedding decorations/flowers. This recipe is so well-suited for a rustic look since it has an off/white color with brown accents. We are getting married at my family farm, so this works great!

    The first time my FBIL and I made the cake, we cut the powdered sugar in the icing recipe in half and left out the heavy cream, and it still held up with a good consistency for a naked cake icing.

    Do you have any tips on proportions and reworking the ingredient amounts for those pan sizes with two layers? Any tips you could give on tiering would be great! I’ve already purchased the proper cake board sizes as well as wooden dowels.

    1. Hi Alex! So glad that you enjoy this snickerdoodle cake recipe. It’s one of my favorites– and certainly something special for a wedding! Without testing it myself, I can’t offer advice on the exact amount you need. However, you’ll find my Cake Pan Sizes and Conversions page helpful in determining what you need for the sizes and layers you want. Additionally, see my Simple Homemade Wedding Cake recipe for assembly help. I definitely recommend cake boards and cake dowels for added support, so you’re already on the right track!

  21. Hi Sally! I want to make this into a two 8 inch cake, would that work ok with this batter and recipe?

  22. Hi Sally! I’m going to make this for my birthday this weekend, but I only have 2 pans…can I simply divide the batter in half to make a two layer cake, and what would that do to the baking time? Thanks!

    1. Hi Leah, this batter won’t fit into 2 9-inch cake pans. You can try halving the recipe, but I’m unsure of the exact bake time. The layers will be a little thin. Instead, you can make the batter as written, fill your 2 cake pans halfway with batter, bake, then bake the remaining batter. Keep the remaining batter lightly covered at room temperature.

  23. This recipe looks delish! Is there a way to incorporate the cinnamon flavoring throughout the cake, rather than pockets?
    Thank you! I love your website!

    1. Hi Beverly, feel free to completely skip the cinnamon sugar swirl and simply add 1 Tablespoon of ground cinnamon to the cake batter. Mix it in with the flour and other dry ingredients.

  24. I made this today for my friend’s birthday! The flavor was delicious! But I found that the cake was pretty dense. I cut the recipe in half to make a smaller cake and used one 6 inch pan, but baked it for a longer time. I then cut the cake into 3 layers to make a mini 3 layer cake. The frosting was the perfect portion for the cake, but the only downside was the density of the cake. Any thoughts?
    Thank you!

  25. I’m not a fan of the flavor of buttermilk in cakes but i want to try this recipe! Can i use regular milk without the acidic supplements or is an acidic milk required? I’ve noticed so many recipes call for buttermilk but to me it leaves a strong taste.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Cheyanne, Buttermilk is an acidic ingredient and baking soda requires an acid to work. See recipe note about an alternative.

  26. My husband said this was the best cake I’ve ever made!

  27. 26 minutes is not enough time. I don’t think some of these recipes are actually timed and tested. I’ve had to put it in for another 10 minutes as it’s completely unset still. I just hope the whole thing doesn’t collapse on me now.

    1. Hi Paula, all of my recipes are timed and tested. I wouldn’t be able to publish or photograph a recipe without testing it! Are you using a different size pan or perhaps the oven is running a little cooler?

      1. I preheated my fan oven at 180 degrees Celsius. My oven is pretty accurate. I used standard 8” non stick pans. I baked two together in the middle of the oven for 36 minutes with the tester coming out sticky and the last one alone I baked for 30 minutes tester still sticky so left for 4 more minutes with the heat turned off and the tester came out clean. They haven’t sunk in the centre so fingers crossed they will still be spongey and not too dense.

      2. It actually came out pretty good. I will use the recommended 9” cake pans with those times in your recipe. I’m sure that will make all the difference.

  28. Hi! Really looking forward to trying this cake but I worry that it may be a bit sweet. Would I be able to simply add cinnamon to the original vanilla cake recipe and frost with with the brown sugar frosting (minus the brown sugar). Looking forward to your thoughts!

    1. Sure! Feel free to completely skip the cinnamon sugar swirl and simply add 1 Tablespoon of ground cinnamon to the cake batter. Mix it in with the flour and other dry ingredients.

  29. Looks incredible! I’m making this for my apple-loving mom’s birthday this weekend. Do you think I could add finely diced apple to make this an apple-cinnamon type cake?

    1. I think that sounds so good! I would add 1-2 cups of peeled chopped apples. Let me know how it turns out.

    2. Did you end up making this with apples? I think that sounds delicious and I’m curious how that came out!

  30. Hi Sally,

    I am planning to make this cake for my son’s birthday since he loves everything with cinnamon. I want to make a monster cake and I am just wondering if its ok to put food gel color in the brown sugar cinnamon buttercream? Thanks!

    1. Hi Pamela! You can add gel food coloring to the frosting, but keep in mind it’s a beige/tan color to start with.

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