Snickerdoodle Cake Recipe that tastes like a giant cinnamon sugar cookie in soft, tender cake form. I bake this on cozy weekends when I crave warm spices and a no fuss dessert. The crumb stays plush, the edges carry that slight crackly sugar finish, and the kitchen smells like a bakery. If you love snickerdoodle cookies, you will swipe the last slice of this cake.
Homemade Snickerdoodle Cake Recipe
I built this cake to hit every snickerdoodle note, from the cream of tartar tang to the cinnamon sugar crust. The crumb stays moist thanks to buttermilk and a proper creaming stage. You can serve it plain with a cinnamon sugar top or crown it with cinnamon cream cheese frosting. I serve it for birthdays, potlucks, and weeknight dessert because it slices clean and travels well.
Ingredients You’ll Need
Cake
- 2 3/4 cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- 1 cup unsalted butter, room temperature
- 1 3/4 cups granulated sugar
- 1/4 cup light brown sugar, packed
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk, room temperature
Cinnamon Sugar Swirl and Top
- 1/3 cup granulated sugar
- 1 1/2 tablespoons ground cinnamon
- Pinch of salt
Optional Cinnamon Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
- 1 to 2 tablespoons milk or heavy cream
Equipment
- 9 x 13 inch metal baking pan
- Parchment paper and nonstick spray or butter
- Stand mixer or hand mixer
- Two mixing bowls, whisk, rubber spatula
- Toothpick or cake tester
How to Make Snickerdoodle Cake
- Preheat the oven to 350 F. Grease a 9 x 13 inch pan and line the bottom with parchment. Whisk cinnamon, sugar, and a pinch of salt for the topping and set it aside. Measure all ingredients before you start so the batter comes together fast.
- Whisk flour, cream of tartar, baking soda, baking powder, and salt in a bowl. I aerate the flour with a quick whisk to prevent dense spots. Set the bowl aside.
- Beat butter, granulated sugar, and brown sugar in a mixer on medium high until pale and fluffy, about 3 to 4 minutes. Scrape the bowl once to catch any butter on the sides. Aim for a light texture here because it sets up a tender crumb.
- Add eggs one at a time and beat well after each addition. Mix in vanilla. The batter should look silky and unified.
- Add dry ingredients in three additions, alternating with buttermilk. Start and finish with dry ingredients. Mix on low and stop as soon as the flour disappears so you keep the crumb soft.
- Spread half the batter into the pan in an even layer. Sprinkle half the cinnamon sugar over the batter. Dollop the rest of the batter on top and smooth it gently.
- Sprinkle the remaining cinnamon sugar over the surface. Swirl the top with a knife or skewer for a ribbon effect, or leave it as a crust. I enjoy a light swirl so the top still gets that classic snickerdoodle crunch.
- Bake for 30 to 35 minutes, or until a toothpick comes out with a few moist crumbs. Rotate the pan at the 20 minute mark for even baking. Pull the cake when the center springs back to a gentle touch.
- Cool the cake in the pan for 15 minutes, then lift it out with the parchment and cool it fully on a rack. If you plan to frost, wait until the cake reaches room temperature. Warm cake will melt frosting and turn it runny.
- Make the frosting. Beat cream cheese and butter until smooth and fluffy, about 2 minutes. Add powdered sugar, cinnamon, vanilla, and salt, and mix on low until smooth, then add milk as needed to reach a spreadable texture.
- Frost the cooled cake and add a light dusting of cinnamon if you want a bakery look. Slice with a sharp knife. Serve neat squares or go extra and add a scoop of vanilla ice cream.
Expert Tips
I treat cream of tartar as non negotiable for that signature tang, so I always keep a jar in the pantry. Room temperature ingredients blend faster and trap more air, which gives the cake a plush crumb. I spread the thick batter with an offset spatula for clean layers and a tidy swirl. I also keep an eye on the edges during the last minutes because cinnamon sugar browns faster than plain batter.
- Use metal for best rise and browning. Glass runs hot on the edges.
- Weigh flour if you own a scale. If not, spoon and level the flour so you avoid a dense cake.
- Taste your cinnamon. Fresh cinnamon tastes brighter and warmer than an old jar.
- Chill the frosted cake for 15 minutes before slicing if you want razor sharp edges.
Variations and Substitutions
I swap half the flour for cake flour when I want an ultra tender bite. Use sour cream in place of half the buttermilk for extra moisture and tang. I also turn this into cupcakes for parties and bake about 18 to 20 minutes. When cinnamon calls for company, I add a whisper of cardamom or nutmeg to the swirl.
- No cream of tartar on hand: use 2 tablespoons lemon juice in the buttermilk and increase baking powder to 2 teaspoons. The flavor shifts slightly, but the texture stays soft.
- Dairy free: use plant milk with 1 tablespoon vinegar to mimic buttermilk and swap in a neutral oil or dairy free butter.
- Gluten free: use a 1 to 1 gluten free baking flour with xanthan gum and let the batter rest 10 minutes before baking.
- Brown sugar frosting: add 2 tablespoons dark brown sugar to the frosting and whip until smooth.
Mistakes to Avoid
I never skip the creaming stage because it traps air and builds structure. Overmixing after the flour goes in can toughen the crumb, so I stop as soon as the flour vanishes. I also avoid overbaking because the sugar crust can trick you into thinking the cake needs more time.
- Do not pack flour into the cup. Lightly spoon and level.
- Do not cut the sugar too much. Cinnamon needs sweetness to shine.
- Do not frost a warm cake. Cool it fully to keep the frosting smooth.
What to Serve with it
I reach for coffee or a chai latte, which play well with cinnamon and vanilla. A scoop of vanilla ice cream turns a square of cake into a plated dessert. Fresh berries add a juicy pop and a nice color contrast. Caramel sauce or a dusting of cinnamon sugar also makes a quick finish.
- Hot coffee or cold brew
- Chai or black tea
- Vanilla or cinnamon ice cream
- Fresh strawberries or raspberries
- Light caramel drizzle
Leftovers and Storage
I store unfrosted cake covered at room temperature for up to 3 days. The sugar crust stays snappy, and the crumb stays moist. If I frost it, I store it in the fridge in an airtight container for up to 4 days. I let slices sit at room temperature for 20 to 30 minutes before serving so the texture softens again.
You can freeze unfrosted or frosted slices. Wrap each slice in plastic, tuck them into a freezer bag, and freeze for up to 2 months. Thaw overnight in the fridge, then bring to room temperature. If the top needs a little sparkle, dust with a bit of cinnamon sugar before serving.
Nutrition Information
Per slice, about 12 slices, unfrosted: 360 calories, 16 g fat, 51 g carbs, 5 g protein, 1 g fiber, 30 g sugar, 310 mg sodium.
With frosting: 480 calories, 23 g fat, 68 g carbs, 6 g protein, 1 g fiber, 46 g sugar, 340 mg sodium.
Numbers vary based on brand, pan, and frosting thickness.
Snickerdoodle Cake Recipe
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- In a large bowl, cream together butter and 1 1/2 cups sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla.
- Add the flour mixture alternately with sour cream, mixing just until incorporated.
- Pour batter into prepared pan.
- Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow cake to cool before serving.