Snickerdoodle Cake

Why You’ll Love Snickerdoodle Cake Recipe

I like this recipe because it delivers big flavor while still feeling nostalgic and familiar. I enjoy how moist the cake layers stay, how the cinnamon swirl runs through every bite, and how the buttercream adds just the right amount of sweetness. It’s perfect for celebrations, holidays, or anytime I want a dessert that feels special but comforting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

I start by preheating the oven and greasing and lining two 9-inch round cake pans with parchment paper. In one bowl, I whisk together the dry ingredients for the cake and set them aside. In another bowl, I cream the butter and sugar until light and fluffy, then beat in the eggs one at a time.

I mix in the sour cream and vanilla extract, then alternate adding the dry ingredients and milk until the batter is smooth. In a small bowl, I mix the cinnamon sugar swirl ingredients until combined.

I pour the batter evenly into the prepared pans, swirl the cinnamon sugar mixture through the batter using a toothpick, and bake until the cakes are set and a toothpick comes out clean. Once baked, I let the layers cool completely on a wire rack.

For the buttercream, I beat the butter and cream cheese until smooth, then gradually add the powdered sugar, vanilla, cinnamon, salt, and heavy cream until the frosting is creamy and spreadable. I assemble the cake by frosting between the layers and over the top, finishing with a dusting of cinnamon sugar.

Servings and Timing

I get about 12 servings from this cake. Prep time is around 25 minutes, baking takes about 30 minutes, and cooling and frosting take roughly 45 minutes. The total time comes to about 1 hour and 40 minutes.

Variations

I sometimes use cake flour for an extra tender crumb. When I want even more cinnamon flavor, I increase the swirl slightly or add a touch more cinnamon to the buttercream. For a simpler version, I skip the layer cake and bake it as a single-sheet cake with frosting spread on top.

Storage/Reheating

I store this cake covered in the refrigerator because of the cream cheese frosting, where it keeps well for up to 4 days. Before serving, I like to let it sit at room temperature for about 20 minutes so the cake softens and the flavors really shine.

FAQs

Can I make this cake ahead of time?

I often bake the cake layers a day ahead and frost the cake the next day.

Why is cream of tartar important?

I use it because it gives snickerdoodles their signature tangy flavor.

Can I use buttermilk instead of whole milk?

I like using buttermilk when I want an extra tangy bite.

How do I keep the cake moist?

I make sure not to overbake and always use room-temperature ingredients.

Can I freeze this cake?

I freeze unfrosted cake layers tightly wrapped and frost after thawing.

Is this cake very sweet?

I find it balanced, with the tanginess helping offset the sweetness.

Can I make this as a single-layer cake?

I bake it in a 9×13 pan when I want a simpler presentation.

Why should I cool the cake completely before frosting?

I wait so the frosting doesn’t melt and slide off.

Can I adjust the cinnamon level?

I increase or reduce the cinnamon based on my taste preference.

What makes this cake taste like a snickerdoodle?

I rely on the cinnamon sugar, cream of tartar, and buttery texture.

Conclusion

I love making this Snickerdoodle Cake because it’s cozy, indulgent, and packed with warm cinnamon flavor. With its soft layers and creamy frosting, it’s a dessert I reach for whenever I want something comforting that still feels celebratory.