Snickerdoodle Cake

I can’t tell you how much I adore this Snickerdoodle Cake — it’s like wrapping yourself in a cozy blanket of cinnamon and sugar.

Every time I make it, my whole kitchen smells amazing, and it always makes everyone so happy.

The cake is soft and fluffy, with that beautiful cinnamon swirl running through it that looks just as good as it tastes. And the frosting?

Oh, it’s creamy, sweet, and perfectly spiced, with a little dusting of cinnamon on top that makes it feel extra special.

This is one of those recipes I keep coming back to — it’s easy, fun to make, and perfect for any occasion, or even just because you’re craving something sweet and comforting. I think you’re going to love it as much as I do.

Snickerdoodle Cake Recipe

For the Cake Layers:

2 ¾ cups (350g) all-purpose flour, sifted
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt
2 teaspoons ground cinnamon
¾ teaspoon ground nutmeg
1 cup (230g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup (240ml) full-fat plain yogurt (or sour cream), at room temperature
¾ cup (180ml) whole milk, at room temperature

For the Cinnamon Sugar Swirl:

½ cup (100g) light brown sugar, packed
2 tablespoons ground cinnamon

For the Frosting:

1 ½ cups (340g) unsalted butter, softened
6 cups (720g) powdered sugar, sifted
2 teaspoons pure vanilla extract
¼ teaspoon fine sea salt
¼ cup (60ml) heavy cream, plus more as needed
1 tablespoon ground cinnamon, for dusting and swirling

For Decorating:

Additional frosting (from above)
A small fine-mesh sieve for dusting cinnamon

Instructions

Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease and line the bottoms of three 8-inch (20 cm) round cake pans with parchment paper. Lightly dust the sides with flour and tap out the excess.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, beat the butter and granulated sugar on medium-high speed for about 3–4 minutes until pale and fluffy.
Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Mix in vanilla extract.
Reduce mixer speed to low and add the flour mixture in three additions, alternating with the yogurt and milk in two additions. Start and end with the flour. Mix only until just combined — do not overmix.
In a small bowl, combine the brown sugar and cinnamon for the swirl.
Divide the batter evenly between the prepared pans. Sprinkle the cinnamon-sugar mixture evenly over the tops of the batter in each pan. Use a butter knife to gently swirl it into the batter to create a marbled effect — don’t overdo it to keep distinct swirls.
Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Make the Frosting:

In a large bowl, beat the softened butter on medium-high speed for 3–4 minutes until creamy and lighter in color.
Gradually add the sifted powdered sugar, about 1 cup at a time, beating on low after each addition and increasing speed once incorporated.
Add vanilla extract, salt, and heavy cream. Beat on medium-high for another 2–3 minutes until fluffy and smooth. Adjust consistency with a little more cream if too thick, or a bit more sugar if too soft.

Assemble and Decorate:

Once the cakes are completely cool, level them with a serrated knife if necessary.
Place the first cake layer on a cake stand or serving plate. Spread an even layer of frosting over the top.
Add the second layer, frost, then the third layer, and frost the top and sides of the cake. Aim for a semi-naked look by scraping off a little frosting around the sides with an offset spatula so the swirled cinnamon pattern peeks through.
To create the swirl effect on the sides, lightly dust the frosted cake with ground cinnamon using a fine-mesh sieve. Then, using a small offset spatula, gently swirl the cinnamon into the frosting in sweeping arcs all the way around.
Transfer the remaining frosting into a piping bag fitted with a star tip. Pipe decorative dollops around the top edge of the cake.
Lightly dust the top with more cinnamon if desired.

Final Notes:

Chill the cake for 20–30 minutes before slicing for cleaner cuts.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving.

Can I Make Snickerdoodle Cake Without Eggs?

Yes, you can make it without eggs by using simple substitutes that work well for baking.

Applesauce: use ¼ cup unsweetened applesauce for each egg — keeps the cake moist.
Yogurt: use ¼ cup plain yogurt per egg — makes the cake soft and tender.
Mashed banana: use ½ a ripe banana per egg — adds a mild sweetness and binds the batter.
Commercial egg replacer: follow the package instructions — perfect for structure and rise.

How Do You Get The Cinnamon Swirl Effect In a Snickerdoodle Cake?

The beautiful cinnamon swirl makes the cake look and taste amazing.

Mix cinnamon and sugar: in a small bowl before adding it to the batter.
Sprinkle evenly: pour half the batter into the pan, sprinkle the cinnamon sugar over it.
Swirl gently: use a butter knife or skewer to swirl it lightly — don’t overdo it.
Repeat if needed: you can do another layer if your pan is deep enough.

Can I Use a Cake Mix To Make Snickerdoodle Cake?

Yes, you can easily make it using a box mix and adding your own touch.

Start with yellow or white cake mix: follow the box instructions for batter.
Add spices: mix in cinnamon and nutmeg to give it that snickerdoodle flavor.
Create the swirl: sprinkle cinnamon sugar between layers of batter.
Frost with cinnamon buttercream: this makes it taste homemade.

Can I Make Snickerdoodle Cake Gluten-Free?

You can definitely enjoy it without gluten if you choose the right ingredients.

Use gluten-free flour blend: replace regular flour with a 1:1 gluten-free blend.
Check all ingredients: make sure baking powder and other items are labeled gluten-free.
Don’t overmix: gluten-free batters can get gummy if overworked.
Add a bit of xanthan gum: if your flour blend doesn’t already include it.

What Kind Of Pans Should I Use For Baking Snickerdoodle Cake?

Choosing the right pan helps the cake bake evenly and look great.

Round cake pans: standard 8 or 9-inch pans work best for layer cakes.
Springform pan: makes it easier to remove the cake without damage.
Non-stick pans: prevent sticking and help get clean edges.
Line with parchment paper: for extra safety and easy removal.

How Do I Keep The Cake Layers From Drying Out?

Here are some smart and simple tips to keep your cake soft and moist:

Don’t overbake: check the cake a few minutes before the recipe time ends.
Cool properly: let it cool on a rack but cover it lightly to keep moisture in.
Brush with syrup: lightly brush layers with sugar water before frosting.
Frost quickly: frost as soon as layers cool to seal in moisture.
Store airtight: keep the cake covered to avoid drying in the air.

How To Store Snickerdoodle Cake And Keep It Fresh?

Proper storage keeps your cake fresh and tasty for longer.

Room temperature: keep it in a covered container for 1–2 days.
Refrigerate: if frosted, store in the fridge in an airtight box for up to 5 days.
Avoid direct sunlight: keep it in a cool spot away from heat.
Cover well: use plastic wrap or a cake dome to prevent drying out.

Can I Freeze Snickerdoodle Cake?

Yes, you can freeze it to enjoy later.

Freeze unfrosted layers: wrap each layer tightly in plastic wrap, then foil.
Freeze frosted cake: place in the freezer uncovered for an hour, then wrap it well.
Use freezer-safe bags or containers: to prevent freezer burn.
Thaw properly: bring to room temperature while still wrapped for best texture.