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My snickerdoodle cake recipe makes for a light and fluffy cake that’s layered with sweet cinnamon flavor and vanilla frosting. It’s made in one bowl using pantry staples!
Love all things cinnamon? Try my apple cinnamon muffins, raspberry cinnamon rolls, or snickerdoodle protein balls.
If you love a good snickerdoodle cookie, just wait until you try my cake version.
For this recipe, I essentially made my base vanilla cake recipe but infused it with a healthy dose of Saigon cinnamon. The result is a fluffy, moist cake with a delicate crumb and the perfect balance of warm cinnamon flavor.
Table of Contents
Why I love this recipe
- BEST texture. Okay, friends. The cake itself is super moist and fluffy, and the frosting is creamy. Just ask my family of four who can polish off this whole cake over two days.
- Made in one bowl. So, clean-up takes seconds.
- Ready in 25 minutes. This is the kind of cake you can make with little notice.
- Perfect for cinnamon lovers. Every bite has a warm, spiced flavor, yet it’s not overpowering.
Ingredients needed
- All-purpose flour. You can use white all-purpose flour, cake flour, or gluten-free all-purpose flour. If you use the latter, make sure there’s xanthan gum in it, or it’ll be gummy.
- White granulated sugar AND brown sugar. The brown sugar complements the cinnamon and adds moisture, while the white sugar gives it a delicate crumb.
- Cinnamon. A must for snickeroodles! If you can get your hands on Saigon cinnamon, please use that! It has (in my opinion) the best, most warming cinnamon flavor.
- Baking soda. Helps the cake rise. Don’t use baking powder, as it won’t have the same effect.
- Cream of tartar. Reacts with the vinegar to hold the cake together.
- Salt. Brings out the sweetness of the ingredients.
- Oil. Use a neutral flavored oil, like canola, vegetable, or refined coconut oil.
- Pure vanilla extract. A must for any cake recipe.
- Vinegar. Use white vinegar or apple cider vinegar.
- Water. To mix everything together. You can use milk if you prefer.
- Vanilla frosting. Make your own or use any store-bought buttercream or cream cheese frosting.
How to make snickerdoodle cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Combine the dry ingredients in a large bowl.
Step 2- Mix. Add the wet ingredients to the flour mixture and stir until smooth.
Step 3- Bake. Pour the cake batter into the cake pans and bake until a toothpick inserted comes out mostly clean.
Step 4- Frost. Let the cakes cool on wire racks and make the frosting. Once the cakes are cooled, layer them with sheets of frosting between each and on top. Chill until firm.
Arman’s recipe tips
- Save time. Mix the batter in the bowl of a stand mixer with a paddle attachment.
- Use room temperature ingredients. This is the #1 mistake I see most bakers make with cakes. Cold ingredients are harder to mix and require more work to turn into a cohesive batter. Remember, less mixing = a lighter cake!
- Line the cake pans with parchment paper so they’re easier to remove.
- Add a cinnamon sugar swirl. Instead of adding cinnamon directly to the batter, mix it with 4 tablespoons of butter, ¼ cup of flour, and ½ cup of brown sugar in a small bowl. Once mixed, sprinkle spoonfuls into the cake layers and swirl so it bakes into gooey pools of brown sugar.
Storage instructions
To store: Leftover cake should be stored in the refrigerator in an airtight container for up to 2 weeks. Let the cake sit at room temperature for 30 minutes.
To freeze: Place the cake in a freezer-friendly container and store it in the freezer for up to 6 months. Let it thaw overnight in the refrigerator.
Frequently asked questions
Yes! Pour the batter into 24 greased cupcake tins and bake for 13-15 minutes or until a toothpick comes out clean.
You sure can! Divide the ingredients into thirds and bake as instructed.
More cozy cake recipes
Snickerdoodle Cake
Video
Ingredients
- 4 1/2 cups all purpose flour
- 1 1/2 cups white sugar
- 1 1/2 cups brown sugar
- 2 tablespoon cinnamon
- 1 tablespoon baking soda
- 1 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 3/4 cup + 3 tablespoons oil any neutral flavored oil
- 1 tablespoon vanilla extract
- 1 tablespoon vinegar white or apple cider vinegar
- 3 cups water or any milk of choice
- 2 cups cream cheese frosting
Instructions
- Preheat the oven to 180C/350F. Grease 3 8-inch cake pans and set aside.
- In a large mixing bowl, add the flour, white sugar, brown sugar, cinnamon, baking soda, cream of tartar, and salt. Next, add the oil, vanilla, vinegar, and water and mix until smooth.
- Distribute the cake batter among the three cake pans. Bake the cakes for 25 minutes or until a skewer comes out mostly clean.
- Let the cakes cool in the pans completely, before frosting in between each one and covering with extra frosting on top and on the sides. Refrigerate the cake for 30 minutes so the frosting can stick to the cake and firm up.
Notes
Nutrition
Originally updated June 2023, updated and republished November 2024
This was an unusual recipe no eggs no dairy. It was so good and moist and fluffy. I was so surprised . Next time I will add more salt to the recipe. I also roasted some chopped walnuts and putt them around sides
Uu amazing. I never tried Snickerdoodle before. It must be the same flavour.
The best chef I have ever discovered.
Can’t stop cooking and baking using
Your recipes. Easy, affordable and darn
delicious 😋 Many thanks for sharing your recipes. The hot fudge chocolate cake pudding I modified as I did not have enough cocoa. Used a tin of caramel treat to exact
quantity water. Came out delicious.
Can I use coconut sugar, maple syrup or honey instead of the sugar and brown sugar?
Coconut sugar works!
Looks delicious! Will the cream of tartar give the cake a tartness/bite?
Not at all 🙂 Just balance out the sweet ingredients 🙂
Cinnamon and cake, can life get better?
Thank you!
can i use allulose or erythritol to replace the sugar? thank you
Definitely allulose 🙂
Looks 😋 How much Xantham Gum do you recommend with GF flour?
Choose one that has it mixed in already 🙂