Snickerdoodle Cake

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5 from 86 votes
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This snickerdoodle cake is a simple yet elegant dessert recipe that comes together in less than 25 minutes! Full of sweet, cinnamon flavor, this cake has no eggs, no butter, no milk in it! 

snickerdoodle cake.

If you love a good snickerdoodle cookie, you are going to love this snickerdoodle cake recipe.

For those who don’t know what snickerdoodle is, it’s essentially a fancier name for cinnamon. Just like my lemon blueberry cake and vanilla cake, this is one of the easiest baked goods you’ll ever make! 

Why this recipe works

  • No eggs, no butter, no milk. Unlike a traditional bakery cake, this one needs none of those in it.
  • Ready in 25 minutes. This is the kind of cake you can make with very little time. 
  • Vegan and gluten-free. With no dairy in it, this cake is naturally vegan and can easily be made gluten-free. 

Can we lament about the texture? It is moist, fluffy, and with a light crumb. It’s sweet and full of cinnamon flavor, without being overpowering. 

What is snickerdoodle cake made of

This recipe calls for simple and affordable pantry staple ingredients that you most likely already have on hand. Here is what you’ll need: 

  • All-purpose flour.  Either white all-purpose flour or if you’d like this cake to also be gluten-free, you can use gluten-free flour. Be sure to use one that has added xanthan gum to it, or else your cake will be gummy. 
  • White and brown sugar. A combination of white and brown sugar gives the cake a tender crumb while keeping the cake itself moist and fluffy in the middle. 
  • Cinnamon, The key ingredient for a snickerdoodle cake! If you can get your hands on Saigon cinnamon, please use that- It has (in my opinion) the best cinnamon flavor I have come across. 
  • Baking soda. This leavening agent gives the cake some rise. 
  • Cream of tartar. Reacts with the vinegar to hold the cake together. 
  • Salt. Brings out the sweetness of all the ingredients. 
  • Oil. Use a neutral flavored oil, like canola, vegetable, or even refined coconut oil. 
  • Vanilla extract. A must for any cake or muffin recipe! 
  • Vinegar. White vinegar or apple cider vinegar. 
  • Water. To mix everything together. You can use milk if you prefer. 
  • Vanilla frosting. 

How to make it

Besides a few minutes prep to make the cake batter, this recipe is pretty much hands off! 

Step 1- Make the cake batter

Start by adding all your dry ingredients into a large mixing bowl. Whisk it all together until combined.

cake ingredients in mixing bowl.

Next, add your wet ingredients, and mix until a thick batter remains.

snickerdoodle cake batter.

Step 2- Bake the cakes

Carefully distribute the batter amongst three 8-inch cake pans and bake for around 25 minutes, or until a toothpick comes out clean. 

baked snickerdoodle cakes.

Step 3- frost the cake

While the cake is cooling, prepare your frosting. Once the cakes are cool, you can layer up the cake by spreading half the frosting on one of the cakes. Add the second cake on top, before covering the outside and tops of the layer cake with the remaining frosting. Sprinkle with cinnamon and refrigerate for 30 minutes before serving. 

frosted snickerdoodle cake.

Can I use this recipe to make snickerdoodle muffins? 

If you’d like to make snickerdoodle muffins or snickerdoodle cupcakes, you can easily use this exact cake batter for it!

Simply prepare the batter as instructed, then make the following changes-

  1. Distribute the batter amongst 24 greased muffin tins. 
  2. Bake for 13-15 minutes, or until a skewer comes out just clean.
  3. Let muffins cool completely, before frosting. 

Tips to make the best recipe

  • Use springform cake pans for easy removal. I like placing a circular piece of parchment paper on the bottom (I just measure the paper out and cut around it) to avoid any potential sticking.
  • Your cakes must be cooled completely before frosting. 
  • If you’d like to make this a single-layer cake, simply halve the ingredients. 

Storage instructions

  • To store: Leftover cake should be stored in the refrigerator, covered, for up to 2 weeks. Let the cake sit at room temperature for 30 minutes, before enjoying it. 
  • To freeze: Place the cake in a freezer-friendly container and store in the freezer for up to 6 months. Let it thaw overnight in the refrigerator. 
snicker doodle cake.

More easy cake recipes to try 

Frequently asked questions

What is the snickerdoodle flavor?

Snickerdoodle is a sugar and cinnamon flavor and is often prominent during the holiday season.

Can I skip the frosting?

This cake tastes delicious with or without frosting.

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snickerdoodle cake recipe.

Snickerdoodle Cake (No eggs or dairy!)

5 from 86 votes
This snickerdoodle cake is a simple yet elegant dessert recipe that comes together in less than 25 minutes! Full of sweet, cinnamon flavor, this cake has no eggs, no butter, no milk in it! 
Servings: 20 Slices
Prep: 5 mins
Cook: 25 mins
Total: 30 mins

Ingredients  

Instructions 

  • Preheat the oven to 180C/350F. Grease 3 8-inch cake pans and set aside.
  • In a large mixing bowl, add your dry ingredients and mix well. Next, add your wet ingredients and mix until combined and smooth.
  • Distribute the cake batter amongst the three cake pans. Bake the cakes for 25-27 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

TO STORE: Leftover cake should be stored in the refrigerator, covered, for up to 2 weeks. Let the cake sit at room temperature for 30 minutes, before enjoying it. 
TO FREEZE: Place cake in a freezer friendly container and store in the freezer for up to 6 months. Let it thaw overnight in the refrigerator. 

Nutrition

Serving: 1SliceCalories: 275kcalCarbohydrates: 39gProtein: 3gFat: 11gSodium: 228mgPotassium: 93mgFiber: 1gCalcium: 26mgIron: 1mgNET CARBS: 38g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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