This snickerdoodle cake is an easy moist cake full of sweet cinnamon flavor and topped with a creamy frosting! Made with simple ingredients and ready in 25 minutes, no eggs, no butter, and no milk is needed!
Snickerdoodle Cake Recipe
If you are anything like me, your dessert consumption increases during the holiday season. That is partly my own fault, as I am intent on making desserts whenever I host friends or family over. Whether it’s hosting them for an afternoon coffee, a morning tea, or even a full fledged dinner, they know that there will ALWAYS be some form of dessert served. While I typically make a pudding (everyone loves a hot fudge one) or a cheesecake (blueberry is always a crowd pleaser!), I’ve recently been loving making a simple yet delicious cinnamon cake.
Inspired by my snickerdoodle cookies, I wanted to use cinnamon in anything and everything. For those who don’t know what snickerdoodle is, it’s essentially a fancier name for cinnamon. I’ve been meaning to share this recipe for quite some time, especially with some groceries becoming harder to come across!
Also known as a snickerdoodle crazy cake, this recipe is one of the most foolproof cakes you’ll ever make. No eggs, no milk, and no butter needed, but you’d never tell. The texture cake is moist, fluffy, and with a light crumb. It’s sweet and full of cinnamon flavor, without being overpowering. Topped with a simple dairy free cream cheese frosting, it’s one delicious vegan cake that can easily be made gluten free!
How do you make a snickerdoodle cake?
- 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– The key leavening agent that also 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.
- Unsweetened almond milk– To mix everything together. You can use any milk you prefer.
- Vanilla frosting– What is a cake without frosting? I used my cream cheese frosting, and added extra cinnamon to it!
Start by adding all your dry ingredients into a large mixing bowl. Whisk it all together until combined. Next, add your wet ingredients, and mix until a thick batter remains. Carefully distribute the batter amongst two 8-inch cake pans and bake for around 25 minutes, or until a toothpick comes out clean.
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.
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-
- Distribute the batter amongst 24 greased muffin tins.
- Bake for 13-15 minutes, or until a skewer comes out just clean.
- Let muffins cool completely, before frosting.
Tips to make the best cake
- 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.
Storing and freezing the cake
- 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.
More easy cake recipes to try
- 4 1/2 cups all purpose flour use gluten free, if needed * See notes
- 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 canola, vegetable, or any neutral flavored oil
- 1 tablespoon vanilla extract
- 1 tablespoon vinegar white or apple cider vinegar
- 3 cups unsweetened almond milk or any milk of choice
- 2 cups cream cheese frosting ** See notes
- 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.