Snickerdoodle Cake Recipe

4 Min Read

This delightful Snickerdoodle Cake combines the warmth of cinnamon with a tender vanilla cake base.

It’s a perfect treat for cinnamon lovers and special occasions.


The pockets of cinnamon swirls and brown sugar cinnamon buttercream make it truly irresistible.


Cake Batter:

2 cups cake flour (spooned & leveled)

1 teaspoon salt

2 teaspoons baking powder

¾ teaspoon baking soda

1 cup unsalted butter (softened to room temperature)

1 ½ cups granulated sugar

3 large eggs (+ 2 additional egg whites, at room temperature)

1 tablespoon pure vanilla extract

1 ¼ cups buttermilk (at room temperature)

Cinnamon Swirl:

1 ¼ cups dark brown sugar (or packed light)

⅓ cup cake flour (or all-purpose flour, spooned & leveled)

2 tablespoons ground cinnamon

¼ cup melted unsalted butter

Buttercream Frosting:

1 cup unsalted butter (softened to room temperature)

8 ounces cream cheese (full-fat brick, room temperature and sliced into 4 pieces)

4 cups confectioners’ sugar

¼ cup whole milk (or heavy cream)

1 teaspoon pure vanilla extract

Pinch of salt


2 round cake pans (8-inch)

Parchment paper

Mixing bowls

Whisk or electric mixer

Offset spatula


Preheat your oven to 350°F (180°C).

Grease and line the cake pans with parchment paper.

Make the Cake Batter:

In a large mixing bowl, whisk together cake flour, salt, baking powder, and baking soda.

Cream the softened butter and granulated sugar until light and fluffy.

Add eggs one at a time, beating well after each addition.

Mix in vanilla extract.

Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients.

Divide the batter evenly between the prepared pans.

Create the Cinnamon Swirl:

Mix brown sugar, flour, and ground cinnamon in a separate bowl.

Drizzle melted butter over the mixture and gently combine.

Swirl this mixture into the cake batter in the pans.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Prepare the Buttercream Frosting:

Beat softened butter and cream cheese until smooth.

Gradually add confectioners’ sugar, milk, vanilla extract, and a pinch of salt.

Beat until creamy.

Assemble the Cake:

Once the cakes are cool, frost the top of one layer with buttercream.

Place the second layer on top and frost the entire cake.

Nutritional Facts (per serving):

Calories: 501

Total Fat: 24g

Carbohydrates: 70g

Protein: 4g

Fiber: 1g

Health Benefits:

Cinnamon may help regulate blood sugar levels and has antioxidant properties.

Buttermilk adds moisture and probiotics.

Moderation is key due to the cake’s sugar content.


Can I use all-purpose flour instead of cake flour?

Yes, but cake flour yields a softer texture.

Can I freeze this cake?


Wrap it well and freeze for up to 3 months.

Can I reduce the sugar in the frosting?

Yes, adjust to taste.

Can I omit the cream cheese in the frosting?

You can, but it won’t be the same creamy texture.

Can I add nuts or raisins to the batter?


Customize as desired.

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