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Snickerdoodle Cake

Sarah
This Snickerdoodle Cake captures everything you love about the classic cookie—warm cinnamon, soft texture, and that signature tangy sweetness—baked into a fluffy, bakery-style layer cake. Moist, tender, and packed with cozy spice, this cake is perfect for birthdays, holidays, or anytime you want a comforting, nostalgic dessert that still feels special.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients
  

  • Snickerdoodle Cake Layers
  • 2½ cups all-purpose flour spooned and leveled
  • 1¾ cups granulated sugar
  • ¾ cup unsalted butter softened
  • 3 large eggs room temperature
  • 1 cup whole milk or buttermilk room temperature
  • 1½ tsp cream of tartar
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp salt
  • 2 tsp vanilla extract
  • Cinnamon Sugar Topping
  • ¼ cup granulated sugar
  • 1½ tsp ground cinnamon
  • Cinnamon Buttercream Frosting
  • 1 cup unsalted butter softened
  • 3½ cups powdered sugar
  • 2 –3 tbsp heavy cream or milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon

Instructions
 

  • Pre-Cooking Prep
  • Preheat oven to 350°F (175°C).
  • Grease and line two 8-inch round cake pans with parchment paper.
  • Mix cinnamon and sugar for the topping; set aside.
  • Bring butter, eggs, and milk to room temperature.
  • Make the Cake Batter
  • Cream butter and sugar until light and fluffy, about 2–3 minutes.
  • Add eggs one at a time, mixing well after each addition.
  • Mix in vanilla extract.
  • In a separate bowl, whisk together flour, cream of tartar, baking soda, cinnamon, and salt.
  • Add dry ingredients to the wet mixture, alternating with milk, mixing just until combined.
  • Bake
  • Divide batter evenly between prepared pans.
  • Sprinkle cinnamon sugar evenly over the tops.
  • Bake 25–30 minutes, or until a toothpick inserted comes out clean.
  • Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  • Make the Frosting
  • Beat butter until smooth.
  • Gradually add powdered sugar, then vanilla, cinnamon, and cream.
  • Beat until light, fluffy, and spreadable.
  • Assemble
  • Place one cake layer on a serving plate and frost the top.
  • Add second layer and frost the top and sides.
  • Finish with an extra sprinkle of cinnamon sugar if desired.

Notes

  • Cream of tartar is essential for authentic snickerdoodle flavor—don’t skip it.
  • Buttermilk adds a subtle tang that mimics classic snickerdoodles.
  • Avoid overmixing to keep the cake soft and tender.