It’s hard for me to pinpoint exactly what my favorite cookie is, but during the holiday season I definitely enjoy any cookie that channels the flavors of the season and snickerdoodles, with their inherent cinnamon flavor, do just that.
I decided to take that delicious, buttery and cinnamony flavor and translate it into a cake with this snickerdoodle cake.
If you haven’t had a snickerdoodle, know that they are the best of the sweet treats of autumn and winter — with their chewy texture, and full of cinnamon, they are the fall and winter seasons in cookie form.
This snickerdoodle cake brings all of those flavors into a cake with layers of creamy cinnamon cream cheese frosting between tiers of yellow cake. This recipe takes snickerdoodles to the next level.
The next time you’re looking for a delicious cake that’s simple to make but also brings warm flavor to all of the cold weather months, try this easy recipe.
Common Questions about Snickerdoodle Cake
What does snickerdoodle cake taste like?
Snickerdoodle cookies are basically a traditional sugar cookie infused with cinnamon flavor and this cake is a rendition of those delicious cookies.
Are snickerdoodles an American cookie?
According to Martha Stewart, snickerdoodles are a classic American treat. However, they may not have their origins in the U.S. — the Joy of Cooking suggests that they are originally a German creation.
Why does snickerdoodle cake need to be refrigerated?
Since it contains cream cheese, this cake needs refrigeration when not being served.
Making Snickerdoodle Cake Ahead of Time
While you can’t make the batter ahead of time you can make the cream cheese based frosting ahead and keep it in the refrigerator for up to 24 hours in a bowl covered with plastic wrap.
You’ll want to keep snickerdoodle cake chilled since it contains dairy.
Refrigerator: Keep snickerdoodle cake in the fridge for up to a week wrapped in plastic wrap or stored in an airtight container.
Freezing: You can store cake in the freezer for up to 3 months. However, the cream cheese frosting may not retain its original texture.
Tips For The Best Snickerdoodle Cake
- Freeze the cakes. They will be easier to frost and work with if you pop them in the freezer for a few minutes before decorating.
- Reserve a little bit of the frosting to use for piping decoration on the cake.
- Use full fat dairy products. Don’t skimp on the fat — it makes this cake and frosting so much more delicious.
Don’t miss these other awesome homemade cake flavors
If you love this doctored cake mix recipe for making this Snickerdoodle Cake – you will love these homemade cake recipes that are sure to keep everyone coming back for another piece.
This easy cake recipe uses a bunch of ingredients that you’ll likely already have on hand.
- Yellow cake mix
- Large eggs
- Milk (you can also use heavy cream for a far richer cake)
- Butter (unsalted, melted)
- Light brown sugar (divided)
Brown Sugar Cinnamon Buttercream
- Butter (unsalted and softened)
- Cream cheese (softened)
- Brown sugar
- Confectioner’s sugar
- Granulated sugar
- Ground cinnamon
- Cinnamon cereal (I used cinnamon toast crunch churro cereal)
Kitchen Supplies You’ll Need
If you don’t already have the cake pans you can use the disposable variety from the grocery store.
- 8-inch cake pans (3)
- Cooking spray, butter, or oil
- Large mixing bowl
- Large mixing bowl
- Stand mixer fitted with a paddle attachment (or hand mixer)
- Wire rack
- Serving plate, cardboard round, or cake plate
- Piping bag (pastry bag), or resealable plastic bag
- Rubber spatula
- Parchment paper and/or cooking spray
How to Make Snickerdoodle Cake
Once you get the cakes prepared and baked, this cake is easy to put together.
- Add the cake mixes (dry ingredients), and the wet ingredients (milk, melted butter, and eggs) into a large bowl and whisk them together until they are combined completely. Make sure to scrape the sides of the bowl with a rubber spatula to incorporate all ingredients.
- Pour the batter into each prepared pan, dividing equally.
- In a separate bowl, combine the brown sugar and cinnamon and mix the ingredients until they are evenly dispersed.
- Next, using your hands or a spoon, sprinkle the cinnamon and sugar mixture over the batter in the pans.
- Then, use a butter knife to swirl the mixture through the cake batter.
- Bake the cakes until they spring back when you lightly touch them and they pass the toothpick test (insert a toothpick into the center and if it comes out clean the cake is done).
- After removing the cakes from the oven, allow them to cool briefly in the pan.
- Once the cakes and pans aren’t too hot to touch, invert the pans to place the cakes on a cooling rack to come to room temperature.
- Place the butter, cream cheese, brown sugar, and cinnamon in a large bowl of a stand mixer (or use an electric mixer). Start on medium speed, then increase and beat on high speed until the mixture is airy and fluffy.
- Turn the mixer to low speed.
- Gradually add the confectioner’s (powdered) sugar in intervals ensuring that it is entirely incorporated.
- Increase the mixer speed to high and beat until the mixture is super fluffy and light.
- Take one cake layer and place it on the serving dish of your choice.
- Using a spatula, sparingly frost only the top of the cake with the frosting.
- Place the next cake on top and frost the top of that cake as well.
- Then, place the third cake on top.
- Next, frost all three cake layers from the top to the outside of the cake with the cinnamon buttercream frosting.
- To garnish, mix sugar and cinnamon and sprinkle over the cake and decorate with the cinnamon cereal around the cake, or on top, if desired.
What to Serve With Snickerdoodle Cake
Is there anything you can’t serve with a cinnamon and sugar flavored sweet treat?
- Fruit – Garnish this delicious dessert with some fresh fruit like berries or sliced apples that will compliment the cinnamon flavor.
- Cocktails – Serve sweet martinis or spike coffee with Bailey’s, Frangelico, or Kahlua for a boozy side for this cake. You can also rim the glass (fully or partially) with some of the cinnamon buttercream frosting.
- Ice cream – Scoop some seasonal ice cream over top of this cake.
- Coffee – Brew a hot pot of coffee or serve iced coffee alongside this.
Why You Should Make This Recipe
Transforming the traditional tasty cookie into cake form is enough reason to make this cake but here are a few other reasons to try this recipe.
- Delicious – This cake is so tasty your family and friends will be asking for the recipe.
- Versatile – While snickerdoodle cake channels all of the winter and autumnal feels with its warm cinnamon flavors, it can be a huge hit any time of the year and for all occasions.
- Customizable – So many ingredients work well with cinnamon that this can easily be made into a signature dessert.
Variations and Add-ins
This cake is as customizable as they come! Make it yours with one or two (or more) additions or switch-ups.
- Extracts – Use vanilla extract to balance flavors, almond extract to add a nut flavor, or coffee extract for rich flavor.
- Fruit – Throw some raisins or dried cranberries into the batter to make a fruity version.
- Spices – Sprinkle some other spices like nutmeg or clove to add additional seasonal flavor.
- Cake flavor – Use a different cake mix to change up the flavor profile.
- Caramel sauce – Drizzle some caramel over this delicious cake.
- Cupcakes – Make snickerdoodle cupcakes by pouring the batter into muffin tins.
More Delicious Cinnamon Recipes
If you love this easy Snickerdoodle Cake recipe, you’re going to love these other snickerdoodle cinnamon recipes too. Please click each link below to find the easy, printable recipe!
Other Delicious Desserts
- 30.5 ounces yellow cake mix 2 boxes- 15.25 each
- 8 eggs
- 2 cups milk
- 2 cups butter unsalted, melted (4 sticks)
- ¼ cup brown sugar divided
- 1 teaspoon cinnamon
Brown Sugar Cinnamon Buttercream
- 1 ½ cups butter unsalted, softened (3 sticks)
- 8 ounces cream cheese softened
- ¼ cup brown sugar
- 2 teaspoons cinnamon
- 2 pounds confectioner’s sugar
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
Cinnamon cereal (I used cinnamon toast crunch churro cereal)
- Preheat the oven to 350 degrees.
- Lightly grease three 8-inch cake pans.
- In a large mixing bowl combine the 2 cake mixes, milk, butter and eggs.
- Whisk until smooth and completely combined.
- Divide the batter evenly between the 3 prepared pans.
- Mix the brown sugar and cinnamon together.
- Sprinkle the cinnamon and sugar mixture over the top of the cakes and then swirl it through.
- Bake at 350 for 20-25 minutes or until a toothpick inserted comes out clean. Or until the center springs back when gently pressed.
- Let the cakes cool in the pans for 5 minutes before removing them from the pans to a cooling rack.
- Cool the cakes completely. I like to freeze them as working with cold cake is so much easier.
- In a large mixing bowl whip the butter, cream cheese, brown sugar and cinnamon together until light and fluffy.
- Next slowly add the confectioner’s sugar a little at a time.
- Once all the sugar is added, whip the frosting for 5-7 minutes until light and fluffy.
- Place one cake layer onto a serving plate, cardboard round, or cake plate.
- Frost the top of that layer with a small amount of the cinnamon buttercream.
- Repeat with the next layer.
- Place the final layer on top and frost the whole cake with the cinnamon buttercream. If you like you can reserve some frosting and pipe a bit on the top and sides for decoration for a naked cake look.
- Mix the sugar and cinnamon and sprinkle all over the top.
- Decorate with cinnamon cereal if desired.
- Store leftovers in the fridge for 3-5 days.
- This can also be made into cupcakes or a 9×13 cake, just use one cake mix, 1 cup of milk, 1 cup of melted butter, and 4 eggs.
- You might like to chill this cake for 30 minutes before serving it just to set it up a little but it is unnecessary.
- You can also use cake dowels to keep the cake level if you are transporting this cake, just place them in before frosting.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.