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Snickerdoodle Cake

Snickerdoodle Cake is a golden spiced layer cake with cinnamon sugar-coated pans and a fluffy cinnamon cream cheese frosting between the layers and on top. It bakes up tender with a warm cinnamon scent and a crisped cinnamon sugar edge on the sides.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For snickerdoodle cake
  • 2.5 cup flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp cinnamon
  • 0.5 tsp cream of tartar
  • 0.5 tsp salt
  • 1 cup butter
  • 1.5 cup granulated sugar
  • 4 eggs
  • 2 tsp vanilla
  • 1 cup sour cream
For cinnamon sugar coating (pan)
  • 2 tbsp butter
  • 2 tbsp sugar
  • 1 tsp cinnamon
For cinnamon cream cheese frosting
  • 16 oz cream cheese
  • 0.5 cup butter
  • 4 cup powdered sugar
  • 2 tsp cinnamon
  • 2 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 cake stand

Method
 

Prepare and bake the snickerdoodle layers
  1. Preheat oven to 350F. Butter three 8-inch pans and coat with cinnamon sugar so the sides release cleanly.
  2. Beat butter and granulated sugar until fluffy. Continue beating until the mixture looks lighter in color and holds a soft ribbon.
  3. Add eggs one at a time, then beat in the vanilla. Mix just until smooth and evenly combined.
  4. Whisk together flour, baking powder, baking soda, cinnamon, cream of tartar, and salt. Make sure the dry spices look evenly speckled.
  5. Alternate adding the dry flour mixture and sour cream to the batter, mixing after each addition. Divide the batter between the three pans.
  6. Bake for 30-35 minutes at 350F. The layers are done when the tops spring back and a toothpick comes out mostly clean.
  7. Cool completely in the pans before frosting. Lift out only once the layers are cool to the touch.
Frost the cake
  1. Beat cream cheese and butter until smooth. Beat until the texture is creamy with no lumps.
  2. Add powdered sugar, cinnamon, and vanilla, then beat until very fluffy. Stop when the frosting looks airy and spreads thickly.
  3. Frost between the layers and over the top. Smooth the sides while the frosting is thick enough to hold its shape.

Notes

Pro tip: for neat layers and a tidy finish, cool the cakes completely before frosting—warm layers can make cream cheese frosting slide. Store covered in the refrigerator up to 4 days; freeze unfrosted layers wrapped tightly for up to 2 months. Dietary swap: use a dairy-free cream cheese and butter substitute to make it dairy-free while keeping the same frosting method.