Snickerdoodle Cake Recipe

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Are you ready to embark on a culinary adventure that combines the warmth of a cinnamon snickerdoodle with the indulgence of a fluffy cake? Look no further because we have the perfect recipe for you! In this article, we’ll guide you through the steps to create a mouthwatering snickerdoodle cake that will leave your taste buds dancing with joy. So, roll up your sleeves, preheat your oven, and let’s get baking!

Ingredients for Snickerdoodle Cake Let’s start with the essentials. To whip up this delectable snickerdoodle cake, you’ll need:

Dry Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients:

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream

Cinnamon Sugar Coating

  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

Directions for Baking Now that we’ve gathered our ingredients, it’s time to dive into the baking process:

Preparing the Batter:

Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.

Creaming the Butter and Sugar:

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs, one at a time, followed by the vanilla extract.

Incorporating the Dry Ingredients:

Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until well combined, but be careful not to overmix.

Assembling and Baking the Cake Now comes the fun part – assembling our snickerdoodle cake and watching it transform in the oven:

Coating the Pan:

In a small bowl, mix together the cinnamon and sugar for the coating.

Sprinkle a generous layer of the cinnamon sugar mixture onto the bottom of the greased cake pan.

Pouring the Batter:

Pour half of the cake batter into the prepared pan, spreading it evenly.

Sprinkle another layer of cinnamon sugar over the batter.

Pour the remaining batter on top, ensuring it covers the cinnamon sugar layer.

Baking to Perfection:

Place the cake pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Serving and Enjoying Your Creation Congratulations! You’ve successfully baked a tantalizing snickerdoodle cake. Now, it’s time to savor the fruits of your labor:

Serving Suggestions:

Dust the top of the cake with powdered sugar for an extra touch of sweetness.

Pair slices of snickerdoodle cake with a scoop of vanilla ice cream for an irresistible dessert.

Sharing the Joy:

Share your snickerdoodle cake with friends and family at gatherings, potlucks, or simply as a delightful treat to brighten someone’s day.


In conclusion, this snickerdoodle cake recipe offers a delightful twist on a classic favorite, combining the beloved flavors of cinnamon and sugar in a moist and fluffy cake. Whether you’re a seasoned baker or just starting out, this recipe is sure to impress with its simplicity and irresistible taste. So, why wait? Gather your ingredients and let the baking adventure begin!


  1. Can I use margarine instead of butter in this recipe? While margarine can be substituted for butter, it may affect the flavor and texture of the cake. For the best results, stick to using unsalted butter.
  2. Can I freeze leftover snickerdoodle cake? Absolutely! Wrap individual slices of cake tightly in plastic wrap and store them in an airtight container in the freezer for up to three months. Thaw slices in the refrigerator overnight before serving.
  3. Can I make this cake ahead of time for an event? Yes, you can bake the cake a day in advance. Once cooled, wrap it tightly in plastic wrap and store it at room temperature. Frost the cake on the day of serving for optimal freshness.
  4. Can I use Greek yogurt instead of sour cream? Yes, Greek yogurt can be used as a substitute for sour cream in this recipe. It will provide a similar tanginess and moisture to the cake.
  5. How can I ensure my cake turns out moist and fluffy? Be sure not to overmix the batter, as this can result in a dense cake. Additionally, using room temperature ingredients and following the recipe measurements precisely will help achieve the perfect texture.

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