Snickerdoodle Cake Recipe: A Delicious Cinnamon-Spiced Delight
Indulge in the irresistible flavors of a Snickerdoodle Cake! This semi-homemade cinnamon-spiced cake features a luscious cinnamon buttercream frosting. It’s the perfect treat for any occasion, offering a delightful blend of comforting flavors that will have you coming back for more.
The Perfect Cinnamon Cake
This Snickerdoodle Cake is destined to be a hit, no matter where or when you serve it! It’s a crowd-pleaser that combines the warmth of cinnamon with a moist, delicious cake base. This easy recipe starts with a boxed cake mix, which is then doctored up with additional cinnamon and topped with the most amazing cinnamon buttercream frosting you’ll ever taste.
The frosting is truly the star of the show. It’s so good, you’ll want to eat it by the spoonful! If you love the taste of cinnamon, this cake is an absolute must-try. Get ready to experience a cake that is both comforting and incredibly delicious. Let me show you how simple it is to make this delightful dessert…
Snickerdoodle Cake Recipe
Cake Ingredients
- Shortening and flour, for greasing and dusting pans
- Plain white cake mix
- Milk
- Butter
- Large eggs
- Pure vanilla extract
- Ground cinnamon
Frosting Ingredients
- Butter
- Powdered sugar
- Milk
- Vanilla extract
- Ground cinnamon
Additional Ingredients (Optional)
- Crumbled Snickerdoodle cookies (or other cinnamon-flavored cookies), for garnish
How to Make Snickerdoodle Cake
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 20 minutes
How to make Snickerdoodle Cake
-
Preheat oven and prepare pans.
Preheat the oven to 350°F (175°C). Generously grease two 9-inch cake pans with shortening, then dust with flour. Shake out the excess flour and set pans aside.
-
Prepare cake batter.
Place the cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with an electric mixer until the batter is well combined. Divide the batter evenly between the two pans, smoothing it out with a rubber spatula. Place the pans in the oven side by side.
-
Bake.
Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, about 27-29 minutes.
-
Allow cakes to cool.
Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Invert each cake onto a rack, then invert them again so the cakes are right-side-up. Allow them to cool completely, about 30 minutes.
-
Prepare frosting.
Meanwhile, prepare the frosting by placing the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, about 30 seconds. Stop the mixer and add the powdered sugar, 3 tablespoons of milk, vanilla extract, and cinnamon. Blend with the mixer until light and fluffy. Add up to 1 more tablespoon of milk if the frosting seems stiff.
-
Frost cake.
Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer of cake on top of the first and frost the top and sides of the cake with smooth strokes.
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Refrigerate cake.
If desired, top the cake with crumbled Snickerdoodle Cookies. Place the cake, uncovered, in the refrigerator until the frosting sets, about 20 minutes.
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Slice and serve.
Slice and serve your delicious Snickerdoodle Cake!
Recipe Notes
- The finished cake can be kept covered in the refrigerator for up to 1 week. Alternatively, freeze the cake layers individually wrapped in aluminum foil for up to 6 months. Thaw the cake layers overnight in the refrigerator before frosting and serving.
Snickerdoodle Cake: FAQs
Covered in the refrigerator for up to 1 week.
Yes! Freeze the cake layers individually wrapped in aluminum foil for up to 6 months. Thaw the cake layers overnight in the refrigerator before frosting and serving.
Yes! See the tips above for refrigerating and freezing this cake.
How did you like this recipe?
Whether you share this delicious cake for a special birthday, during the holiday season, at a potluck, or after Sunday dinner, there’s no doubt it will be an instant hit! If you give this recipe a try, I’d love to hear from you! Leave a comment below and share your experience. If you run into any problems or have any questions, please comment as well, so I can help you figure it out.
Other Recipes You May Enjoy
- Snickerdoodles
- Amish Cinnamon Bread
- Snickerdoodle Quick Bread
- Tiramisu Cake
- Snickerdoodle Cream Cheese Cookies
Snickerdoodle Cake
Equipment
- Silicone Oven Mitt with Magnet, Licorice Black
- measuring cups and spoons
- wire cooling rack
- cake pans
- cake stand
- offset spatula
- rubber spatula or wooden spoon
- hand mixer
- mixing bowl
Ingredients
For the cake:
- Shortening and flour, for greasing and dusting pans
- 1 box plain white cake mix, 15.25 oz
- 1 cup milk
- 8 tablespoons butter, melted, 1 stick
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoon ground cinnamon
For the frosting:
- 8 tablespoons butter, at room temperature, 1 stick
- 3 ¾ cups powdered sugar, sifted
- 3 – 4 tablespoons milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
For garnish
- Crumbled Snickerdoodle cookies or other cinnamon-flavored cookies, optional
Instructions
- Preheat oven to 350°F (175°C). Generously grease two 9-inch cake pans with shortening, then dust with flour. Shake out the excess flour and set pans aside.
- Place the cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with an electric mixer until well combined. Divide the batter evenly between the two pans, smoothing it out with a rubber spatula. Place the pans in the oven side by side.
- Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, about 27-29 minutes.
- Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Invert each onto a cooling rack, then invert them again so the cakes are right-side-up. Allow them to cool completely, about 30 minutes.
- Meanwhile, prepare the frosting by placing the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, about 30 seconds. Stop the mixer and add the powdered sugar, 3 tbsp. milk, vanilla, and cinnamon. Beat with the mixer until light and fluffy. Blend in up to 1 tbsp. milk if the frosting seems stiff.
- Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer of cake on top of the first and frost the top and sides of the cake with smooth strokes.
- If desired, top with crumbled Snickerdoodle cookies.
- Place the cake, uncovered, in the refrigerator until the frosting sets, about 20 minutes.
Notes
- This cake can be kept, covered in the refrigerator, for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Originally published on April 19, 2012. Updated on November 17, 2020.