Snickerdoodle Cake Recipe – Easy 60min Homemade

If there is one flavor that screams “comfort” in the Parker household, it is the humble Snickerdoodle. My kids devoured my last batch of cookies so fast I barely got a crumb, so I knew I had to level up. I wanted that same pillowy, tangy, cinnamon-sugar magic, but in a sliceable, shareable, stunning cake form.

Enter this Easy Snickerdoodle Cake Recipe.

I tested this recipe three times last week (my neighbors are not complaining!) to get the texture exactly right. I made the mistake of using just milk in my first attempt don’t do that! It came out too dry. The secret, which I’ll share below, is using full-fat sour cream and a very specific layering technique for the cinnamon swirl.

This cake is basically a giant, fluffy Snickerdoodle cookie baked in a Bundt pan. It has that signature tang from cream of tartar, a moist dense crumb, and my absolute favorite part a crispy, sugary cinnamon crust that forms on the outside. Whether you bake this in a Bundt pan or a 9×13, it’s going to be the star of your Sunday brunch.

Why You Will Love This Snickerdoodle Cake

I’m a busy mom, so I don’t have time for fussy cakes that require separating six eggs or water baths. I need “mix, pour, bake, and wow.” Here is why this recipe is now on permanent rotation in my kitchen:

• The “Crust” Factor: Unlike a standard coffee cake, we coat the entire pan in butter and cinnamon sugar before pouring the batter. This creates a crunchy, caramelized shell that contrasts perfectly with the soft interior.
• Stays Moist for Days: Thanks to the sour cream and butter combination, this cake doesn’t dry out. I actually think it tastes better on day two (if it lasts that long!).
• Pantry Staples Only: You likely have everything you need right now. No running to the store for buttermilk or cake flour we are using standard all-purpose flour and DIY sour milk if you’re out of sour cream.
• Versatile: I’ve included instructions for both a fancy Bundt pan (great for parties) and a standard 9×13 pan (easier for weeknight dessert).
• No Frosting Needed: Seriously! Because of the cinnamon-sugar ribbon and crust, you don’t need to whip up a buttercream. It comes out of the oven ready to eat.

Clara Parker

Snickerdoodle Cake Recipe – Easy 60min Homemade

Print Recipe Pin Recipe

Servings: 12 serving

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• For the Cinnamon Sugar Swirl & Crust:
• 1/3 cup Granulated Sugar
• 1 tablespoon Ground Cinnamon
• For the Cake Batter:
• 3 cups All-Purpose Flour spoon & leveled
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 2 teaspoons Cream of Tartar
• 1/2 teaspoon Salt
• 1 cup Unsalted Butter softened to room temperature (2 sticks)
• 2 cups Granulated Sugar
• 4 Large Eggs room temperature
• 2 teaspoons Pure Vanilla Extract
• 1 cup Full-Fat Sour Cream or plain Greek Yogurt

Equipment

• Bundt Pan (10-12 cup capacity) OR 9×13 Baking Dish
• Electric Hand Mixer or Stand Mixer
• Mixing Bowls
• Rubber spatula

Method

 

1. Prep Oven and Pan: Preheat oven to 350°F (175°C). Generously grease your Bundt pan (or 9×13 pan) with butter or baking spray.
2. Make Cinnamon Mix: In a small bowl, whisk together the 1/3 cup sugar and 1 tbsp cinnamon. Sprinkle about HALF of this mixture inside the greased pan, tilting the pan to coat the bottom and sides. Save the rest for the swirl.
3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cream of tartar, and salt. Set aside.
4. Cream Butter & Sugar: In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and 2 cups granulated sugar on medium-high speed for 3–4 minutes until pale and fluffy.
5. Add Wet Ingredients: Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Mix in the vanilla extract.
6. Combine Batter: Reduce mixer speed to low. Add one-third of the flour mixture, followed by half of the sour cream. Repeat (flour, remaining sour cream, remaining flour). Mix just until the flour streaks disappear. Do not overmix. The batter will be thick.
7. Layer: Spoon half of the batter into the prepared pan. Smooth the top. Sprinkle the remaining cinnamon-sugar mixture evenly over the batter. Top with the remaining batter and smooth gently to seal the edges.
8. Bake: Bake for 55–65 minutes (if using a Bundt pan) or 35–45 minutes (if using a 9×13 pan). The cake is done when a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
9. Cool: Let the cake cool in the pan for exactly 10–15 minutes. Invert onto a wire rack to cool completely. The sugar crust will be fragile while hot!

Notes

• Room Temperature: It is crucial that your butter, eggs, and sour cream are at room temperature. If they are cold, the batter may curdle and the cake won’t rise as high.
• Cream of Tartar: This gives the cake that classic “Snickerdoodle” tang. If you don’t have it, the cake will still be delicious but will taste more like a standard vanilla coffee cake.
• Don’t have Sour Cream? You can substitute full-fat plain Greek yogurt (1:1 ratio).
   
• Storage: Store at room temperature in an airtight container for up to 4 days.

Nutrition (Per Serving): Calories: 380kcal | Carbohydrates: 52g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 85mg | Sodium: 210mg | Sugar: 30g

 

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Ingredients (US measurements + substitutions)

This recipe relies on the “Snickerdoodle Trinity”: Cinnamon, Sugar, and Cream of Tartar. Here is exactly what you need.

The Wet Ingredients

• 1 cup Unsalted Butter (2 sticks): Make sure this is softened to room temperature! If it’s too cold, your batter will be lumpy; too melted, and the cake will be greasy.
• 2 cups Granulated Sugar: We use a fair amount of sugar here because it creates that classic cookie texture.
• 4 Large Eggs: Room temperature is non-negotiable here (see my tips below on how to warm them up fast).
• 2 teaspoons Vanilla Extract: Use real vanilla, not imitation, for that bakery aroma.
• 1 cup Sour Cream: This is the moisture maker. Full fat is best.
  • Substitution: You can use full-fat plain Greek yogurt in a 1:1 swap.

The Dry Ingredients

• 3 cups All-Purpose Flour: Spoon and level your flour! Don’t scoop the cup directly into the bag or you will pack it down and end up with a dry cake.
• 2 teaspoons Baking Powder: For lift.
• 1 teaspoon Baking Soda: Reacts with the sour cream to make the cake fluffy.
• 2 teaspoons Cream of Tartar:Crucial Ingredient! This provides the signature tangy flavor that distinguishes a Snickerdoodle from a plain cinnamon cake.
  • Note: If you absolutely cannot find this, you can omit it, but it will taste more like a vanilla coffee cake than a Snickerdoodle.
• 1/2 teaspoon Salt: To balance the sweetness.

The Cinnamon Swirl & Crust

• 1/3 cup Granulated Sugar
• 1 tablespoon Ground Cinnamon
• Note: You will mix these two together and use them to coat the pan AND create the swirl inside the cake.

How to Make Snickerdoodle Cake Step-by-Step

I’m breaking this down into simple steps so you don’t get overwhelmed. Preheat your oven to 350°F (175°C) before you start anything else!

Step 1: Prep the Pan (The Secret Step)

This is where the magic happens. Do not just grease the pan!

1. Generously grease your Bundt pan (or 9×13 dish) with softened butter or non-stick baking spray. Get into every nook and cranny.
2. Mix your Cinnamon Swirl ingredients (1/3 cup sugar + 1 tbsp cinnamon) in a small bowl.
3. Sprinkle about half of this mixture all over the inside of the greased pan. Shake the pan around until the sides and bottom are coated in cinnamon sugar. This creates that crispy outer shell. Save the rest of the sugar mix for the swirl!

Step 2: Cream Butter and Sugar

1. In a large bowl (or stand mixer with a paddle attachment), beat the 1 cup softened butter and 2 cups sugar together on medium-high speed.
2. Beat for at least 3-4 minutes. You want it pale, fluffy, and aerated. This step builds the structure of the cake.
3. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl with a rubber spatula. Stir in the vanilla.

Step 3: Mix Dry and Wet

1. In a separate medium bowl, whisk together flour, baking powder, baking soda, cream of tartar, and salt.
2. Add one-third of the flour mixture to the butter mixture and mix on low speed just until combined.
3. Add half of the sour cream. Mix gently.
4. Repeat: Another third of flour, remaining sour cream, ending with the last third of flour.
5. Stop mixing as soon as the flour streaks disappear. The batter will be thick!

Step 4: Layer and Swirl

1. Spoon about half of the cake batter into your prepared pan. Smooth it out gently with a spatula.
2. Sprinkle the remaining cinnamon-sugar mixture evenly over this layer of batter.
3. Spoon the remaining batter on top. Smooth it out to seal the edges (this keeps the sugar from leaking out and burning).
4. Optional: Take a butter knife and gently swirl it through the batter once or twice for a marbled effect, but don’t overdo it or the layers will muddify.

Step 5: Bake and Cool

1. Bake at 350°F for 55-65 minutes for a Bundt pan.
   • For 9×13 Pan: Check around 35-45 minutes.
2. The cake is done when a toothpick inserted into the thickest part comes out clean or with just a few moist crumbs (no wet batter).
3. Cooling is critical: Let the cake cool in the pan for exactly 10-15 minutes. Then, invert it onto a wire rack.
   • Clara’s Tip: If you wait too long, the sugar crust will harden and stick to the pan. If you flip too early, the cake might break. 10 minutes is the sweet spot!

Expert Tips (8-12 bullets – PERSONAL experience)

I have made every mistake in the book so you don’t have to. Here are my top tips for Snickerdoodle perfection:

• The “Cold Egg” Hack: Forgot to take your eggs out of the fridge? Don’t panic. Place them in a bowl of warm (not hot) water for 5 minutes while you measure your flour. They’ll warm up perfectly.
• Don’t Skip the Cream of Tartar: I tested this without it once, and while it was a delicious cinnamon cake, it lacked that distinctive “cookie” tang. It really activates the baking soda for a lighter crumb.
• The Flour Measure: I cannot stress this enough use a scale if you have one (roughly 120g per cup) or the “spoon and level” method. Scooping directly packs the flour and makes a heavy, dry cake.
• Greasing the Bundt: Bundt pans are notorious for sticking. Even if yours is non-stick, grease it well. I prefer using shortening or softened butter for this specific recipe because the cinnamon sugar sticks to it better than oil spray.
• Sour Cream vs. Yogurt: You can swap sour cream for Greek yogurt, but make sure it is full fat. Non-fat yogurt can make the cake rubbery.
• Batter Thickness: This batter is thick. It’s almost like a soft cookie dough. Do not be tempted to add milk to thin it out! The thickness helps suspend the cinnamon sugar swirl so it doesn’t sink to the bottom.
• Don’t Over-Swirl: When you add the cinnamon layer, if you swirl too aggressively with the knife, the sugar mixes into the batter rather than staying as a distinct ribbon. Just a gentle wave is enough.
• Testing Doneness: Because of the dense batter, this cake retains heat. When testing with a skewer, aim for the center of the cake, not near the tube (which cooks faster).
• Cover if Browning: If the top of your cake is getting too dark but the inside is still raw (check around the 40-minute mark), loosely tent a piece of aluminum foil over the top.
• The 9×13 Adjustment: If baking in a rectangular pan, you won’t be able to invert it easily. I skip coating the sides of the pan with sugar in this case—just grease the pan, pour half batter, sprinkle cinnamon sugar, pour rest of batter, and then sprinkle EXTRA cinnamon sugar on top for a crust.

Storage & Freezing (room temp/fridge/freezer)

One of the best things about this Snickerdoodle Cake is how well it keeps.

• Room Temperature: This cake is best stored at room temperature in an airtight container (or a cake dome). It stays moist for up to 4 days. Do not refrigerate it unless your kitchen is extremely hot, as the fridge can dry out the crumb and make the sugar crust weep.
• Freezing Whole: You can freeze the entire baked cake. Let it cool completely, then wrap it tightly in two layers of plastic wrap and one layer of foil. Freeze for up to 3 months. Thaw overnight on the counter.
• Freezing Slices: This is what I do for school lunches! Wrap individual slices in plastic wrap and place them in a Ziploc freezer bag. You can pull one out in the morning, and it will be thawed and delicious by lunchtime.
• Reviving Stale Cake: If you have a slice that’s a few days old, pop it in the microwave for 10-15 seconds. The butter warms up, and it tastes freshly baked again.

Recipe FAQs (6-8 common questions)

1. Can I use a cake mix for this? You can, but the texture won’t be the same. A homemade Snickerdoodle cake has a denser, pound-cake-like crumb that supports the cinnamon swirl better than a light airy box mix. If you must use a mix, add a box of vanilla pudding and an extra egg to stiffen the batter.

2. Why did my cinnamon sugar swirl sink to the bottom? This usually happens if your batter is too thin (did you add extra milk?) or if you swirled it too much. The batter needs to be thick enough to hold the weight of the sugar.

3. What is a substitute for Cream of Tartar? If you don’t have it, you can substitute the baking soda and cream of tartar combo with 2 teaspoons of baking powder. However, you will lose that signature tang. Some people add a teaspoon of lemon juice to mimic the acidity, but it changes the flavor profile slightly.

4. Can I add glaze to this cake? Absolutely! While the sugar crust is delicious on its own, a simple glaze of powdered sugar, milk, and a tiny pinch of cinnamon is lovely. Drizzle it on after the cake has cooled completely.

5. My cake stuck to the Bundt pan! How do I get it out? Oh no, we’ve all been there. If it’s stuck, let it cool for another 10 minutes. Sometimes the steam helps release it. You can also gently bang the sides of the pan. If it comes out in chunks… well, that’s why trifles were invented! Chop it up, layer it with whipped cream, and call it a “Snickerdoodle Trifle.”

6. Can I make this in muffin tins? Yes! This recipe makes amazing muffins. Bake them at 375°F for about 18-22 minutes. You will get about 24 muffins from this batter.

7. Why is my cake dry? Dry cake usually comes from two culprits: over-baking or over-measuring flour. Check your oven temperature with an external thermometer (ovens lie!) and be gentle when measuring flour. Also, ensure you used full-fat sour cream.

8. Is this cake sweet? It is definitely a dessert cake! The sugar crust adds sweetness. If you prefer a less sweet cake, you can reduce the sugar in the batter to 1.5 cups, but don’t skimp on the cinnamon sugar coating that’s the best part!

Culinary disclaimer
This content is provided for informational purposes only. It does not replace medical advice, professional diagnosis, or personalized treatment.

Did you make this recipe? I love seeing your creations! Tag me in facebook and Pinterest or leave a comment below. If you loved this easy bake, you might also like my Keto Carrot Cake for a lighter option or my No Bake Pumpkin Cheesecake for fall flavors!