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This Snickerdoodle Cake is a semi-homemade cinnamon-spiced cake with a luscious cinnamon buttercream frosting. Addictively delicious!
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Cinnamon Cake
This cake is going to be a hit no matter when or where you serve it!
This quick and easy cake starts with a boxed cake mix. Doctor it up with cinnamon and top it with the most amazing cinnamon buttercream frosting ever!
Y’all, I could eat this frosting by the cupfuls! It is so yummy! If you enjoy the flavor of cinnamon, then this is the cake for you!
Let me show you how easy it is to make …
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
- crumbled Snickerdoodle cookies (or other cinnamon-flavored cookies), optional, for garnish
How to make Snickerdoodle Cake
Time needed: 50 minutes
How to make Snickerdoodle Cake
- Preheat oven and prepare pans.
Preheat the oven to 350°F. 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 looks 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, 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 onto a rack, then invert them again onto another rack 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, 30 seconds. Stop the mixer and add the powdered sugar, 3 tablespoons milk, vanilla, and cinnamon. Blend with the mixer until light and fluffy. Blend in up to 1 tablespoon 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 clean, smooth strokes.
- Refrigerate cake.
If desired, top the cake with crumbled Snickerdoodle Cookies. Place this cake, uncovered, in the refrigerator until the frosting sets, about 20 minutes.
- Slice and serve.
Slice and serve.
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Recipe Notes
- The finished cake can be kept covered in the refrigerator for up to 1 week. Or 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.
Sure! 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! You’ll want to check out 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 in my mind that it’ll be an instant hit! If you gave this recipe a try, I would love to hear from you! Leave me a comment down below letting me know about your experience. If you run into any problems or have any questions, shoot me a comment also, so I can help you figure it out.
Other recipes you may enjoy
Snickerdoodle Cake
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Equipment
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. 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, 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, 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 clean, 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.
Originally published on April 19, 2012. Updated on November 17, 2020.
I love anything Snickerdoodle! Thanks for sharing at Iron Chef Mom this week!