Love Bakes Good Cakes

Love Bakes Good Cakes delivers delicious and simple family-friendly meals. Find everything from healthier recipes to over the top desserts!

Snickerdoodle Cake

by 14 Comments

Jump to Recipe

This Snickerdoodle Cake is a semi-homemade cinnamon-spiced cake with a luscious cinnamon buttercream frosting. Addictively delicious!

slice of snickerdoodle cake on plate

This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.

Click HERE to pin this post!

Table of contents

finished cake with crumbled cookies on top

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!

slice of snickerdoodle cake on plate

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 …

adding cinnamon to cake mix

Snickerdoodle Cake Recipe

** Ingredients are at a glance. Be sure to scroll down to the recipe card for the full amounts and printable 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
melted butter being added to bowl

Utensils and other items

  • mixing bowls
  • hand mixer
  • rubber spatula
  • measuring cups and spoons
  • two 9-inch cake pans
  • oven mitts
  • wire cooling racks
  • cake stand or cake platter
  • offset spatula for frosting cake
adding milk to bowl

How to make Snickerdoodle Cake

Time needed: 50 minutes.

How to make Snickerdoodle Cake

  1. Preheat oven and prepare pans.

    Preheat the oven to 350°F. Generously grease two 9-in. cake pans with shortening, then dust with flour. Shake out the excess flour and set pans aside.

  2. 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.

  3. Bake.

    Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27-29 minutes.

  4. 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.

  5. 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 tbsp. milk, vanilla, and cinnamon. Blend with the mixer until light and fluffy. Blend in up to 1 tbsp. milk if the frosting seems stiff.

  6. 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.

  7. 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.

  8. Slice and serve.

    Slice and serve.

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.
eggs added to the bowl

Snickerdoodle Cake: FAQs

If you run into any problems or if you would like some suggestions, be sure to read this section before leaving a comment.

What is the best way to store this cake?

Covered in the refrigerator for up to 1 week.

Can I freeze it?

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.

Can this be made in advance?

Yes! You’ll want to check out the tips above for refrigerating and freezing this cake.

cake ingredients combined in bowl

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.

cake slice on spatula over whole cake

More cinnamon recipes on Love Bakes Good Cakes

If you are just as fond of all things cinnamon as I am, then here are a few more recipes to try out:

bite of cake on fork laying on plate with cake on plate

Connect with Love Bakes Good Cakes!

If you would love a peek behind-the-scenes … check out my Instagram.

Don’t miss a single recipe!

Click HERE to sign up for our recipes straight to your email.

Follow us on social media:

Facebook | Twitter | Pinterest

cinnamon cake on serving spatula
Snickerdoodle Cake

Snickerdoodle Cake

Yield: 16 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 20 minutes

This Snickerdoodle Cake is a semi-homemade cinnamon-spiced cake with a luscious cinnamon buttercream frosting. Addictively delicious!

Ingredients

For the cake:

  • shortening and flour, for greasing and dusting pans
  • 1 package (15.25 oz) plain white cake mix
  • 1 cup milk
  • 8 tablespoons (1 stick) butter, melted
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 teaspoon ground cinnamon

For the frosting:

  • 8 tablespoons (1 stick) butter, at room temperature
  • 3-3/4 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

  1. Preheat oven to 350°F. Generously grease two 9-in. cake pans with shortening, then dust with flour. Shake out the excess flour and set pans aside.
  2. 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.
  3. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27-29 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. If desired, top with crumbled Snickerdoodle cookies.
  8. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 16 Serving Size: 1 slice
Amount Per Serving: Calories: 403Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 38mgSodium: 44mgCarbohydrates: 93gFiber: 1gSugar: 82gProtein: 3g

Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.

Do you love new recipes?

Follow me on Pinterest for more yummy recipes - click the Pinterest button to the left!! Don't forget to use the little red "pin" button in the top right-hand corner of this recipe card to save this recipe!

© Jamie Sherman
Cuisine: American / Category: Dessert

Originally published on April 19, 2012. Updated on November 17, 2020.

Reader Interactions

Comments

  5. Michelles Tasty Creations

    Hi,

    Thanks so much for linking up to Creative Thursday this week. This looks so yummy and we sure love anything to do with Snickerdoodles around here so I know I'll be trying this soon.

    I can't wait to see what you link up next week. Have a wonderful weekend.

    Michelle

    Reply

  7. Miz Helen

    Hi Jamie,
    You have surely blessed me with this cake, it is just awesome! We just love Snickerdoodle anything and we will love you cake. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Love Bakes Good Cakes delivers delicious and simple family-friendly meals. Find everything from healthier recipes to over the top desserts!