Snickerdoodle Cake — The interior of this addicting snickerdoodle cake is soft, buttery, dense, and has an almost pound cake-like texture. The cinnamon-sugar filling is my favorite part!
Easy Snickerdoodle Cake Recipe
I love snickerdoodles and have taken the cinnamon-sugar flavor of the beloved cookie and worked it into bars, blondies, breads, and various cookies. It was about time to make a snickerdoodle cake.
Snickerdoodle fans are going to be in heaven with this bundt cake. The interior is soft, buttery, dense, and has an almost pound cake-like texture. Greek yogurt (or sour cream) helps keep the cake moist and also provides an ever-so-slight tanginess that snickerdoodle cookies have.
The snickerdoodle cake is coated with cinnamon-sugar and there’s a cinnamon-sugar filling that runs through the center of the cake. It’s a happy tunnel of cinnamon-sugar love that turns crunchy while the cake bakes. The texture contrast of the crunchy crust and filling with the tender crumb of the cake is wonderful.
My family raved about the cake, saying it was the best coffee cake ever and told me I should start selling it.
Being that it’s already coated with cinnamon-sugar, there’s no need to make frosting or spend time frosting a cake. A win-win.
What’s in This Snickerdoodle Cake?
To make this snickerdoodle bundt cake recipe, you’ll need:
- Granulated sugar
- Cinnamon
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Light brown sugar
- Eggs
- Vanilla extract
- Greek yogurt or sour cream
How to Make Snickerdoodle Cake
Before making the cake batter, you’ll need to prep the bundt pan. Generously spray the pan with cooking spray, then evenly coat with cinnamon-sugar. Once that’s done, make the batter.
Cream together the butter, sugars, and eggs, adding each ingredient one at a time, being sure to whip the mixture thoroughly between each addition. Stir in the yogurt and dry ingredients, then turn half the batter into the prepared pan. Sprinkle with cinnamon-sugar, then top with remaining batter.
Bake the snickerdoodle cake until the top is lightly golden brown and set, and a toothpick inserted into the cake comes out clean or with a few moist crumbs, but no batter. Don’t overbake because the cinnamon-sugar crust will become overly crunchy.
Can I Make This in a Regular Cake Pan?
No, the cake batter won’t fit in a single 9-inch round cake pan. I’ve only ever made this as a bundt cake, but if you don’t have a bundt pan you may be able to use a 9×13-inch pan instead.
Can I Freeze Snickerdoodle Cake?
Most likely, but I haven’t tried it myself so I can’t say for sure.
Tips for Making Snickerdoodle Cake
When preparing the bundt pan, you will only need about 1/4 to 1/2 cup of cinnamon-sugar, but try to evenly coat the inside surface of the pan, including the tube. You want to get into every nook and cranny of your pan with the cinnamon-sugar!
When making this cake, be sure to follow my instructions to a tee. You really need to take the time to properly cream together the wet ingredients, otherwise your pound cake will turn out incredibly dense.
Note that I used 0% fat Greek yogurt in this recipe, but any plain Greek yogurt or sour cream will work.
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Snickerdoodle Bundt Cake
Ingredients
For Preparing the Pan and Creating the Filling:
- 1 cup granulated sugar
- 2 teaspoons cinnamon
For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup Greek yogurt or sour cream, I used Greek yogurt
Instructions
- Preparing the Pan
- To a small bowl, add 1 cup granulated sugar, 2 teaspoons cinnamon, and whisk to combine; set aside.
- Preheat oven to 325F.
- Generously spray a 9-inch (12-cup) Bundt pan with floured cooking spray (or grease the pan with shortening), being careful to cover all the nooks and crannies, as well as the center tube. Gently dust the entire inside of the pan with the cinnamon-sugar mixture. You will only need about 1/4 to 1/2 cup of cinnamon-sugar, but try to evenly coat the inside surface of the pan, including the tube.
- Save the remaining cinnamon-sugar mixture for layering in as the filling; set everything aside.
- Making the Cake
- To a large bowl, add the flour, 2 teaspoons cinnamon, baking powder, baking soda, salt, and whisk to combine; set aside.
- To the mixing bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer), add the butter and beat on medium-high speed for 1 minute.
- Stop, scrape down the sides of the bowl, add 1 cup granulated sugar and mix on medium-high speed until light and fluffy, about 3 minutes.
- Stop, scrape down the sides of the bowl, add the brown sugar and mix on medium-high speed until the mixture looks light brown and uniform in color, about 2 minutes.
- Stop, scrape down the sides of the bowl, and add the eggs one at a time, mixing on medium speed for 1 minute after each egg.
- Stop, scrape down the sides of the bowl, add the vanilla and mix on medium speed to incorporate, about 30 seconds.
- Add half the flour mixture, half the Greek yogurt or sour cream, and mix on medium-low speed until incorporated, about 1 minute.
- Add the remaining flour mixture, remaining Greek yogurt or sour cream, and mix on medium-low speed until incorporated, about 1 minute.
- Turn half the batter out into the prepared pan, smoothing the top lightly with a spatula. The batter is quite thick and that’s okay.
- Evenly sprinkle the reserved cinnamon-sugar mixture over the top of the batter, which creates the filling as the cake bakes.
- Turn the remaining batter out into the pan, smoothing the top lightly with a spatula. Bake for 55 to 62 minutes (I baked for 59 minutes), or until top is lightly golden brown and set, and a toothpick inserted into the cake comes out clean or with a few moist crumbs, but no batter. Don’t overbake because the cinnamon-sugar crust will become overly crunchy.
- Allow cake to cool in pan on a wire rack for 10 minutes before inverting onto a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Snickerdoodle Recipes:
The Best Snickerdoodles — Soft, pillowy puffs that are so irresistible! The closest recipe to Mrs. Fields snickerdoodles that you’ll find!
Soft and Chewy Molasses Gingerdoodles — 3 favorites combined! Soft molasses cookies, chewy gingerbread and crinkly snickerdoodles!
Soft and Chewy Sugar-Doodle Vanilla Cookies – Part soft sugar cookie, part chewy snickerdoodle, with tons of rich vanilla flavor!
Soft and Chewy Cinnamon Chip Snickerdoodle Cookies – Buttery soft snickerdoodles loaded with cinnamon chips! They’re for those who usually need to double the cinnamon in recipes just to get enough pop!
The Best Snickerdoodle Bars — They taste just like snickerdoodle cookies in fast and easy bar form! Soft, chewy, buttery…So irresistible!!
Pumpkin Snickerdoodle Blondies — Soft pumpkin bars, cinnamon-sugary snickerdoodles, and buttery blondies rolled into one!
Cinnamon-Sugar Mini Donut-Topped Snickerdoodle Cake — Can’t decide between donuts or coffee cake for breakfast? You can have them both in this soft, easy, one-bowl, no-mixer cake that’s a crowd favorite!
Snickerdoodle Bread — Bread that tastes like snickerdoodle cookies! Loaded with cinnamon chips and a cinnamon-sugar crust!
Chai Snickerdoodle Cookies — The cookies are easy to make and are slightly chewy around the edges with soft, pillowy centers. The chai spices give the cookies so much depth of flavor.
I went out and bought a Bundt pan just for this recipe. I used Egg Beaters instead of real egg, and a mix of regular vanilla yogurt and sour cream because it’s what I had on hand.
The batter tasted exactly like a snickerdoodle cookie. I baked 55 minutes exactly.
So yummy! It tasted a lot like cinnamon bread, but lighter. Next time I’ll use only greek yogurt or sour cream to add tanginess. Either way, it’s delicious! I’ll definitely make this again. Sharing it tomorrow with everyone at my clinical rotation. Tomorrow is midterm review and this will definitely put the people grading me in a good mood. ;-)
Thanks for trying the recipe and I’m glad it came out great for you! With egg beaters and regular (non greek) yogurt! That’s wonderful! You are very kind to share this with everyone at your rotation, and good luck!
Reporting back: I got rave reviews, mostly on the cake but also on my performance at my rotation. ;-) Got many requests for this recipe.
That’s awesome feedback about the cake and requests for the recipe, too! And congrats on your great performance!
I have made several of your recipes and none have disappointed. This is no exception. I made it today. I used light sour cream because it was all I had on hand. It came out wonderful!!!! Perfect coffee cake. Thanks for the awesome recipes and photos.
Thanks for trying the recipe and I’m glad it came out great for you! And for trying it on the same weekend I posted it and so glad all my other recipes have been a success for you, too!
Looks delicious and love your website! Do you use non-fat yogurt or regular?
I used 0% Fage Greek yogurt for this one.
Averie,
I am definitely making this cake. I love bundt cakes and this one looks fantastic.
Annamaria
I used to make a similar cake years ago and it was delicious. And yours looks amazing, triggering memories.
Well done!
This looks and sounds amazing! Pinned!
Thanks for pinning!
I was never a fan of snickerdoodles when I was a kid. Man, I’m glad I got over that. Now I love them. This cake looks so moist and tender. I love the texture Greek yogurt gives cakes.
Such a great idea & delicious looking cake Averie!
Gorgeous!! I love a bundt without frosting. And snickerdoodle to boot! Pinned :)
Thanks for pinning!
You know what a sucker I am for the tangy-ness of snickerdoodles. Mmmmm, sounds yummy.
You’d love this cake! Actually the cake batter before you even bake it is to-die-for! :)
Snickerdoodles are one of my favorite holiday cookies, so I love the idea of a cake version! This looks delicious! :)
Dani | http://www.styledvariety.com
Yum! I love snickerdoodle-anything! I bet this makes your kitchen smell amazing. Dying for that crunchy crust!
Averie, this looks amazing! I LOVE snickerdoodles and to have them in buttery, moist cake form? HEAVENLY! I’ve pinned it and can’t wait to make it for the holidays!
Thanks for pinning and LMK if you try it!
I love some density in a coffee cake and that middle layer of sweet cinnamon looks wonderful . This would be superb with my pumpkin spiced coffee right now….and with a glass of cashew milk later!
It’s a perfect cake to eat with coffee (and you still may need that glass of milk to wash it down later!) :)
I love snickerdoodles, and cake… so this has to be amazing!
Paige
https://thehappyflammily.com
This looks so incredible! And I’m all about a cake that requires no frosting. The cinnamon-sugar topping is a heck of a lot easier. Yay for pound cake consistency, too!
No frosting and not having to fuss with a cake to get it to look right is such a timesaver!