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 made this cake today, awesome, recipe and directions were spot on, will be making this again
Thanks for the five star review and I’m glad you’ll be making it again!
Thank you for this recipe! My husband’s favorite cookie is a snickerdoodle so I made this for his birthday. There’s so much sugar/cinnamon that I honestly thought there would be a big hunk of sugar goo in the middle after it baked, but was pleasantly surprised when we cut the first piece. Looks pretty much like your picture. The cake smells so good and tastes even better. I used the yogurt. It baked up perfectly.
Thanks for the 5 star review and glad that it baked up perfectly!
Made this cake, first time snicker doddle fan lol, it is amazing. Made it for Memorial day and may have make another one as my husband is in love, this is only Saturday night lol. I used sour cream and did have to bake 74 minutes total.
Thanks for the 5 star review and I am glad that it was so good that you may be making another one!
Oh i forgot to ask – will freezing the final cake work?
I haven’t tried it so cannot say what it will taste like upon thawing. If you try it, let me know how it goes.
Made two of these for a bake sale and wow! Did I receive such great compliments from both parties! I made this and and it was such a hit. I will definitely be making the snickerdoodle bundt cake again for Christmas. Thank you for your recipes. They are always a success for me!
Thanks for the 5 star recipe and glad this cake has been a hit!
Just made this and my daughter and I just sampled it!!! High five!! It is a hit!! This is so easy to make, and love the fact no frosting needed. Can’t wait to see what my husband thinks. Thank you so much for posting this recipe, it is a keeper!
Thanks for the 5 star review and glad this is a huge hit!!
My mom and I have made this cake and love it … she adds chopped pecans to the filling. A really great variation for nut lovers!
Thanks for trying the recipe and I’m glad you both love it! I bet the pecans are great for the nut lovers!
Hey Averie,Hope you are well :) Just wanted to find out if I can substitute the sour cream with diy buttermilk because that’s all I have on hand?Thanks!
Not sure….I worry that it will be too thin/runny and will water the batter down; I wouldn’t.
Has anyone ran into the issue of baking it for an hour at 325 but it’s not baked yet. Like the top is golden but the interior is still liquid?! I’m using a silicone cake pan.
I think it could be the silicone pan. I used a metal bundt pan and I know they cook differently and I would recommend sticking with metal in the future for this cake since that’s the way the recipe is written.
Hey Averie, I’m about to try these but i wanted to ask if the same recipe can be used in a 9″x 5″ loaf pan? Thanks!!
I don’t think so because the bundt pan holds more volume and cooks more evenly for a cake than a loaf pan would.
Thanks so much! I love how you reply so quickly :)?
It was definately the best cinnamon cake I’ve ever eaten. Gorgeous. Thanks for the recipe!
Thanks for trying the recipe and glad it came out great for you! Glad it’s the best cinnamon cake you’ve ever eaten!
Do you think this would come out as delicious if it was baked in a regular cake pan? I don’t have a bundt pan.
I haven’t tried it that way so can’t speak to results. You definitely cannot use just a ‘regular cake pan’; you’d need at least a 9x13pan.
I recently made this cake and it was awesome! It is now one of my favs! I absolutely LOVE the crunchy cinnamon/sugar! I took it to work and everyone asked for the recipe! Thank you for sharing!! :)
Thanks for trying the recipe and I’m glad it came out great for you!
I’m baking this cake as we speak! I have a big potluck tomorrow, and I think my friends will all love this! Also, the smell of this cake as it bakes is *incredible*
-Claire
tallgirlbigworld.com
Thanks for trying the recipe and I’m sure it will be a hit! And yes the smell, incredible! And I hope you tried some cake batter…it was.so.good. :)
This cake looks amazing. Just wondering….have you ever tried putting mini chocolate chips OR cinnamon chips inside? Can’t decide if it would be overload or not.
Also, your Snickerdoodle Bars? So amazing!!! Thank you for those!
Haven’t tried either kind of chip but I think cinnamon chips could be awesome in this cake! So glad you love the Snickerdoodle Bars!
This is, quite possibly, the BEST CAKE EVER. All that cinnamon sugar!!!
Thanks for pinning and yes a cake that tasted like snickerdoodles was…dangerous and one of my fave cakes!