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Get the Recipe: Soft and Fluffy Snickerdoodle Cake Recipe

Prep: 5 minutes
Cook: 20 minutes
Bake Time: 50 minutes
Total: 1 hour 15 minutes
Servings: 1 (8-inch) square cake
Author: Michelle Lopez
This snickerdoodle cake is a cross between your favorite snickerdoodle cookie recipe and an easy cinnamon coffee cake! The single layer simple cake is plush, pillowy, and topped with a flaky cinnamon sugar topping that resembles a snickerdoodle cookie. 
(4.94 stars) 16 reviews

Ingredients

For The Snickerdoodle Cake

  • 2 ⅓ cups (10.5 ounces or 298 grams) all-purpose flour
  • ½ teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • ⅛ teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1 ½ cups (10.5 ounces or 298 grams) granulated sugar
  • 1 cup (2 sticks or 8 ounces or 227 grams) unsalted butter, at room temperature
  • 1 large egg, at room temperature
  • 1 Tablespoon pure vanilla extract
  • 1 cup (8 ounces or 227 grams) whole milk, at room temperature

For The Snickerdoodle Swirl

  • 1 Tablespoon granulated sugar
  • 1 teaspoon ground cinnamon

For The Snickerdoodle Topping

  • 1 Tablespoon granulated sugar
  • ½ teaspoon ground cinnamon

Instructions
 

  • Prep the oven and pan. Position a rack in the center of the oven and preheat the oven to 350°F. Generously spray an 8 x 8-inch square pan with cooking spray and line the bottom with parchment paper. Spray the parchment, too.
  • Mix the dry ingredients for the snickerdoodle cake, swirl, and topping. In a medium bowl, whisk together the flour, cream of tartar, baking soda, nutmeg, and salt for the cake.
    In a small bowl, whisk together the sugar and cinnamon for the swirl.
    In another small bowl, whisk together the sugar and cinnamon for the topping.
  • Cream the sugar and butter, then add the egg and vanilla. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium until light, fluffy, and doubled in volume, 3 to 4 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. 
    Reduce the mixer to low and add the egg and vanilla, and beat until the mixture is smooth, about 1 minute.
  • Add the dry ingredients and milk. With the mixer on low, gradually add the dry ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients. Beat until the last of the dry ingredients are just combined. Scrape down the bottom and sides of the bowl once more and beat for 30 seconds.
  • Assemble the cake. Pour half the batter (around 19.20 ounces or 544 grams) into the prepared pan. Sprinkle the cinnamon sugar for the swirl evenly over the batter.
    Scrape the remaining cake batter over the filling, and use the offset spatula to spread it evenly and smooth its top. Sprinkle the cinnamon sugar for the topping over the batter.
  • Bake the cake. Bake for 50 to 52 minutes, or until a skewer inserted into the center of the cake comes out with a few crumbs attached. Cool for at least 20 minutes in the pan on a wire rack before slicing.
  • Serve and store. Run a butter knife or offset spatula along the edges of the pan and use the overhanging parchment as handles to lift the cake out of the pan and onto a cutting board. Slice into 2-inch squares and serve.
    The snickerdoodle cake slices can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.

Notes

Here are common substitutions for the ingredients in the snickerdoodle cake recipe:
  • All-Purpose Flour. Substitute the all-purpose flour with your favorite 1-1 Gluten Free All Purpose Flour (I like the ones by Bob’s Red Mill and King Arthur Baking Company) to make the cake gluten-free!
  • Cream of Tartar. If you don’t have cream of tartar, you can replace the cream of tartar AND the baking soda in the recipe with 1 teaspoon baking powder.
  • Unsalted Butter. You can substitute the unsalted butter with salted butter without any noticeable difference in taste. You can also use vegan butter sticks to make it dairy-free (though you’ll need to swap the milk out for a plant-based option too).
  • Whole Milk. You can substitute the whole milk for 2% or skim milk (but your cake might be less flavorful). You can also use any plant-based milk to make the cake dairy free (though you’ll need to swap the butter out for a plant-based option too). Flavorful plant based milks (like coconut or oat) will make the cake taste like that flavor, too.
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