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This easy snickerdoodle cake is full of cinnamon and sugar! Four layers of moist cinnamon cake are layered with a snickerdoodle crumble and snickerdoodle cookie filling. It’s covered with cinnamon buttercream for one amazing cake.
Snickerdoodle Lovers, This Cake Was Made for You
I’ve never met a cinnamon dessert I didn’t love, and snickerdoodles have always been at the top of that list. So I set out to turn that soft, cinnamon-sugar cookie into a show-stopping layer cake, and this one delivers. If you’re a snickerdoodle fan, you’re going to be obsessed.
- All the cinnamon. Every layer is packed with cozy cinnamon flavor. From the fluffy cinnamon cake to the snickerdoodle cookie crumble and rich, cookie-dough-like filling. It’s all wrapped up in a creamy cinnamon buttercream that ties it together perfectly.
- Incredibly moist. The cake layers are based on my go-to moist vanilla cake, so you already know they’re soft, tender, and full of flavor.
- The best textures. This cake has it all. Soft, moist cake, a slightly crunchy cookie crumble, and a smooth, doughy filling. It’s like your favorite cookie and your favorite cake teamed up.
- Perfect for the holidays. That warm cinnamon flavor makes this a standout dessert for Thanksgiving, Christmas, or any cozy gathering. And with its tall layers and beautiful finish, it makes a stunning centerpiece for the dessert table.
p.s. If you love the flavors in this cake, you’ll probably enjoy my Classic Chewy Snickerdoodle Cookies.
What You’ll Need
Before gathering your ingredients, take a look at these helpful ingredient tips so you’ll know what you need. Don’t forget to scroll to the recipe card below for a printable list.
For the Snickerdoodle Cake, Crumble, and Filling
- Flour – Be sure to measure accurately so that you don’t end up with a dry cake. I always recommend a food scale, otherwise, the spoon and level method. Do not pack the flour into the cup.
- Baking powder – For the perfect rise and texture.
- Ground cinnamon
- Unsalted butter and salt – Use room temperature butter for the cake so it creams properly. For the crumble, melted butter is fine. If using salted butter, leave out the added salt.
- Vegetable oil – Adding some vegetable along with the butter helps create a soft, tender crumb and give added moisture.
- Sugar – Use granulated sugar.
- Vanilla extract
- Eggs – You’ll want to use large, room temperature eggs (not medium or extra large).
- Milk – Whole milk adds the most richness, but 2% also works. Water can be used in the filling if needed.
- Snickerdoodle cookie crumbs – Use a food processor to crush store-bought cookies into fine crumbs. You’ll need about 4 cups total (I used 35 medium cookies, but this will vary).
- Powdered sugar – Thickens the filling and adds sweetness.
For the Snickerdoodle Buttercream and Decoration
- Unsalted butter and salt – Should be room temperature to mix properly. I use unsalted butter and add a touch of my own salt. You could use salted butter, but it may be pretty salty.
- Powdered sugar – The powdered sugar not only adds sweetness to the buttercream but also helps give it structure and volume. You can reduce the amount, if you’d like, but it won’t be as thick and you won’t have as much.
- Vanilla extract and ground cinnamon
- Heavy Cream
- Snickerdoodles – If you plan to decorate the top of the cake the way I did, you’ll need to cut 4 snickerdoodle cookies in half and reserve them for the top of the cake.
Tips for Baking the Perfect Snickerdoodle Cake
- Measure flour the right way. Too much flour = dry cake. Use a food scale if you have one. If not, spoon flour into your measuring cup and level it off with a knife. No scooping or packing it into the cup!
- Use room-temperature ingredients. Softened butter creams better and helps keep the cake light. Room temperature eggs mix more evenly and prevent over-mixing. Same goes for the butter in your frosting.
- Cream until fluffy. Beat the butter, sugar, oil, and vanilla until light in color and airy, about 2-4 minutes. It makes a difference in the final texture.
- Mix gently. Once you add the dry ingredients, mix just until combined. Over-mixing = dense cake.
- Scrape the bowl. Don’t forget to scrape down the sides while mixing to get everything evenly incorporated.
- Cool completely before frosting. Warm cake will melt the frosting right off—been there, learned that!
Assembling and Customizing
- Level your layers. You’ll bake two 8-inch cakes and slice each in half to get four layers. Not sure how to do it? I have a tutorial that walks you through leveling and torting a cake.
- Use a cake lifter. The thinner the layer, the more fragile it is. A cake lifter helps move them without cracking.
- Make sure the filling is thick. The snickerdoodle filling should be similar to cookie-dough thickness, but maybe a touch softer, so it stays put between layers and but is still easy to cut.
- No snickerdoodles? No problem. Sugar cookies work great in the filling and crumble. Just add a little extra cinnamon if needed. Start with ½ teaspoon and adjust to taste.
- Adjust the buttercream. If you’re keeping the decoration simple, feel free to cut the frosting recipe in half.
How to Store
- Room temperature or in the fridge: Store in an airtight container or wrap in plastic wrap (use toothpicks to protect swirls). Keep at room temp for up to 48 hours or in the fridge for up to 4 days. Let the cake sit out for about an hour before serving for the best texture and flavor.
- How to freeze: Freeze cake layers before frosting, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw in the fridge overnight. To freeze the whole frosted cake, chill it first to firm up, then wrap well. You can also freeze individual slices the same way. Thaw in the fridge before serving.
More Snickerdoodle-Inspired Recipes
Recipe
Snickerdoodle Cake
- Prep Time: 1 hour 40 minutes
- Cook Time: 44 minutes
- Total Time: 2 hours 24 minutes
- Yield: 14-16 slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This easy Snickerdoodle Cake is full of cinnamon and sugar! Four layers of moist cinnamon cake are layered with a snickerdoodle crumble and snickerdoodle cookie filling.
Ingredients
Snickerdoodle Cake Layers
- 2 1/2 cups (325g) all purpose flour
- 2 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup (112g) unsalted butter, room temperature
- 1/2 cup vegetable oil
- 1 1/2 cups (310g) sugar
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
- 1 1/4 cups (300ml) milk
Snickerdoodle Crumble
- 1 1/2 cups (225g) snickerdoodle cookie crumbs, (from about 12–13 medium-sized cookies, see Note below)
- 3 tbsp flour
- 3 tbsp sugar
- 1 1/2 tsp cinnamon
- pinch of salt
- 4 tbsp unsalted butter, melted
Snickerdoodle Filling
- 3/4 cup unsalted butter, room temperature
- 2 1/2 cups (375g) snickerdoodle cookie crumbs, (from about 22–23 medium-sized cookies, see Note below)
- 1 cup (115g) powdered sugar
- 2 1/2 tsp cinnamon
- 1/4 tsp vanilla extract
- Pinch of salt
- 1–2 tbsp milk or water
Snickerdoodle Buttercream
- 2 cups (448g) unsalted butter, room temperature
- 8 cups (920g) powdered sugar
- 2 tsp vanilla extract
- 1 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 2–3 tbsp (45-60ml) heavy cream
- 4 snickerdoodles, cut in half
Instructions
To make the snickerdoodle cake layers
- Prepare two 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
- Combine the flour, baking powder, cinnamon and salt in a medium sized bowl and set aside.
- Add the room temperature butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until fully creamed and light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
- Add the room temperature eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Slowly add the milk and mix until well combined.
- Add the remaining dry ingredients and mix until combined and smooth, but do not over mix. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Divide the batter evenly between the cakes pans and bake for 32-36 minutes, or until a toothpick comes out with a few crumbs.
- Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
To make the snickerdoodle crumble
- Preheat oven to 350°F (176°C) and prepare a cookie sheet with a silicone baking mat or parchment paper.
- You’ll need a total of 4 cups of cookie crumbs for the crumble and the filling. Place the cookies (about 35 medium-sized) in a food processor and pulse until crumbly.
- Place 1 1/2 cups of crumbs in a small bowl for the crumble. Place the remaining 2 1/2 cups in another small bowl and set aside for the filling.
- Combine 1 1/2 cups cookie crumbs, flour, sugar, cinnamon, and salt. Add the melted butter and toss until well coated.
- Spread the mixture evenly onto the cookie sheet and bake for 6-8 minutes, or until lightly golden.
- Remove from the oven and allow it to cool for about 5 minutes, then use a fork or something similar to toss the mixture and break it up. Allow to cool completely.
To make the snickerdoodle filling
- Add the butter to a large mixer bowl and beat until smooth, then stir in the 2 1/2 cups cookie crumbs previously set aside for the filling.
- Add the powdered sugar and mix until well combined.
- Add the cinnamon, vanilla extract and salt and mix until well combined.
- Add 1 tablespoon of milk or water to get a smooth consistency that is thicker than frosting. It should resemble the texture of cookie dough and be firm enough to cut well. Add up to 1 more tablespoon of liquid if needed to achieve the right consistency. Use your best judgment.
To make the snickerdoodle buttercream
- Beat the butter and shortening together until smooth.
- Slowly add half of the powdered sugar and mix until smooth.
- Add the cinnamon, vanilla extract, salt and 2 tablespoons of water or milk and mix until smooth.
- Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed to get the right consistency of frosting.
To put the cake together
- Use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Next, cut each cake horizontally to make 4 layers of cake total. See my tutorial for leveling and torting a cake for additional help.
- To build the cake, place the first layer of cake on a cardboard cake circle or a serving platter.
- Spread about a third of the snickerdoodle filling (about 3/4 cup) into an even layer on top of the cake layer. Your filling should be thick enough that it will stay in place. If it isn’t, too much liquid was added to it and thinned it out.
- Sprinkle an even layer of the snickerdoodle crumble over the filling, about 6 tablespoons. Press the crumble down into the filling and spread a very thin layer of buttercream frosting over the crumble so that the next cake layer will stick to it.
- Add the second layer of cake, filling, crumble, and thin layer of buttercream. Then add a third layer of each so that you have three snickerdoodle cake layers that are exactly the same.
- For help moving the thin cake layers around, I find a cake lifter to be helpful.
- Add the final layer of cake on top, then frost the outside of the cake with the remaining snickerdoodle buttercream. Refer to my tutorial for frosting a smooth cake, if needed.
- To decorate the cake as I did, press the crumble into the sides of the cake, along the bottom third of the cake. Pipe tall swirls of frosting around the top edge of the cake (I used Ateco tip #847) and sprinkle with more crumble. Then place snickerdoodle halves evenly spaced around the top of the cake.
- The cake is best when stored in an airtight container and eaten within 2-3 days.
Notes
Snickerdoodle cookie crumbs: The crumbs are made by crushing up snickerdoodles (store-bought preferred). I added mine to a food processor. The number of cookies you need will largely depend on the size of your cookies. I used about 35 medium sized cookies to get the 4 cups (600g) of crumbs you’ll need. This amount of snickerdoodle crumbs gives you plenty to use for decorating with. If you can’t find snickerdoodles, you can substitute store-bought sugar cookies.
Nutrition
- Serving Size: 1 slice
- Calories: 1021
- Sugar: 92.5 g
- Sodium: 568.9 mg
- Fat: 58.5 g
- Carbohydrates: 121.4 g
- Protein: 6.6 g
- Cholesterol: 135.1 mg
My son-in-law’s new favorite cake! Amazing recipe!
So glad you enjoyed it!