Snickerdoodle Cake Recipe

Table of Contents

The Ultimate Snickerdoodle Cake Recipe (Bundt Pan or 9×13)

There’s a certain magic that happens when you combine the warm, comforting spice of cinnamon with the soft, tender crumb of a vanilla cake. This Snickerdoodle Cake is that magic, baked into a form that fills your kitchen with an aroma so inviting, it feels like a hug. I first made this for a last-minute potluck, hoping to impress a friend who claimed she didn’t like “fussy” desserts. The result? An empty plate and a dozen recipe requests before the coffee was even finished brewing. It captures everything we love about a classic snickerdoodle cookie—the cinnamon-sugar sparkle, the soft and chewy texture—but in a stunning, shareable cake that’s surprisingly simple to make.

Why You’ll Love This Snickerdoodle Cake

It’s the Cozy Comfort of a Cookie, Amplified. Imagine all the nostalgic, warm feelings of baking snickerdoodles, but without the hassle of scooping and rolling dozens of dough balls.
Effortlessly Impressive. Whether you bake it in a elegant Bundt pan or a simple 9×13 dish, this cake looks like it came from a professional bakery, making it perfect for holidays, parties, or just a Tuesday night treat.
The Textures are a Dream. A moist, buttery vanilla cake is ribboned with a cinnamony swirl and topped with a tangy cream cheese glaze and a final crackle of cinnamon sugar. Every bite is a perfect harmony.
It’s a Crowd-Pleasing Champion. From kids to grandparents, this cake has a universal appeal that wins over even the most stubborn dessert skeptics.

The Ultimate Compliment

My father-in-law is a man of few words, especially when it comes to desserts. He’s the type to have a single, polite bite. The first time I served him a slice of this Snickerdoodle Cake, he finished it, then quietly asked, “Is there any more?” before helping himself to a second, larger piece. That silent, empty plate spoke volumes. It’s the cake that turns polite nibblers into genuine fans.

What Makes It Special

The beauty of this cake lies in its layers of flavor and texture, built from a few key components:

The Buttermilk Cake Base: Using buttermilk instead of water creates an incredibly tender and moist crumb with a subtle tang that balances the sweetness perfectly.
The Cinnamon Swirl: This isn’t just a sprinkle of spice. It’s a buttery, brown sugar-rich ribbon that weaves through the cake, creating pockets of gooey, cinnamony goodness in every slice.
The Tangy Cream Cheese Glaze: The rich, slightly tart cream cheese glaze cuts through the sweetness and adds a luxurious, creamy element that makes the cake truly unforgettable.
The Signature Cinnamon-Sugar Topping: That final sprinkle of cinnamon sugar on the wet glaze gives you that classic snickerdoodle “crackle” and a delightful sparkle of flavor and texture.

Making It Happen: A Step-by-Step Narrative

First, preheat your oven to 350°F (175°C) and generously grease your chosen pan—a Bundt pan needs a thorough coating of non-stick spray, while a 9×13-inch pan will do fine with a light greasing and flour dusting.

Now, for the cake. In a large bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and vanilla extract. Using a hand mixer or stand mixer, beat it all together until you have a smooth, thick, and luscious batter. Set this aside while you create the heart of the snickerdoodle flavor: the cinnamon swirl.

In a smaller bowl, stir together the packed brown sugar, flour, and cinnamon. Pour in the melted butter and mix until it forms a thick, fragrant paste. This is your swirly, spiced magic.

Here’s where the fun begins. If you’re using a Bundt pan, pour half of the vanilla cake batter into the bottom. Dollop half of your cinnamon swirl mixture over the batter. Take a toothpick or a thin skewer and gently swirl it through the batter, creating beautiful marbled patterns. Don’t overmix—you want distinct ribbons of flavor. Pour the remaining cake batter on top, followed by the rest of the cinnamon swirl, and give it one more gentle swirl.

Slide the pan into your preheated oven. For a Bundt pan, bake for 40-45 minutes. For a 9×13 pan, start checking at 30-35 minutes. The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs clinging to it.

Once baked, let the cake cool in the pan for a solid 15 minutes. This is crucial for the structure. Then, if you used a Bundt pan, place a serving plate over the top and confidently invert it to release the beautiful, golden cake.

While the cake cools completely, whip up the cream cheese glaze. Beat the softened cream cheese and butter together until perfectly smooth and creamy. Beat in the vanilla and powdered sugar until it reaches a lovely, drizzling consistency. If it’s too thick, a teaspoon of milk will thin it out perfectly. Transfer the glaze to a piping bag or a zip-top bag with a corner snipped off, and drizzle it artistically over the cooled cake in a zigzag motion.

For the final, signature touch, quickly mix the granulated sugar and cinnamon for the topping. While the glaze is still wet, sprinkle this mixture generously over the top. It will set into that classic snickerdoodle cookie crunch.

You Must Know

Proper Pan Prep is Non-Negotiable. For a Bundt cake, be relentless with the non-stick spray, getting into every nook to ensure a clean release.
The Cool-Down is Key. Allowing the cake to cool in the pan for 15 minutes prevents it from breaking apart when you turn it out.
Don’t Over-Swirl. A few figure-eight motions with a toothpick are all you need. Over-swirling will blend the layers instead of creating distinct ribbons.
Softened, Not Melted. For the creamiest glaze, ensure your cream cheese and butter are softened to room temperature, not melted or cold from the fridge.
Timing the Topping. Sprinkle the cinnamon sugar onto the glaze immediately after drizzling, while it’s still wet, so it adheres perfectly.

Serving It Up

This cake is a star on its own, but a warm cup of coffee or a cold glass of milk are its perfect partners. For a truly decadent dessert, serve a slice slightly warm with a scoop of vanilla bean ice cream. It also makes for a spectacular addition to a brunch spread alongside fresh fruit.

Make It Different

Gluten-Free: Use a gluten-free vanilla cake mix and a 1-to-1 gluten-free flour blend for the cinnamon swirl.
Dairy-Free: Substitute the buttermilk with a plant-based milk mixed with a tablespoon of lemon juice or vinegar. Use vegan butter and a dairy-free cream cheese alternative.
Add Some Crunch: Fold a half-cup of chopped pecans or walnuts into the cinnamon swirl mixture.
Apple Cinnamon Twist: Add a half-cup of finely chopped apples to the cake batter for a moist, fruity variation.

Storing Your Masterpiece

Store any leftover cake covered tightly in the refrigerator for up to 4 days. The chilled cake is wonderfully dense and moist. You can also freeze the unglazed cake for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator and add the glaze and topping just before serving.

Success Tips

For the absolute best flavor, use a high-quality vanilla cake mix.
If your cake stubbornly sticks to the Bundt pan, don’t panic. Carefully run a thin, flexible knife around the edges and the center tube to help loosen it.
To achieve a perfectly smooth glaze, you can gently warm the finished glaze in the microwave for 10-15 seconds to make it more pourable.

Frequently Asked Questions

Can I make this cake without a mixer?
Absolutely! A sturdy whisk and a little elbow grease will work just fine for combining the cake batter. The glaze will be easier with a mixer, but you can soften the cream cheese and butter well and whisk vigorously by hand.

My glaze is too thin/too thick. How can I fix it?
If it’s too thin, add a bit more powdered sugar, a quarter cup at a time. If it’s too thick, add milk, one teaspoon at a time, until it reaches your desired consistency.

Can I bake this in a different pan?
Yes! This recipe is very adaptable. Two 9-inch round cake pans would work beautifully; just reduce the baking time to about 25-30 minutes.

Why did my cinnamon swirl sink to the bottom?
This can happen if the swirl mixture is too heavy or wet. Make sure you’re using the correct measurements, and don’t over-swirl. A gentle hand helps keep the swirl suspended.

What can I use if I don’t have buttermilk?
No buttermilk? No problem. Make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling it with milk to the 1-cup line. Let it sit for 5 minutes before using.

Snickerdoodle Cake Recipe

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes (plus cooling time)
Servings: 12
Category: Dessert
Difficulty: Easy
Cuisine: American
Yield: 1 Bundt or 9×13-inch cake

Ingredients

Vanilla Cake

1 box (15.25 ounces) vanilla cake mix
3 large eggs
½ cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract

Cinnamon Swirl

½ cup packed brown sugar
⅓ cup all-purpose flour
1 Tablespoon ground cinnamon
⅓ cup butter, melted

Cream Cheese Glaze

8 ounces cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar

Cinnamon Sugar Topping

⅓ cup granulated sugar
2 teaspoons ground cinnamon

Instructions

Preheat oven to 350°F (175°C). Generously grease a 10-cup Bundt pan or a 9×13-inch baking pan with non-stick cooking spray.
For the Cake: In a large bowl, combine the vanilla cake mix, eggs, oil, buttermilk, and vanilla extract. Beat with a hand mixer or stand mixer on medium speed for 2 minutes, until smooth and well combined. Set aside.
For the Cinnamon Swirl: In a medium bowl, whisk together the brown sugar, flour, and cinnamon. Stir in the melted butter until a thick paste forms.
To Assemble: Pour half of the cake batter into the prepared pan. Dollop half of the cinnamon swirl mixture over the batter. Use a toothpick or skewer to gently swirl the cinnamon mixture into the batter. Pour the remaining cake batter over the top, followed by the rest of the cinnamon swirl. Gently swirl again.
Bake for 40-45 minutes for a Bundt pan, or 30-35 minutes for a 9×13 pan, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully invert the Bundt pan onto a serving plate to release the cake. (For a 9×13, let it cool completely in the pan).
For the Glaze: While the cake cools, beat the softened cream cheese and butter together until smooth. Beat in the vanilla and powdered sugar until creamy. If too thick, add a teaspoon of milk.
Drizzle the glaze over the completely cooled cake. Immediately mix the cinnamon and sugar for the topping and sprinkle it over the wet glaze. Slice and serve.

Notes
Allergy Info: Contains gluten, dairy, and eggs.
Nutrition Estimate (Per Serving): Calories: 520 | Fat: 25g | Carbs: 72g | Protein: 5g