If you’re a fan of cinnamon-sugar cookies and rich, cozy desserts, this Snickerdoodle Layer Cake is about to become your new obsession. It’s everything you love about a snickerdoodle cookie—sweet, cinnamon-spiced, and buttery—now transformed into an elegant triple-layer cake. With tender vanilla-cinnamon cake swirled with brown sugar and cinnamon, then stacked and frosted with the most luscious brown sugar cinnamon cream cheese frosting, it’s the kind of cake that makes you close your eyes with every bite. Perfect for fall gatherings, birthdays, holidays, or whenever a little extra comfort is needed in cake form.
About The Recipe
There’s something nostalgic about snickerdoodles. I grew up baking them with my mom during the holidays, and the scent of cinnamon and sugar in the oven never fails to bring me back. So I thought, why not turn that classic cookie into a celebration-worthy cake?
I tested this recipe several times to get just the right combination of fluffy cake layers and creamy frosting. The cake base itself is a soft cinnamon-vanilla sponge with a ripple of brown sugar-cinnamon swirl running through each layer. The frosting is a dreamy cream cheese buttercream that’s lightly spiced and perfectly sweet—ideal for balancing the warm flavors of the cake.
Each bite melts in your mouth with a cozy, cinnamon-kissed sweetness that feels like a hug. It’s everything I love about snickerdoodles and cake, all rolled into one incredible dessert.
Reasons You’ll Fall in Love with This Snickerdoodle Cake
- Soft, Fluffy Layers – Thanks to cake flour and buttermilk, each layer is incredibly tender and moist.
- That Signature Cinnamon Swirl – Brown sugar and cinnamon are swirled right into the batter for an extra cozy bite.
- Rich, Tangy Frosting – Brown sugar cinnamon cream cheese frosting is the perfect balance of sweet and spice.
- Inspired by a Cookie Classic – This is a layered twist on everyone’s favorite snickerdoodle.
- Perfect for Any Season – It’s warm and comforting in the colder months, but sweet and soft enough for spring and summer celebrations.
- Decorative but Approachable – Whether you go with a simple semi-naked finish or top it with snickerdoodle cookies, it always looks beautiful.
Equipment You’ll Need
- Three 9-inch Cake Pans
- Mixing Bowls
- Stand Mixer or Hand Mixer
- Offset Spatula
- Bench Scraper (for smoothing frosting)
- Wire Rack (for cooling)
- Serrated Knife (for leveling, optional)
Ingredients
For the Cake:
- 3 and 2/3 cups cake flour (433g)
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 and 1/2 cups unsalted butter, softened to room temperature (340g)
- 1 and 2/3 cups granulated sugar (330g)
- 3 large eggs + 2 egg whites, at room temperature
- 1 tablespoon vanilla extract
- 1 and 1/2 cups buttermilk, at room temperature (360ml)
Ingredient Notes:
- Cake Flour – The secret to a soft, fine crumb that makes this cake feel bakery-level.
- Buttermilk – Adds tang and ensures a tender texture. Room temperature is key!
- Butter – Use unsalted and make sure it’s properly softened for easy creaming.
- Eggs & Whites – Extra egg whites add fluffiness and structure to the layers.
- Vanilla Extract – The tablespoon may seem bold, but it balances beautifully with cinnamon.
For the Cinnamon Swirl:
- 1/2 cup packed light or dark brown sugar (100g)
- 1/3 cup all-purpose or cake flour (41g or 38g)
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, melted (56g)
Ingredient Notes:
- This swirl bakes into the cake for a ribbon of sweet cinnamon sugar in every bite—just like the classic cookie.
For the Brown Sugar Cinnamon Cream Cheese Frosting:
- 1 and 1/4 cups unsalted butter, softened (282g)
- 8 oz full-fat brick cream cheese, softened and quartered (226g)
- 3/4 cup packed light or dark brown sugar (150g)
- 1 tablespoon ground cinnamon
- 5 and 1/2 cups confectioners’ sugar (660g)
- 1/4 cup heavy cream or whole milk (60ml)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt, or to taste
Ingredient Notes:
- Brown Sugar & Cinnamon – Adds warmth and molasses notes to make the frosting ultra cozy.
- Cream Cheese – Adds tang and richness that contrasts the sweet swirl and balances the cake.
- Confectioners’ Sugar – Sifted for that silky-smooth consistency.
Optional for Garnish:
- Snickerdoodle cookies
- A dusting of cinnamon
- Piped swirls of extra frosting
How to Make the Snickerdoodle Layer Cake
Step 1: Make the Cake Batter
Start by preheating your oven to 350°F (177°C). Grease and line three 9-inch cake pans with parchment paper. This step helps your layers release cleanly.
In a large bowl, whisk together your cake flour, salt, baking powder, and baking soda. In another large bowl using a stand mixer or hand mixer, beat the softened butter and sugar on high for about 3 minutes until light and creamy.
Next, add in the eggs and egg whites, one at a time, followed by the vanilla extract. The mixture may look a bit curdled at this point, but that’s perfectly normal. With the mixer on low, gradually alternate adding the dry ingredients and the buttermilk. Be careful not to overmix—just enough to bring everything together.
Step 2: Add the Cinnamon Swirl
Once your cake batter is divided evenly between the three pans, whip up the cinnamon swirl by combining brown sugar, flour, and cinnamon, then stirring in melted butter. Drop small spoonfuls of the swirl onto each cake layer and use a knife to gently swirl it into the batter. You’ll have some ribbons and some chunky pockets—and that’s exactly what we want!
Bake the layers for 23–26 minutes, or until a toothpick inserted comes out with just a few moist crumbs. Let them cool completely in the pans before turning out onto a cooling rack.
Step 3: Make the Cinnamon Cream Cheese Frosting
In a large bowl, beat the softened butter until creamy. Then add the cream cheese one piece at a time, beating until smooth. Add the brown sugar and mix for about a minute, then toss in the cinnamon, powdered sugar, cream, vanilla, and salt.
Start the mixer on low to avoid a sugar cloud, then increase to medium-high until everything is fluffy and luscious. Adjust with a little more cream if it’s too thick—or a pinch of salt if it’s too sweet.
Step 4: Assemble & Decorate
Once your layers are cool, use a serrated knife to level off the domes if needed. Place the first cake layer on your stand or serving plate and spread on a generous amount of frosting. Repeat with the second layer.
Top with the final cake layer and apply a thin crumb coat all around the outside for a semi-naked effect. Chill for 30 minutes to set.
Finish with a final swirl of frosting on top and garnish with piped edges, a dusting of cinnamon, and—if you’re feeling fancy—a few mini snickerdoodle cookies.
How to Store
This cake needs to be refrigerated because of the cream cheese frosting. Store covered in the fridge for up to 5 days. Let it sit at room temperature for about 30–60 minutes before serving so the cake softens up beautifully.
Make Ahead Tips
- Cake Layers: Can be baked and stored tightly wrapped at room temp for a day or frozen for up to 2 months.
- Frosting: Can be made a day ahead and refrigerated—just let it soften slightly before using.
- Assembled Cake: Can be stored in the fridge for up to 2 days before serving.
That’s it! Your Snickerdoodle Layer Cake is ready to shine at any gathering.
