Why You’ll Love This Recipe

This Snickerdoodle Cake recipe is a delightful twist on the classic cookie. It’s tender, perfectly spiced with cinnamon, and finished off with a delicious cinnamon-sugar topping that makes each bite extra special. The simplicity of the ingredients and the versatility of the baking method (Bundt pan or 9×13 dish) ensure you can create this cake for any gathering or family treat. Whether you’re a fan of the traditional cookie or just love a good cake, this recipe will satisfy all your sweet cravings.

Ingredients

2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 tablespoon ground cinnamon (for topping)
¼ cup granulated sugar (for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease a Bundt pan or a 9×13-inch baking dish with butter or cooking spray.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared Bundt pan or 9×13 dish, spreading it evenly.
In a small bowl, mix together the cinnamon and sugar for the topping. Sprinkle the mixture evenly over the batter.
Bake for 35-40 minutes for the Bundt pan or 30-35 minutes for the 9×13 dish, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes approximately 12 servings. Depending on your oven and the size of the pan, baking times may vary:

Bundt pan: 35-40 minutes
9×13 pan: 30-35 minutes

Variations

Add-ins: Feel free to add chopped nuts, such as pecans or walnuts, to the batter for extra texture.
Frosting: For an extra indulgent treat, add a simple cream cheese frosting or glaze on top after the cake cools.
Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.
Vegan version: Replace the butter with a vegan butter alternative and use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) to create a dairy-free and egg-free version.

Storage/Reheating

Storage: Store any leftover cake in an airtight container at room temperature for up to 3-4 days. If you need to store it for a longer period, wrap it tightly in plastic wrap and refrigerate for up to a week.
Reheating: To reheat, slice individual pieces and microwave them for 15-20 seconds or warm up the entire cake in a 300°F oven for 10-15 minutes until heated through.

FAQs

1. Can I make this cake without sour cream?

Yes, you can substitute sour cream with plain yogurt or buttermilk for similar results.

2. Can I use a different pan size?

Yes, you can use a 9×13-inch pan, a Bundt pan, or even a round cake pan. Just make sure to adjust the baking time as necessary.

3. Can I freeze the cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Let it thaw at room temperature before serving.

4. Can I make this cake ahead of time?

Absolutely! You can make this cake a day in advance and store it at room temperature in an airtight container.

5. Can I add chocolate chips to this recipe?

Yes, chocolate chips would be a great addition to the batter for a delicious chocolate-cinnamon flavor combination.

6. How do I know when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If not, continue baking and check every few minutes.

7. Can I double this recipe?

Yes, you can double the recipe if you’re making a larger batch. Just adjust the pan size and baking time accordingly.

8. Can I use brown sugar instead of white sugar?

You can, but the cake will have a slightly different texture and flavor. Brown sugar adds more moisture and a richer, molasses-like taste.

9. How should I serve Snickerdoodle Cake?

This cake is delicious on its own, but it pairs wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce.

10. Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works just as well as a stand mixer for this recipe.

Conclusion

This Snickerdoodle Cake is a perfect balance of sweet cinnamon flavor and soft, moist cake. Whether you use a Bundt pan or a 9×13 pan, it’s easy to make and sure to please a crowd. With its simple ingredients, quick prep time, and delicious flavor, it’s a must-try for any dessert lover!

Snickerdoodle Cake Recipe

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This Snickerdoodle Cake is a fluffy, cinnamon-sugar-packed treat that combines the classic flavor of Snickerdoodles with the richness of cake. Perfect for baking in a Bundt pan or a 9×13 pan, this easy recipe results in a moist, delicious dessert that will satisfy your sweet tooth. A must-try for cinnamon lovers, this cake makes for an irresistible addition to any occasion, whether you’re serving it at a family gathering, birthday party, or just as a tasty treat for yourself.

Author: Emily
Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: 55-60 minutes
Yield: 12-16 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C). Grease a Bundt pan or a 9×13 baking pan.
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
In a large mixing bowl, beat together the softened butter and sugar until light and fluffy, about 2-3 minutes.
Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined.
Pour the batter into the prepared pan and smooth the top.
In a small bowl, mix together the cinnamon sugar and granulated sugar. Sprinkle evenly over the batter.
Bake for 40-45 minutes (for Bundt pan) or 30-35 minutes (for 9×13 pan), or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

You can easily double the cinnamon-sugar topping for an extra sweet crunch!
Make sure to fully grease your Bundt pan to prevent sticking.