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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.

Ingredients

  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 2 tbsp cinnamon sugar (for topping)
  • 2 tbsp granulated sugar (for topping)

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.