Go Back
A frosted three-layer spice cake with a missing slice on a white cake stand, next to a slice on a small plate on a wooden surface.

Classic Snickerdoodle Cake Recipe (Real Cinnamon Tang)

A cinnamon sugar swirled layer cake with real snickerdoodle tang in both the batter and the cream cheese buttercream, using a cream of tartar ratio built specifically for cake instead of borrowed from a cookie recipe.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 27 minutes
Total Time 1 hour 2 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Snickerdoodle Cake Layers
  • 2 3/4 cups cake flour spooned and leveled
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter softened
  • 1 1/4 cups granulated sugar
  • 4 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 2 tsp vanilla extract
Cinnamon Sugar Swirl
  • 1/3 cup granulated sugar
  • 1 tbsp cinnamon
Cream Cheese Buttercream
  • 8 oz cream cheese softened
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 1/2 tsp cinnamon
  • 1 pinch salt

Equipment

  • 3 9-inch round cake pans For the classic layer cake height
  • 1 KitchenAid stand mixer or hand mixer For creaming and frosting
  • 1 Digital kitchen scale For accurate flour measurement
  • 1 Offset spatula For smooth frosting application
  • 1 Cake turntable For even, professional frosting

Method
 

  1. Mix the sugar and cinnamon together for the swirl. Set aside.
    A small glass bowl containing a mixture of brown sugar and cinnamon on a wooden countertop.
  2. Preheat oven to 350 degrees F. Grease and flour three cake pans and line the bottoms with parchment rounds.
    Three greased and floured round cake pans lined with parchment paper on a wooden countertop
  3. Whisk the cake flour, cream of tartar, baking soda, and salt in a medium bowl.
    A glass bowl containing flour and other dry ingredients on a wooden countertop.
  4. In a stand mixer, beat the butter and sugar on medium speed for 3 minutes until light and fluffy.
    A glass bowl containing creamed butter and sugar on a wooden countertop.
  5. Add eggs one at a time, mixing until just combined after each.
    A glass bowl featuring light batter with cracked eggs on a wooden countertop.
  6. Mix in the vanilla extract.
    A glass bowl featuring light cake batter swirled with dark vanilla extract on a wooden countertop.
  7. With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk in two additions, starting and ending with flour.
    A glass bowl showing cake batter being mixed with alternating flour and buttermilk additions on a wooden countertop.
  8. Divide half the batter among the three pans, sprinkle with the cinnamon sugar, then top with the remaining batter and swirl gently.
    Three round cake pans filled with swirled cinnamon sugar and batter on a wooden countertop.
  9. Bake for 25 to 29 minutes, until a toothpick comes out clean.
    Three cake pans filled with swirled batter sitting on a wooden kitchen counter ready for the oven.
  10. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
    Three stacked golden-brown cake layers with a visible cinnamon swirl cooling on a wire rack.
  11. Beat the cream cheese and butter until smooth. Add powdered sugar gradually, then mix in cinnamon and salt until fluffy.
    A glass bowl filled with smooth, fluffy cream cheese frosting dusted with cinnamon on a wooden countertop.
  12. Frost between each layer, apply a thin crumb coat, refrigerate for 20 minutes, then apply the final coat of frosting.
    A three-layer spice cake filled with frosting between layers on a white cake stand.
  13. Slice and serve, or refrigerate until ready to serve.
    A sliced three-layer spice cake on a white cake stand with a single slice on a plate and a knife on a wooden surface.

Notes

  • Use a higher ratio of cream of tartar than a cookie recipe would call for, since a cake batter dilutes the tang across a much larger volume.
  • Add cinnamon to the frosting as well, so the flavor comes through from both directions.
  • Swirl the cinnamon sugar gently to keep distinct ribbons rather than fully blending it in.
  • Store refrigerated up to 5 days. Bring to room temperature before serving.