Quick Recipe Version (TL;DR)

Yield: 12 servings (three 8-inch layers)
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 2 hours 15 minutes (including cooling and assembly)

Quick Ingredients

2 3/4 cups (330 g) all-purpose flour
2 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp cream of tartar, 1 tsp salt
2 tsp ground cinnamon (plus more in cinnamon sugar)
3/4 cup (150 g) sugar + 3 tbsp cinnamon (mixed for pans, swirl, and edges)
3 1/2 cups (700 g) granulated sugar total (cake + cinnamon sugar + optional cookies)
2 1/2 cups (565 g) unsalted butter, room temperature (cake, frosting, and cookies)
4 large eggs for cake + 1 for cookies (optional)
1 1/2 cups (360 ml) whole milk + 1/2 cup (120 g) sour cream
5 cups (600 g) powdered sugar
Vanilla extract, heavy cream or milk, optional mini snickerdoodle cookie ingredients (flour, sugar, cream of tartar, cinnamon)

Do This

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans. Dust pans with some of the cinnamon sugar mixture.
2. Make cake batter: whisk dry ingredients. Cream butter and sugar, beat in eggs and vanilla, then alternate adding dry ingredients with milk/sour cream.
3. Divide batter between pans, sprinkle cinnamon sugar over each, and gently swirl with a knife. Bake 25–30 minutes, then cool completely.
4. While cakes cool, make cinnamon buttercream by beating butter, powdered sugar, cinnamon, vanilla, salt, and cream until fluffy. Optionally bake mini snickerdoodle cookies.
5. Level cooled layers. Stack with buttercream between each layer. Coat outside with a thin crumb coat, chill 20 minutes, then frost smoothly.
6. Press remaining cinnamon sugar around the sides of the cake. Decorate the top with swirls of frosting and mini snickerdoodle cookies.

Why You’ll Love This Recipe

It tastes just like a classic snickerdoodle cookie in cake form: cinnamon-swirled, buttery, and slightly tangy.
The cream of tartar and sour cream add a nostalgic snickerdoodle flavor and a soft, tender crumb.
Cinnamon buttercream and the cinnamon-sugar coated edges make every bite warm, cozy, and fragrant.
Mini snickerdoodle cookies on top turn this into a show-stopping, nostalgic birthday cake.

Grocery List

Produce: None (optional: fresh flowers or berries for serving and decoration).
Dairy: Unsalted butter, large eggs, whole milk, sour cream, heavy cream or additional milk (for frosting).
Pantry: All-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, cream of tartar, fine sea salt, ground cinnamon, pure vanilla extract.

Full Ingredients

For the Snickerdoodle Cake Layers

2 3/4 cups (330 g) all-purpose flour, spooned and leveled
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cream of tartar
1 tsp fine sea salt
2 tsp ground cinnamon
1 cup (226 g) unsalted butter, room temperature
2 cups (400 g) granulated sugar
4 large eggs, room temperature
2 tsp pure vanilla extract
1 1/2 cups (360 ml) whole milk, room temperature
1/2 cup (120 g) sour cream, room temperature

For the Cinnamon Sugar (pans, swirl, and edges)

3/4 cup (150 g) granulated sugar
3 tbsp ground cinnamon

For the Cinnamon Buttercream

1 1/2 cups (339 g) unsalted butter, room temperature
5 cups (600 g) powdered sugar, sifted
2 tsp ground cinnamon
1 1/2 tsp pure vanilla extract
1/4 tsp fine sea salt
2–3 tbsp heavy cream or whole milk, as needed for consistency

For the Mini Snickerdoodle Cookies (Topping, Optional)

1/2 cup (113 g) unsalted butter, room temperature
3/4 cup (150 g) granulated sugar
1 large egg, room temperature
1 tsp pure vanilla extract
1 1/3 cups (160 g) all-purpose flour
1/2 tsp cream of tartar
1/4 tsp baking soda
1/4 tsp fine sea salt
1/4 cup (50 g) granulated sugar, for rolling
1 1/2 tsp ground cinnamon, for rolling

Step-by-Step Instructions

Step 1: Prepare the pans and cinnamon sugar

Preheat your oven to 350°F (175°C). Grease three 8-inch (20 cm) round cake pans with butter or nonstick spray. Line the bottoms with parchment circles for easy removal.

In a small bowl, stir together the 3/4 cup (150 g) granulated sugar and 3 tbsp ground cinnamon until evenly mixed. Sprinkle a light layer of this cinnamon sugar into each greased pan, tapping and rotating so it coats the bottom and a bit up the sides. Tap out any excess back into the bowl; you will use the remaining cinnamon sugar later for the swirl and the outer coating.

Step 2: Make the snickerdoodle cake batter

In a medium bowl, whisk together the flour, baking powder, baking soda, cream of tartar, salt, and 2 tsp ground cinnamon. Set aside.

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat 1 cup (226 g) softened butter and 2 cups (400 g) sugar on medium-high speed for 3–4 minutes, until very light and fluffy. Scrape down the bowl as needed.

Add the eggs one at a time, beating well after each addition, then beat in the 2 tsp vanilla extract.

In a separate measuring jug, whisk together the 1 1/2 cups (360 ml) milk and 1/2 cup (120 g) sour cream until smooth.

With the mixer on low, add the dry ingredients in three additions, alternating with the milk/sour cream mixture in two additions (dry–wet–dry–wet–dry). Mix just until combined and no dry streaks remain. Do not overmix; this keeps the cake tender.

Step 3: Swirl in cinnamon sugar and bake the layers

Divide the batter evenly between the three prepared pans (about 2 1/2 to 3 cups of batter per pan). Smooth the tops with a spatula.

Sprinkle 1 1/2–2 tbsp of the cinnamon sugar mixture evenly over the surface of each pan of batter. Use a butter knife or skewer to gently swirl the cinnamon sugar into the batter with a few figure-eight motions. Do not fully mix it in; you want visible ribbons of cinnamon throughout the cake.

Bake the layers on the middle rack for 25–30 minutes, rotating the pans halfway through baking, until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool the cakes in the pans for 10–15 minutes, then run a thin knife around the edges and carefully turn them out onto wire racks. Peel off the parchment and let the layers cool completely before frosting.

Step 4: Bake mini snickerdoodle cookies (optional but fun)

While the cake layers cool, keep the oven at 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, beat 1/2 cup (113 g) butter and 3/4 cup (150 g) sugar together until light and fluffy, 2–3 minutes. Beat in the egg and 1 tsp vanilla until smooth. In another bowl, whisk together 1 1/3 cups (160 g) flour, 1/2 tsp cream of tartar, 1/4 tsp baking soda, and 1/4 tsp salt. Add the dry ingredients to the butter mixture and mix just until combined.

In a small dish, stir together 1/4 cup (50 g) sugar and 1 1/2 tsp cinnamon. Scoop small teaspoon-sized balls of dough, roll them into balls, then roll each in the cinnamon sugar. Arrange on the prepared baking sheet, leaving a little space.

Bake for 8–9 minutes, until set around the edges but still soft in the center. Cool completely on a rack. These will be your mini snickerdoodle toppers.

Step 5: Make the cinnamon buttercream

In a large bowl or stand mixer, beat 1 1/2 cups (339 g) softened butter on medium-high speed for 2–3 minutes, until creamy and slightly lightened.

Turn the mixer to low and gradually add the 5 cups (600 g) sifted powdered sugar, about 1 cup at a time, mixing well and scraping down the bowl between additions. The mixture will be thick.

Add 2 tsp ground cinnamon, 1 1/2 tsp vanilla, 1/4 tsp salt, and 2 tbsp heavy cream or milk. Beat on medium-high for 3–4 minutes, until very light and fluffy. If the frosting is too thick, add an extra tablespoon of cream; if too thin, add a bit more powdered sugar. You want a spreadable, medium-stiff consistency that holds its shape.

Step 6: Level, fill, and crumb coat the cake

Once the cake layers are completely cool, use a long serrated knife to trim off any domed tops so they are flat and even.

Place a small dab of frosting on your cake stand or serving plate to act as glue, then set the first layer on top, cut side up. Spread about 3/4 cup of cinnamon buttercream evenly over the layer, going right to the edges.

Top with the second layer, cut side down for a flat surface, and repeat with another 3/4 cup of frosting. Add the final layer, cut side down. Use a thin layer of frosting over the top and around the sides to create a crumb coat, sealing in any loose crumbs.

Chill the crumb-coated cake in the refrigerator for about 20 minutes, or in the freezer for 10 minutes, until the frosting feels firm to the touch.

Step 7: Frost, roll in cinnamon sugar, and decorate

Remove the chilled cake from the fridge. Apply a generous final coat of cinnamon buttercream over the top and sides, smoothing with an offset spatula or bench scraper.

Place the remaining cinnamon sugar mixture on a piece of parchment paper or a shallow tray. Working over the tray, gently press handfuls of cinnamon sugar up the sides of the cake, letting the excess fall onto the parchment and reusing it as needed. The goal is a sandy, snickerdoodle-style cinnamon sugar crust all around the outside edges.

Use any remaining buttercream to pipe simple swirls or rosettes around the top edge of the cake. Nestle the cooled mini snickerdoodle cookies on top of the swirls, either in a ring or clustered in the center. If you prefer, you can also crumble a few cookies in the very center for extra texture.

Chill the assembled cake for at least 20–30 minutes to set the frosting and cinnamon sugar before slicing. Slice with a sharp, warm knife (run it under hot water and wipe dry) for clean layers.

Pro Tips

Measure flour accurately: Spoon flour into your measuring cup and level it off, or use a scale. Too much flour makes the cake dense instead of soft and tender.
Room temperature ingredients are key: Butter, eggs, milk, and sour cream should all be at room temperature so the batter emulsifies smoothly and bakes evenly.
Do not overmix the batter: Once the flour is added, mix only until combined. Overmixing develops gluten and can make the cake tough.
Chill before coating with cinnamon sugar: A cool, slightly firm frosting grabs the cinnamon sugar better and keeps it from sliding down the cake.
Make it ahead-friendly: Bake the cake layers and cookies a day before; wrap tightly once cooled. Frost and assemble on the day you plan to serve.

Variations

9×13-inch sheet cake: Bake the batter in a greased and parchment-lined 9×13-inch pan for 35–40 minutes. Swirl cinnamon sugar over the top before baking, then frost just the top with cinnamon buttercream and sprinkle with extra cinnamon sugar.
Snickerdoodle cupcakes: Divide the batter into 24 lined cupcake wells, swirl cinnamon sugar on top, and bake at 350°F (175°C) for 18–20 minutes. Frost with swirls of cinnamon buttercream and top each with a mini cookie.
Brown butter twist: Brown the butter for the buttercream, cool until solid but soft, then whip as directed for a deeper, nutty flavor that pairs beautifully with the cinnamon.

Storage & Make-Ahead

Store the assembled cake, covered, in the refrigerator for up to 4 days. For the best texture, let slices sit at room temperature for 20–30 minutes before serving so the buttercream softens. Unfrosted cake layers can be wrapped tightly in plastic wrap and stored at room temperature for up to 1 day, or frozen for up to 2 months (thaw in the fridge overnight while still wrapped). The cinnamon buttercream can be made up to 3 days ahead and refrigerated in an airtight container; bring it to room temperature and re-whip briefly before using. Mini snickerdoodle cookies can be baked 2 days in advance and stored in an airtight container at room temperature.

Nutrition (per serving)

Approximate values per slice (1/12 of the cake, including frosting but not optional cookies): about 650 calories, 30 g fat, 15 g saturated fat, 90 g carbohydrates, 70 g sugar, 6 g protein, and 430 mg sodium. Values will vary based on exact ingredients and portion sizes.

Snickerdoodle Layer Cake with Cinnamon Buttercream Frosting