Snickerdoodle Cake

Snickerdoodle Cake


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Everyone is going to want second helpings of this cake.

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Time needed

30 min preparation + 60 min cooking

Serving Size / Yield

1 serving


  • 2 tsp. ground cinnamon
  • 1 C. white sugar
  • 2 1/2 C. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp.baking soda
  • 1/2 tsp. Kosher salt
  • 1 C. unsalted butter, room temperature
  • 1 C. white sugar
  • 1 C. light brown sugar
  • 3 eggs, room temperature
  • 2 tsp. vanilla extract
  • 1 C. sour cream,room temperature

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  1. In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and Preheat oven to 325 degrees

  2. Spray a 9 inch cake pan. Gently dust the entire inside of the pan with the sugar and cinnamon mixture. Save the remaining sugar and cinnamon mixture and set everything aside.

  3. Sift together the flour, baking powder, baking soda and salt. Set aside.

  4. Beat just the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Then add the brown sugar.

  5. Mix for 2 minutes until the mixture looks light brown and uniform in color.

  6. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla.

  7. Add the flour mixture alternately with the sour cream; beat well.

  8. Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the cake.

  9. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top.

  10. Bake for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean.

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