Snickerdoodle Cake


Happy November! If you need a recipe for a grey day, look no further. I must admit this cake was the result of a happy accident. I was attempting to make whoopie pies, but noticed they baked more like a cake than a whoopie pie. I put the rest of the batter in a cake pan and topped it off with some cinnamon and sugar and the cake became what it needed to be. This cake pairs well with a hot beverage and a lazy Sunday. This cake is both dense and light and the cinnamon sugar topping gives it a satisfying crunch and a punch of cinnamon.



snickerdoodle cake

  • Servings: 8-12
  • Difficulty: easy
  • Print

Dorothy’s Test Kitchen


for the cake

1 cup butter

1 1/2 cup sugar

1 tsp vanilla

3 eggs

2 cups flour

½ tsp salt

1/2  tsp cream of tartar

1/2 tsp baking powder

1/2 cup buttermilk

for the topping

1/4 cup sugar

1 TBSP cinnamon

Preheat the oven to 375 degrees. Grease the bottom of a springform pan and set aside. You can also use two round cake pans and bake for a shorter time, about 25-27 minutes.

In a large bowl, cream together butter and sugar until the texture is nice and fluffy. Add in the vanilla and beat in the eggs one at a time until the mixture is just combined. You don’t want to overmix this one. Slowly add in the dry ingredients and alternate with the buttermilk and mix until you get a smooth and light texture.

In your prepared cake pan(s), plop the batter right in the middle and smooth it out to the edges. In a small bowl, stir together the cinnamon and sugar topping. Sprinkle a layer over top and give the cake a generous coating. Bake in the oven for 40-45 minutes if you’re using one 9 inch springform pan and 25-27 minutes if you’re using two pans.

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