This snickerdoodle cake is a cinnamon lover’s dream. It has a vanilla cake with cinnamon swirls. In the middle is a snickerdoodle edible cookie dough. This cake is topped with a cinnamon cream cheese frosting and extra cookie dough balls. This cake can be made with or without the cookie dough. However cookie dough with cake is SO good!

Snickerdoodle cake split open on a wood board.

Snickerdoodle cookies are an American cookie. They are a soft sugar cookie dough usually made with cream of tartar. The cookies are rolled into cinnamon sugar and baked into soft cookies. They taste like a slightly tangy sugar cookie with loads of cinnamon flavor. They are such a treat!
I wanted to create a cake that is just like the cookie. Which is why it has a cookie dough filling! A lot of the recipes for a snickerdoodle cake seems more like a coffee cake. I wanted this recipe to be more unique!
I have tips and tricks and process photos to easily help you make this recipe! If you love cinnamon desserts, you have to try my banana coffee cake.

Slice of cake on a plate.

Tips for making the cake

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure the flour is spooned and leveled. If you stick the measuring cup into the flour, it can compact it and cause a more drier cake.
  • Tip 2: For high altitude baking, add 3 Tablespoons of flour for the cake. You don’t need to do this for the cookie dough.
  • Tip 3: Use a 1/2 tablespoon to dollop the cinnamon filling on top of the cake batter. Then, use a butter knife to swirl it around. The goal is to make sure the cinnamon swirl is even.
  • Tip 4: The flour in the cookie dough is heat treated so it is safe to eat. There is also milk instead of eggs in the dough.
  • Tip 5: After you make the cookie dough, dollop the the cinnamon filling around the top. Then stir it in until you can see ribbons of cinnamon.
Wet ingredients in a bowl.
Beat the oil, butter, and sugar on high speed so it is fluffy. This helps give the cake a great texture.
Cake batter in a bowl.
Make sure to stir the cake batter to make sure it is mixed together properly.
Cake batter with cinnamon dollops in the cake pan.
Dollop the cinnamon filling evenly.
Cinnamon swirled into the cake batter.
You can see it makes little pockets of cinnamon.
Baked cake on a wire rack.
Use a serrated knife to cut off the uneven top.
Snickerdoodle cookie dough in a bowl.
There will be cinnamon through out the cookie dough.
Cinnamon cream cheese frosting in a bowl.
Make sure the butter and cream cheese are the same temperature to avoid the frosting splitting.

Assembling and decorating the cake

Frosting on top of cake.
Spread the frosting and pipe a border around the edge.
Cookie dough on top of cake.
Flatten the cookie dough with your hands before putting on top of the cake.
Decorated cake on a wood board.
I used Wilton 6B to pipe the decoration on top of the cake.
Side view of snickerdoodle cake.

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If you want more cinnamon recipes, try my caramel apple cake and pumpkin caramel cake.

Bite missing from snickerdoodle cake.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Snickerdoodle cake split open on a wood board.
5 from 20 reviews

Snickerdoodle Cake

Stephanie Rutherford
This snickerdoodle cake is a vanilla cake with a cinnamon swirl. The filling is edible snickerdoodle cookie dough. On top is a cinnamon cream cheese frosting.
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Prep Time: 1 hour
Cook Time: 20 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 50 minutes
Servings: 16 slices

Ingredients
 
 

Vanilla Cake

  • 3 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Salt
  • 3/4 cup Unsalted butter, room temperature
  • 1/4 cup Oil, canola or vegetable
  • 1 3/4 cups White granulated sugar
  • 1 TBSP Pure vanilla extract
  • 4 Large eggs , room temperature
  • 1/3 cup Sour cream, room temperature or greek yogurt
  • 1 cup Buttermilk, room temperature

Cinnamon Swirl

  • 1/2 cup Brown sugar, packed light or dark
  • 1/3 cup All-purpose flour
  • 1 TBSP Ground cinnamon
  • 1/4 cup Unsalted butter , melted

Edible Snickerdoodle Cookie Dough

  • 1/2 cup Unsalted butter, room temperature
  • 3/4 cup White granulated sugar
  • 3 TBSP Milk
  • 2 tsp Pure vanilla extract
  • 1 1/2 cup All-purpose flour, heat treated. See notes
  • 1/2 tsp Salt
  • 1/3 cup Brown sugar, packed light or dark
  • 1/3 cup All-purpose flour
  • 2 tsp Ground cinnamon
  • 1/4 cup Unsalted butter, melted

Cinnamon Cream Cheese Frosting

  • 2 cups Unsalted butter, room temperature
  • 16 oz Cream cheese, room temperature
  • 5 cups Powdered sugar, sifted
  • 2 tsp Ground cinnamon
  • 1 tsp Pure vanilla extract

Instructions
 

Vanilla Cake

  • Preheat oven to 350°F. Spray three 8 inch cake pans with baking non-stick spray. Place parchment circles in the bottom of the pans. Spray again.
  • In a large mixing bowl, sift the cake flour, baking powder, baking soda, and salt. Using a mixer, beat the butter, oil, and sugar together on high for 3 minutes. It should be really pale (almost white) and fluffy.
  • Add in vanilla, eggs, and sour cream. Mix on medium until combined. Scrape the bowl.
  • Add in dry ingredients and buttermilk. Mix on low speed until just combined. Take off the mixer and cream the bowl.
  • Pour cake batter evenly in the three pans. Use a kitchen scale for even layers.

Cinnamon Swirl

  • Mix the brown sugar, flour, cinnamon, and melted butter until combined. Use a 1/2 TBSP and drop the cinnamon mixture 5-7 times in each cake layer. Spread out the drops.
  • Use a butter knife to swirl in the cinnamon swirl mixture.
  • Bake for 24-29 minutes. It is done baking when a toothpick inserted comes out clean.
  • Let the cake pans sit for 10 minutes. Then, transfer to a cooling rack. Allow the cakes to cool completely.

Edible Snickerdoodle Cookie Dough

  • Preheat the oven to 350℉ Place flour on a baking sheet. Cook for 6 minutes. Cool completely.
  • Beat the butter and sugar using a mixer. Beat until light and fluffy on high. Add in the milk and vanilla. Mix until combined.
  • Add in the heat treated flour and the salt. Mix until combined.
  • In a separate bowl, mix the brown sugar, flour, cinnamon, and melted butter. Pour mixture into cookie dough and mix on low until it is swirled into the cookie dough.
  • Set aside two bowls with 3/4 cup cookie dough. Roll the rest of the cookie dough into small balls for decoration. I place them on a cookie sheet with wax paper and freeze them until they are needed. The cookie dough for the cake filling can stay at room temperature.

Cinnamon Cream Cheese Frosting

  • Make right before decorating. Sift the powdered sugar into a large bowl. Add the cinnamon.
  • Using a mixer, beat the butter on high speed for 2 minutes to become and fluffy. Add in the cream cheese and mix on high for 1 minute. Scrape the bowl.
  • Add in half of the powdered sugar and mix on low speed until almost combined. Add in the rest of the powdered sugar and mix on low. Next, add the vanilla and beat on high until creamy.

Assembly

  • Use a serrated knife to cut the domes off the tops of the cake.
  • Place the first cake layer bottom side down. Measure 3/4 cup of frosting and smooth it on the cake. Pipe a thick double layer border around the edge of the cake. Grab the cookie dough and place 3/4th cup into an even layer across the cake. There shouldn't be any holes.
  • Repeat with the second layer. Place the last layer bottom side down. Apply a light layer of frosting sides of the cake. Freeze for 15 minutes. This is the crumb coat layer and it will seal in those crumbs.
  • Frost the cake. I frosted the cake into a semi-naked look. Top the cake with the extra cookie dough balls.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour will dry out the cake.
High altitude baking, add 3 tablespoons of flour for the cake.
Room temperature ingredients- Every ingredient that says room temperature, pull out 2 hours before baking. 
Calories: 864kcal, Carbohydrates: 119g, Protein: 8g, Fat: 58g, Saturated Fat: 34g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Trans Fat: 2g, Cholesterol: 148mg, Sodium: 397mg, Potassium: 151mg, Fiber: 2g, Sugar: 45g, Vitamin A: 1772IU, Vitamin C: 0.1mg, Calcium: 107mg, Iron: 2mg
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