Snickerdoodle Cake with cinnamon buttercream

I was recently asked to do a cake for a friend of mine. When I asked what flavor cake they wanted they said their favorite was a cinnamon swirl cake, but I could just make it white and chocolate. I didn’t have any type of recipe for a cinnamon cake so I just tweaked a white cake recipe I had, so I could surprise them with it. Everyone raved over it. It was the first cake eaten out of the three. I hope you like it too. Oh, and after I made it I thought it would have been a lot better with some chopped pecans in it too. So you could try that for another option.


  • 1 box White Cake Mix (plus the ingredients called for on the mix)
  • 1 cup of flour
  • 1 cup of sugar
  • 1 box instant vanilla pudding
  • 1 cup sour cream
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon almond flavoring
  • 2 teaspoons cinnamon (you can add more if you like a more cinnamony flavor)
  • For Cinnamon Buttercream

  • 1 cup Butter
  • 1 teaspoon vanilla
  • 1 pound powdered sugar
  • 2-3 Tablespoons Heavy Whipping Cream or Half and Half
  • 1 T. Meringue Powder (optional)
  • 2+ teaspoons of Cinnamon (I used a lot more cinnamon for a real cinnamony taste)


  1. In a mixing bowl sift all your dry ingredients (white cake mix, flour, sugar, cinnamon and instant pudding mix).
    In a separate bowl, combine eggs, oil and water (from cake mix ingredients), sour cream, vanilla extract, and almond extract. Mix thoroughly.
    Add the liquid ingredients to the dry ingredients and mix slightly. Scrape down the sides and bottom of the bowl with a rubber spatula. Mix on medium speed just until ingredients look “glossy”. Do not overbeat.
    Pour into pans lined with parchment paper and sprayed with non-stick spray. Bake at 350 degrees until a pick inserted in the center comes out with crumbs on it. DO NOT BAKE UNTIL THE PICK COMES OUT CLEAN. It will be overbaked. Cool completely and frost with the cinnamon buttercream.

Cinnamon Buttercream Icing:
To make the buttercream, put the softened butter in a mixing bowl and beat it until it is silky and creamy. Add in vanilla a mix. On a slow-medium speed on the mixer, slowly add in the sugar and cream. You can place a damp cloth over the mixer to help with the “sugar cloud” effect. If you want you icing to hold up a little better to the heat add a tablespoon of meringue powder. If you icing is too stiff, simply add a little more cream a little at a time (teaspoons) until the desired thickness is reached.
For another variation try adding pecan or raisins.

Comments (7)


Does this cake taste like a snickerdoodle cookie, or more like a cinnamon cake? I was wondering if some cream of tarter was added if it would taste more like a snickerdoodle.


This sounds delish! Can't wait to try it. Cream of Tarter functions primarily as a stabilizer, and I have doubts that adding it would enhance the taste; but more likely change the consistency and not in a positive way.


Donnawb, I think that would depend on the amount of cinnamon added. When I made mine, I made a double batch and added 2 tablespoons of cinnamon for a really strong cinnamon flavor. If you wanted the lighter snickerdoodle flavor you would probably want to stick closer to the 2 teaspoons. I also used 2 tablespoons in the frosting (also a double batch). It has been a while, so I'm not sure of the amount of batter this made. I believe I filled 2- 10x2" pans, but don't quote me on it.

ashlynsbowtique- I covered it in fondant and it held up quite well.


This is one of my most requested recipes now...I just do cakes on the side for family & friends & this is their favorite. So moist & just the right amount of cinnamon flavor.


AWESOME recipe!! Followed it to a "T' except added 1tbsp of cinn. to batter for more cinn. taste. Sooo good! I'm glad I tried tonight! Thank you!

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