This Snickerdoodle Cake is a cinnamon lover’s dream come true. It has two layers of soft cinnamon cake with cinnamon sugar swirls, filled with a cinnamon brown sugar buttercream and broken up snickerdoodle cookies! This cake is so simple to make, no mixer is need to make the batter! Best yet, this cake is gluten free, nut free, eggless and can easily be dairy free (vegan)!
My cinnamon obsessed daughter cannot get enough of this fluffy Snickerdoodle Cake! It has cinnamon in 4 ways! There is cinnamon in the batter itself, cinnamon sugar swirls, cinnamon in the brown sugar frosting and Gluten Free Snickerdoodles broken up inside the cake and on top! To save time, feel free to use store-bought gluten free snickerdoodle cookies! This recipe is so simple to make!
For more cinnamon recipes, my No Yeast Cinnamon Rolls, my Cinnamon Sugar Donuts, my Snickerdoodle Cupcakes, my Cinnamon Tea Cake and my Cinnamon Swirl Ice Cream.
Reasons To Love This Snickerdoodle Cake
- Allergy Friendly- This cake is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The cake is super soft and delicious.
- Tons of Cinnamon- There is cinnamon in 4 different ways in this cake!
- Easy to Make- The batter mixes up in just one large bowl with a whisk!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Granulated Sugar and Light Brown Sugar- I use a mixture to get added moisture. You could use all granulated sugar but the cake will be slightly drier. Don't use all light brown as it will make the cake too dense.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gluten free or the cake can have a chemical flavor.
- Vegetable Oil- Adds moisture into this cake; there is no butter or vegan baking stick in the batter.
- Snickerdoodle Cookies- You can use any type you like from store-bought to my recipe for homemade.
- Butter/ Vegan Baking Stick- Only use room temperature butter in the frosting. If using vegan butter, make sure it's on the cold side versus room temperature. Also, use vegan baking sticks instead of vegan butter from a tub.
- Light Brown Sugar- In the frosting, it's what makes it taste so dreamy!
- Water- This frosting uses room temperature water instead of milk! Add it in slowly; you may not need it all.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into a Vegan Cake
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter in the frosting.
- Only use a non-dairy milk of choice.
- If using store-bought snicker doodle cookies, make sure they're vegan, nut free and gluten free.
Make this Recipe with All Purpose Flour
- Use 2 ¼ cups packed AP flour (378 grams).
- Only use 1 ¼ cups of milk.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Snickerdoodle Cake
Here are the step by step instructions to make this snickerdoodle cake recipe!
Step 1: Make the Cinnamon Sugar
In a small bowl, whisk together the sugar and cinnamon for the swirl. Set aside.
Step 2: Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda, salt and cinnamon until combined.
Step 3: Mix Together the Wet Ingredients and Brown Sugar
In a medium bowl, whisk together the milk, light brown sugar, vegetable oil and vanilla.
Step 4: Add the Wet Ingredients into the Dry
Slowly add the milk mixture into the dry ingredients and whisk to combine. It if gets too thick, switch to a spatula but it should be fairly liquidy.
Step 5: Scoop Half the Batter and Sprinkle the Cinnamon Sugar
Using an ice cream scoop or large cookie scoop, place 4 scoops of batter into a parchment lined and greased 8 inch cake pan. Repeat in the second cake pan. Smooth the tops.
Sprinkle one tablespoon of the cinnamon sugar mixture all over the top of the batter in one of the pans. Repeat with the other pan.
Step 6: Make Swirls
Using a butter knife, gently swirl the cinnamon sugar all around the batter in each cake pan and then smooth the tops.
Step 7: Scoop the Rest of the Batter
Using the ice cream scoop, place an additional 3 scoops of batter on top of the cinnamon sugar swirled batter in one of the pans. Repeat with the second pan.
Gently use a butter knife to smooth the tops. You don’t want to see the cinnamon sugar. This step is crucial to making sure your cakes do not collapse.
Step 8: Bake the Cakes and Cool
Bake the cakes in the center rack at 350 degrees Fahrenheit for 35 minutes until slightly springy when carefully touched.
Let cool in the cake pans for 10-15 min and then let cool completely on a wire cooling rack.
Step 9: Make the Brown Sugar Frosting
In the large bowl of an electric mixer or using a hand held mixer, beat the butter, light brown sugar and cinnamon until smooth and creamy. About 2-3 min.
With the mixer on very low speed, slowly add in the confectioners' sugar and vanilla; beat until combined.
Slowly add in the water a little at a time until you get the desired consistency. You may not need to use all the water.
Step 10: Cut the Tops
Once the cakes have completely cooled, slice thin layers off the top of the cakes so you have nice flat surfaces.
Step 11: Frost One Layer, Pipe the Ring and Add Snickerdoodle Cookies
Separate the frosting into 3 equal sections.
Place one layer of cake on a cake plate/stand. Scoop ⅓ of the buttercream (about 1 cup) on top and use an icing spatula to spread it around.
Place ⅓ of the frosting in a piping bag. Pipe a ring around the outside edge of the cake. This is to prevent the cookies from falling out.
Sprinkle chunks of broken gluten free snickerdoodles on top of the buttercream, in the center of the ring, and gently press to make sure they stick. I used 2 packages of small cookies which equals 4 normal size cookies.
Step 12: Add the Second Layer and Frost the Outside of the Cake
Place the second cake bottom (or flat) side up so the top is nice and flat.
Use an icing spatula to frost the top and a thin layer on the sides and use a cake scraper to neaten the frosting up.
You should only use the final ⅓ of your frosting on both the top and sides combined. It’s a semi naked cake.
Step 13: Decorate the Cake
Use the extra frosting in the piping bag to create swirls going all the way around the top rim of the cake.
Place extra snickerdoodle cookies around the piped swirls and in the center of the cake.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the cupcake pan, gently smooth the tops with a butter knife prior to baking.
- Adding The Cinnamon Sugar- Make sure you do not add cinnamon sugar to the top of the unbaked cake; only to the middle. If you add it to the top of the batter and don't cover it with additional batter, your cakes will sink as they bake. In addition, you must smooth the batter out after you swirl the cinnamon sugar. If you don't it will cook unevenly and be lumpy.
- Use Room Temperature Butter- Do not use softened or melted butter, it will cause your frosting to be a runny mess. If you're using vegan butter, make sure it is on the colder side and only use vegan baking sticks (not vegan butter from a tub).
- Making The Frosting- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the cake and not run off. If the frosting appears too thick, add a little water ¼ teaspoon at a time. Make sure your butter isn't too soft. It should be room temperature, not softened. If you're using vegan butter, make sure it is on the colder side.
Recipe FAQs
Most gluten free baked goods are best made the same day, but you can make this cake the night before.
If making the night before, keep the cake in the fridge under a dome or very carefully wrapped in foil.
I have a similar version of this recipe as cupcakes. You can use the recipe for my Snickerdoodle Cupcakes.
To make the ring to hold the cookies in place in the center of the cake, place the frosting in a zip top bag. Then snip one of the corners off.
To decorate the cake, if you don’t have a piping bag you can use your icing spatula or butter knife or the back of a spoon to make swirls or marks all over.
Storing: Once the cake is cut into, cut the entire cake into slices, wrap each slice in foil and store in a zip top bag in the fridge for up to 2 days.
When ready to eat, let the slices sit on the counter, in the foil for about an hour or until the cake is room temperature and soft. If desired, warm each unwrapped slice in the microwave for 5-10 seconds; be careful not to burn your mouth.
Freezing: If not eating all the extra slices within 2 days, wrap slices in foil, place in the zip top bag and freeze for up to 30 days.
When ready to eat, put the slices in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cake is room temperature and soft. If desired, warm each unwrapped slice in the microwave for 5-10 seconds; be careful not to burn your mouth.
More Layer Cake Recipes You'll Love
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📖 Recipe
Snickerdoodle Cake
Ingredients
For the Cinnamon Sugar Swirl
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
For the Snickerdoodle Cake
- 2 ¼ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 ½ cups milk
- ½ cup light brown sugar , packed
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
For the Filling and Top
- 10 snickerdoodle cookies , broken into chunks
For the Brown Sugar Buttercream
- 1 cup unsalted butter or vegan baking sticks, room temperature
- ¾ cup light brown sugar
- 1 teaspoon ground cinnamon
- 6 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- ¼ cup plus 2 tablespoons water
Instructions
Make the Snickerdoodle Cake
- Preheat the oven to 350 degrees Fahrenheit and grease and line two 8 inch cake pans with parchment paper. Set aside.
- In a small bowl, whisk together the ½ cup granulated sugar and 2 teaspoons ground cinnamon for the swirl. Set aside.
- In a large bowl whisk together the 2 ¼ cups multipurpose gluten free flour, 1 cup granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt and 1 teaspoon ground cinnamon. Set aside.
- In a medium bowl, whisk together the 1 ½ cups milk, ½ cup light brown sugar, ½ cup vegetable oil and 2 teaspoons pure vanilla extract.
- Slowly pour the wet ingredients into the dry and whisk together. If it gets too thick, switch to a spatula.
- Using an ice cream scoop, place 4 scoops of batter into one of the cake pans. Repeat with the second cake pan. Smooth the tops.
- Sprinkle 1 tablespoon of the cinnamon sugar mixture all over the top of the batter in one of the pans. Repeat with the other pan.
- Using a butter knife, gently swirl the cinnamon sugar all around the batter in each cake pan and then smooth the tops.
- Using an ice cream scoop, place an additional 3 scoops of batter in one of the pans. Repeat with the second pan.
- Gently use a butter knife to smooth the tops. You don’t want to see the cinnamon sugar. This step is crucial to making sure your cakes do not collapse.
- Bake the cakes in the center rack of the oven for 35 minutes until slightly springy when carefully poked.
- Let the cakes cool in the pans for 10-15 min and then let cool on a wire cooling rack.
- Once the cakes have cooled completely, slice thin layers off the top of the cakes so you have nice flat surfaces.
Make the Brown Sugar Buttercream
- While the cakes are baking, make the frosting.In a large bowl of an electric mixer or using a hand held mixer, beat together the 1 cup unsalted butter, ¾ cup light brown sugar and 1 teaspoon ground cinnamon until smooth and creamy. About 2-3 minutes.
- With the mixer on very low speed, slowly add in the 6 cups confectioners' sugar and 1 teaspoon pure vanilla extract; beat until combined.
- Slowly beat in the 6 tablespoons water a little at a time until you get the desired consistency. You may not need to use it all.
Assemble the Cake
- Separate the frosting into 3 equal sections.
- Place one layer of cake on a cake plate or stand. Scoop ⅓ of the buttercream (about 1 cup) on top and use an icing spatula to spread it around.
- Place ⅓ of the frosting in a piping bag. Pipe a ring around the outside edge of the cake. This is to prevent the cookies from falling out. There will be extra frosting in the piping bag. Save it for decorating.
- Sprinkle chunks of gluten free snickerdoodles on top of the buttercream, in the center of the ring and gently press to make sure they stick. I used 4 normal size cookies.
- Place the second cake bottom (or flat) side up so that the top is nice and flat.
- Use an icing spatula to frost the top and a thin layer on the sides and a cake scraper to neaten up the frosting. You should only use ⅓ of the frosting on both the top and sides combined. This is a semi naked cake.
Decorate the Cake
- Use extra frosting in the piping bag to create swirls going all the way around the top rim of the cake.
- Place extra snickerdoodle cookies around the piped swirls and also in the center of the cake. I used 6 normal size cookies for the top decorations.
Video
Notes
Nutrition
Jay says
How much xanthan gum would I use? My flour doesn't have any gum in, and I don't see it listed 🙂
Lee says
Hi Jay! If your multipurpose gluten free flour does not have xanthan gum, typically you can add 1/4 teaspoon xanthan gum per 1 cup of flour. If you are using regular all purpose flour, you do not need the xanthan gum. Hope this helps!
Mellisa Shifflett says
Do you think this icing would work well with gel icing color? I have a medieval castle birthday cake to do and would like to use this recipe but not sure how icing color would take with the maple syrup and brown sugar. Also do you think this icing will work as well as a thicker regular buttercream for something like that? Intricate designs and such. Does it manipulate and set up well or should I just use regular buttercream?
Lee says
Hi there! I have not attempted to use gel food coloring in this frosting. But I am not sure how well it will take to color because it is a nice light tan color already. It may "muddy" the color. To make it thicker you can always add less of the water and if you prefer you can use milk instead of water but then please make sure to refrigerate. Here is the recipe for just the Brown Sugar Frosting. I also have a https://laneandgreyfare.com/vegan-vanilla-frosting/ and cream cheese frosting that would work well with food coloring! Hope this helps!
Jennifer says
hi! how much cinnamon and sugar do you recommend for making the cinnamon sugar swirl? I don't see it listed.
Lee says
It's fixed now sorry about that! It's 1/2 cup granulated sugar and 2 teaspoons ground cinnamon!
Susanna says
Can I use regular flour?
Lee says
Hi Susanna! Yes. I use a 1 to 1 gluten free flour so ideally you can. Sadly I cannot test the recipe due to celiac disease, but I would use 2 1/4 packed cups of AP flour (378 grams). Hope that helps!
john says
What a great cookie cake!