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    Home » Dessert

    Snickerdoodle Cake

    Published: Mar 9, 2022 · Modified: Aug 27, 2022 by Lee · This post may contain affiliate links · 5 Comments .

    Jump to Recipe Jump to Video

    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 vegan snickerdoodle cookies! Best yet, this cake is gluten free, nut free, eggless and can easily be vegan! 

    A cake covered in buttercream topped with balls of cinnamon sugar.

    This fluffy cake has cinnamon in the batter itself, cinnamon sugar swirls, cinnamon in the brown sugar buttercream and gluten free snickerdoodles broken up inside the cake and on top! 

    My cinnamon obsessed daughter cannot get enough of this cake! If you’re looking for more cinnamon recipes, check out my Gluten Free Snickerdoodles, my Snickerdoodle Cupcakes, Cinnamon Tea Cake and Cinnamon Swirl Ice Cream. 

    Jump to:
    • Reasons To Love This Cake
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Snickerdoodle Cake 
    • Expert Baking Tips
    • Recipe FAQs
    • Storing and freezing 
    • Other Cakes You'll Love
    • 📖 Recipe
    • Snickerdoodle Cake
    Patches of cinnamon sugar dot this slice of Snickerdoodle layer cake.

    Reasons To Love This 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.
    • Cinnamon- There is cinnamon in 4 different ways in this cake!
    Pulling a perfect slice from the whole.

    Ingredient Notes

    For the Cake 

    • 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 one because it’s nut safe but it does contain dairy. 
    • Sugars- You need both granulated and light brown. The granulated will be mixed with the dry and the light brown with the wet.
    • Milk of choice- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing. 
    • Vegetable Oil- This cake uses oil instead of butter/vegan baking sticks. 
    • Snickerdoodle Cookies- You can use any type you like, including homemade. The ones I use are gluten free, nut free and vegan.

    For the Frosting

    • Unsalted butter or vegan baking sticks- Use 1 cup softened. Don’t use melted; the buttercream will be too liquidy. 
    • Light Brown Sugar- Gives us that wonderful flavor.
    • Water- This frosting uses water instead of milk.

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    How to Make this Vegan 

    • Use a gluten free flour that’s free from dairy.
    • Only use a non dairy milk of choice.
    • Make sure to use vegan baking sticks instead of butter in the frosting.
    • Read the label on your snickerdoodle cookies to ensure they’re gluten free, nut free and vegan.

    This recipe has not been tested with 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 cake! 

    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.

    Light brown Cinnamon and sugar crystals in a glass bowl.
    Step 1
    Whisking together the powdery dry ingredients.
    Step 2

    Step 3: Stir Together the Wet Ingredients 

    In a medium bowl, whisk together the milk of choice, light brown sugar, vegetable oil and vanilla.

    Step 4: Mix the Wet Ingredients into the Dry.

    Slowly pour the wet ingredients into the dry and whisk together. If it gets too thick, switch to a spatula. 

    Stirring the wet ingredients in a bowl.
    Step 3
    Mixing the wet and dry ingredients into a light brown batter.
    Step 4

    Step 5: Scoop Half the Batter

    Using an ice cream 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.

    Step 6: Sprinkle the Cinnamon Sugar 

    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 7: Make Swirls 

    Using a butter knife, gently swirl the cinnamon sugar all around the batter in each cake pan and then smooth the tops. 

    Sprinkling the cinnamon sugar on the batter.
    Step 6
    Swirling the cinnamon sugar on the top of the batter.
    Step 7
    Smoothing the top out.

    Step 8: 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.  

    Add the rest of the batter on top.

    Step 9: Bake the Cakes 

    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 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.

    Golden brown cake in a pan.
    Cakes on a baking rack.
    Cut tops of cake on a baking rack.

    Make the Frosting 

    Step 1: Cream the Butter, Light Brown Sugar and Cinnamon 

    In the large bowl of an electric mixer or using a hand held mixer, beat the butter or vegan baking stick, the light brown sugar and cinnamon until smooth and creamy. About 2-3 min. 

    Step 2: Add in the Vanilla 

    Add in the vanilla and beat until combined. 

    Step 3: Add in the Confectioners’ Sugar and Water Half at a Time

    Slowly add in half the confectioners' sugar and water and beat until smooth. 

    Then add in the second half of the confectioners' sugar and water. Beat until combined. It should appear creamy and smooth. 

    Cream the butter, light brown sugar and cinnamon.
    Step 1 & 2
    Adding confectioners’ sugar and water and beat until smooth.
    Step 3

    Assemble the Cake

    Step 1: Divide the Frosting

    Separate the frosting into 3 equal sections.

    Step 2: Frost One Layer 

    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.

    Step 3: Pipe a Ring

    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 the decorating. 

    Step 4: Add the Snickerdoodle Cookie Chunks 

    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. 

    A piped ring of cinnamon sugar buttercream frosting on cake.
    Step 3
    A layer of broken snicker doodle cookies in the center of the cake.
    Step 4

    Step 5: Add the Second Cake

    Place the second cake bottom (or flat) side up so the top is nice and flat. 

    Step 6: Frost the Outside of the Cake

    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.

    Adding another cake and a layer of buttercream.

    Decorate the Cake 

    Step 1: Pipe Swirls

    Use the extra frosting in the piping bag to create swirls going all the way around the top rim of the cake.

    Step 2: Place the Cookies

    Place extra snickerdoodle cookies around the piped swirls and in the center of the cake.

    I used about 9 mini cookies around the edge of the cake and about 5 in the center of the cake.

    A look at the layers of cake and buttercream.

    Expert Baking Tips

    • Smoothing the Batter- Many gluten free flour batters have a way of staying exactly as they are placed, when baked.If you leave it misshapen, that’s how it will remain when baked. When the batter is in the cake pans, gently smooth the tops with a butter knife.
    • 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.
    Taking a fork to a slice of this gluten free cake.

    Recipe FAQs

    My frosting isn’t the right texture. What should I do?

    If the frosting appears too thick, add more water ¼ teaspoon at a time until you get the desired consistency.

    If the frosting appears too thin, add more confectioners’ sugar 1 tablespoon at a time until you get the desired consistency.

    Can I make this cake ahead of time?

    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.

    Can this cake be made into cupcakes?

    I have a similar version of this recipe as cupcakes. You can find the recipe for my Snickerdoodle Cupcakes here.

    What if I don’t have a piping bag? What can I use instead?

    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. 

    See my Vegan Vanilla Cake for inspiration.

    What size cake pans does this recipe use?

    You will need two 8 inch cake pans

    I don't have Celiac Disease. Can I make this with AP Flour?

    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:

    - Use 2 ¼ packed cups of AP flour (378grams)

    A slice of Snickerdoodle Cake stands victorious.

    Storing and freezing 

    Storing 

    Since gluten free and eggless baked goods are best the first day, we want to try to keep this snickerdoodle cake as fresh as possible.

    Once the cake is cut into, if there is extra, it’s best to cut the entire cake into slices, wrap each slice in foil and store in a zip top bag in the fridge.

    This is if you will be eating all the slices the next day.

    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.

    Or pop each unwrapped slice in the microwave for 5-10 seconds. 

    Freezing

    If not eating all the extra slices the next day, take the slices wrapped in foil and in the zip top bag and freeze them.

    You can keep the slices frozen 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.

    Or pop each room temperature unwrapped slice in the microwave for 5-10 seconds. 

    Other Cakes You'll Love

    • Triple Chocolate Layer Cake Oozing with chocolate ganache.
      Triple Chocolate Layer Cake
    • Cross-section of Strawberry Red Velvet Cake and the layers.
      Strawberry Red Velvet Cake
    • Wow Butter Cake with it’s alternating layers.
      Wow Butter Cake
    • A whole gluten free, nut free cake topped with extra berries.
      Mixed Berry Cake

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    Patches of cinnamon sugar dot this slice of Snickerdoodle layer cake.

    Snickerdoodle Cake

    Author: Lee
    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 vegan snickerdoodle cookies! Best yet, this cake is gluten free, nut free, eggless and can easily be vegan!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 35 minutes mins
    Total Time 50 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 Slices
    Calories 698 kcal

    Ingredients
     
     

    For the cake:

    • 2 ¼ cups gluten free flour
    • 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 of choice
    • ½ cup packed light brown sugar
    • ½ cup vegetable oil
    • 2 teaspoons pure vanilla extract

    For the Cinnamon Sugar Swirl

    • ½ cup granulated sugar
    • 2 teaspoons ground cinnamon

    For the filling and top:

    • 10-12 regular size snickerdoodle cookies or about 30 mini cookies

    For the buttercream:

    • 1 cup 2 sticks unsalted butter or vegan baking sticks, softened
    • ¾ cup light brown sugar
    • 1 teaspoon ground cinnamon
    • 1 teaspoon pure vanilla extract
    • 6 cups confectioners’ sugar
    • ¼ cup plus 2 tablespoons plus ¼ teaspoon water about 2.7 fluid ounces or 80ml

    Instructions
     

    For the 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 sugar and cinnamon for the swirl. Set aside.
    • In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda, salt and cinnamon until combined. Set aside.
    • In a medium bowl, whisk together the milk of choice, light brown sugar, vegetable oil and vanilla.
    • 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 one 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.
    • While the cakes are baking, make the frosting.

    For the frosting:

    • In a large bowl of an electric mixer or using a hand held mixer, beat the butter or vegan baking stick, the light brown sugar and cinnamon until smooth and creamy. About 2-3 minutes.
    • Add in the vanilla and beat until combined.
    • Slowly add in half the confectioners’ sugar and half water and beat until smooth.
    • Add in the second half of confectioners’ sugar and water and beat until combined, creamy and smooth.

    Assembling 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 two packages of small cookies, which equals 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.
    • Decorating 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 about 9 mini cookies around the edge and 5 in the center of the cake.

    Video

    Notes

    Storing- Store extra slices wrapped in foil in the fridge for up to 2 days. Warm in the microwave for 5-10 seconds.
    Freezing- Freeze extra slices wrapped in foil in a zip top bag for up to 30 days. Place in fridge overnight to thaw.

    Nutrition

    Calories: 698kcalCarbohydrates: 117gProtein: 3gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 44mgSodium: 217mgPotassium: 85mgFiber: 2gSugar: 100gVitamin A: 523IUVitamin C: 1mgCalcium: 110mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. john

      May 02, 2022 at 5:21 pm

      5 stars
      What a great cookie cake!

      Reply
    2. Susanna

      August 26, 2022 at 8:17 pm

      Can I use regular flour?

      Reply
      • Lee

        August 27, 2022 at 12:05 pm

        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!

        Reply
    3. Jennifer

      September 03, 2023 at 3:56 pm

      hi! how much cinnamon and sugar do you recommend for making the cinnamon sugar swirl? I don't see it listed.

      Reply
      • Lee

        September 03, 2023 at 7:45 pm

        It's fixed now sorry about that! It's 1/2 cup granulated sugar and 2 teaspoons ground cinnamon!

        Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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