Vanilla Spice Snickerdoodle Cake

Name: Vanilla Spice Snickerdoodle Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 ½ cups all-purpose flour; 1 ½ tsp baking powder; 1 tsp cream of tartar; ½ tsp baking soda; 1 tsp ground cinnamon; ½ tsp salt; 1 cup unsalted butter, softened; 1 ½ cups sugar; 3 large eggs; 1 tbsp vanilla extract; 1 cup buttermilk; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 tbsp heavy cream; 1 tbsp vanilla extract; 1 tsp ground cinnamon

Highlighted under: Sweet Cravings Bakery

I love baking, especially when it involves combining flavors in unexpected ways. This Vanilla Spice Snickerdoodle Cake is a delightful twist on the classic snickerdoodle cookie, with hints of cinnamon and a vanilla base that create a warming aroma in the kitchen. The soft, fluffy texture and the perfectly spiced frosting make it a favorite among my family and friends. Plus, it's surprisingly simple to whip up, giving me plenty of time to enjoy the sweet rewards of my efforts!

Created by

Anna

Last updated on 2026-02-09T15:45:27.221Z

When I first tried to create a cake inspired by the classic snickerdoodle, I experimented with various spice combinations. The result was a cake that balances rich vanilla flavors with the warmth of cinnamon. Every bite brings a nostalgic feeling, reminiscent of fresh cookies coming out of the oven. I found that using both baking powder and cream of tartar gives the cake an incredible lightness that enhances its texture.

One of my tips for achieving the perfect frosting is to let the butter come to room temperature before whipping it. This ensures that the frosting is light and fluffy, creating a beautiful contrast with the dense cake. We're always excited to serve this at gatherings, and it never fails to impress!

Why You'll Love This Recipe
A delightful fusion of spices that tantalize the taste buds.
Perfect balance of fluffy cake and creamy frosting.
A cheerful centerpiece for any celebration or gathering.

Understanding the Ingredients

Each ingredient in this Vanilla Spice Snickerdoodle Cake plays a vital role in achieving the perfect texture and flavor. The combination of all-purpose flour and cream of tartar not only gives the cake structure but also contributes to its light and fluffy consistency. The cream of tartar, a key ingredient often overlooked, helps stabilize the egg whites during mixing, leading to a better rise and a tender crumb.

Butter is another essential element, bringing richness and moisture to the cake. Make sure to soften the butter properly; it should be pliable and slightly firm to the touch. If you're in a hurry, cut the butter into small cubes and let it sit at room temperature for about 15-20 minutes to speed up the softening process.

Creaming Method for Success

The creaming method is crucial when making this cake. When you cream the butter and sugar together, you're incorporating air into the mixture, leading to a light and airy cake. Aim for a fluffy texture, which typically takes about 5 minutes of vigorous mixing. If you're using an electric mixer, start at a lower speed to prevent sugar from flying everywhere, then increase to medium speed until fluffy and pale.

It's essential to beat in the eggs one at a time thoroughly. This process allows the mixture to emulsify evenly, ensuring the moisture from the eggs binds well with the fat from the butter, creating a smooth batter. If your batter looks curdled after adding the eggs, just keep mixing; it should come back together as you incorporate the dry ingredients.

Frosting Tips for a Perfect Finish

When preparing the frosting, ensure that your butter is at room temperature for a smooth consistency. When you beat the softened butter, it should become creamy and nearly white before adding in the powdered sugar. Gradually incorporating the sugar helps prevent a cloud of sweet dust from escaping, so start mixing on low speed until it combines, then increase the speed to fluffy perfection.

Add the heavy cream for a silky texture that cuts through the sweetness of the powdered sugar. Don’t skip the ground cinnamon; it amplifies the snickerdoodle flavor, tying the frosting back to the cake’s spiced profile. If you find your frosting too thick, a splash more heavy cream will help it reach the desired spreadable consistency without compromising flavor.

Ingredients

For the Cake

2 ½ cups all-purpose flour
1 ½ tsp baking powder
1 tsp cream of tartar
½ tsp baking soda
1 tsp ground cinnamon
½ tsp salt
1 cup unsalted butter, softened
1 ½ cups sugar
3 large eggs
1 tbsp vanilla extract
1 cup buttermilk

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
2 tbsp heavy cream
1 tbsp vanilla extract
1 tsp ground cinnamon

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, cream of tartar, baking soda, cinnamon, and salt.

Cream Butter and Sugar

In a large mixing bowl, cream the butter and sugar until light and fluffy, about 5 minutes.

Add Eggs and Vanilla

Beat in the eggs one at a time, then add the vanilla extract.

Combine Ingredients

Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, starting and ending with the dry ingredients.

Bake the Cakes

Divide the batter evenly between the prepared pans and bake for 25-30 minutes until a toothpick comes out clean.

Make the Frosting

Beat the softened butter for the frosting until creamy. Gradually add powdered sugar, heavy cream, vanilla, and cinnamon, and beat until fluffy.

Assemble the Cake

Once the cakes have cooled, spread frosting between the layers and over the top and sides of the cake.

Pro Tips

For an extra touch, sprinkle some cinnamon sugar on top of the frosting before serving.

Make-Ahead Tips

This Vanilla Spice Snickerdoodle Cake can be made ahead of time, which is perfect for busy bakers. You can prepare the cake layers up to a day in advance. Just wait for them to cool completely, wrap each layer tightly in plastic wrap, and store them in the refrigerator. When ready to serve, simply unfurl the layers, frost, and enjoy. This makes it an excellent option for celebrations where you want to reduce day-of stress.

If you want to save the cake for later, consider freezing the layers. Wrap them in a few layers of plastic wrap and then place them in a freezer bag. They can be kept in the freezer for up to three months. To thaw, simply place the wrapped cakes in the refrigerator overnight before frosting and serving.

Serving Suggestions

This delightful cake shines on its own, but there's always room for creativity when serving. For an extra touch, consider garnishing with additional ground cinnamon or a dusting of powdered sugar on top just before presenting it to guests. A dollop of whipped cream or a scoop of vanilla ice cream on the side can elevate the dessert to new heights, providing a delicious contrast in temperature and texture.

Pair the cake with a warm beverage like chai tea or coffee to enhance the comforting flavors of cinnamon and vanilla. These warm beverages complement the cake's spices beautifully, making for an ideal pairing during cozy gatherings or celebrations with family and friends.

Questions About Recipes

→ Can I use a different flavor of frosting?

Absolutely! Cream cheese frosting pairs beautifully with this cake as well.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days.

→ Can I make this cake ahead of time?

Yes, you can bake the layers a day in advance. Just wrap them tightly and refrigerate until you're ready to frost them.

→ Can I freeze the cake?

Yes, you can freeze the unfrosted cake layers for up to 2 months. Just remember to thaw before frosting.