Snickerdoodle Cake with Brown Sugar Cinnamon Buttercream

In honour of Valentine’s Day I’m bringing back one of my most popular posts EVER here on Foodie with Family from the archives. That’s right, folks, Snickerdoodle Cake with Brown Sugar Cinnamon Buttercream is back. Make this sweet for your sweetie.

This Snickerdoodle Cake is something special folks. A towering four layer Snickerdoodle cake made with cinnamon, vanilla, and butter is generously iced with a rich Brown Sugar Cinnamon Buttercream Frosting Recipe for a cake that is the stuff of dreams. Make no mistake. This one is indulgent and it is worth it!

Snickerdoodle Cake with Brown Sugar Buttercream from


Here is the cake that upended my tidy little world. This is a Snickerdoodle Cake with  Brown Sugar Cinnamon Buttercream Frosting Recipe.

I’ve mentioned before that I’m not fond of cake or frosting. (Here and here, for starters…) As a little girl, I watched “Pollyanna” over and over. I’m talking about the original nineteen-sixty Disney film. It was one of the twenty five movies available for rental in the small movie  section of the Glen’s Market in Gaylord, Michigan where we shopped.  Despite my dislike for cake, I dreamed of the giant slab of cake she scored at the fair. That towering layer cake called to me like no other cake could. And for the most  of my life, I resigned myself to the fact that while that Pollyanna cake looked so good, no cake measured up to the promise it offered.  That is still true except. for. this. cake.  And who do I blame thank for this earth shaker? My friend, Krysta. She, without a word, sent me this link. No word of warning, no heads-up. No. Just a link. She knows my feelings on snickerdoodles so she sent it my way. She didn’t know it, but she delivered my Pollyanna cake to me.

All of a sudden, in my brain at least, I was Hayley Mills wandering around a small town fair with the world’s largest slice of layer cake, in this case, Snickerdoodle Cake and a sunny disposition. I might’ve even belted out the National Anthem and poked at the little prism dangling in my kitchen window. It was as good as I thought it would be.

The Snickerdoodle Cake itself is a cinnamon vanilla butter cake. (I died a little bit just typing that…) It is moist, it is cinnamon-y. I’ve never had a cake like that. It is layered around and slathered with the only buttercream I have ever craved in my life; brown sugar cinnamon butter cream. (A little more dead now…) It is smooth yet still crunchy with sugar. It has little bursts of brown sugar and cinnamon and it is smoothed out with half and oh-my-goodness half. People. The buttercream. It must be stopped. CLICK HERE for the Brown Sugar Cinnamon Buttercream Frosting Recipe.

Who’s in?

Before you pop over to the recipe for the Brown Sugar Cinnamon Buttercream and rub your eyes and question me, that is not a typo. Yes, there really ARE 4 1/2 sticks of butter in the buttercream. I told you it must be stopped.

Four layer Snickerdoodle Cake with Cinnamon Brown Sugar Buttercream

Cook’s Tips

Here are some tried and true cake baking and decorating tips to help you get the most polished finished product before you polish off your finished product.

  • To butter two pans easily, smear the pans with the butter wrappers you used for the cake itself (use more soft butter if necessary.) *If you choose to use parchment, too, butter under AND over the parchment for easiest release.
  • To flour those pans neatly, toss 1/4 cup of all-purpose flour into one pan, swirl it around over the second pan then tap the excess into the second pan. Repeat the process with the second pan, then tap the excess into the garbage.
  • When dividing cake batter between pans, use a scale to get them as close to even as possible. No scale? Scoop it in with a measuring cup.
  • Smooth the top of the cake batter into the pan and tap firmly on the counter several times before baking to settle the batter evenly.
  • Rotate pans front to back and side to side mid way through baking.
  • Cool the cakes COMPLETELY before slicing into layers. Do not hurry this or you will regret it immensely while you cry over your broken cake.
  • Before slicing your cooled cakes into layers, use a large serrated knife to even up the top of the cake. (In other words, to slice off any dome that formed while baking.)
  • Before you move your cake to the plate you’ll use to frost and serve it, lay four strips of parchment or waxed paper around the edges. Center the cake on the parchment strips. This will help you frost the cake rather than the plate. When you’re done frosting, pull the strips straight away from the cake. Ta da! Professionally done. Go you!
  • Make sure each  layer of frosting/cake is level before adding another level. It is much easier to adjust as you go along than to try to fix everything with frosting.
  • When the cake is assembled, refrigerate for at least an hour (preferably more) before attempting to slice into wedges. If you skip this step, the cake is likely to shift around on the frosting and look like it was thrown together by drunken monkeys.
  • If you forget all of these steps it really won’t matter because you’ll still have this cake. Pour yourself a nice hot cup of coffee or tea and enjoy it anyway!


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5.0 from 2 reviews
Snickerdoodle Cake
Prep time: 
Cook time: 
Total time: 
The name says it all: Snickerdoodle Cake with Brown Sugar Cinnamon Buttercream. This is the well-loved snickerdoodle cookie rewritten as a moist cinnamon vanilla butter cake layered and surrounded with a smooth, decadent buttercream laced with sweet ground cinnamon and brown sugar. Gently adapted from Always With Butter
  • 1½ cups all-purpose flour
  • 1½ cups cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • 2 sticks butter (8 ounces by weight), softened to room temperature
  • 1¾ cups fine or superfine sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1¼ cups whole milk, warmed to room temperature
  • 1 batch of Brown Sugar Cinnamon Buttercream Frosting Recipe
  • Whole cinnamon sticks for garnish
To Bake the Cake:
  1. Preheat oven to 325°F.
  2. Butter and flour two 8- or 9-inch round cake pans.
  3. In a mixing bowl, whisk together the flours, baking powder, salt and cinnamon. Set aside.
  4. Cream together the butter and sugar until fluffy and pale in colour.
  5. Beat the eggs in one at a time, fully incorporating each egg and scraping down the bowl between each addition. Beat in the vanilla.
  6. Add about ⅓ of the milk, beat to incorporate, then ⅓ of the flour, again beating to incorporate.
  7. Repeat this process, scraping down the bowl as necessary, until all of the milk and flour are added and mixed in evenly.
  8. Divide the batter evenly between the two pans and bake, rotating midway through, for about 35 minutes or until the cake tests done.
  9. Let the cakes cool in the pan on a rack for 5 minutes before turning out onto the racks to finish cooling.
To Assemble and Frost the Cake:
  1. Level out your cooled cakes and cut each into two even layers.
  2. Place one layer on a cake plate then add a layer of buttercream, spreading to the edges and evening out as you go. Repeat with the remaining layers.
  3. Frost the top and sides of the cake with the remaining buttercream.
  4. If desired, garnish the top of the cake with whole cinnamon sticks.
  5. Cover and refrigerate for at least an hour before slicing.
  6. Store leftovers tightly covered in the refrigerator.


Originally published August 26, 2011.


  1. TxsBeach says

    This is beyond awesome! I can totally relate to the Pollyanna part. I was Haley Mills for about 5 years after seeing Pollyanna. Thanks for sharing this!

  2. TiffH says

    I love snickerdoodles, and for the love of everything never make a snickerdoodle crispy, its just wrong. Soft and chewy and tender and melt in your mouth del-i-cious! So I’m thinking this cake will be everything a snickerdoodle is with all the yumminess of a cake (yes I like cake, thankyouverymuch). Question? Can you use regular sugar instead of superfine? Will it make a difference?

  3. Cliff says

    Sorry – I’m new to baking. When you call for butter, is that salted or unsalted? Also, is there a typo in step 9? Should it be cool in pan for 5 minutes before the rack?

    Thanks for this recipe! It’s going to be a birthday cake for someone very special to me.

    • says

      In this cake, Cliff, you can use salted or unsalted, according to your preference. And thank you for the heads up on the typo, I’ve fixed it. It should’ve read “cool in the pan on a rack for 5 minutes before turning out onto the rack.” :-) Happy birthday to your special someone!

  4. says

    I was so swayed by this recipe that I made it this evening. I made it in cupcake form, because I’m not very skilled at layered cakes. These are moist, flavorful awesomeness. :)

  5. Cindy says

    Wow, that cake looks amazing, my kitchen is calling me.

    Here’s another tip for you cake makers that 99% of the time does not require leveling with the serrated knife. Measure the circumference of the cake pan and tear off a section of paper toweling approximately the same measurement. (A inch or so short is fine). After the batter is tamped into the pan, fold the section into a long, thick strip about 1-1/2″ wide. Wet the strip and very gently press out some of the excess moisture by pulling the strip between two fingers (much like the wringer washing machines). Wrap this around the outside of the cake pan. Bake as normal.

    Paper burns at 451 F (anyone read this book?), so it is safe. My kitchen has never burned from this technique in 30 years. The paper keeps the edges of the batter cooler, allowing the cake to rise evenly. The results are a nearly flat-topped cake and never again will you have to find a use for the cake scraps.

    • TiffH says

      That is interesting, I have never heard of doing that before. But wait does that mean no scraps to eat while frosting the cake…… bummer. And yes I have reread that book recently, I think I got so much more out of it as an adult, than I did as when I was in school.

  6. says

    This looks and sounds fantastic, and I’m not a big “cake person” either! I’m definitely saving this for a special occasion! (If I was skinny, I’d make it today 😀 )

  7. Kristina says

    Your cake is lovely. Like you, I’m never that impressed by the frosting. I’d prefer pound cake with powdered sugar or glaze, and, I make most of my family and friends gasp when I say “chocolate is boring.” I’m bored of chocolate almost always — and dry chocolate cake in restaurants is just so wrong. Your cake is so so lovely, and it appeals because I think cinnamon and vanilla is so much more interesting than chocolate!

  8. Sandra says

    Rebecca, this looks so yummy. I have done similarly with a cinnamon buttercream icing for a homemade birthday cake and it was SO good. I really could have eaten the whole cake myself so I expect this recipe would be even better. Just slap 5 pounds on me and call it done.

  9. says

    Its my birthday in a couple of days and ive been debating what cake, if any, i fancied making…i may have found it! This looks unique, gorgeous, and just so so tasty. I need that buttercream in my life! Lovely cake indeed :)

  10. says

    I hate you so hardcore right now. Seriously. This is just so *unfair*, how can you post something like this that looks so amazing and delicious and I AM IN ANOTHER COUNTRY?!

    The next time I visit your end of the world please just present me with this cake so that I can smoosh my face into it…

    Jax x

  11. says

    this cake looks beautiful, rebecca! where did you get the good idea to make a snickerdoodle cake? it’s one of my favorite cookies and your creative twist is great!

  12. Sammylou says

    I live in Australia and our butter does bot come in sticks. How much butter is this in cups or grams? THANKS!

    • Debbie says

      I hope you have found your answer somewhere before now, since you posted this so long ago, but a stick of butter equals 1/2 cup, or 8 ounces. A pound of butter equals 2 cups, so the frosting for this cake requires 2 1/4 pounds, while the cake itself uses 1 cup, or 1/2 pound. :)

  13. says

    Cinnamon buttercream?! YUM! I used to work in a heritage town, and my job was to make cinnamon ice cream the old fashioned way….I’m betting this buttercream will bring me right back to that delicious ice cream! If you’ve never tried it, I highly recommend it.

  14. satu says

    Asking same as Sammylou, how much butter is a stick? >I live in finland and our butter comes in 500 gram package.

  15. says

    Me. I’m in. The frosting would be one of those I would have to constantly remind myself to quit taking ‘just one more bite’ of to keep from wondering why I didn’t have enough to actually cover the cake.

    I have a cake I love that has a mascarpone, espresso and white chocolate frosting. That is my ‘finally found the perfect one’ cake and it’s all about that frosting too!

  16. Stacey Evans says

    I just lost 18lbs, I came across your recipe on tastespotting, I just made the cake for my 18 year old son and husband, I told myself I was not going to have any, but it looks to amazing to ignore. It is absolutely fabulous, my new favorite cake and my families, thanks for sharing.

  17. says

    The cakes looks oozing with goodness! I hope I make healthier versions of cakes and other baked items without sacrificing it flavor

    • says

      Half and half is made of half cream and half milk. I suppose whichever combination of butterfat you wanted to use (if you’re not able to buy pre-mixed half and half where you live) would work just fine!

  18. Nezzie says

    It looks delicious. can’t wait to try it… however, I don’t have a clue what’s ‘half and half’! hahaha. Is it milk? Half full cream, half skim?

  19. Token says

    I made this cake for my husband’s birthday. To say that it is awesome is the understatement of the year. Thanks for the great recipe!

  20. Molly says

    LOVED the cake! Thanks so much! I don’t know if I did something wrong, though. The buttercream frosting, though yummy, was a bit grainy (brown sugar?). Wondering if I should heat the butter and brown sugar to dissolve the sugar a bit?

  21. Molly says

    Oh! And, I copied the instructions down, and didn’t have written to add the vanilla to the cake. Common sense, I know. I just didn’t look back at my ingredients. But thought I’d mention that I didn’t see to add vanilla in the recipe! Again – great cake! (Even without vanilla). 😉

  22. Keely says

    SO YUM! The frosting tasted just like snickerdoodle batter! Don’t ask me how I know this :)

    I will definitely make it again, but I think that I will cut the frosting in half and not split the layers. We are huge sweet teeth in this family, but with all of the frosting, it was just too rich and sweet for us to have more than a few bites (and whoa, we have a giant cake here). I think that the two layers of cake and one center layer of frosting plus the top and sides would be perfect for us.

    Thanks for the recipe! One of the easiest scratch cakes I’ve made!

  23. catherinr says

    I live in Denver and would love to try this but I’m thinking the recipe will require some adjustments. Do you have any suggestions for making this successfully in our high altitude? Thanks!

  24. Steph says

    Oooommmmmgggg this cake looks so good. I have a couple of questions, though. There is no half and half in Australia. So I am assuming, in this recipe, it would be 1/4 of milk and 1/4 of heavy cream? Also, we do not half sticks of butter. Can someone weigh a stick and lemme know how many ounces it is? I can convert it to grams. Thanks!!

    • says

      You’re right on with the milk/cream combination! As for the butter, one stick is 1/4 of a pound, so one stick is 4 ounces by weight or (according to my scale) 113.4 grams. Happy baking!

  25. Heather says

    Ive been waiting for a great time to make this cake! Low and behold what a better time than the family reunion to display an awesome cake.

    I may have messed up the buttercream…i had to half the recipe. See what had happened was in the first batch using all said ingredients i thought I had forgotten the vanilla, needless to say I added it and well…it was not that tasty. All of this lead to some frustration, i ended up cutting my foot on a knife that was on the floor (no idea it was there till i was bleeding) had to go to the store for more powdered sugar forgot the butter. I had just enough to half all of it…do you think it will be ok?

    either way i had some of the cake part…oh gosh amazing!

  26. Steph says

    Thanks Rebecca!

    I, like the above poster, made cupcakes (and mini loaves because I just bought the pan and I heart it) instead of the cake as I’ve made them for a birthday party at work. There was less chance of me stuffing up cupcakes than a beautiful cake like you have photographed. Anyway, I haven’t frosted them yet, but even neggie they are soo yummy, light, and lovely.

    Just wanted to mention, you list vanilla in the ingredients, but do not in the steps. =)

    Wish me luck on the frosting!

  27. Heather says

    What kind of butter do you recommend to use? My buttercream came out kind of weird….and i think it had to do with the type of butter i used

  28. Steph says

    I used unsalted butter.

    Just wanted to say, this is one of the beat cakes and frosting I’ve ever had! The frosting is so addictive I had together it out of the house!

    Thank you so much for posting this recipe. It’s definitely a keeper.

  29. Kim says

    Was your frosting gritty from the brown sugar? Mine was. It was okay if you think about it being like a snickerdoodle, which has the crunchy sugar all over it, but I was wondering if I did something wrong.

  30. Krista says

    So I tried the cake tonight and followed the directions to the letter. Unfortunately my cake didn’t rise at all. I wonder if my baking powder has expired? Is that possible? Anyway, it tasted good and the icing was fantastic. We liked the crunchy bits in the icing. I will try this recipe again and hope that I get a rise out of it 😉

    • Arlene says

      Make sure your flours and baking powder are always fresh..If you live in a high altitude location you should check about adding extra liquids. Check on line about baking in high and low altitudes.

  31. Wendy says

    Hey!! We used to shop at Glens Market when we camped at Otsego Lake. {yrs ago when I was a kid} This cake looks to yummy not to try. Think I will be doing the baking for the next “family” dinner.

  32. Sofia says

    This is a silly question, but I don’t want the frosting too liquid, for the frosting is it 4 1/2 sticks of butter or 4 half sticks. I know it is more common sense and will be 4 1/2 sticks but I really don’t want to mess it up!

    • says

      Not silly. I understand 100%. You are correct in assuming it is four and a half sticks of butter! How can it go wrong with four and a half sticks of butter? :-)

  33. Nicole says

    I made this cake, and I follow directions pretty closely, and it looked nothing like that. The cakes were dense, thin, and sort of a pinkish tinted color, and the icing was pretty dark. I have no idea, with the brown sugar and cinnamon, how you could have gotten your icing that white? Eight cups of confectioner’s sugar certainly did not make mine much lighter. I’m wondering what I could’ve done wrong?

  34. Elizabeth says

    What a delight to find your link on apartmenttherapy and than read you grew up in Gaylord and now live in Traverse City. I am originally from Mackinaw City and grew up going to the Glens Family Market in Cheboygan. I live in Denver now but am very proud of my strong Michigan roots. Can’t wait to try this recipe and follow your blog!

  35. michelle says

    I am baking this tonight but have a question about the refrigeration. My dinner party is tomorrow. Should I bake it and put the whole thing in the fridge overnight? or just for a few hours and then take it for overnight? My whole cake plate will definitely not fit in the fridge. Just trying to think of the logistics unless I do this tomorrow along with the other millions of things on my list. Thanks!

    • Arlene says

      Prepare the icing and place it in the refrigertor. In fact I make the icing first anyway and keep it in the frig. Bake your cake and after it cools down, keep it in the pans(I would use parchment paper for this idea for the bottom of the pans)and cover it. Then keep it in a cool area of your kitchen. The next day take out the frosting fluff it up, divide your cakes and frost it….There ya go. :-)

  36. Danielle says

    Pity you didn’t say when to put the vanilla in :( I, for the first time in my life, tried to follow a baking recipe (I always fail) to the T. I only realised now after putting the cakes in the oven that I didn’t put any vanilla in…then realised it wasn’t in your step by step :(

    • says

      I must have back spaced through that instruction. I’m sorry! I’m confident that the cake will still be delicious without it, it just won’t have that hint of vanilla in it. I’ve fixed the printable to reflect that!

  37. says

    I made this on Tuesday for hub’s bday. The cake itself was AMAZING. Moist, flavorful, delicious. The icing was delicious as well, but über sweet. When I make this again I will most likely make it a single layer to reduce the amount of icing used or use a cream cheese icing between the layers. All in all, it was delicious!!

  38. says

    This looks gorgeous, but I really wanted to say WOW! How cool to find somebody from that area of Michigan! My family is from Flint and we used to camp and trout fish in Gaylord and we would always shop for supplies at Glen’s. So cool!

  39. Allyson says

    I tried this recipie today but made cupcakes instead. I followed the recipie exactly but my cupcakes came out dry. Any suggestions on why this happened and how to prevent it next time?

  40. Josefa Coffey says

    Just trying to think of the logistics unless I do this tomorrow along with the other millions of things on my list. It was okay if you think about it being like a snickerdoodle, which has the crunchy sugar all over it, but I was wondering if I did something wrong. Think I will be doing the baking for the next “family” dinner.

  41. Fatima says

    My cake did not rise and it was doughy even though I followed the recipe and pulled it out of the oven when it was ready. The ingredients I used were fresh. My buttercream was not thick enough and when I was trying to put some around the cake, it would melt off. I was so excited to try this recipe for the Christmas Eve dinner we host every year. I am glad I have a backup plan. Any ideas of what went wrong?

  42. jaerodriguez says

    So, I loved loved loved the cake. I did have an issue with the bake time, I made it twice, the first time I baked around 45 minutes and once layer was completely not done in the middle. The second time I backed closer to an hour and they were completely cooked. I have an oven thermometer so I’m not sure why this happened. I also had an issue with icing the cake, it was very tender and fell apart into the icing, the icing pulled chunks of cake off. I am thinking that next time I will add more liquid to my icing as it was probably too stiff. After all the trouble I went through I was kind of ready to write this cake off, until I tasted it!! WOW. I love it! It’s staying in my recipe box and I’m sure I will make it many, many more times.

  43. Kate says

    I just wanted to say thanks so much for posting this. My friend wanted a snickerdoodle cake for her birthday and I’d never even heard of such a thing. Luckily, I found this site and it turned out great.

  44. Arlene says

    This cake is out of this world!! I’m a chocolate lover of cakes, but I also love cinnamon. If your cake doesn’t rise properly, it’s important to make sure your flours and baking powder are fresh. Another thought is where you live. Different altitudes change baking procedures. Ex. Denver(The mile high city) and New York (sea level). As for baking it and keeping it in the frig overnight that’s fine. For you have to store the left overs in the frig anyway. What you could do is make your frosting first and place that in the refrigerator overnight. Make your cake that night and cover it after you bake it and prepare the rest the next day. This is definitely not a summertime cake. I’ve made other cakes that have butter in the icing and found that in warm weather they ended up sliding this way and that way..Hope this hints were helpful…All in all a definite keeper.

  45. Patricia says

    I thought it was delicious but the buttercream was too sweet for me. I frosted my cake just like the picture so went back and took all outter frosting off.

  46. says

    This cake was pretty good (I’m a sucker for snicker doodles), but the sugar! I had to cut the sugar in half for the frosting. Still turned our delicious! :)

  47. says

    I made this recipe for one of friends at college’s birthday and everyone loved it. Everyone has been talking about it since. I didn’t use as much powder sugar (like 4-5 cups) because I wanted the frosting to have a lot of flavor and it turned out delicious. People were licking the frosting of the plates. Thanks so much for sharing!

  48. Pansy Hodges says

    The cakes were dense, thin, and sort of a pinkish tinted color, and the icing was pretty dark. I am thinking that next time I will add more liquid to my icing as it was probably too stiff.

  49. Brooke says

    Thank you so much for this recipe! I made this cake last night to take into work today and it was absolutely DELICIOUS. I did fill it with a cinnamon cream cheese buttercream (but cut back a touch on the sugar), and frosted the outside with the frosting here- SO many compliments! However, my frosting came out far, far darker than the one in the picture- the cinnamon turned it the color of brown sugar. It almost looks like there is no cinnamon in the cake that’s pictured! Any tricks for keeping the frosting nice and white(ish)?

  50. Nicole says

    This looks fantastic but I’d like to make a single layer cake… any suggestions on cutting back on ingredients?

  51. diane says

    I made this cake as a surprise for my husband. He came into the kitchen and tried to look at the recipe. I chased him out. Then, an hour later, he came back in and saw the two layers cooling on the rack. He said, “This is the surprise?” I said “Wait til it’s done.” After I assembled it, I gave him the first slice. You should’ve seen his face at the first taste. He loved it! He loves snickerdoodles!
    It was pretty easy to make. I substituted a cinnamon cream cheese frosting for the buttercream. I sprinkled the top with chopped pecans. it was ssooooooo good. A fabulous recipe, four stars!

  52. says

    I’m in the UK and have just found this recipe which I’d love to make for my husband’s birthday next week. For those of use who are ‘overseas’, what is the weight for the butter? We can’t get butter sticks, it only comes in a 250g (8oz) block. Sorry, another question, should it be unsalted butter?

    • says

      Hi Wendy! A stick of butter here in the US is 4 ounces or roughly 125 grams. I hope that helps! And regarding the salted or unsalted question, it’s a matter of preference. I prefer to use unsalted butter in my baking, but either will be delicious. Happy Birthday to your husband and Happy Baking to you!

      • Morgan says

        Wait a minute. Earlier, Sophia asked if the icing called for 4 1/2 sticks or 4 half-sticks, and you told her 4 1/2 sticks. Now you are telling Wendy from the UK that a “stick” in the US is 4 oz. It used to be that all sticks of butter were 8 oz and that is typically what a “stick” means in a recipe. When Sophia asked about “half-sticks”, surely she was referring to the 4-oz sticks that are the most common size now. So now you may want to edit the recipe to include the exact ounces to clear up any ambiguity. I used 4 1/2 whole sticks (9 half-sticks) or a total of 38 oz and that really is a LOT of butter. But it came out amazing. I imagine that using the same amount of sugar but half the butter would mean that the icing would be thicker and loads sweeter (and it is plenty sweet as it is). Anyway thanks for this awesome death-on-a-plate recipe and I enjoyed your witty preface to it.

  53. says

    Thanks Rebecca. I’m sorry I have another question – they don’t have ‘cake flour’ in the UK, what would be the best substitute do you know?

  54. says

    Hey – I want to make this…but for cupcakes – have you tried that? I’m assuming it makes 24-30 of them…probably use the same amount of frosting? What about cooking time??

    • says

      Hi Amanda- I have not tried making cupcakes. A few of the folks in the comments have (and have left directions for doing it the way they did it.) The frosting makes a ton, so you could probably get away with reducing the frosting a bit. :-)

  55. says

    OMG – I am now the master baker, thanks to you! I made the jumbo cupcakes (cooked for 25 min at 350) and cut the frosting recipe in half and they were perfect…but now I’ve got folks asking for the recipe? Can I include you in my next installment of “watcha got cookin’?” on my blog? I’ll include a picture of my cupcake and a link to you (either the site, or specific page, whichever you’d prefer).

  56. Jessica jones says

    Hi I would really live to make this for my sisters graduation shes in love with cinnamon! Is there any way I can use all, all purpose flour instead of adding the cake flour?

  57. Qponie says

    Me and my dad have always loved snickerdoodles, but what made the tender flavor was the cream of tartar. How does this taste so snickerdoodle-y without the cream of tartar?

  58. Julie says

    Thank you so much for this recipe! I have been making these (as cupcakes) for about a year now and they are by far everyone’s favorite! They turn out delicious every time :)

  59. Marcy says

    I am so glad that I found your recipe on Pinterest. My 2 year old daughter helped me make it. IT IS AMAZING!!!!! The friends we had over for dinner couldn’t stop raving about it (or eating it!). Thanks for the delicous recipe. I will be keeping this one in my regular rotation! :) – Marcy

  60. Smartcookie says

    I made the buttercream frosting like a wilton buttercream with half crisco because it wasn not going to be refrigerated because of space issues. Worked great, crusted nicely and was DELICIOUS. My grandson liked it more than chocolate. I loved the gritty texture of the brown sugar that was truly like a good snickerdoodle cookie.

  61. linda says

    I made this recipe for the first time for a decadent dessert contest in my office and of course I won 1ST place now I need a follow up for my reputation :)

    • Kathryn Holt says

      I’ve got a great cake recipe for your next decadent dessert contest!! It’s called Blitz Torte and it’s made with pineapple curd and meringue. If you’re interested let me know and I’ll sent you the recipe.

  62. Denise says

    Amazing cake! I can’t believe I’ve never had this before. I found it on Pinterest a few months ago and finally decided to make it. Not only did I love it, but everyone else did too! It got awesome reviews from everyone who tried it and a lot of people asked for the recipe. Your site will be getting lots of hits in the next couple of days. 😉

  63. Ceil Garrison says

    I made this cake today with the frosting. Even tho the frosting tastes good it is quite grainy. How can I fix it next time?

    • says

      Chelle is absolutely right, but I must say that I prefer the grittiness of the brown sugar in the fluffy frosting… It reminds me of the texture of an actual snickerdoodle with the little sugar crust on it!

    • Jordan says

      Hi I already made my frosting and it’s very gritty, thin and not very flavorful, I’m not sure what to do, do i need to add more powdered sugar? when i tried to add the half and half it became way to thin and watery:( help please!

      • says

        It’s going to be a bit gritty when freshly made because of the brown sugar… That subsides somewhat as the cake sits in the chill chest. If it’s too thin, try sifting in some powdered sugar and beating it. The amount of sugar and liquid have to be tinkered with depending on the relative humidity of where it’s being made!

  64. Marcy says

    This is one of the best cakes I have EVER made. It knocked the socks off my dinner guests! And I may or may not have eaten it for breakfast the next morning. :) I have been waiting for the right event to make it again, and now that Christmas is here, it’s time! Thanks for sharing the recipe!

  65. Tiffani says

    Mine is sitting in the refrigerator now. I can’t wait to try it. I’d never made buttercream frosting from scratch before so I was worried about it, but it tasted amazing and I have a little left over. And I hope my cake won’t be too dry because I baked the cake Thursday and frosted it today.

  66. Yum says

    I am not much of a cake baker or a recipe-follower, but I baked this cake exactly according to the recipe. It looked and tasted delicious! Next time, I may either use less of the icing, or find a substitute for some of the butter (maybe cream cheese?) It was lovely to indulge in a slice (or half), but we were unable to finish the cake as it was too buttery for our personal dessert-loving taste buds. Extremely memorable though! My friend just reminded me to PLEASE send her the recipe after tasting it six months ago! (And I did.)

  67. Bonnie says

    This is the most amazing cake ever. After reading the article I had to make it. I’ve already forwarded this recipe to several of my best buds. Read the article last night and baked the cake this morning. Anyone debating…just bake it!!! Bonnie.

  68. Laurinda says

    I made this for my grown son’s birthday. He loves snickerdoodles. The cake is amazing. I did make it in just two layers and cut the frosting recipe in half. Delicious! Thanks for sharing.

  69. Jenn says

    I followed the directions exactly and yielded very similar looking results as the post. The cake was very delicious and flavorful. The icing on the other hand was way too sweet for my taste. I wish I would have used a cream cheese frosting vs butter cream. Also, the recipe for the frosting could have been cut in half seeing as I threw a good portion of it away, even though I used generous portions between each layer and on top.

    • Heather says

      I also had extra buttercream–much to my family’s delight. They have been enjoying it sandwiched between graham crackers. I can’t imagine throwing away buttercream–but then, we do have a household of seven!

    • Ann says

      You could try making real buttercream, with an Italian meringue (google for some recipes – it takes a little practice, but is just great – and it freezes!) and flavoring it with cinnamon – that’s what I’m going to do. Why Wilton got away with using that name for plain old confectioners sugar frosting, I’ll never know.
      The last time I made real buttercream (flavored with pomegranate juice the birthday lady said “what did you do? this is great! it’s not too sweet” I said “Yea, it’s butter cream” then she said “but it’s not too sweet!…..” and we repeated and repeated ;>)

      • moomin says

        Bless you ! Calling frosting a buttercream IS a travesty! It denies the real delight
        That is a suiss meringue buttercream. This is not hard to make, it tastes far superior
        And is the secret to a fabulous homemade cake. If one can follow the tips
        To home made cake then this is with in reach. Though tedious with out an
        Electric mixer it is possible with just a wire whip. Do consider learning to make
        The wonderful heated egg white sugar syrup , beating it till white and fluffy and
        Slowly adding your slightly softened butter! It is heavenly and freezes nicely.
        Then you will of course want to make ganache and simple syrups for all sorts of recipes
        After exploring this ! Up your skills and delight everyone! Plus licking the spoon is amazing.

  70. Heather says

    Just made this for my 16 year old’s birthday/Memorial Day family bash. What a PERFECT cake for my snickerdoodle baking/lovin’ son. Thank you so much for this recipe. Even the doubters (I am a self-confessed cake and buttercream hater, lol) were eyeing second helpings!

  71. Mimi says

    I just made this! I can’t wait to try it. I must say though….it looks nothing like the picture. My butter cream came out a bit on the dark side but it tastes so yummy! I ran out of confectioner’s sugar so I used bakers ultra fine sugar instead. The cake seems to be stuck in the parchment paper I placed it to cool off….I hope its ok….I am just letting it finish cooling so I can frost it and refrigerate it. Watch out….I think someone will be having a midnight snack tonight…..!!!! <3

  72. Mallory says

    I was so excited about this recipe. I followed the directions and unfortunately my cakes were super flat and weren’t big enough to cut in half. My icing was also very liquidy. Any idea what I did wrong?

    • says

      It’s really hard to say what went wrong since I wasn’t there to watch the cooking process. If I had to guess, I’d say maybe the measurements were a bit off. How do you measure your flour? Do you dunk your measuring cup directly in the flour bin or fluff the flour, sprinkle it into the cup, then level it off? If you fluff/sprinkle/level, then I’d have to guess that your baking powder was expired.

      As for the buttercream, it sounds like you added too much of the cream or not enough of the confectioner’s sugar… Again, though, without being there to watch the entire process, it’s very hard to know exactly what went wrong.

  73. Debbie says

    If possible & you read this comment at this late date, I would love to get the recipe for the Blitz Torts. Thank you in advance!

  74. says

    Hi there :)
    I made this delicious cake last week for a birthday. It turned out lovely. The only questions I have is regarding the buttercream. Mine turned out kind of gritty because of the brown sugar. Although it tasted ahhh-mazing, I wasn’t a big fan of the texture. Is yours like this or did I do something wrong? Thanks for the recipe.

    • says

      It’s hard to say because I wasn’t there with you… This may sound weird, but how did you measure your flour? Did you scoop it, scoop and level it, or measure it by weight?

  75. Molly says

    Cake is in the oven now, need I mention how wonderful my kitchen smells? Can not wait to see how they turned out.
    I did have to tone down the frosting though. Really sweet!
    To cut down on the sugary taste I had to add butter extract. When that didn’t work I grinded sea salt to taste- WOW. So good! Plus it added to the texture. The result was almost like a slated caramel/cinnamon crème. Score.

    Next time I think I will tweak it by using salted unsweetened butter, keep the sea salt, and perhaps less powdered sugar.

  76. Tracy Moore says

    Have you tried the recipe as cupcakes? I will be making this at Christmas with some children and they will each want to take some home.

  77. Cheryl says

    I could have written your post. LOL I loved the original Pollyanna and I live an hour away from Gaylord in Cheboygan. But I do shop in Gaylord just at Meijers now. Do you still live in the area? It is beautiful in northern Michigan but sure is bitter cod right now.

  78. Juliet says

    Can I use this exact recipe for the cake to make cupcakes? I had this cake a a party and it was absolutly delicious, and I wanted to make cupcakes for a party. Thanks!

    • says

      Hi Juliet- I haven’t done it myself but in looking at other folks’ comments, I see many of them have tried it and had success. I’d advise scrolling through the comments and seeing how they did it!

  79. says

    Sounds really good! Can’t wait to try it! For anyone saying the buttercream is to sweet, just add some popcorn salt, mybe 1/2-1 tsp. (it’s a fine grained salt and can be found near the popcorn/snack isle) It will take away the overly sweet taste. Hope that helps? :) Happy Baking everyone!!

  80. says

    I am sooooo excited to try this recipe!
    I do have two questions…
    Salted or Unsalted butter?
    How did you measure your flour and did you sift?

    Hoping to make it this weekend. :)

    • says

      I prefer unsalted, but either will work, and I measure my flour by weight (4.25 ounces per cup) and I don’t sift. 😀 I hope you enjoy!

  81. Sally says

    Help!!!! What the hell is the half n half… Then it says it in the buttercream part I don’t get it!! It’s confusing because we haven’t added half of something to add half n half please help ASAP thanks

    • says

      Hey Sally- I’m going to assume you’re not in the US, right? Half and Half is a mixture of light cream and whole milk. It’s sold even in the tiniest stores in the US but I know it’s not widely available internationally. If you need a substitute, you can mix light cream and whole milk in equal parts!

  82. Ruth says

    My daughter loved this cake and asked for it as her wedding cake. The wedding was this past weekend. Three tiers of deliciousness — it was a hit!

  83. michelle says

    I am absolutely obsessed with this website. I have loved every food I have tried. But this cake was way too sweet and I didn’t even put in all the powdered sugar. The fact that it has bits of brown sugar in the icing just makes it worse because it makes it feel like you’re chewing on sugar. Actually had to throw it out and then make my trusted carrot cake. Some people may love it but it just wasn’t for us.

  84. Jennifer Foreman says

    I made this cake last year for my sons birthday. They loved it. Not even a slice left. He asked for it again this year but he wants it as cupcakes. Any idea on how it would bake up as cupcakes?

    • Jennifer Foreman says

      UPDATE: The cupcakes went over great. The boys devoured them. I made them again last week for my Mom’s birthday but I made Sea Foam Icing since it is her favorite. It was wonderful. So for those who want to complain that the buttercream is to much (crazy I know) try Sea Foam.

  85. SLODian says

    We have made these in cupcake for weddings. People always ask what they are and are delighted with the treats. They come out nicely flat for frosting so they are a dream to make. I usually start checking for doneness at 18 minutes

  86. IndianaAnna says

    My 12-year old son selected this as his birthday cake and we all found it to be amazingly delicious! I did cut the buttercream recipe in half and left the cake as only two layers (with half the frosting recipe). It was perfect.

  87. says

    Rebecca, the cake is amazing! I made your batter twice this week: as a sheet cake as well as cupcakes for my son’s birthday party. Everyone loved it! I did change the frosting though, and have a post up with the variation today. Thank you so much for a wonderful recipe. :-)

  88. Stacey Anderson says

    I made this cake for Valentine’s day and my family LOVED it! They could not get enough of it. My daughter loved it sooo much that I have to make it for her birthday next week and we are going to try the cupcake route! Wish my luck!!! PS. love this site and that you are a fellow Michigander as well. <3

  89. frances says

    i’ve had this bookmarked forever and finally had an excuse when i decided to make cinnamon toast crunch cupcakes for a co-worker’s birthday. a full recipe gave me 12 cupcakes plus an 8 inch round (for me to eat at home, obvs). i figured with so much baking powder the cupcakes would rise a lot so filled the papers no more than 2/3 full; the ones that were on the heavy side of that almost-but-not-quite overflowed, so err on the side of too little. they did bake up nice and flat, though. they took about 20 minutes at 325. the 8 inch round was pretty full; it ended up rising nearly to the top of the pan (2 inches) and since it was so thick it took nearly 45 minutes to bake through. taking it out of the pan, i noticed the sides were very crumbly; if i were doing a layer cake i’d definitely need to brush it off and do a crumb coat. however, i am fortunately only slathering it with the remains of the frosting after decorating the cupcakes, so it doesn’t really matter… plus, who’s going to complain about cake??

    • says

      If someone complains about cake, they don’t deserve to eat it. 😀 Thank you for the detailed breakdown of how you made this recipe your own. It’ll be awesome to have here in case someone asks how to convert it to cupcakes (because someone usually does!)


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