Cinnamon Snickerdoodle Cake

Cinnamon Snickerdoodle Cake

I never complain when it’s my turn to host the Lit Ladies Book Club or my bunco group. It’s an excuse to make cake!

Last time, I served the Lit Ladies one of my favorites, Cinnamon Snickerdoodle Cake. I got the usual “mmm, this is gooood” comments.

But I knew I had a winner for sure when a friend emailed the next morning saying she had dreamt about Snickerdoodle Cake. Nice!

This recipe is in many places on many websites. But, I found it in The Cake Mix DoctorCake Baking Books)

If you don’t have this cookbook then, please read my review for all of the reasons you should own this cookbook. Seriously, I use it a lot and have only had great results.

I just made Cinnamon Snickerdoodle Cake for our Easter dessert. My brother noted that it had all of the great flavor or carrot cake without the icky carrots and raisins. I happen to be a carrot cake fan, but you get the idea.

Ingredients List

  • 1 plain white cake mix (I use Betty Crocker)
  • 1 cup whole milk
  • 8 Tbsp butter, melted
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • Cinnamon Buttercream frosting (see below)


Preheat oven to 350ºF.

Lightly grease two 9-inch cake pans and dust with flour (It’s also a good idea to get your frosting butter out of the refrigerator so that it is room temperature when you are ready to make the frosting).

In a large mixing bowl, add cake mix, milk, melted butter, eggs, vanilla, and cinnamon. Using an electric mixer, blend the ingredients on low for one minutes. Scrape down the sides and mix on medium for another 2 minutes.

Pour the cake batter into the cake pans, being careful to divide it as equally as possible. Smooth the tops and place the pans in the oven side by side.

Bake the cakes for 27-29 minutes until they are golden brown and spring back when lightly pressed with your finger. The cake should be starting to separate from the sides of the pan.  Mine were ready right at 27 minutes.

Remove the pans from the oven and place them on wire racks to cool for about 10 minutes. Run a butter knife around the edge of each cake in the pan to loosen it.  Flip each one over and release it from the pan onto the wire rack. Flip again to upright and allow cakes to cool completely, about 30 minutes, more before frosting.

Ingredients List for Cinnamon Buttercream Frosting

  • 12 Tbsp (1 1/2 sticks) butter, softened
  • 5 cups confectioner’s sugar, sifted
  • 6-8 Tbsp milk
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon

Note: This is 1.5 times the original recipe. I hate having to stretch my frosting and having none left to taste in the bowl.


Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds.

Stop the machine and add  half of the confectioners sugar, 6 Tbsp milk, vanilla and cinnamon. Blend with the mixer on low speed until the sugar is incorporated, 1 minute.

Add the remaining sugar and blend on low for another minute. If frosting is too stiff, add up to 2 Tbsp of milk and mix again on medium until light and fluffy.

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