Snickerdoodle Cake I

Snickerdoodle Cake I

120 Reviews 24 Pics
Recipe by  KATEE2

“Sugar and cinnamon topping. Like the famous cookie, only BIGGER!”

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Adjust Servings

Original recipe yields 1 - 9x13



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a medium bowl, sift together flour, baking powder and salt. Set aside.
  3. In a large bowl, cream shortening and 2 cups sugar until fluffy. Add eggs one at a time, mixing well with each addition. Alternately add milk and flour mixture in three stages, mixing well with each addition.
  4. In a small bowl, mix 3 tablespoons sugar with 1 teaspoon cinnamon. Sprinkle this mixture evenly over cake.
  5. Pour into prepared 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until done.

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Reviews (120)

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Looking over the recipe and judging from other reviews it was apparent this cake needed "something." I made half a recipe in an 8x8" pan and rather than use the sugar/cinnamon topping, I added a half teaspoon of cinnamon and a teaspoon of vanilla to the batter. It turned out to be not as tall a cake as I would have liked, but it was fragrant with the vanilla and cinnamon and simply delcious topped with a fluffy buttercream and an extra sprinkle of cinnamon. And sure enough, it does taste like a Snickerdoodle - a moist Snickerdoodle with a fluffy, creamy frosting!



AMAZING!!! I used butter instead of shortening and that definately made it better! I added 1 tsp of cinnamon to the batter, and I also doubled the cinnamon topping and put half of it in middle of the cake then covered it with the rest of the batter. Also, with the second half of the topping I added about 1 TBSP of flour, 2 TBPS of brown sugar and then cut in 2 TBSP of room temp butter until it resembeled more of a crumbly mixture and sprinkled that on top. HOLY COW!!! It made a perfect strussel topping! I also followed other reviewers suggestions and drizzeled 1/2 a stick of melted butter over the top while it was still warm. Everyone raved over this!!! Thanx for the great recipe!

Sarah Jo

Sarah Jo

I made a couple small adjustments. I used one stick of softened margerine instead of shortening (I don't keep shortening on hand outside of the holidays) and I took naples34102's advice and added a teaspoon each of vanilla extract and ground cinnamon to the actual cake batter, BUT I still added the cinnamon/sugar mixture on the top. Those were very minimal changes, I followed the recipe exact aside from those. It's in the oven now--we haven't tasted it yet but so far, it looks and smells amazing. I'll update my review once we've had a chance to try it. EDITED: I baked mine in a dark cake pan at 350* for just under thirty minutes. After it cooled, I found the edges and bottom were tough and seemed to be overdone. That aside, the cake flavor was spot on and it looked gorgeous from the top. I'm trying to save the cake now with a vanilla glaze, but next time, I think my mistake might have been using margerine (higher water content?) and baking it in a dark pan. I will try this again but I'll use butter and bake it in my glass baking dish. I'll update my review once I've had a chance to try it again and know it was something I did. EDITED AGAIN: Now that I know I'm supposed to reduce the oven's heat 25 degrees when using a dark baking pan, I'll do this next time I make this cake. And I will make it again. It's fabulous--I just fudged it up when I baked it!

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Amount Per Serving (24 total)

  • Calories
  • 167 cal
  • 8%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 28.9 g
  • 9%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 99 mg
  • 4%

Based on a 2,000 calorie diet



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Snickerdoodle Cake


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Cake Mixes from Scratch and Variations