Snickerdoodle Cake with Cinnamon Cream Cheese Frosting

Blogger Stephanie Wise of Girl versus Dough bakes the flavors of a snickerdoodle cookie into this delicious cake recipe—perfect for Thanksgiving dessert!

  • Prep Time 15 min
  • Total Time 1 hr 40 min
  • Servings 8


box Betty Crocker™ SuperMoist™ white cake mix
teaspoons ground cinnamon
1 1/4
cups water
cup vegetable oil
teaspoons vanilla
egg whites


containers (12 oz each) Betty Crocker™ Whipped cream cheese frosting
tablespoons packed light brown sugar
teaspoons ground cinnamon

Garnish, if desired

Cinnamon sticks

  • 1 Heat oven to 350°F for shiny metal pans (325°F for dark or nonstick pans).Spray 2 (9-inch) round cake pans with cooking spray; lightly flour. Place sheet of cooking parchment paper on cooling rack; lightly spray paper with cooking spray.
  • 2 In large bowl, beat Cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping sides of bowl occasionally. Divide batter evenly between pans.
  • 3 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove cakes from pans to lined cooling rack. Cool completely, about 45 minutes.
  • 4 Meanwhile, in large bowl, stir together Frosting ingredients.
  • 5 Place 1 cooled cake layer bottom side up on serving plate. Frost top. Top with second cake layer bottom side down. Frost sides and top of cake. Garnish with cinnamon sticks.

Expert Tips

Use a serrated bread knife to cut the domed tops off of each cake so the final product is flat and even.

For a clean, frosting-free serving plate, place two pieces of waxed paper side by side—one slightly overlapping the other—on a serving plate. Place the first cake on top. When you’re done frosting the whole cake, carefully pull out the waxed paper pieces from underneath the cake.