This cake is everything you love about snickerdoodles baked into a fluffy, moist coffee cake. The cinnamon-sugar topping and swirl create a signature snickerdoodle taste, while the buttery crumble adds irresistible texture. It’s easy to make, perfect for sharing, and pairs wonderfully with a cup of coffee or tea.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Unsalted butter
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Sour cream or Greek yogurt
Milk
For the cinnamon sugar layer and topping:
Granulated sugar
Ground cinnamon
Cold butter (for streusel topping)
All-purpose flour
Directions
Preheat the oven to 350°F (175°C). Grease and flour an 8×8-inch or 9×9-inch baking pan.
In a small bowl, mix together the cinnamon-sugar layer ingredients and set aside.
In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, cream together butter, granulated sugar, and brown sugar until fluffy.
Beat in eggs one at a time, then add vanilla extract.
Mix in sour cream and milk until smooth.
Gradually stir in the dry ingredients until just combined.
Spread half of the batter in the prepared pan. Sprinkle half of the cinnamon-sugar mix over the batter. Add the remaining batter and top with the rest of the cinnamon-sugar.
For the streusel topping, mix cold butter with flour, sugar, and cinnamon until crumbly. Sprinkle over the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for 10–15 minutes before serving.
Servings and timing
This recipe makes 9–12 servings. Total time: about 50 minutes Prep time: 15 minutes Bake time: 35–40 minutes
Variations
Add a layer of chopped pecans or walnuts for a nutty twist.
Use a glaze made from powdered sugar and milk for extra sweetness.
Swap sour cream for plain Greek yogurt for a slightly tangier flavor.
Bake in a bundt pan or muffin tin for a different presentation.
Add a hint of nutmeg or cardamom for deeper spice flavor.
Storage/Reheating
Store the cake tightly covered at room temperature for up to 3 days. Refrigerate for up to 5 days for longer freshness. To reheat, microwave individual slices for 10–15 seconds or warm in a 300°F (150°C) oven for about 10 minutes. You can freeze the coffee cake for up to 2 months. Wrap tightly and thaw at room temperature before serving.
FAQs
Can I make Snickerdoodle Coffee Cake ahead of time?
Yes, it keeps well and can be made a day in advance. The flavors even improve overnight.
Can I freeze Snickerdoodle Coffee Cake?
Yes, freeze slices or the whole cake wrapped tightly. Thaw before serving.
What can I use instead of sour cream?
Plain Greek yogurt works well as a substitute.
Can I double the recipe?
Absolutely. Double the ingredients and bake in a 9×13-inch pan. Adjust the baking time accordingly.
Is this cake very sweet?
It’s sweet but balanced, thanks to the cinnamon and tang from sour cream.
Can I use whole wheat flour?
You can replace half the all-purpose flour with whole wheat for a slightly denser texture.
What’s the best pan size?
An 8×8 or 9×9-inch square pan works best, but you can also use a round cake pan or bundt pan.
Can I add nuts or chocolate chips?
Yes, chopped nuts or white chocolate chips make great additions.
How do I know when it’s done baking?
A toothpick inserted in the center should come out clean or with a few moist crumbs.
Does this recipe have coffee in it?
No, “coffee cake” refers to the cake being enjoyed with coffee, not containing it.
Conclusion
Snickerdoodle Coffee Cake is a cozy, crowd-pleasing treat that blends the nostalgic flavor of snickerdoodle cookies with the soft, crumbly texture of classic coffee cake. With its cinnamon swirl, buttery topping, and tender crumb, this cake is perfect for breakfast, brunch, or a sweet afternoon snack. It’s easy to make, easy to love, and sure to become a favorite.
Snickerdoodle Coffee Cake is a soft, cinnamon-swirled cake topped with a buttery streusel, capturing the cozy flavor of snickerdoodle cookies in a classic coffee cake format. Perfect for breakfast, brunch, or dessert.
Ingredients
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
2 tsp vanilla extract
1/2 cup sour cream or Greek yogurt
1/4 cup milk
Cinnamon Sugar Layer:
1/3 cup granulated sugar
1 tbsp ground cinnamon
Streusel Topping:
1/4 cup cold butter, cubed
1/3 cup all-purpose flour
1/3 cup granulated sugar
1/2 tsp ground cinnamon
Instructions
Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch or 9×9-inch baking pan.
In a small bowl, combine 1/3 cup granulated sugar with 1 tbsp cinnamon for the cinnamon sugar layer. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and 1 tsp cinnamon.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs one at a time, then mix in vanilla extract.
Mix in sour cream and milk until smooth.
Gradually stir in the dry ingredients until just combined.
Spread half of the batter into the prepared pan. Sprinkle half of the cinnamon sugar mixture over it. Add remaining batter and top with the rest of the cinnamon sugar.
For the streusel, mix cold butter, flour, sugar, and cinnamon together with a fork or pastry cutter until crumbly. Sprinkle evenly over the top of the batter.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10–15 minutes before serving.
Notes
Add chopped pecans or walnuts for a nutty crunch.A simple powdered sugar glaze adds extra sweetness.Substitute sour cream with plain Greek yogurt for tang.Try adding a pinch of nutmeg or cardamom for flavor depth.Can be baked in a bundt pan or muffin tin for variation.
