This post contains affiliate links for your convenience. Please see my full disclosure.
Swirled through with cinnamon and sugar bits, Snickerdoodle Cake is rich and full of fall flavors. It’s easy to make, doesn’t require a mixer, and baked in a loaf pan.
Fall is the perfect time for all kinds of baking. Though I make this recipe all year long, there’s just something about warm out-of-the-oven baked goods during the crisp weather months. This is one of those recipes that literally takes minutes for my family to consume. Not kidding—within ten minutes, the entire loaf is finished off. If I want any, I have to get the first slice!
There’s just something about fall baking. The weather is getting chillier, and everything is heading toward warmth and coziness. Recipes like Chocolate Chip Pumpkin Bread, Apple Crisp, and Taco Soup are added into my weekly menu, and they are there to stay for awhile!
The middle of this Snickerdoodle Cake swirled with cinnamon sugar goodness, and the rich, buttery crumb melts in your mouth. Best of all, it’s simple recipe using basic pantry ingredients that you very likely already have on hand. No mixer is required, making it even easier! Because it’s baked in a loaf pan, it’s also very easy to slice and serve, or package to give away.
Table of contents
- Baking soda
- Powdered sugar
Using ingredients that are often basic pantry items, it’s a recipe you can usually make any time.
You’ll need a mixing bowl, measuring cups and spoons, wooden spoon, and a loaf pan. No mixer is required.
How to make
Preheat the oven to 350 degrees. Spray your loaf pan with cooking spray and set aside.
Mix the flour, sugar, baking powder, and salt in a large mixing bowl.
Add the eggs, vanilla, milk, and 1/2 c. melted butter (the first of the two), and mix well. Pour into the greased loaf pan.
Melt the second 1/2 c. butter, and stir in the cinnamon, flour, and brown sugar. Pour on top of the batter and swirl through with a butter knife, making sure to get all the way to the bottom.
Bake for 50-60 minutes, or until done through. Do not over bake–check for doneness with a toothpick at the 50 minute mark then add more time as necessary. Remove the cake from the oven and let cool
While the Snickerdoodle cake is baking, make the cinnamon glaze. Place the powdered sugar and softened butter in a bowl. Add the milk a little bit at a time until you get the right consistency. Add the vanilla and salt, mix well. Mix in the cinnamon and stir until combined.
TIP: I like my glaze to “harden” on the top of the bread, so use a little less milk and make it more of frosting consistency. Then I microwave it for about 20 seconds until I can pour it on top of the bread. When it cools, it’s a little thicker than I glaze, and stays in place a little better. If you like it better as a true glaze, use a little more milk until it’s at that consistency.
When the bread is finished baking, cool for 15 minutes before drizzling the glaze over the top.
The glaze is optional…so feel free to leave it off if you prefer. I love the way it looks and tastes, so I usually do add it, but this bread can definitely stand alone.
I like using small disposable loaf pans or mini loaf pans, and wrapping them up for gifts. Just be sure to adjust the baking time, because they’ll bake much faster. I usually start with about 20 minutes, then check them for doneness to make sure they don’t over bake. Check out my tips on how to wrap baked goods for giving–including loaves.
You can actually make this recipe in a 9×13 dish. Follow the directions as listed, but pour into a baking dish that’s been sprayed with cooking spray. Bake for 25-30 minutes, or until done.
If you’re having guests overnight guests, serving breakfast, or hosting a brunch, this is the perfect recipe.
Storage and Freezing
Snickerdoodle cake freezes very well, and can last in the freezer for up to 3 months for the best flavor. The most important part is to protect it from the freezer air, which causes freezer burn, and to take on other freezer smells.
Wrap the cooled loaves in two layers of plastic wrap, then in foil. Place inside a gallon freezer bag that’s been labeled with the date and contents.
You an store at room temperature for up to 3 days, or you can place it in the refrigerator. I like to warm it in the microwave for a few seconds before serving, but can be served warm or cold.
Yes! It’s a cake recipe that will work in either a loaf pan or baking dish. Follow the baking directions, then alter the baking time to 25-35 minutes, or until a toothpick comes out clean.
This is a cake recipe, but it’s very dense, so it can feel like a bread. Serves like a coffee cake or sweet bread.
A family favorite for many years, Snickerdoodle Cake is a tried and true fall recipe I hope you’ll love too!
- Preheat the oven to 350 degrees.
- Mix the flour, sugar, baking powder, and salt.
- Add the eggs, vanilla, milk, and 1/2 c. melted butter, and mix well. Pour into a greased loaf pan.
- Melt the second 1/2 c. butter, and stir in the cinnamon, flour, and brown sugar. Pour on top of the batter and swirl through with a butter knife, making sure to get all the way to the bottom.
- Bake for 50-60 minutes, or until done through. Do not over bake–check for doneness with a toothpick.
- While the cake is baking, place the powdered sugar and softened butter in a bowl Add the milk a little bit at a time until you get the right consistency. Add the vanilla and salt, mix well. Mix in the cinnamon and stir until combined.
- When the bread is finished baking, cool for 15 minutes before drizzling the glaze over the top.
*Originally posted in 2020.