Snickerdoodle Sheet Cake

24 servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Snickerdoodle Sheet Cake is a tasty cookie-inspired cake recipe for a crowd. Easy moist cinnamon vanilla cake with delicious cinnamon cream cheese frosting!

A favorite southern Cake Recipe meets a classic Cookie Recipe in this Snickerdoodle Cookie-inspired twist on a Chocolate Texas Sheet Cake!

Snickerdoodle Sheet Cake with cinnamon buttercream and cinnamon dusted on top sliced on board


Snickerdoodle Sheet Cake is the ultimate dessert for cinnamon lovers! There is plenty of cinnamon baked into this moist, buttery vanilla cake, plus a thick layer of sweet cinnamon cream cheese frosting. This completely homemade cake comes together in less than an hour for a delicious, easy dessert perfect for summer and fall gatherings.

The light and fluffy batter for Snickerdoodle Sheet Cake starts with a simple Vanilla Cake recipe. Ground cinnamon, salt, and cream of tartar add that signature taste that transforms a butter cookie into a Snickerdoodle. There is just enough cream of tartar in this recipe to give a bit of tang and activate the baking soda, without making your cake chewy like a cookie.

Snickerdoodle Sheet Cake collage of prep steps

Snickerdoodle Sheet Cake has just the right amount of cinnamon to satisfy your craving but doesn’t overwhelm the buttery cake. If you really love cinnamon, and want to take the flavor to the next level, check out the variations below! You can also add cinnamon to taste, about a ½ teaspoon at a time.

The cinnamon frosting for Snickerdoodle Sheet Cake is a Buttercream Frosting and Cream Cheese Frosting hybrid, with equal parts butter and cream cheese. Double the amount of cream cheese to make it extra tangy and rich. To get the perfect whipped frosting, make sure you start with softened butter and cream cheese. They will combine easier and faster, adding lots of air for a fluffier, creamy texture.

Snickerdoodle Sheet Cake batter in pan before and after baking

Snickerdoodle Sheet Cake is a great cake for parties, potlucks, bake sales, or any time you need a cake to feed a crowd! It’s easy to make and cinnamon sugar is always a crowd pleaser! You can even make Snickerdoodle Sheet Cake a few days in advance, with or without the frosting. Keep in the fridge until you are ready to serve since it has a dairy in the frosting, and bring to room temperature to serve.

This tasty Snickerdoodle Sheet Cake is delicious on it’s own, or served with a cup of tea or coffee for a nice brunch or bridal shower. Make it extra special and serve at parties with Vanilla Ice Cream sprinkled with cinnamon sugar. If you want to skip the frosting, top your Snickerdoodle Sheet Cake with Whipped Cream or drizzle with Salted Caramel Sauce.

Snickerdoodle Sheet Cake cinnamon buttercream in bowl


Snickerdoodle Sheet Cake with cinnamon buttercream and cinnamon dusted on top


    • Nuts: Add some crunch to your Snickerdoodle Sheet Cake and fold in a ½ cup chopped pecans or walnuts. You can also sprinkle chopped nuts on top of the frosting.
    • Cinnamon Swirl: Really amp the cinnamon flavor up with a cinnamon sugar swirl. Combine ½ cup flour, ¼ cup brown sugar, 1 teaspoon cinnamon, and 3 tablespoons cold butter (cut in pieces) until it resembles small chunks the size of peas. Sprinkle streusel topping over cake batter and swirl with a knife before baking as usual.
    • Cinnamon Chips: Use ½ cup cinnamon baking chips in your cake batter for sweet, cinnamon bites. Also try caramel chips, butterscotch chips, or white chocolate chips!
    • Snickerdoodle Cookies: If you have Snickerdoodle Cookies on hand, use them in your cake! Fold in crushed cookie chunks, decorate with quartered cookies, or dust the frosted cake with cookie crumbs!
    • Snickerdoodle Cupcakes: Line a 12 cup muffin pan (batter will make 24 cupcakes), and bake for 18-22 minutes to make Snickerdoodle Cupcakes.
    • Snickerdoodle Layer Cake: Butter and flour 2 8-inch round cake pans before adding the cake batter. Bake at 350 degrees for 25-30 minutes and cool completely before frosting.

Snickerdoodle Sheet Cake with cinnamon buttercream and cinnamon dusted on top sliced on board



  • Serve: You can keep a frosted Snickerdoodle Cake at room temperature for up to 2 hours before it will need to be refrigerated. Unfrosted cake can be kept covered in a cool, dry place for up to 4 days.
  • Store: Cover the cake pan with plastic wrap or transfer to an airtight container. Refrigerate Snickerdoodle Sheet Cake for up to 1 week and serve at room temperature.
  • Freeze: Freeze Snickerdoodle Sheet Cake with or without frosting in a sealed container. You can also wrap it first in plastic wrap, then aluminum foil. Thaw the cake in the refrigerator overnight before serving.

Snickerdoodle Sheet Cake with cinnamon buttercream and cinnamon dusted on top sliced on board

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Snickerdoodle Sheet Cake

Snickerdoodle Sheet Cake is a tasty cookie-inspired cake recipe for a crowd. Easy moist cinnamon vanilla cake with delicious cinnamon cream cheese frosting!
Yield 24 servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1/2 cup unsalted butter , softened
  • 2 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1 cup whole milk
  • 3 cups Cinnamon Frosting

Cinnamon Frosting:

  • 4 tablespoons unsalted butter , softened
  • 4 ounces cream cheese , softened
  • 1 teaspoon ground cinnamon
  • 4 cups powdered sugar


  • Preheat oven to 350 degrees and spray a 9x13 baking pan with baking spray.
  • To your stand mixer add butter and sugar on medium-high speed and cream for 2 minutes until light and fluffy.
  • Add in eggs and vanilla extract on medium speed until well combined.
  • Sift together flour, baking powder, cinnamon, salt and cream of tartar.
  • Alternate adding in the flour mixture and milk, ⅓ of each at a time until it's all combined.
  • Pour the batter into your baking pan and spread evenly.
  • Bake for 30-35 minutes or until a toothpick comes out clean.
  • Let cake cool before frosting with Cinnamon Frosting.

Cinnamon Frosting:

  • To your stand mixer add the butter, cream cheese and cinnamon on medium high speed and whip for 2-3 minutes until light and fluffy.
  • Lower the speed to the lowest setting and add in the powdered sugar until just combined.
  • Raise speed to medium until fluffy for 30 seconds.


Calories: 263kcal | Carbohydrates: 48g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 82mg | Potassium: 80mg | Fiber: 1g | Sugar: 37g | Vitamin A: 239IU | Calcium: 41mg | Iron: 1mg
Keyword: Snickerdoodle Sheet Cake

Snickerdoodle Sheet Cake

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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