I love making this Snickerdoodle Coffee Cake when I want something soft, buttery, and full of warm cinnamon flavor. I layer tender cake batter with cinnamon sugar, add a sweet crumble on top, and finish everything with a delicate glaze. I find it perfect for brunch gatherings, cozy afternoons with coffee, or as a comforting dessert after dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
½ cup (100 g) granulated sugar
1 ½ teaspoons ground cinnamon
4 cups (500 g) all-purpose flour
1 tablespoon baking powder
½ teaspoon kosher salt
½ teaspoon cream of tartar
1 cup (2 sticks / 227 g) unsalted butter, room temperature
2 cups (400 g) granulated sugar
4 large eggs, room temperature
1 cup (244 g) whole milk
¼ cup (54.5 g) vegetable oil
2 teaspoons vanilla extract
⅓ cup (67 g) light brown sugar, packed
¼ cup (31 g) all-purpose flour
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, cold and cubed
½ cup (62.5 g) confectioners’ sugar
2 tablespoons whole milk
Directions
I start by preheating the oven to 350°F and preparing a 9×13-inch baking dish with baking spray or parchment paper.
In a small bowl, I stir together the granulated sugar and cinnamon for the swirl mixture and set it aside.
In a separate bowl, I whisk together the flour, baking powder, kosher salt, and cream of tartar.
Using a stand mixer or hand mixer, I cream the butter and sugar until light and fluffy, which usually takes about 2–3 minutes. I then add the eggs, milk, vegetable oil, and vanilla extract, mixing just until combined.
Next, I gradually add the dry ingredients to the wet mixture, mixing until just incorporated and being careful not to overmix.
I pour half of the batter into the prepared pan and spread it evenly. I sprinkle half of the cinnamon-sugar mixture over the batter. Then I add the remaining batter, spread it gently, and finish with the remaining cinnamon-sugar mixture.
For the crumble topping, I combine brown sugar, flour, and cinnamon in a small bowl. I cut in the cold butter using my fingers or a fork until pea-sized crumbs form, then sprinkle it evenly over the batter.
I bake the cake for 35–40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too quickly, I loosely cover it with foil during the last 10 minutes.
After baking, I let the cake cool in the pan for about 10–15 minutes. I whisk together confectioners’ sugar and milk until smooth, adjusting the consistency as needed, and drizzle the glaze over the warm cake before slicing and serving.
Servings and timing
I prepare this cake in 15 minutes and bake it for about 40 minutes, making the total time approximately 55 minutes.
This recipe yields 12 servings, with each serving containing about 420 kcal. I find this portion size perfect for sharing at brunch or family gatherings.
Variations
I sometimes like to add chopped pecans or walnuts to the crumble topping for extra crunch. When I want a deeper flavor, I mix a pinch of nutmeg into the cinnamon-sugar swirl. For a richer glaze, I occasionally substitute part of the milk with heavy cream. If I am in the mood for a fall-inspired twist, I even add small diced apples between the layers for added moisture and texture.
Storage/Reheating
I store leftover cake in an airtight container at room temperature for up to 3 days. If I want to keep it longer, I refrigerate it for up to 5 days.
To reheat, I warm individual slices in the microwave for about 10–15 seconds to bring back that fresh-from-the-oven softness. If I prefer a slightly crisp top, I reheat it in a 300°F oven for a few minutes.
FAQs
Can I make this cake ahead of time?
I often bake it the day before serving, and I find it stays moist and flavorful. I usually wait to add the glaze until shortly before serving for the best texture.
Can I freeze Snickerdoodle Coffee Cake?
I let the cake cool completely, then wrap it tightly in plastic wrap and foil before freezing. I freeze it for up to 2 months and thaw it overnight in the refrigerator before serving.
What does cream of tartar do in this recipe?
I like how cream of tartar adds a subtle tang and helps create the signature snickerdoodle flavor. It also contributes to a tender crumb.
Can I use a different pan size?
I sometimes use two smaller pans for sharing, but I adjust the baking time and check for doneness earlier to prevent overbaking.
How do I know when the cake is done?
I insert a toothpick into the center and look for a few moist crumbs rather than wet batter. I also gently press the top to see if it springs back lightly.
Conclusion
I truly enjoy how this Snickerdoodle Coffee Cake brings together soft, buttery cake, warm cinnamon swirls, and a sweet crumble topping in every bite. Whether I serve it for brunch, dessert, or alongside my afternoon coffee, it always feels comforting and homemade. For me, it is one of those dependable recipes that quickly becomes a family favorite.
📖 Recipe:
Print
Snickerdoodle Coffee Cake
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Snickerdoodle Coffee Cake is soft, buttery, and layered with warm cinnamon sugar, topped with a sweet crumble and delicate glaze. It is perfect for brunch, dessert, or enjoying with a cozy cup of coffee.
Ingredients
½ cup (100 g) granulated sugar
1 ½ teaspoons ground cinnamon
4 cups (500 g) all-purpose flour
1 tablespoon baking powder
½ teaspoon kosher salt
½ teaspoon cream of tartar
1 cup (2 sticks / 227 g) unsalted butter, room temperature
2 cups (400 g) granulated sugar
4 large eggs, room temperature
1 cup (244 g) whole milk
¼ cup (54.5 g) vegetable oil
2 teaspoons vanilla extract
⅓ cup (67 g) light brown sugar, packed
¼ cup (31 g) all-purpose flour
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, cold and cubed
½ cup (62.5 g) confectioners’ sugar
2 tablespoons whole milk
Instructions
- Preheat the oven to 350°F and prepare a 9×13-inch baking dish with baking spray or parchment paper.
- In a small bowl, stir together ½ cup granulated sugar and 1 ½ teaspoons cinnamon for the swirl mixture. Set aside.
- In a separate bowl, whisk together 4 cups flour, baking powder, salt, and cream of tartar.
- Cream the butter and 2 cups granulated sugar until light and fluffy, about 2–3 minutes. Add eggs, 1 cup milk, vegetable oil, and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just incorporated without overmixing.
- Pour half of the batter into the prepared pan and spread evenly. Sprinkle with half of the cinnamon-sugar mixture. Add the remaining batter, spread gently, and top with the remaining cinnamon-sugar mixture.
- For the crumble topping, combine brown sugar, ¼ cup flour, and 1 teaspoon cinnamon. Cut in the cold butter until pea-sized crumbs form, then sprinkle evenly over the batter.
- Bake for 35–40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Loosely cover with foil during the last 10 minutes if browning too quickly.
- Cool in the pan for 10–15 minutes. Whisk together confectioners’ sugar and 2 tablespoons milk until smooth, then drizzle over the warm cake before slicing and serving.
Notes
Add chopped pecans or walnuts to the crumble for extra crunch.
Mix a pinch of nutmeg into the cinnamon-sugar swirl for deeper flavor.
Substitute part of the milk in the glaze with heavy cream for a richer finish.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Freeze tightly wrapped for up to 2 months and thaw overnight in the refrigerator.
Reheat slices in the microwave for 10–15 seconds or warm in a 300°F oven for a few minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 230 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg
