This sweet and moist snickerdoodle coffee cake tastes just like a snickerdoodle cookie and could not be easier to make! With notes of warm vanilla and cinnamon, it has a soft and buttery vanilla cake base, a layer of cinnamon sugar, and a crunchy cinnamon-sugar topping.
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This snickerdoodle coffee cake looks fancy, but is super easy to make!!
The buttery vanilla cake has a layer of deliciously sweet cinnamon sugar filling and a crunchy cinnamon-sugar topping, making it just like your favorite cookie but in cake form!
Best served with a hot cup of coffee, it can be served warm and enjoyed for breakfast, brunch, or an afternoon snack!
why this is the best snickerdoodle coffee cake
- It tastes just like a snickerdoodle cookie but in cake form!
- Moist, chewy, and light vanilla cake texture with a layer of cinnamon sugar in the center.
- Crunchy cinnamon sugar on top!
- Perfect for breakfast, brunch, or an afternoon snack.
ingredient notes
- Greek yogurt: Can also be substituted with sour cream as well.
- Brown sugar: I used dark brown sugar for more contrast against the vanilla cake but you could substitute light brown sugar as well.
Full ingredient measurements and instructions can be found in the recipe card below!
recipe instructions
Step 1: In a stand mixing bowl, cream the unsalted butter and sugar together until light and fluffy, about 3 minutes. Slowly mix in the eggs and vanilla extract a little bit at a time, mixing well after each addition. Mix in half of the all-purpose flour, salt, and baking powder, then when almost combined, add the greek yogurt. Finally, mix in the remainder of the dry ingredients and mix until just combined.
Step 2: Evenly spread half of the cake batter into the prepared baking pan. Use a scale to precisely portion the total weight of the batter, then divide it in two.
Step 3: Sprinkle all but 2-3 tablespoons of the brown sugar and cinnamon on top of the batter, then spread the other half of the batter on top.
Step 4: Sprinkle the remaining brown sugar and cinnamon mixture on top, then bake for 30-33 minutes, or until the middle looks puffy and bounces back when touched. Let the cake cool completely on a wire rack then drizzle with vanilla icing and enjoy!
expert baking tips
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Don't overmix: An over-mixed batter will create large holes in the crumb and will have a dense, tough texture.
- Don't overbake: This coffee cake will turn dry and crumbly if overbaked.
storage & freezing
- Room temperature: Store the coffee cake at room temperature in a sealed container or ziplock for 2-3 days.
- Freezer: Wrap and store the coffee cake slices in a sealed container in the freezer for up to one month.
faq's
Surprisingly no! There is no coffee in this coffee cake, it was given that name because it was a great accompaniment to a cup of coffee.
Definitely! I recommend doubling the recipe if using a larger pan otherwise it will be very thin.
I have not tested this recipe with gluten-free flour but would love to hear how it turns out!
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Recipe 📖
Snickerdoodle Coffee Cake
Equipment
Ingredients
Vanilla Cake Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ tsp kosher salt
- ½ cup unsalted butter room temperature
- ¾ cup white granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- ¾ cup full-fat plain greek yogurt or sour cream room temperature
Cinnamon Sugar Filling
- ⅓ cup dark brown sugar packed
- 1 ½ teaspoon cinnamon
Vanilla Glaze
- ½ cup powdered sugar
- 1-2 tablespoon whole milk
- 1 tsp vanilla extract
Instructions
- Prepare a square 8x8 baking pan with parchment paper and preheat the oven to 350 F/180 C.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and set it aside.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
- In another small bowl, mix together the dark brown sugar and cinnamon and set it aside.⅓ cup dark brown sugar, 1 ½ teaspoon cinnamon
- In a stand mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.½ cup unsalted butter, ¾ cup white granulated sugar
- Whisk together the eggs and vanilla extract and slowly stream them into the mixing bowl, mixing well until fully combined.2 large eggs, 1 tablespoon vanilla extract
- Mix in half of the dry ingredients on low speed until almost combined, then add the greek yogurt. When the yogurt is almost combined, add the rest of the dry ingredients and mix until just combined.¾ cup full-fat plain greek yogurt or sour cream
- Evenly spread half of the batter into the prepared baking pan.
- Sprinkle all but 2-3 tablespoons of the cinnamon sugar mixture over the batter, then spread the rest of the cake batter on top.
- Sprinkle the rest of the cinnamon-sugar over the top then bake the cake for 30-33 minutes, or until the middle is puffy and it bounces back when touched.
- Let the cake cool completely on a wire cooling rack. Meanwhile, whisk together the powdered sugar, milk, and vanilla until smooth. When the cake is cool, drizzle the glaze over the top and enjoy!½ cup powdered sugar, 1-2 tablespoon whole milk, 1 teaspoon vanilla extract
Notes
recipe notes
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Don't overmix: An over-mixed batter will create large holes in the crumb and will have a dense, tough texture.
- Don't overbake: This coffee cake will turn dry and crumbly if overbaked.
storage
- Room temperature: Store the coffee cake at room temperature in a sealed container or ziplock for 2-3 days.
- Freezer: Wrap and store the coffee cake slices in a sealed container in the freezer for up to one month.
Meredith says
I will definitely be making this recipe again! It was perfect, not too sweet, and tasted just like snickerdoodle cookies.