This Single Layer Snickerdoodle Cake features a soft vanilla cake with cinnamon brown sugar swirls throughout, topped with a cream cheese frosting for the distinctive tangy flavor of a snickerdoodle cookie!

all-purpose flour baking powder baking soda salt granulated sugar unsalted butter eggs vanilla extract buttermilk brown sugar cinnamon cream cheese powdered sugar milk

1. Preheat oven to 350 degrees F. Grease an 8×8 inch square cake pan. Trace the bottom of the cake pan on a piece of parchment paper and cut it to match. Line bottom of cake pan with the parchment.

Prep The Pan

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Dry Ingredients

3. In the bowl of a stand mixer fitted with the paddle attachment, or a hand mixer, cream together the butter and granulated sugar on medium-high speed until pale and fluffy, 2-3 minutes. 4. Add the eggs one at a time, beating on medium speed until fully incorporated. Add the vanilla  and beat to combine.


6. In a separate small bowl, stir together the brown sugar and cinnamon until combined.

Cinnamon Swirl

7. Scrape half the cake batter into the prepared pan and smooth evenly with a spatula, then sprinkle half the cinnamon brown sugar mixture evenly over top.

8. Spread over the remaining batter. Sprinkle the rest of the cinnamon sugar evenly over top. Take a butter knife and swirl gently through the batter.

9. Bake, then cool in the pan on a rack for 10-15 minutes, then invert the pan onto the rack to release the cake & cool.

10. In a large bowl using a mixer or a whisk, beat cream cheese at medium speed until smooth. Add the powdered sugar and vanilla paste or extract, and beat or whisk until combined. Add milk, whisking in one tablespoon at a time, until just pourable.

Make The Glaze

11. Drizzle the cooled cake with cream cheese frosting in a diagonal pattern, or simply spread evenly over the cake. Serve!