If you love snickerdoodles, wait until you try them in coffee cake form! This Snickerdoodle Coffee Cake combines the buttery cinnamon-sugar goodness of the classic cookie with a soft, tender cinnamon coffee cake. With a warm cinnamon swirl through the middle, a sweet crumbly topping, and a hint of vanilla, every bite tastes like comfort in cake form. If you love snickerdoodle flavor, you might also enjoy my Browned Butter Snickerdoodles; they are rich, nutty, and extra delicious.
Ingredients & Substitutions
- Butter: This cake uses unsalted butter at room temperature, which helps create a tender, rich crumb. If you only have salted butter, it will still work, just reduce the added salt slightly.
- Sugar: Both granulated sugar and light brown sugar play a role here. Granulated sugar adds sweetness and helps the cinnamon-sugar swirl shine, while brown sugar in the crumble topping adds moisture and a hint of caramel flavor.
- Eggs: Eggs give structure and moisture to the cake. Using large, room-temperature eggs helps the batter come together smoothly. Out of eggs? Check out egg substitutes.
- Milk & Vegetable Oil: Milk keeps the cake soft, while a touch of vegetable oil adds extra moisture. You can use any milk (dairy or plant-based), and neutral oils like canola or light olive oil work fine in place of the vegetable oil.
- Vanilla Extract: Vanilla enhances the warmth of the cinnamon-sugar flavors. You can experiment with almond extract for a slightly nutty twist.
- Flour: All-purpose flour gives this cake a tender yet sturdy crumb. For gluten-free baking, a 1:1 gluten-free flour blend can be used.
- Baking Powder, Kosher Salt & Cream of Tartar: These leavening agents help the cake rise evenly and give it a soft, fluffy texture. Cream of tartar enhances the snickerdoodle flavor, but it’s optional if you don’t have it on hand.
- Cinnamon: This is the star spice! Use ground cinnamon in the swirl and topping. For a warmer, spicier flavor, you can add a pinch of nutmeg or pumpkin pie spice.
- Crumble Topping: Made with brown sugar, flour, cinnamon, and cold butter, this topping adds a sweet, crunchy layer. Cold butter is key to creating pea-sized crumbs.
- Glaze: This simple glaze uses confectioners’ sugar and milk. Whisk together until smooth, then drizzle over the cake after it has cooled slightly for 10-15 minutes.
FAQs
Why use cream of tartar in Snickerdoodle Coffee Cake?
Cream of tartar enhances the classic snickerdoodle flavor and helps give the cake a slightly tender, soft texture. It also works with baking powder to ensure an even rise, giving you a light, fluffy crumb that isn’t dense.
Can I make this cake ahead of time?
Yes! Bake the cake a day in advance and keep it covered at room temperature. The flavors actually develop and taste even better after resting for a few hours.
Can I freeze Snickerdoodle Coffee Cake?
Absolutely. Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving and drizzle with the glaze after thawing if desired.
How do I keep the cake moist?
Be careful not to overmix the batter and don’t overbake. Check the cake at 35 minutes and cover loosely with foil if the top is browning too quickly. The swirl and crumble topping also helps lock in moisture.
Serving Ideas
- Morning brunch: Serve a slice with a steaming cup of coffee or chai for a cozy weekend breakfast.
- Dessert: Top with a scoop of vanilla ice cream or a dollop of whipped cream for a sweet, indulgent treat after dinner.
- Holiday tables: Cut into small squares for a festive brunch or potluck; it’s easy to share and always a crowd-pleaser.
How To Store Snickerdoodle Coffee Cake
Room temperature: Keep the cake covered in an airtight container for 2-3 days.
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Wrap tightly in plastic wrap and foil for up to 2 months. Thaw at room temperature before serving.
Snickerdoodle Coffee Cake
Ingredients
Cinnamon-Sugar Layer
- ½ cup (100 g) granulated sugar
- 1 ½ teaspoons ground cinnamon
Cake
- 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
Crumble Topping
- ⅓ cup (67 g) light brown sugar, packed
- ¼ cup (31 g) all-purpose flour
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, cold, cubed
Glaze
- ½ cup (62.5 g) confectioners' sugar
- 2 tablespoons whole milk
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with baking spray or line with parchment paper. Set aside.
- In a small bowl, stir together granulated sugar and cinnamon for the swirl mixture. Set aside.
- In a medium bowl, whisk together flour, baking powder, kosher salt, and cream of tartar.
- In a stand mixer (or using a hand-held mixer), cream together butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add eggs, milk, vegetable oil, and vanilla extract. Mix on low speed for about 1 minute, just until combined.
- Gradually add the dry mixture to the wet ingredients, mixing on medium speed for about 30 seconds until just incorporated. Do not overmix.
- Pour half of the batter into the prepared pan and spread evenly.
- Sprinkle half of the cinnamon-sugar mixture evenly over the batter.
- Add the remaining batter and gently spread it out, then sprinkle the remaining cinnamon-sugar mixture evenly over the top.
- In a small bowl, combine the brown sugar, flour, and cinnamon. Add the cold, cubed butter and use your fingers, a fork, or a pastry cutter to create pea-sized crumbs. Sprinkle this evenly over the batter for a sweet, crunchy layer.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top is browning too quickly, loosely cover with aluminum foil for the last 10 minutes of baking.
- Allow the cake to cool in the pan for 10-15 minutes before adding the glaze.
- To make the glaze, in a small bowl, whisk together the confectioners’ sugar and milk until smooth. Add more milk, a few drops at a time, if a thinner glaze is desired.
- Drizzle glaze over warm cake.
- Slice and serve warm or at room temperature.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
The cinnamon swirl is incredible! The cake is soft, buttery, and perfectly sweet.
Elizabeth
I love coffee cakes, and this one is extra good because of the cinnamon sugar layer in there. I loved it!
Stephanie
I loved the crumble topping, it’s crunchy without being too sweet, and the cake is super moist.
Bella
This is like a snickerdoodle in cake form! So good!
