Love the warm, cinnamon-sugar flavors of snickerdoodle cookies? Now imagine that deliciousness transformed into a rich, buttery cake. That’s exactly what you get with Snickerdoodle Pound Cake—a perfect blend of classic pound cake texture with the signature cinnamon sweetness of snickerdoodles. Moist, tender, and loaded with cozy flavor, this cake is ideal for brunch, dessert, or even gifting during the holidays.
In this post, you’ll learn how to make snickerdoodle pound cake, tips for the perfect crumb, and fun serving ideas.
Table of Contents
Why You’ll Love Snickerdoodle Pound Cake
Rich, buttery texture typical of pound cake
Warm cinnamon flavor in every bite
Topped with a crunchy cinnamon-sugar coating
Perfect for any occasion—dessert, tea time, or holiday gatherings
Ingredients Overview
1½ cups unsalted butter, softened
2¾ cups granulated sugar
5 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
1 cup sour cream
For Cinnamon-Sugar Topping:
¼ cup granulated sugar
1 teaspoon ground cinnamon
How to Make Snickerdoodle Pound Cake
Prepare the Batter
Preheat the oven to 325°F (163°C). Grease and flour a bundt pan or loaf pan.
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In another bowl, whisk together flour, baking powder, salt, and cinnamon.
Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Mix until smooth and well combined.
Fill and Bake
Pour the batter evenly into the prepared pan.
In a small bowl, mix the cinnamon and sugar topping. Sprinkle generously over the batter.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
Tips for the Best Snickerdoodle Pound Cake
Use room temperature butter and eggs to ensure a smooth, fluffy batter
Don’t overmix—mix just until ingredients are combined
Check doneness by inserting a toothpick—edges should be golden, and the center should be set
Add a splash of cream of tartar to mimic the classic snickerdoodle tang if desired
Serving Suggestions
Serve slices with a dollop of whipped cream or vanilla ice cream
Drizzle with a simple glaze made of powdered sugar and milk
Pair with a cup of coffee, chai tea, or hot cocoa
Dust with extra cinnamon-sugar before serving for added crunch
Variations to Try
Add a swirl of cinnamon-sugar filling in the middle of the batter for a layered effect
Incorporate chopped pecans or walnuts for added texture
Make mini versions using loaf pans or bundtlette molds
Top with a drizzle of caramel sauce for extra indulgence
Storage Tips
Store pound cake tightly wrapped at room temperature for up to 4 days
Refrigerate for longer storage—up to 1 week
Freeze individual slices wrapped in plastic wrap for up to 2 months
Snickerdoodle pound cake brings together the best of both worlds: the soft, rich texture of pound cake and the cozy cinnamon sweetness of snickerdoodle cookies. Whether served plain or dressed up with toppings, it’s guaranteed to be a crowd-pleaser.
