Gluten Free Snickerdoodle Cake

I love a good snickerdoodle. I love cinnamon and sugar and combining that into a cookie or a cake is perfect for me.  Sometimes you want a break from chocolate or vanilla and this is the perfect flavor to shake it up a bit.  This cake seriously tastes like a giant fluffy snickerdoodle cookie.  There is a cinnamon sugar layer on top that is crunchy and sweet and gives it great texture and flavor.  This cake is just packed with cinnamon from the topping, the cake and the frosting.

This cake is super easy to whip up because you just use a gluten free yellow cake mix.  If you don't like a lot of frosting, this is the cake for you.  There is just enough to sweeten and moisten the cake.  This is actually my sister's favorite cake and she requests it every year for her birthday.  Check out the video down below to see exactly how I made it and head over to my YouTube channel for more great recipes and product reviews.

Yield: 10 to 12 servings

Gluten Free Snickerdoodle Cake

If you love cinnamon then this is the cake for you! It is moist and sweet and full of that cinnamon flavor that you love.
prep time: 30 minscook time: 18 minstotal time: 48 mins


Crunchy Topping
  • Vegetable oil spray, for misting the pans
  • Parchment paper, for lining the pans
  • 3/4 cup lightly packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, slightly chilled
  • 1 package (15 ounces) yellow gluten free cake mix
  • 1/4 vanilla instant pudding mix
  • 1 teaspoon ground cinnamon
  • 3/4 cup milk
  • 8 tablespoons unsalted butter, melted
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
Cinnamon Cream Cheese Frosting
  • 4 ounces cream cheese at room temperature
  • 4 tablespoons unsalted butter at room temperature
  • 2 1/2 cups powdered sugar, sifted
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon ground cinnamon


  1. Place rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist two 9-inch round cake pans with vegetable oil spray.  Trace the bottom of one of the cake pans onto 2 pieces of parchment paper, then cut along the trace marks. Place one circle of parchment paper in the bottom of each of the prepared cake pans.
  2. Make the crunchy topping: Place the brown sugar and 1/2 teaspoon of cinnamon in a small bowl and stir to combine. Cut the butter into 1-inch pieces and using 2 sharp knives or a pastry blender, cut the butter into the brown sugar mixture until it is crumbly. Spoon half of the topping mixture into each of the prepared cake pans, dividing it evenly between them and spreading it out evenly across the bottoms of the pans. Set the pans aside.
  3. Make the cake:  Place the cake mix, pudding mix, and 1 teaspoon of cinnamon in a large bowl and stir to combine. Add milk, melted butter, eggs, and 2 teaspoons of vanilla and beat with an electric mixer on low speed until the ingredients are just incorporated. Stop the machine and scrape down the side of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat the batter until smooth, 1 to 1 1/2 minutes longer, scraping down the side of the bowl again if needed. Divide the batter evenly between the two pans, spreading the batter over the topping and smoothing the tops with the rubber spatula. Place the pans in the oven side by side.
  4. Bake the cake layers until they are golden brown and the tops spring back with lightly pressed with a finger, 18-22 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack and let them cool completely, topping side up, about 20 minutes longer.
  5. Meanwhile, make the cinnamon cream cheese frosting. Place the cream cheese and butter in a medium-size mixing bowl and beat with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the powdered sugar a bit at a time, beating with the mixer on low sped until the sugar is well incorporated, 1 minute. Add the 2 teaspoons of vanilla and 1/4 teaspoon of cinnamon, then increase the mixer speed to medium and beat the frosting until fluffy, 1 minute longer.
  6. To assemble the cake, peel off and discard the parchment paper circles. Transfer one cake layer, topping side up, to a serving plate. Spread the top with about 1 cup of frosting. Place the second cake layer, topping side up, on top of the first layer and frost only the side of the cake. To make slicing easier, place the uncovered cake in the refrigerator until the frosting sets, 10 minutes.
Created using The Recipes Generator

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  1. what do you mean, 1/4 of vanilla pudding mix? a 1/4 cup or 1/4 of the package?