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Snickerdoodle Cake I


"Sugar and cinnamon topping. Like the famous cookie, only BIGGER!"
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servings 167 cals
Original recipe yields 24 servings (1 - 9x13)


  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 28.9g
  • 9%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a medium bowl, sift together flour, baking powder and salt. Set aside.
  3. In a large bowl, cream shortening and 2 cups sugar until fluffy. Add eggs one at a time, mixing well with each addition. Alternately add milk and flour mixture in three stages, mixing well with each addition.
  4. In a small bowl, mix 3 tablespoons sugar with 1 teaspoon cinnamon. Sprinkle this mixture evenly over cake.
  5. Pour into prepared 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until done.

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Read all reviews 125
  1. 142 Ratings

Most helpful positive review

Looking over the recipe and judging from other reviews it was apparent this cake needed "something." I made half a recipe in an 8x8" pan and rather than use the sugar/cinnamon topping, I added a...

Most helpful critical review

I prefer the cookie much better than the cake. My husband kept asking me to find a snickerdoodle cake recipe and I gave this one a try. We both said that it needed some kind of frosting. Tomorro...

Most helpful
Most positive
Least positive

Looking over the recipe and judging from other reviews it was apparent this cake needed "something." I made half a recipe in an 8x8" pan and rather than use the sugar/cinnamon topping, I added a...

AMAZING!!! I used butter instead of shortening and that definately made it better! I added 1 tsp of cinnamon to the batter, and I also doubled the cinnamon topping and put half of it in middle o...

I made a couple small adjustments. I used one stick of softened margerine instead of shortening (I don't keep shortening on hand outside of the holidays) and I took naples34102's advice and adde...

Absolutely one of the best cakes I've ever made. It's quick and simple to make, fairly quick to bake, and you probably have all the ingredients necessary for it in your cupboard and fridge. T...

This is a dense, moist delicious cake. The only thing different I did was double the sugar/cinnamon, sprinkled half of it over half the batter in the cake pan,poured the remaining batter, and t...

I used this recipe as a coffee cake, and it was excellent! I increased the amount of cinnamon-sugar topping and added chopped pecans. Also, I poured half the batter in the pan, sprinkled it wi...

I was really impressed by such a simple recipe!! I added a teaspoon of vanilla and used butter flavored shortening instead of the regular. The end result was fantastic. Instead of the 9X13 inch ...

I have made this several times and I think I have perfected it. Not so much for the Snickerdoodle taste but perfected it more for a coffee cake / cinnabon taste. I used 1c white and 1c brown ...

My grandson LOVES Snickerdoodle Cookies. He asked me if I could bake him Snickerdoodle Cupcakes for Christmas. I found this recipe and thought I'd give it a try. I substituted butter for the sho...