Cinnamon apple cake is one of my favorite desserts for fall. This apple snickerdoodle layer cake brings together moist cinnamon cake layers, a warmly spiced apple filling, and a fluffy cinnamon buttercream. An optional snickerdoodle cookie crust and snickerdoodle-studded buttercream add extra cookie flavor, making the cake feel part cookie, part pie, and totally indulgent.
If you don’t have snickerdoodle cookies on hand, no problem — they’re optional. You can skip the cookie crust and the snickerdoodle buttercream and still have a delicious layered apple cinnamon cake. The spiced apple filling is similar to the filling I use in mini caramel apple pies and pairs beautifully with a drizzle of salted caramel, though that’s optional here.
“My sister requested an apple cinnamon cake for her birthday, and I followed this recipe exactly (including the snickerdoodle cookies). It truly is one of the best cakes I’ve ever had.” — Mollie
Ingredients for Apple Snickerdoodle Layer Cake
There are a handful of components here — the cinnamon snickerdoodle cake layers, a spiced apple filling, and cinnamon buttercream. Many pantry staples repeat across sections, so check your cupboards for flour, sugar, eggs, butter, and a few fall spices.
Ingredients for the Cinnamon Snickerdoodle Cake Layers
- Snickerdoodle cookies — optional, used for a cookie crust and to flavor a portion of the buttercream.
- All-purpose flour — provides structure while remaining tender.
- Baking powder — for lift.
- Cream of tartar — traditional in snickerdoodles and helps with texture.
- Salt — balances and enhances flavors.
- Ground cinnamon — primary spice for the cake.
- Butter — keeps the cake moist and tender; divided between batter and optional crust.
- Neutral oil — vegetable or canola oil helps keep crumb moist.
- Granulated sugar — for sweetness and texture.
- Vanilla extract — deepens the flavor.
- Eggs — bind and aerate the cake.
- Milk — whole, 2%, or plant-based for moisture.
For the Spiced Apple Filling and Cinnamon Buttercream
- Butter — salted for the filling, unsalted for the buttercream works best.
- Brown sugar — adds caramel-like depth to the apples.
- Apples — use a mix of sweet and tart varieties for balance; Pink Lady and Fuji are good choices.
- Lemon juice — brightens and balances the sweetness.
- Spices — cinnamon, nutmeg, cardamom, and ginger for warm fall notes.
- Powdered sugar — forms the base of the buttercream.
- Vanilla extract — complements the cinnamon in the buttercream.
- Milk — a small amount to smooth the buttercream.
How to Make Cinnamon Cake Layers
This cinnamon cake uses the creaming method: cream butter, oil, and sugar until pale and fluffy, then beat in vanilla and the eggs one at a time until the batter is light. To avoid overmixing, alternate adding the dry ingredients (flour, baking powder, cream of tartar, salt, cinnamon) with the milk in three additions, beginning and ending with the dry ingredients.
Gently combining the batter minimizes gluten development and yields a tender, moist crumb rather than a tough cake.
For a snickerdoodle cookie crust, combine cookie crumbs with a little melted butter and press into the bottom of one pan before adding batter. Divide the cake batter evenly between three pans. You can use 8″ or 9″ round pans; 9″ pans produce thinner layers. Bake at 350°F (175°C) for about 25–30 minutes, until tops are lightly golden and edges pull away from the pan. Cool 5–10 minutes in the pans, then transfer to racks to finish cooling.
Spiced Apple Filling
Make the apple filling ahead so it has time to cool. Dice 4–5 medium apples into roughly ½” pieces. In a saucepan over medium heat, melt butter and stir in brown sugar, then add the apples, lemon juice, and spices. Cook 10–15 minutes, stirring occasionally, until the apples are tender.
Reserve about one cup of cooked apple pieces for texture, and purée the rest until it becomes a chunky apple butter. Allow both components to cool completely before assembling the cake so the buttercream won’t melt.
Cinnamon Buttercream
Beat room-temperature unsalted butter until creamy, then add sifted powdered sugar one cup at a time. Mix in cinnamon and vanilla, then beat until the buttercream is light and fluffy. Add 2–3 tablespoons of milk as needed to reach a spreadable consistency.
Reserve about two cups of this cinnamon buttercream and fold in crushed snickerdoodle cookie crumbs to make a snickerdoodle buttercream layer. That optional filling helps absorb moisture from the apple layer and boosts cookie flavor.
Assembling the Cake
Always assemble a fully cooled cake. If a layer is still warm, wrap and chill it before frosting to avoid runny buttercream and structural issues.
Place a small dollop of buttercream on a cake board or plate to anchor the first layer. Center the cake layer (the one with the optional cookie crust) on the board. Spread a layer of snickerdoodle buttercream, then pipe a tall ring of cinnamon buttercream around the edge to create a dam for the apple filling.
Spread half the puréed apple in the center and scatter half the reserved pieces, then top with the next cake layer and repeat. After the final layer, apply a thin crumb coat of buttercream and chill for at least 15 minutes. Finish with a final layer of buttercream, smooth the sides with a bench scraper, and chill again for sharper edges. Add piped swirls and snickerdoodle wedges to decorate if desired.
FAQs about Apple Snickerdoodle Layer Cake
You can use 9″ pans without changing ingredient amounts; your layers will be thinner. To make a smaller cake, halve the recipe and bake in 6″ pans for about 20 minutes.
No — they add flavor and texture but are not required. Leave them out for a classic apple cinnamon layer cake.
While I haven’t tested it myself, a 1:1 gluten-free flour blend should work in place of all-purpose flour.
Other Recipes You May Enjoy
This apple snickerdoodle layer cake combines cookie, pie, and cake elements. If you enjoy these flavors, consider trying other spiced apple and chai-themed bakes for fall.
Dish Cleanup: Dish Mountain
I rate clean-up on a scale of 1 to 5, where 1 is minimal dishes and 5 is a full sinkpile. This layered cake rates a 5 because it involves multiple components and tools. To reduce stress, prepare the cakes and apple filling a day ahead, then make and pipe the buttercream on the assembly day. Splitting tasks reduces the dishes and spreads the work.
Apple Cinnamon Cake Recipe
Thanks for reading! If you make this apple snickerdoodle layer cake and love it, please leave a review in the comments to help others find the recipe.
Apple Snickerdoodle Layer Cake
Ingredients
For the Cinnamon Snickerdoodle Cake Layers
- 3 snickerdoodle cookies (for crust, optional)
- 3 cups (420 g) all-purpose flour
- 2 tsp baking powder
- 1 tsp cream of tartar
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 9 Tbsp (127 g) butter, room temperature, divided
- 1/2 cup (120 ml) vegetable oil
- 2 cups (400 g) granulated sugar
- 2 tsp vanilla extract
- 4 large eggs, room temperature
- 1 cup (240 ml) milk
For the Spiced Apple Filling
- 4–5 medium apples, diced
- 2 Tbsp (28 g) butter
- 1/2 cup (105 g) brown sugar
- 1 Tbsp (15 ml) lemon juice
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cardamom
- 1/4 tsp ground ginger
- pinch of salt
For the Cinnamon Buttercream
- 1 1/2 cups (339 g) unsalted butter, room temperature
- 3 1/2 cups (680 g) powdered sugar
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 2–3 Tbsp (30–45 ml) milk, as needed
- 5 snickerdoodle cookies (for folding into a portion of buttercream, optional)
Instructions
For the Cinnamon Cakes
- Preheat oven to 350°F (175°C). Butter and flour three 8″ round pans. Melt 1 Tbsp (14 g) butter and mix with three broken snickerdoodles; press into the bottom of one pan for an optional crust.
- Whisk together flour, baking powder, cream of tartar, salt, and cinnamon; set aside.
- Cream 8 Tbsp (113 g) butter, vegetable oil, and sugar until pale and fluffy, about 3–4 minutes.
- Beat in vanilla and eggs one at a time until the batter is light and aerated.
- With the mixer on low, add one-third of the flour mixture, then half the milk, another third of the flour, the remaining milk, and finally the rest of the flour. Mix until just combined.
- Divide batter among the three pans and bake 25–30 minutes, until golden and the edges pull away. Cool 5–10 minutes in pans, then transfer to wire racks to cool completely.
For the Spiced Apple Filling
- Dice the apples into 1/2″ cubes.
- In a saucepan over medium heat, melt butter. Stir in brown sugar, then add apples, lemon juice, and spices. Cook 10–15 minutes until apples are tender, stirring occasionally.
- Remove 1 cup of the apple pieces and set aside. Purée the remaining apples until a chunky apple butter forms. Let both cool completely.
For the Cinnamon Buttercream
- Beat butter until creamy. Add powdered sugar one cup at a time, then add vanilla and cinnamon. Beat 2–3 minutes until fluffy. Add 2–3 Tbsp milk as needed to reach desired consistency.
Optional: Snickerdoodle Buttercream
- Reserve about 2 cups of cinnamon buttercream. Crumble three snickerdoodles into it (reserve two cookies for garnish) and fold to combine. Use this between layers under the apple filling to prevent sogginess.
Assembling the Cake
- Place a dollop of buttercream on a cake board or plate to secure the first layer (use the layer with the cookie crust if using it).
- Spread snickerdoodle buttercream on the layer, then pipe a ring of cinnamon buttercream around the edge to hold the apple filling.
- Spread half the puréed apple inside the ring and top with half the reserved apple pieces. Add the next cake layer and repeat.
- After placing the final layer, apply a thin crumb coat of buttercream and chill 15 minutes. Finish frosting, smooth the sides, and chill again for clean edges. Decorate with piped swirls and cookie wedges as desired.
Notes
Store leftovers tightly wrapped in the refrigerator for up to five days.
To make a smaller cake, halve all ingredients and bake in 6″ pans for about 20 minutes, until golden.
Recommended Supplies
- Stand mixer or large mixing bowls
- Three 8″ or 9″ round cake pans
- Offset spatula and bench scraper
- Immersion blender or regular blender for the apple purée
- Cake turntable (optional, for easier assembly)
Nutrition
I’d love to see how your cinnamon apple cake turns out. Take a photo and tag me on Instagram @floralapronblog or use #floralapronbakes to share your creation.