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This snickerdoodle mug cake is the fastest way to get that warm, cinnamon-sugar snickerdoodle flavor treat without baking a full batch of cookies. It comes together in a single mug, in the microwave, in under 5 minutes.
What makes this version different from a regular cinnamon mug cake is the layering. Instead of mixing all the cinnamon sugar into the batter, you alternate spoonfuls of batter with sprinkles of cinnamon sugar, which creates little pockets of that classic snickerdoodle crunch in every bite. It is the closest you can get to a real snickerdoodle cookie in mug cake form.
If you love quick microwave desserts, also try my peanut butter mug cake recipe, this brownie in a mug, this mug cake banana bread, and this chocolate chip cookie in a mug recipe.
How Do You Make a Snickerdoodle Mug Cake?
To make a snickerdoodle mug cake, whisk together flour, sugar, baking powder, cream of tartar, cinnamon, and salt, then stir in milk, melted butter, and vanilla until smooth. Layer the batter in a greased mug with cinnamon sugar between each spoonful, then microwave for 1 to 1 ½ minutes until the cake is set and springy to the touch.
Cream of tartar is the key ingredient. It gives the cake that signature tangy snickerdoodle flavor and soft, chewy texture that separates a real snickerdoodle from a plain cinnamon cake.
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This one came out of a very specific kind of craving. I wanted something warm and cinnamony, I wanted it right now, and I absolutely did not want to turn on the oven. The microwave was the only way that was happening, and after some testing, the layering trick is what finally made it taste like a real snickerdoodle instead of a sad cinnamon muffin in a cup. The cream of tartar handles the flavor, and the alternating cinnamon sugar layers give you that snickerdoodle crunch in every bite.
Ingredients for Snickerdoodle Mug Cake
Here are the ingredients you will need. Scroll down to the recipe card for full measurements.
- All-purpose flour: the base of the cake, providing structure. Measure by spooning and leveling to avoid a dry cake.
- Granulated sugar: sweetens the cake and gets used again in the cinnamon sugar layers.
- Baking powder: helps the mug cake rise in the short microwave time.
- Cream of tartar: the signature snickerdoodle ingredient. It gives the cake its subtle tang and keeps it tender. Do not skip this if you want real snickerdoodle flavor.
- Salt: balances the sweetness and makes the cinnamon taste more cinnamon-y.
- Ground cinnamon: goes in the batter and in the cinnamon sugar layers.
- Milk: adds moisture and softens the crumb. Whole milk gives the best texture, but any milk works.
- Melted butter: adds richness and that buttery snickerdoodle flavor.
- Vanilla extract: rounds out the flavor and pairs with the cinnamon.
How to Make This Snickerdoodle Microwave Mug Cake
The trick to getting that signature snickerdoodle swirl is layering the batter with cinnamon sugar instead of mixing it in. Here is exactly how to do it.
- In a small bowl, whisk together the flour, granulated sugar, baking powder, cream of tartar, ground cinnamon, and salt.
- Stir in the milk, melted butter, and vanilla extract until the batter is smooth and lump-free.
- In a separate small bowl, mix the remaining granulated sugar and cinnamon for the topping.
- Grease a microwave-safe mug. Add a spoonful of batter, sprinkle with cinnamon sugar, and repeat until all the batter is used. Finish with a final layer of cinnamon sugar on top.
- Microwave on high for 1 to 1 ½ minutes. Start checking at 1 minute, the cake should look set and feel slightly springy in the center.
- Let it cool for 1 to 2 minutes before digging in. The cinnamon sugar layer keeps cooking as it cools, so it sets into that classic snickerdoodle crunchy cinnamon-sugar topping.
Plus if you love this recipe, I have this 14 Quick microwave desserts for one that you will also absolutely love!
Frequently Asked Questions – FAQ
If you are out of milk, swap in an equal amount of water plus an extra ½ teaspoon of melted butter. The butter makes up for the fat and richness you lose from the milk. Half-and-half or heavy cream cut with a splash of water will also work.
Yes. Use plant-based butter (I like the stick kind, not the spread) and a dairy-free milk. Almond milk and cashew milk both work well. Oat milk makes the cake a little denser but still tastes great.
Yes. Swap the all-purpose flour for a 1:1 gluten-free flour blend (the kind that already contains xanthan gum, like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure). The texture is slightly softer but still tastes like a snickerdoodle.
Yes. Replace 1 tablespoon of the flour with 1 tablespoon of vanilla protein powder and add an extra teaspoon of milk to keep the batter moist. Whey-based protein powders work best. Plant-based protein powders tend to make mug cakes gummy, so if that is what you have, add an extra ½ teaspoon of melted butter.
Yes. Swap the melted butter for an equal amount of melted coconut oil or a neutral vegetable oil. Coconut oil will add a very subtle coconut flavor, which works nicely with the cinnamon.
I recommend making two single mug cakes at the same time rather than doubling it in one mug. When you double mug cake batter into a single container, the center stays raw while the edges overcook. Two mugs, cooked one at a time for 1 to 1 ½ minutes each, gives you a much better result.
Fun Variations
- Chocolate chip snickerdoodle: stir 1 tablespoon of mini chocolate chips into the batter before layering.
- Cinnamon chip upgrade: swap in cinnamon chips for chocolate chips to double down on the cinnamon.
How to Serve This Snickerdoodle Mug Cake
- With vanilla ice cream while the cake is still warm so it starts to melt into the layers.
- Topped with cinnamon whipped cream (1 cup heavy cream + 2 tablespoons powdered sugar + ½ teaspoon cinnamon, whipped to soft peaks) for a snickerdoodle trifle vibe.
- Drizzled with salted caramel or a spoonful of browned butter for a bakery-style dessert.
Snickerdoodle Mug Cake Recipe
Ingredients
- 1/4 cup all-purpose flour
- 2 tbsp sugar
- 1/4 tsp baking powder
- 1/4 tsp ground cinnamon
- Pinch of cream of tartar
- Pinch of salt
- 2 tbsp milk at room temperature
- 1 & 1/2 tbsp unsalted butter melted
- 1/2 tsp vanilla extract
Cinnamon Sugar Topping:
- 1/2 tbsp sugar
- 1/4 tsp ground cinnamon
Instructions
- In a small bowl mix the flour, sugar, baking powder, cinnamon, cream of tartar, and salt.1/4 cup all-purpose flour, 2 tbsp sugar, 1/4 tsp baking powder, 1/4 tsp ground cinnamon, Pinch of cream of tartar, Pinch of salt
- Mix in the milk, melted butter, and vanilla extract until batter forms.2 tbsp milk, 1 & 1/2 tbsp unsalted butter, 1/2 tsp vanilla extract
- In a small bowl, mix the sugar and cinnamon for the topping.1/2 tbsp sugar, 1/4 tsp ground cinnamon
- Add a spoonful of the cake batter into a lightly greased mug, sprinkle with the cinnamon sugar, repeat the process until you are done with the cake batter. Make sure to finish with a generous layer of cinnamon sugar.
- Microwave on high for 1 to 1 1/2 minutes. Start checking at the 1-minute mark to avoid overcooking. The cake should rise and be slightly springy to the touch.
- Cool slightly and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made this Snickerdoodle mug cake tonight and I absolutely loved it! It tastes like a Snickerdoodle cookie but tastier. I think it’s even better than the other Snickerdoodle mug cake I made even though that recipe was good too. Will make this again and again.
This mug cake tastes just like a cinnaon sugar donut. I swapped the butter for vegetable oil and the milk for oat milk to make it vegan, and I used brown sugar. It still came out delish!
Those are great swaps to make it vegan!
I’m picky about my baked goods and always a bit weary of mug cakes but this one was delicious!! Perfect cake texture and comes together so quickly. I didn’t use room temp milk because I was impatient (just added it to the melted butter for a min or so before mixing) and it still came out fire. If you’re questioning whether to make this, stop and just go make it!
YEEESSSS!! I’m so glad you like them haha