Snickerdoodle Cake
This snickerdoodle cake is a delightful combination of classic cookie flavors in a moist, tender cake form. Perfect for any occasion, its cinnamon sugar topping and buttery flavor make it a favorite.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk
Cinnamon Sugar Topping
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan to prevent sticking.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Make the Batter
- In another large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until combined.
Bake the Cake
- Pour the batter into the prepared cake pan and spread it evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove from the pan and let it cool completely on a wire rack.
Add the Topping
- In a small bowl, mix together the granulated sugar and ground cinnamon.
- Once the cake is cool, sprinkle the cinnamon sugar mixture evenly over the top of the cake.
Serving
- Slice the cake into 8 pieces and serve. Enjoy on its own or with a dollop of whipped cream.
Storage
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Notes
Pro Tips: Ensure your butter is softened to room temperature for easier creaming. Measure your flour accurately to avoid a dense cake. Use fresh cinnamon for the best flavor. Let the cake cool completely before adding the glaze to prevent it from melting off.
Ingredient Substitutions: Use a gluten-free flour blend for a gluten-free version. Coconut oil can replace butter for a dairy-free option.
How to Serve: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage & Freshness: Store leftovers in an airtight container at room temperature for up to 3 days.
Make-Ahead Tips: Bake the cake a day in advance and store it in the refrigerator. Add the cinnamon sugar topping just before serving.
Ingredient Substitutions: Use a gluten-free flour blend for a gluten-free version. Coconut oil can replace butter for a dairy-free option.
How to Serve: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage & Freshness: Store leftovers in an airtight container at room temperature for up to 3 days.
Make-Ahead Tips: Bake the cake a day in advance and store it in the refrigerator. Add the cinnamon sugar topping just before serving.