This Snickerdoodle Cake is a delightful treat that blends the iconic cinnamon-sugar flavor of snickerdoodle cookies with the moist, tender texture of a cake. Whether you bake it in a bundt pan or a 9×13 dish, this cake is perfect for any celebration or casual gathering.
Ingredients
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
For the topping:
1/4 cup granulated sugar
1 tablespoon ground cinnamon
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and grease and flour a bundt pan or 9×13 baking dish.
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set it aside.
In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy.
Add the eggs one at a time, mixing 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 dry ingredients, mixing just until everything is combined.
Pour the batter into the prepared pan and spread it out evenly.
In a small bowl, mix together the granulated sugar and cinnamon for the topping. Sprinkle this mixture evenly over the top of the batter.
Bake for 35-40 minutes if using a bundt pan or 25-30 minutes if using a 9×13 pan. The cake is done when a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Servings and Timing
Servings: 12
Prep Time: 15 minutes
Cooking Time: 35-40 minutes (bundt pan) or 25-30 minutes (9×13 pan)
Total Time: 50-55 minutes
Variations
Gluten-Free: I can substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free. Just be sure to check the specific brand of flour for the proper measurements and any additional adjustments.
Dairy-Free: To make this cake dairy-free, I can use a dairy-free butter substitute and swap the buttermilk with a plant-based milk like almond milk, mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity.
Topping Twist: For an extra layer of flavor, I sometimes add a bit of chopped nuts, like pecans or walnuts, to the topping mixture.
Storage/Reheating
Storage: I store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, I can freeze individual slices in plastic wrap and foil for up to 3 months.
Reheating: If I want to enjoy the cake warm, I simply pop a slice in the microwave for about 10-15 seconds or reheat it in the oven at 300°F (150°C) for about 10 minutes until warmed through.
FAQs
Can I use regular milk instead of buttermilk?
If I don’t have buttermilk on hand, I can use regular milk and add a tablespoon of white vinegar or lemon juice to create a quick buttermilk substitute.
Can I make this cake ahead of time?
Yes, I can make this cake up to a day in advance. It stays moist and delicious when covered properly and stored at room temperature.
Can I use a different type of pan?
Absolutely! I’ve baked this in both a bundt pan and a 9×13 dish. You could even use muffin tins to make individual servings, just adjust the bake time accordingly.
How can I tell if the cake is done baking?
I always use a toothpick to check if the cake is done. If it comes out clean or with just a few crumbs, the cake is ready. If there’s wet batter, I bake it for a few more minutes.
Can I add frosting to this cake?
While the cinnamon-sugar topping gives it plenty of flavor, I can certainly add frosting if I prefer. A cream cheese frosting would pair beautifully with the spiced cake.
Conclusion
This Snickerdoodle Cake is a simple yet indulgent dessert that captures the beloved cinnamon-sugar flavors of snickerdoodle cookies in cake form. With its moist texture and warm, cozy taste, it’s sure to become a new favorite in my baking repertoire. Whether for a casual family meal or a special occasion, this cake never fails to impress.
Recipe:
Print
Snickerdoodle Cake
- Total Time: 50-55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Snickerdoodle Cake is a delightful treat that combines the cinnamon-sugar flavor of snickerdoodle cookies with the soft and moist texture of cake. It’s perfect for any occasion, from casual family meals to festive gatherings.
Ingredients
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1/4 cup granulated sugar (for topping)
1 tablespoon ground cinnamon (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a bundt pan or 9×13 baking dish.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set it aside.
- In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy.
- Add the eggs one at a time, mixing 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 dry ingredients, mixing just until everything is combined.
- Pour the batter into the prepared pan and spread it out evenly.
- In a small bowl, mix together the granulated sugar and cinnamon for the topping. Sprinkle this mixture evenly over the top of the batter.
- Bake for 35-40 minutes if using a bundt pan or 25-30 minutes if using a 9×13 pan. The cake is done when a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the specific brand for proper measurements and adjustments.
For a dairy-free version, use a dairy-free butter substitute and almond milk mixed with lemon juice or vinegar to replace the buttermilk.
For an extra layer of flavor, consider adding chopped nuts like pecans or walnuts to the topping mixture.
Store leftovers in an airtight container at room temperature for up to 3 days or freeze individual slices for up to 3 months.
Reheat slices in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for 10 minutes until warmed through.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes (bundt pan) or 25-30 minutes (9x13 pan)
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
