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Snickerdoodle Cake
If you love snickerdoodle cookies, this cake is the cake for you! Topped with caramel sauce and whipped topping, this cake takes the snickerdoodle flavor you love to the next level.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: Serves 8
- Category: Bakery
Ingredients
Scale
- Cake
- 2 tablespoons unsalted butter
- 1 cup self-rising flour
- 3/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- Topping
- 3/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- Caramel sauce
- Whipped topping
Instructions
- For the cake: Preheat the oven to 350 degrees F.
- Place the butter in an 8 x 8-inch glass baking dish and microwave for 30 seconds or until the butter has completely melted. Tilt the dish so the butter covers the entire bottom.
- In a medium bowl, combine the flour, brown sugar, and cinnamon and toss lightly with a fork. Stir in the milk and vanilla until combined and all of the dry ingredients are incorporated. Spread the batter in the baking dish on top of the melted butter.
- For the topping: In a small bowl, combine the brown sugar and cinnamon. Sprinkle the mixture on top of the batter.
- Pour 1 1/2 cups water into a microwave-safe bowl and microwave on high for 3 minutes, until the water boils. Pour the boiling water over the batter and topping to cover and moisten it all. Bake for 45 minutes. Let cool slightly. Drizzle with caramel sauce, top with whipped topping, and serve.
