Soft Snickerdoodle Cake
This Soft Snickerdoodle Cake is perfect for dessert lovers who enjoy a classic twist on cookies. It combines the tender crumb of a cake with the classic cinnamon-sugar flavor of your favorite soft Snickerdoodle cookies. Ideal for summer gatherings or a cozy night in.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 tablespoons granulated sugar, for topping
- 1 teaspoon ground cinnamon, for topping
Method
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and 1 cup of granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared cake pan. Smooth the top with a spatula.
- In a small bowl, combine the 2 tablespoons of granulated sugar with the ground cinnamon. Sprinkle evenly over the cake batter.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.