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.
  • Servings: 8
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes



  • 2 tablespoons unsalted butter
  • 1 cup self-rising flour
  • 3/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ½ cup whole milk
  • 1 teaspoon vanilla extract


  • 3/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • Caramel sauce
  • Whipped topping


1. For the cake: Preheat the oven to 350ºF.
2. 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.
3. 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.
4. For the topping: In a small bowl, combine the brown sugar and cinnamon. Sprinkle the mixture on top of the batter.
5. Pour 1½ 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.

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