Description
A deliciously soft and fluffy Snickerdoodle Cake topped with cinnamon sugar.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- ¼ cup milk
- 2 tbsp ground cinnamon
- ¼ cup sugar (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add 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 milk, and mix until just combined.
- Pour the batter into the prepared pan and spread evenly.
- In a small bowl, mix the cinnamon and sugar for the topping and sprinkle evenly over the batter.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
- Store any leftover cake in an airtight container at room temperature.
- This cake can also be served warm or cold.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg