If you’re craving a dessert that’s both nostalgic and delightfully unexpected, you’re going to love this Snickerdoodle Crazy Cake Recipe. This cake captures all the warm, cinnamon-sugar magic of classic snickerdoodle cookies but in a moist, tender cake form that’s easy to whip up any time. What makes it truly special is how it comes together without eggs or dairy, yet boasts a texture and flavor that feels indulgent and comforting. Whether you’re baking for a cozy afternoon treat or a crowd-pleasing party dessert, this recipe will quickly become one of your favorites to share.
Ingredients You’ll Need
Simple, pantry-friendly ingredients come together perfectly to create the base and topping for this Snickerdoodle Crazy Cake Recipe. Each item is carefully chosen to build layers of cinnamon warmth, sweetness, and just the right crumb texture.
- 1 ½ cups flour: The structure of the cake, use all-purpose for best results.
- ½ cup sugar: Granulated sugar adds sweetness and helps with the tender crumb.
- ½ cup light brown sugar: Adds hints of molasses flavor that complement the cinnamon beautifully.
- 2 teaspoons ground cinnamon: Injection of that signature snickerdoodle spice throughout the batter.
- 1 teaspoon baking soda: Helps the cake rise and stay fluffy without heaviness.
- ½ teaspoon cream of tartar: Adds that slight tang traditionally found in snickerdoodles.
- ¼ teaspoon kosher salt: Balances sweetness and heightens overall flavor.
- 5 tablespoons canola oil: Keeps the cake moist and tender without weighing it down.
- 1 teaspoon pure vanilla extract: Enhances sweetness and complements the cinnamon.
- 1 teaspoon apple cider vinegar: Reacts with baking soda for lift and adds a subtle tang.
- 1 cup water: Hydrates the dry ingredients and blends the batter smoothly.
- ¼ cup sugar (for topping): Mixed with cinnamon to create that classic snickerdoodle crackle on top.
- 2 tablespoons ground cinnamon (for topping): Forms the irresistible cinnamon-sugar crust when baked.
How to Make Snickerdoodle Crazy Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C). Lightly grease or line a 9×9-inch baking pan for easy cake removal. This step ensures even baking and prevents your cake from sticking, giving you that perfect clean slice every time.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, light brown sugar, cinnamon, baking soda, cream of tartar, and salt. This blend forms the flavorful base of the cake and ensures the spices are evenly distributed, which is key to that consistent snickerdoodle flavor in every bite.
Step 3: Mix in the Wet Ingredients
Add the canola oil, vanilla extract, apple cider vinegar, and water directly to the dry ingredients. Stir gently until just combined, taking care not to overmix. This simple batter is what makes this crazy cake so easy, and the vinegar works its magic to create a tender crumb without eggs.
Step 4: Prepare the Cinnamon Sugar Topping
In a small bowl, mix the ¼ cup sugar with 2 tablespoons ground cinnamon. This classic topping mixture will sprinkle over the batter for that must-have snickerdoodle crackle and flavor burst once baked.
Step 5: Assemble and Bake
Pour the batter into your prepared pan and spread evenly. Generously sprinkle the cinnamon sugar topping over the batter surface. Bake in your preheated oven for about 35 minutes or until a toothpick inserted in the center comes out clean. The aroma of cinnamon filling your kitchen is a sure sign your Snickerdoodle Crazy Cake Recipe is about to become a new staple.
How to Serve Snickerdoodle Crazy Cake Recipe
Garnishes
A simple dusting of powdered sugar or a light drizzle of warm vanilla glaze can elevate the presentation and add a touch of sweetness that pairs beautifully with the cinnamon sugar crust. Fresh berries or a dollop of whipped cream also brighten the plate and add a fresh contrast to the warm flavors.
Side Dishes
This cake pairs wonderfully with a hot cup of coffee or a spiced chai latte for a cozy afternoon treat. For more indulgence, serve it alongside a scoop of vanilla ice cream or a small dish of cinnamon-spiced custard to complement the warm spices and soft texture.
Creative Ways to Present
You can cut the cake into small squares and serve as bite-sized treats at gatherings, or layer it with whipped cream and berries for a rustic trifle. The cinnamon sugar topping also makes the cake perfect for festive occasions—consider adding edible flowers or cinnamon sticks for natural décor that screams comfort and style.
Make Ahead and Storage
Storing Leftovers
Store any leftover Snickerdoodle Crazy Cake Recipe in an airtight container at room temperature for up to three days to keep the cake moist and fluffy. If covered well, it remains pleasantly soft without drying out or losing that sweet cinnamon crunch on top.
Freezing
This cake freezes beautifully. Wrap it tightly with plastic wrap followed by aluminum foil, and freeze for up to two months. When ready to enjoy, thaw it overnight in the fridge and bring to room temperature before serving for best texture and flavor.
Reheating
For that fresh-baked warmth, reheat individual slices in the microwave for about 15-20 seconds or warm the entire cake in a low oven (300°F) for 10-15 minutes. This almost revives the fresh-baked softness and makes the cinnamon sugar topping even more delightful.
FAQs
Can I make this cake vegan?
Absolutely! This Snickerdoodle Crazy Cake Recipe is already egg- and dairy-free, making it naturally vegan-friendly as long as your sugar and other ingredients meet vegan standards.
What can I use instead of canola oil?
You can substitute canola oil with other neutral oils like vegetable or sunflower oil. Some people also use melted coconut oil for a slight coconut flavor, which can add an interesting twist.
Why is apple cider vinegar included in the recipe?
The vinegar reacts with the baking soda, creating bubbles that help the cake rise and develop a light, airy texture despite lacking eggs.
Can I turn this batter into cupcakes?
Yes! Simply spoon the batter into cupcake liners about two-thirds full and bake for approximately 18-22 minutes, checking doneness with a toothpick.
How spicy is the cinnamon in the cake?
The cinnamon level is perfectly balanced to deliver that warm cozy flavor without overwhelming the palate, making it approachable for all ages and cinnamon lovers alike.
Final Thoughts
This Snickerdoodle Crazy Cake Recipe is a true gem that combines simplicity with irresistible flavor and texture. Whether you’re a lifelong cinnamon fanatic or trying out your first crazy cake, this recipe promises that comforting, melt-in-your-mouth magic of snickerdoodles in a way you’ll want to bake again and again. Trust me, once you try it, this will be your go-to for sweet moments and sharing smiles.
Print
Snickerdoodle Crazy Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Snickerdoodle Crazy Cake is a delightful twist on the classic snickerdoodle cookie, transformed into a moist, tender cake with a cinnamon-sugar topping. This cake is perfect for those craving cinnamon and sugar flavors in a simple, dairy-free dessert that’s easy to prepare and irresistibly delicious.
Ingredients
Cake Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon kosher salt
- 5 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
- 1 cup water
topping
- ¼ cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare an 8×8 inch baking dish by lightly greasing it or lining it with parchment paper for easy removal of the cake.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, light brown sugar, ground cinnamon, baking soda, cream of tartar, and kosher salt. Whisk together until evenly blended to ensure the cake has a uniform rise and flavor.
- Add Wet Ingredients: Pour in the canola oil, vanilla extract, apple cider vinegar, and water. Stir gently with a spoon or whisk just until all ingredients are combined. Be careful not to overmix, as this can make the cake tough.
- Pour and Bake: Pour the batter into the prepared baking dish, smoothing the top with a spatula. Place in the preheated oven and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Cinnamon-Sugar Topping: While the cake is baking, mix the ¼ cup sugar and 2 tablespoons ground cinnamon in a small bowl. This will create the classic snickerdoodle flavor sprinkled on top after baking.
- Add Topping and Cool: Once the cake is out of the oven and still warm, sprinkle the cinnamon-sugar mixture evenly over the surface. Allow the cake to cool completely in the pan before slicing into 12 servings to let flavors meld and texture set.
Notes
- Using apple cider vinegar helps to activate the baking soda, making the cake light and fluffy without any eggs or dairy.
- Be sure not to overmix the batter to keep the cake tender.
- You can substitute canola oil with another neutral oil such as vegetable or sunflower oil.
- This cake is naturally dairy-free and egg-free, making it suitable for many dietary restrictions.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special dessert.
