Description
A delicious snickerdoodle cake with cinnamon and sugar.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- For topping: 1/4 cup granulated sugar mixed with 1 tablespoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In another bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Divide batter evenly between prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Sprinkle topping on cooled cakes before serving.
Notes
- Store leftovers in an airtight container.
- Try adding nuts for extra crunch.
- Can be served with cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: snickerdoodle cake