Snickerdoodle Cake

My snickerdoodle cake is a simple yet elegant dessert recipe that comes together in less than 25 minutes! Full of sweet cinnamon flavor, this cake has no eggs, no butter, no milk in it! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 275kcal

Author Arman Liew

Ingredients

4 1/2 cups all purpose flour
1 1/2 cups white sugar
1 1/2 cups brown sugar
2 tablespoon cinnamon
1 tablespoon baking soda
1 1/2 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup + 3 tablespoons oil any neutral flavored oil
1 tablespoon vanilla extract
1 tablespoon vinegar white or apple cider vinegar
3 cups water or any milk of choice
2 cups cream cheese frosting

Instructions

Preheat the oven to 180C/350F. Grease 3 8-inch cake pans and set aside.
In a large mixing bowl, add the flour, white sugar, brown sugar, cinnamon, baking soda, cream of tartar, and salt. Next, add the oil, vanilla, vinegar, and water and mix until smooth.
Distribute the cake batter among the three cake pans. Bake the cakes for 25 minutes or until a skewer comes out mostly clean.
Let the cakes cool in the pans completely, before frosting in between each one and covering with extra frosting on top and on the sides. Refrigerate the cake for 30 minutes so the frosting can stick to the cake and firm up.

Video

Notes

TO STORE: Leftover cake should be stored in the refrigerator in an airtight container for up to 2 weeks. Let the cake sit at room temperature for 30 minutes.

TO FREEZE: Place the cake in a freezer-friendly container and store it in the freezer for up to 6 months. Let it thaw overnight in the refrigerator.

Nutrition