Description
A moist and fluffy Snickerdoodle Cake topped with creamy caramel frosting, offering a delightful twist on the traditional cookie.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 tbsp ground cinnamon
- 1 cup creamy caramel frosting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your cake pan generously.
- Whisk together the flour, baking powder, salt, and cinnamon in a mixing bowl.
- Cream the softened butter and sugar in a separate bowl until light and fluffy; about 3-5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Incorporate the vanilla extract.
- Alternate adding the flour mixture and buttermilk into the butter mixture, starting and finishing with the flour. Mix until just combined.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely on a wire rack.
- Frost the top with creamy caramel frosting and enjoy!
Notes
You can add nuts or chocolate chips for extra flavor. Make-ahead options available; store properly for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg