Calling all cinnamon and sugar lovers! This Snickerdoodle Skillet Cake is the answer to your dessert dreams.
Imagine a warm, moist cake with crispy edges, bursting with the classic flavors of cinnamon and sugar. Baked to perfection in a cast-iron skillet, this beauty takes just one pan and minimal effort to create.
Serve it warm with a scoop of your favorite ice cream for the ultimate indulgence. This easy recipe is sure to become a new favorite for any get-together or a cozy night in!
Why You’ll Love This Recipe
Delicious Twist on a Classic: It takes the warm, comforting flavors of snickerdoodle cookies and elevates them into a delightful cake. You get the familiar taste of cinnamon and sugar, but with a delightful textural contrast – a soft moist cake surrounded by crispy edges.
Easy Does It: This recipe is perfect for busy bakers or those new to the kitchen. It requires minimal effort and just one pan (a cast-iron skillet) for baking, making cleanup a breeze.
Perfect for Sharing: The skillet format makes it ideal for sharing with friends and family. It’s a showstopper dessert that’s sure to impress, but without the fuss of individual portions. Just cut into triangles and serve with a side of ice cream. Yum!
Warm and Cozy: Served warm with a scoop of ice cream, this cake is the ultimate comfort food dessert. It’s perfect for a cozy night in or a delightful way to end a meal.
Endless Customization: Feel free to get creative! Add chopped nuts for extra texture, drizzle with caramel sauce for a decadent touch, or top with fresh fruit for a lighter option.
Overall, this Snickerdoodle Skillet Cake offers a delicious, easy, and impressive dessert that’s perfect for any occasion.
How to Store Leftover Snickerdoodle Skillet Cake
While the Snickerdoodle Skillet Cake is best enjoyed warm and fresh from the oven, you can store leftovers for a delicious treat later. Here’s how to do it:
At Room Temperature:
- Store in an airtight container: This will prevent the cake from drying out or absorbing any unwanted flavors. A cake carrier or large tupperware container would work well.
- Up to 3 days: The cake will stay freshest for up to 3 days at room temperature.
Freezing:
- While not recommended: Freezing can affect the texture of the cake, making the topping soggy and the center less gooey.
- If you must freeze: Let the cake cool completely, then wrap it tightly in plastic wrap and place it inside a freezer-safe container. It will keep for up to 2 months, but again, the quality won’t be the same as fresh.
Reheating:
- Microwave for individual portions: Heat a single slice for 10-15 seconds on high power, or until warmed through. Be careful not to overheat, as it can dry out the cake. For best results wrap lightly in a paper towel.
- Oven for the whole cake: Preheat your oven to 350°F (175°C). Wrap the leftover cake loosely in foil and heat for 10-15 minutes, or until warmed through.
Enjoy! Even if not perfectly fresh, a warmed-up Snickerdoodle Skillet Cake can still be a delightful treat.
Ready to get your Snickerdoodle Skillet Cake Baking?
Snickerdoodle Skillet Cake
Ingredients
For the Cake:
- 1 cup butter softened
- 1 ½ cups granulated sugar
- 2 eggs
- 2 ¾ cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoons baking soda
- ½ teaspoons salt
For the Topping:
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Instructions
To Make the Topping:
- Stir together the granulated sugar and cinnamon in a small bowl. Set aside.
To Make the Cake:
- Preheat oven to 350 degrees. Lightly grease a cast iron skillet and set aside. In a large mixing bowl, stir together the flour, cream of tartar, baking soda, and salt.
- In another mixing bowl, cream the butter, sugar and eggs until smooth. Add the flour mixture to the liquid mixture slowly until well incorporated.
- Scrape the dough into your pan and then use a spatula to smooth.
- Sprinkle the cinnamon and sugar topping over the dough.
- Bake at 350 degrees for 30-45 minutes.
- The cake is done when the edges are lightly browned and the center of the cake is golden in color.
- Remove pan from oven and allow to cool on a wire rack for several minutes before cutting cake.
- Serve cake topped with ice cream, whipped topping,or whipped cream.
What a FAB last SRC recipe Nicole, so sweet and bittersweet too……I love it! I hope we keep in touch, Karen
Well, you got me at snickerdoodle…. and then cake!
kill me now! 😉
Great choice for your final assignment…
Thanks for all of the kind words! It’s been great getting to know you. Your recipe came out absolutely beautiful and I’m so glad that you enjoyed it. Best to you!
Snickerdoodles are one of our favorite cookies. This looks wonderful!
I need to make a skillet cake. it looks so good, and you can’t go wrong with anything Snickerdoodle.
This looks wonderful, and I love Traci’s blog. P.S. I have that plate! Gonna miss this monthly get together so much.
Love that cake. I’m bookmarking it to make sometime later on. Great final choice for SRC.
I’m so going to miss SRC, so much in fact.
I’m going to be hosting a Link up party starting in January on the first Monday and calling it First Monday, in which I’ll be inviting all SRC members (former), to participate with adding their favorite recipe for the previous month. Not the one with the most views, but the one they made that they like the best.
I need this in my life- Great final SRC post!
Snickerdoodle cookies are one of my favorites, but snickerdoodle cake sounds great too! Wonderful final SRC post!
What a simple yet PERFECT recipe for everyday, for a special dinner, simply to delight your family. May I say it was been a pleasure being in SRC with you, and I will miss our monthly meet-ups. I know I will see you around on the interwebs, though. Take good care!
That looks so easy and delicious! I have never tried a skillet cake before, but really want to try this one!