Snickerdoodle Crazy Cake
Snickerdoodle crazy cake is a quick and easy baking project that doesn’t require eggs, butter or milk. It doesn’t even need a mixing bowl! The cake is made with just pantry staples and comes out fluffy, moist and full of cinnamon flavor.
Crazy Cake was born in the era of the Great Depression, a time when people had to turn a little into a lot. Crazy Cake was one such feat of ingenuity, a recipe that used no milk, butter, or eggs at all but still produced a sweet, moist and delicious cake. You will usually see it as a chocolate cake, but here we’ve turned it into a sugary-cinnamon snickerdoodle version. Like the traditional one, it uses no perishable ingredients but you still end up with one amazing cake.
Crazy Cake’s major selling point is that it uses only pantry ingredients to create a special treat, but I think the fact that you mix it all up in the baking dish is equally alluring. You don’t even need to dirty a mixing bowl!
Snickerdoodle crazy cake
- 1 1/2 cups flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar (optional)
- 1/2 teaspoon salt
- 5 Tablespoons vegetable oil
- 2 teaspoons vanilla
- 1 teaspoon apple cider vinegar (or white vinegar)
- 1 cup water
Cinnamon Sugar Topping
- 1 Tablespoon raw sugar
- 1 teaspoon ground cinnamon
Preheat oven to 350 degrees F. Spray an 8″x 8″ baking dish with non-stick cooking spray.
Mix dry ingredients (flour, sugar, brown sugar, cinnamon, baking soda, cream of tartar and salt) in prepared baking dish until well blended. Next, make 3 depressions in dry ingredients (see photos) – two small, one larger. Add the vinegar in one depression, vanilla in the other and the vegetable oil in the third larger depression. Pour water over all. Mix well until smooth. *I use a fork to mix.
Bake on middle rack of oven for approximately 35 minutes.
While the cake is baking, mix the cinnamon and sugar for the topping.
Check center of cake with toothpick to make sure it comes out clean. While the cake is still warm fresh out of the oven, sprinkle cinnamon sugar evenly over top. Allow to cool, enjoy!
Cream of tartar is not necessary if you do not have it on hand. Cream of tartar gives a distinctive tang taste in Snickerdoodle cookies, not as an leavening agent. You still get all the cinnamon and sugar flavor if you leave cream of tartar out.
Top cake with warm caramel or chocolate sauce and a scoop of vanilla ice cream – so good! Plus, I had some gingersnap cookies and I crumbled them over the top! It gave it a fun texture and flavor!
Did you try this recipe? We would love to hear from you! Please leave us a comment below!
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