This Snickerdoodle Snack Cake is buttery, moist, tender, and loaded with chocolate chips. The recipe is simple, but it makes a delicious cake with a crunchy cinnamon sugar top!
Snickerdoodle Snack Cake is a perfect snack cake that satisfies sweet cravings with warm cinnamon and delicious chocolaty flavors! It is an easy recipe with a few ingredients, and the batter comes together without an electric mixer.
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Easy and Quick Snickerdoodle Snack Cake
Since I started baking snack cakes and single-layer 8-inch or 9-inch cakes, I have loved making more and more of them. Snack cakes are easy and quick to make and taste delicious with or without frosting.
If you are familiar with my blog, you may know I have already posted many recipes for snacking cake! So, in this post, I am sharing another eggless, easy, and quick cake recipe: Snickerdoodle Snack Cake.
I added chocolate chips to make the cake extra delicious. The cake is moist, soft, buttery, and chocolaty, with a delectable and crunchy cinnamon sugar top.
However, you can skip adding chocolate chips and keep the cake simple with warm vanilla and cinnamon flavors. Also, if you prefer oil cake, replace the melted butter with any neutral-flavored oil.
Why You Will Love This Recipe
- Snickerdoodle Snack Cake is beyond easy to make from scratch.
- It is buttery, soft, moist, and loaded with chocolate chips.
- The snack cake has a delicious and crunchy cinnamon sugar top.
- The recipe requires only a few ingredients, and the batter comes together quickly.
- It is perfect for a snack, a simple dessert after a meal, or to enjoy with a cup of coffee.
Ingredients and Notes
- All-Purpose Flour: I used unbleached all-purpose flour, and I recommend using the same. It is also essential to measure the flour correctly, preferably with a kitchen scale.
- Baking Powder and Baking Soda: Baking powder and baking soda are leavening agents and are absolutely necessary for the cake.
- Salt: It gives a nice contrast to the sweetness of the cake.
- Chocolate Chips: I used mini semi-sweet chocolate chips. But feel free to use your choice of chocolate chips.
- Butter: Butter makes the Snickerdoodle Snack Cake flavorful and so delicious. Use unsalted and melted butter for this recipe.
- Sour Cream: Sour cream provides moisture to this eggless cake, and I recommend using full-fat sour cream for the rich and extra moist texture. However, you can use full-fat or whole-milk yogurt if you do not have sour cream.
- Sugar: Use white granulated sugar; it provides structure and sweetness to the cake.
- Vanilla: Use pure vanilla for the best flavors.
- Milk: For this recipe, you can use whole or 2% milk, but do not use fat-free dairy.
- Cinnamon Sugar: Mix a teaspoon of cinnamon with two tablespoons of granulated sugar to make cinnamon sugar.
How To Make Snickerdoodle Snack Cake
- Mix ground cinnamon and sugar in a small bowl and set aside.
- Preheat the oven to 350°F (180°C).
- Grease an 8×8-inch square cake pan with non-stick oil spray and line it with parchment paper.
- Lightly grease the parchment paper as well.
- Whisk flour, baking powder, baking soda, and salt in a medium mixing bowl.
- Add chocolate chips to the flour mixture and mix well.
- Set aside.
- Combine the melted butter, sugar, sour cream, and vanilla in a large mixing bowl.
- Whisk until well combined.
- Add flour mixture and milk alternatively to the wet mixture and mix until just combined.
- Do not overmix.
- Pour the batter into the prepared pan, spread evenly, and smooth the top.
- Sprinkle the cinnamon sugar evenly on the top.
- Bake the cake for 28-34 minutes or until a cake tester inserted in the center comes out clean.
- The baking time may vary, more or less, depending on the oven, so keep an eye on the oven while baking.
- Remove the cake from the oven, place the pan on the cooling rack, and let the cake cool completely in the pan before removing and slicing.
Storing Suggestions
Once the Eggless Snickerdoodle Snack Cake is cooled completely, serve it immediately or store it at room temperature, tightly covered, for 3 days.
The leftover cake, tightly covered, can be refrigerated for up to a week.
Baking Tips For Snickerdoodle Snack Cake
Measuring the Ingredients: Use a kitchen scale to measure the ingredients for the best results.
Sour Cream: Sour cream makes the cake extra tender and moist and gives it a creamy texture. You can use plain yogurt instead of sour cream, but for the rich, moist, creamy texture, use only a full-fat variety.
Milk: You can use either whole milk or 2% fat milk. However, do not use fat-free or skimmed milk.
Batter: Do not overmix the batter to get a soft, tender Snickerdoodle Snack Cake.
Baking Pan: Instead of an 8×8-inch square pan, you can bake the cake using a 9-inch round baking pan.
More Easy Snacking Cakes
Snickerdoodle Snack Cake (Eggless)
Ingredients
For Cinnamon Sugar
- 2 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
For the Cake
- 1¾ cups (210g) all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (120g) semi-sweet chocolate chips
- 6 tablespoon (85g) unsalted butter, melted
- ¾ cup (180g) sour cream
- ¾ cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- ½ cup (120ml) milk
Instructions
- To prepare cinnamon sugar, mix ground cinnamon and 2 tablespoon sugar in a small bowl and set aside.
- Preheat the oven to 350°F (180°C). Grease an 8×8-inch square cake pan with non-stick oil spray and line it with parchment paper. Lightly grease the parchment paper as well.
- Whisk flour, baking powder, baking soda, and salt in a medium mixing bowl.
- Add chocolate chips to the flour mixture and mix well. Set aside.
- Combine the melted butter, sugar, sour cream, and vanilla in a large mixing bowl. Whisk until well combined.
- Add flour mixture and milk alternatively to the wet mixture and mix until just combined. Do not overmix.
- Pour the batter into the prepared pan, spread evenly, and smooth the top. Sprinkle the cinnamon sugar evenly on the top.
- Bake the cake for 28-34 minutes or until a cake tester inserted in the center comes out clean. The baking time may vary, more or less, depending on the oven, so keep an eye on the oven while baking.
- Remove the cake from the oven, place the pan on the cooling rack, and let the cake cool completely in the pan before removing and slicing.
Storing Suggestions
- Once the Eggless Snickerdoodle Snack Cake has cooled completely, serve it immediately or store it tightly covered at room temperature for 3 days.
- The leftover cake, tightly covered, can be refrigerated for up to a week.
Notes
- Measuring the Ingredients: Use a kitchen scale to measure the ingredients for the best results.
- Sour Cream: Sour cream makes the cake extra tender and moist and gives it a creamy texture. You can use plain yogurt instead of sour cream, but for the rich, moist, creamy texture, use only a full-fat variety.
- Milk: You can use whole milk or 2% fat milk. Do not use fat-free or skimmed milk.
- Batter: Do not overmix the batter to get a soft, tender Snickerdoodle Snack Cake.
- Baking Pan: Instead of an 8×8-inch square pan, you can bake the cake using a 9-inch round baking pan.
Thanks for coming! Let me know what you think.