Snickerdoodle Skillet Cake (+GF, Dairy Free Version)

Fall is in the air and just around the corner and today I just couln’t help it. The itch to turn on the oven and bake just overcame me. Suddenly the oven was on and this snickerdoodle skillet cake was in the oven. It was amazing how that worked.

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Snickerdoodle actually isn’t my favorite flavor combinations but it seems to creep in and make itself right at home during the cold months. If you love this snickerdoodle cake, don’t forget to try some of these great recipes:

snickerdoodle skillet cake

Cinnamon Bun Cake in a Mug

Snickerdoodle Cookie Brittle

Pumpkin Snickerdoodles

The Perfect Snickerdoodle Cookie

But for now, it’s time to get the skillet out and start cooking.

snickerdoodle cake

Snickerdoodle Skillet Cake (+GF, Dairy Free Version)


    For the Cake:
  • 1 cup (2 sticks) butter, softened (dairy free substiute can be used)
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 3/4 cups unbleached all purpose flour (or gluten free baking mix for GF)
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • For the Topping:
  • 2 tbsp sugar
  • 2 tsp ground cinnamon


    To Make the Topping:
  1. Stir together the two tablespoons of sugar and two teaspoons of cinnamon in a small bowl. Set aside for later use.
  2. To Make the Cake:
  3. Preheat oven to 350 degrees. Lightly grease a cast iron skillet and set aside. In a mixing bowl, stir together the flour, cream of tartar, baking soda, and salt. Set aside.
  4. In the bowl of a mixer, cream the butter, sugar and eggs until the mixture is smooth. Add in the flour mixture slowly until well incorporated.
  5. Scrape the dough into your pan and then use a spatula to evenly distribute the dough.
  6. Evenly sprinkle the cinnamon and sugar topping over the dough.
  7. 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.Note: A crispier cake will be done closer to the 45 minute mark. If using coconut sugar baking times will be 25-40 minutes.
  8. 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. (We LOVE So Delicious cashew milk salted caramel).


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  1. […] search this recipe up on Traci’s blog, you will not find it. Why? Because she calls it a Snickerdoodle Skillet Cake. Obviously I must have screwed up somewhere, because the consistency of my dessert looked nothing […]

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