Snickerdoodle Skillet Cake
A thick and chewy snickerdoodle cake baked in a cast iron skillet and topped with ice cream and caramel sauce. A delicious, dessert that’s just perfect for sharing!
Servings 10
Ingredients
- 2 sticks (226g) unsalted butter, at room temperature
- 1 cup (200g) caster/white sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 1/2 cups (350g) plain flour
- 2 tsp ground cinnamon
- 2 tsp cream of tartar
- 1 tsp bicarbonate of soda/baking soda
- Pinch of salt
- For the sprinkling mix:
- 3 tbsp caster sugar
- 1/2 tsp ground cinnamon
- Vanilla ice cream and caramel sauce to serve, optional
Instructions
- Preheat the oven to 180C/350F and spray a 10 inch cast iron skillet with cooking spray. I used Wilton Bake Easy.
- Place butter and sugar into a large bowl, or the bowl of your stand mixer and beat on medium-high speed until light and fluffy, around 2 minutes.
- Add in the vanilla and eggs, scraping down the sides as necessary, and mix on medium speed until well incorporated and smooth, around 1 minute.
- Add in the flour, cinnamon, cream of tartar, bicarb and salt and mix on low until the mixture comes together and is smooth, with no lumps of flour.
- Spoon the mixture into your prepared skillet and smooth into an even layer with the back of your spoon; mixture will be pretty thick.
- Place in the oven for 25-30 minutes until risen and an inserted skewer into the centre comes out clean.
- Leave to cool in the skillet for at least 30 minutes.
- Place 3tbsp sugar and 1/2tsp cinnamon into a small bowl and mix until well combined. Sprinkle the cinnamon sugar all over the top of the Snickerdoodle cake.
- Top with vanilla ice cream and drizzle with caramel sauce, if desired.
- Alternatively you can leave to cool completely and then slice into wedges. We loved this warm, but it was great the next day cool as well!
- Snickerdoodle Skillet Cake will keep without the ice cream and caramel sauce in an airtight container, at room temperature for 4 days.