Today I am sharing a fabulous new crazy cake flavor I created from the Depression era classic – Snickerdoodle Crazy Cake!  The old school cookie favorite transformed into cake.

Be sure to check out all the Crazy Cake flavors I’ve created over the years! 

SNICKERDOODLE CRAZY CAKE (No Eggs, Milk or Butter)

Crazy Cake, also known as Wacky Cake and Depression Cake – No eggs, milk or butter, you don’t even need a bowl, mix everything right in the baking dish! This budget friendly from scratch pantry cake is ridiculously easy to make, super moist and delicious, loaded with all the flavors of the cherished cinnamon and sugar Snickerdoodle Cookie.  

Read Great Reviews from People Who Tried This Recipe on Pinterest (photos)!

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What you need to make Snickerdoodle Crazy Cake

All-purpose flour, sugar, light brown sugar, ground cinnamon, baking soda, *cream of tartar (optional), salt, vegetable oil (or canola oil), apple cider vinegar (or white vinegar), pure vanilla extract and water.

*Cream of tartar is not necessary if you do not have it on hand. Cream of tartar is used to give the signature tangy taste in snickerdoodle cookies, not as an leavening agent. You still get all of the wonderful cinnamon and sugar flavor of the cookies if you leave cream of tartar out. 

Learn the difference between Snickerdoodle and Sugar Cookies.

 

How to Make Snickerdoodle Crazy Cake

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  – 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 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.

This delicious cake serves 9 people.

Take this delicious cake to the next level by adding caramel sauce over top.  A scoop of vanilla bean ice cream makes a perfect pairing.

CHECK OUT ALL OF  MY CRAZY CAKE FLAVORS – Chocolate, Carrot, Lemon, Spiced, Coffee & Kahlua and more!

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Snickerdoodle Crazy Cake (No Eggs, Milk or Butter)

Sweet Little Bluebird Original Recipe

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Ingredients

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• *1/2 teaspoon cream of tartar (optional)
• 1/2 teaspoon salt

 

Wet Ingredients

• 5 Tablespoons vegetable oil (or canola)
• 2 teaspoons pure vanilla extract
• 1 teaspoon apple cider vinegar (or white vinegar)
• 1 cup water

 

Cinnamon Sugar Topping

• 1 Tablespoon sugar
• 1 teaspoon ground cinnamon

 

Directions

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!

 

TIPS

*Cream of tartar is not necessary if you do not have it on hand. Cream of tartar is used to give the 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.

Make sure your baking soda and vinegar are fresh – they are what make the cake rise.

Top cake with warm caramel sauce and a scoop of vanilla ice cream – so good!

 

Sharing my recipe at Weekend Potluck.

Thanks for stopping by!

Cheers!