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A thick and chewy snickerdoodle cake baked in a cast iron skillet and topped with ice cream and caramel sauce.

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!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10
Author Annie S

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

  1. Preheat the oven to 180C/350F and spray a 10 inch cast iron skillet with cooking spray. I used Wilton Bake Easy.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon the mixture into your prepared skillet and smooth into an even layer with the back of your spoon; mixture will be pretty thick.
  6. Place in the oven for 25-30 minutes until risen and an inserted skewer into the centre comes out clean.
  7. Leave to cool in the skillet for at least 30 minutes.
  8. 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.
  9. Top with vanilla ice cream and drizzle with caramel sauce, if desired.
  10. 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!
  11. Snickerdoodle Skillet Cake will keep without the ice cream and caramel sauce in an airtight container, at room temperature for 4 days.