Snickerdoodle crazy cake is a quick and easy baking project that doesn’t require eggs, butter or milk. It doesn’t even need a mixing bowl! The cake is made with just pantry staples and comes out fluffy, moist and full of cinnamon flavor.
This cake is the perfect easy cake to make this weekend. I previously shared a chocolate crazy cake which I’ve already made quite a few times. Now I am sharing a snickerdoodle version.
Crazy cake was created during World War II when resources like dairy and eggs were scarce. These types of recipes are very popular right now given the current circumstances.
Crazy cake has become one of my favorite things to bake lately because it is just so easy to make and the cake tastes delicious. I would make it even if I had plenty of eggs and dairy to spare.
Crazy Cake Highlights
- All the ingredients can be mixed directly in the pan so you don’t even need a mixing bowl. But if you prefer, you can mix all the ingredients in a mixing bowl first.
- The cake doesn’t require eggs, milk or butter. Instead, it relies on shelf-stable pantry staples.
- The cake tastes similar to a cake mix cake but better because it’s made from scratch.
Ingredients
- All Purpose Flour
- Brown Sugar
- Baking Soda
- Salt
- Cinnamon
- Vinegar
- Vanilla
- Oil
- Water
Do I have to use brown sugar?
I highly recommend using brown sugar only. If you use white granulated sugar, your cake will come out with a red tinge. The brown sugar will hide the red color and give the cake a more complex flavor.
Recipe Tips
- I’ve seen recipes for crazy cake where the cake is cake ingredients are mixed directly in a greased pan. I tried this method and don’t recommend it. It is best to line the cake pan with parchment paper so the cake does not stick to the pan.
- I use a very large sheet of parchment paper that completely lines the bottom and sides of the pan. This will ensure the batter will remain inside the parchment paper while you are mixing the batter.
- Flour tends to get stuck at the bottom and corners of the pan. Make sure to run your whisk across the bottom and the corners to make sure all the dry ingredients get mixed into the batter.
More Easy Pantry Staple Cakes
- Chocolate Crazy Cake
- Water Cake
- 2 Ingredient Cake Mix Cake (Four Ways!)
- Eggless Chocolate Cake
- 4 Ingredient Birthday Cake
Snickerdoodle Crazy Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup light brown sugar not packed
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 5 tbsp oil canola, vegetable or olive
- 1 tsp vanilla
- 1 tsp apple cider vinegar or white vinegar
- 1 cup water
Topping
- 1/2 tbsp granulated white sugar
- 1/2 tsp ground cinnamon
Instructions
- Preheat oven to 350°F. Grease the interior of an 8 inch x 8 inch baking pan. Then line it with a large sheet of parchment paper. The parchment paper should be large enough to line the bottom and the sides. Don't worry if the parchment paper doesn't completely stick to the sides of the pan. Once the batter is finished mixing, the weight of the batter will help the parchment paper stick to the pan.
- Add flour, sugar, cinnamon, baking soda, salt directly into baking pan. Whisk together until evenly combined.
- Make two small wells and 1 large well in the dry ingredients. Add vanilla to one small well and vinegar to the other small well. Add oil to the large well. Pour the water over the top and whisk everything until batter becomes smooth and evenly combined. Make sure to scrape all the flour from the bottom and the corners of the cake pan as flour tends to get stuck in those areas and you need to make sure all the flour is incorporated.
- Place cake into oven and bake for about 35-40 minutes (mine was done around 38 minutes) or until a toothpick inserted comes out clean and the top of the cake should bounce back when you apply light pressure.
- While cake is cooking, making the topping. Add cinnamon and sugar to a small bowl and whisk to evenly combine.
- When cake is done, sprinkle cinnamon sugar evenly over the surface of the cake while the cake is still warm.
- Let cake cool completely before cutting and serving. You can serve as is, or top with frosting or ice cream.
Notes
- Make sure you mix in all the flour that may get stuck in the corners of the pan and at the bottom of the pan.
- I do not recommend using white sugar unless you are okay with your cake coming out a light reddish brown color.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I never comment on anything I try but this deserved a comment. This cake is great! So easy and had all ingredients in pantry. The cake has just a hint of sweetness, perfect, very moist and great texture. Definite winner. I will try them all! Thank you!
We’re so glad you loved it!
I made this for my boyfriend’s birthday and he loved it! I replaced the cup of water with iced tea to add more flavor which worked well. The crumb was incredibly moist. And yes it was very easy and inexpensive to make.
Iced tea is such a great idea!
Ive made this several times with a few modifications. I use monk fruit and Erythratol brown sugar (0 cal). Then I spray my pan and pour the batter in. I then evenly spread over the top a fruit pie filling like cherry, apple, peach or … It will sink into the cake by it self when it comes out of the oven then spread the topping on like recipe says I also use monk fruit/Erythratol white sugar with cinnamon for the topping. (0 calorie) Comes out great every time. Ive made this several time with no complications. Cook time is about the same +- 2-3 min . I like the recipe because my son is dairy intolerent and can eat this cake with no problems
Thank Brad
Thanks for sharing your adjustments!
Can this cake be made in a Bundt pan?
If you use a bundt pan the baking time will need to be adjusted and without testing it we don’t have a good recommendation.
I’m going to try baking it this weekend! Can iI use regular brown sugar v. light, can I mix all dry ingredients in one bowl and wet in another then combine (i don’t mind your extra dishes)? And what kind of frosting do you recommend?
Regular brown sugar should work fine and feel free to mix the dry ingredients and wet ones separately. You can use any frosting you like for this recipe – a simple glaze would work or a thicker frosting like buttercream.
Wow! This cake is delicious and came out perfect the first time. Thanks for the recipe!
On another note, I’ve made this and the chocolate crazy cake using a glass dish. Have you tried metal vs glass baking dishes and what are your thoughts? Thanks!
I’m so glad you enjoyed! I generally avoid baking with glass dishes. I prefer baking with metal pans.
I am trying Keto recipes. Can I use almond flour & Swerve for this recipe? If yes, how much of each do you think I need?
No it won’t work with almond flour. I’ve tried making a keto version but no success yet
Do you think these would work as cupcakes?
yes I think so
Do you have to use the parchment paper, if you choose to mix everything in a mixing bowl?
I would still use it so that the cake is easier to remove. The cake is a little more delicate in structure than traditional cake so it’ll be easier to remove the slices in one piece using parchment paper at the bottom.
super easy, and it tastes great! It is easier to mix in a bowl though.
yes definitely easier to mix in a bowl, but I like not having to wash an extra bowl, haha!
Wow, I will try this recipe this week!
hope you enjoy!