Caramel Snickerdoodle Cake

Caramel Snickerdoodle Cake

Caramel Snickerdoodle Cake

Course: Cake
Prep time


Cooking time


Meet the Caramel Snickerdoodle Cake, a delightful treat that’s just perfect for those cozy coffee or tea breaks. Imagine a small, unassuming cake that, when sliced into, reveals a luscious caramel topping that takes center stage in this dessert. It’s like finding a hidden gem in your grandmother’s treasure chest of recipes.

What sets this homemade cake apart from its store-bought counterparts is its commitment to wholesome ingredients. Unlike the chemical-laden confections lining supermarket shelves, this cake is a testament to purity. Made with natural ingredients, it’s a healthier alternative that your body will thank you for.

In the realm of flavor, this cake doesn’t disappoint either. Picture warm, buttery notes mingling with the subtle tang of kefir, all swirled together in a comforting embrace of caramel sweetness. It’s like a warm hug from an old friend on a chilly day. And that hint of cinnamon? It’s like a nostalgic trip down memory lane, invoking memories of grandma’s kitchen and the aroma of freshly baked treats.

Creating this cake is a breeze. Just mix up the ingredients, pour them into a baking form, and let your oven do the rest. It’s a simple recipe that yields a tender, moist crumb that pairs perfectly with that glorious caramel topping.

So, whether you’re looking for a quick indulgence during your afternoon break or a sweet ending to a cozy dinner, the Caramel Snickerdoodle Cake is your ticket to pure, unadulterated comfort. With its down-to-earth charm and natural goodness, it’s a dessert that’s as comforting as a beloved family recipe passed down through generations. Bon appétit!


  • 90 g (3 oz) melted butter

  • 2 eggs

  • 150 g (5.35 oz) sugar

  • 136 g (4.85 oz) flour

  • 60 ml (2 oz) kefir

  • 80 g (2.8 oz) caramel

  • 40 g (1.4 oz) caramel for filling (optional)

  • 1 tsp baking powder

  • 1 tsp vanilla extract

  • A pinch of salt

  • 1 tsp cinnamon

  • Topping
  • 100 g (3.5 oz) caramel


  • Mix 1 tbsp of sugar with cinnamon.
  • In a large bowl, combine the remaining sugar with butter.
  • Add 2 eggs. The eggs should be at room temperature to create a smooth texture for the batter. In case you take the eggs out of the refrigerator, soak them in warm water for 5 minutes. Mix the mixture well with a mixer until smooth.
  • Add caramel, a pinch of salt, vanilla extract and kefir to a bowl. All ingredients should be at room temperature.
  • In another container, mix flour and baking powder.
  • Add the flour and baking powder mixture to the liquid ingredients in the bowl.
  • Mix well with a whisk. Do not use a mixer, otherwise the cake will not be as fluffy.
  • Take a baking form and spray it with unscented vegetable oil.
  • Pour the batter.
  • Optionally, you can add a couple of tablespoons of caramel for filling.
  • Place the cake to bake at 180 degrees C° (356 F) for 45 minutes. Check readiness with a toothpick; it should come out dry.
  • Cool the finished cake completely. Remove from pan and top with caramel. Bon appetit!

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