Remember the fabulous Snickerdoodle cupcakes and Snickerdoodle cookies I made? After their huge success, I had this awesome idea to turn that whole Snickerdoodle vibe into the best giant chocolate pound cake. Some of my bakery friends looked at me like I was nuts, but guess who’s laughing now!
Why Snickerdoodle Chocolate Pound Cake Is Da Bomb
- This pound cake is dense and SUPER buttery; hold yourself back because I can already see your mouth watering! Its cinnamon sugar topping (classic Snickerdoodle style) only gives the chocolate an awesome crunch. It’s a win for chocolate and cinnamon fans alike, so everyone’s happy-happy.
- You only need the most basic stuff for your baking journey: butter, sugar, flour, eggs, and cinnamon. For a mind-blowing punch of flavor, you can toss in some chocolate chips or cocoa powder!
- The best part? It pairs nicely with every beverage and sidekick under the sun. Morning coffee, afternoon tea, wine, you name it. For all I care, go all out with a scoop of vanilla ice cream or even a salad bowl! My recipe is THAT versatile, you see.
8 Easy Steps To Make Snickerdoodle Chocolate Pound Cake
Step 1.
First, preheat your oven to 350°F (177°C). Grab your trusty 5×9-inch (13 x 23 cm) loaf pan, butter it all over, and then line it with parchment paper!
Step 2.
Mix the flour, baking soda, baking powder, cinnamon, and salt in a medium-sized bowl. Just set that aside for a few seconds.
Step 3.
Whisk the butter, vegetable oil, and sugar in a mixing bowl until creamy. Add the eggs one by one, then toss in some vanilla and give it all a good mix!
Step 4.
With your mixer running on low, slowly add in the flour mixture. Alternate with the buttermilk while you are at it until everything is nicely mixed together. Last (but far from the least), fold in those semi-sweet chocolate chips. You’re halfway there, buddy!
Step 5.
Pour half of your cake batter into the 5 x 9 loaf pan you prepared earlier. Mix cinnamon and sugar in a small bowl, then sprinkle half of that awesome cinnamon-sugar mix on top of the wet batter!
Step 6.
All right. Now pour in the rest of your batter and top it off with the remaining half of the cinnamon sugar mixture. Slide the whole thing in the preheated oven for about 40 to 45 minutes.
Step 7.
Stick a small toothpick in the middle — if it’s clean when pulled out (with very few wet cake crumbs), you’re good to go! If it looks like the top is browning too fast, just drape foil over it and keep baking.
Step 8.
Set the whole pan (cake and all) on a cooling rack to rest for 5 to 10 minutes. Then, take the warm cake out of the loaf pan and let it cool completely at room temperature before digging in. Easy game!
Notes
1. Want a nutty, caramelized taste that takes the cake to the next level? Browned butter to the rescue! I substitute it for regular butter from time to time.
Trust me, browning butter is a breeze. Melt it in a saucepan over medium heat, then swirl it constantly until it turns golden brown, giving off the nutty aroma we’re all after.
Remove from heat and let it cool slightly before using, and that’s it! The milk solids in the butter will add an amazing deep kick to the cake.
2. Both vanilla bean and vanilla extract work fine in this recipe.
But vanilla bean is the go-to if you’re craving something WAY more intense and floral! Simply scrape the seeds from the pod, then add them to the fluffy chocolate cake batter along with the pod itself. Finally, remove the pod before baking.
3. Chocolate lovers, this is for you! My kids are huge fans of anything chocolate, so I sometimes add a pinch of espresso powder or cayenne pepper to the batter.
And don’t worry — these guys won’t make the caste taste bitter or coffee-y! It’s the opposite; they add a subtle yet distinct kick that offsets the sweetness while boosting the cinnamon flavor.
4. Buttermilk is our best friend at the end of the day. If you’re in a pinch, sour cream can swoop in as a decent substitute – though these two are certainly not long-lost twins!
In fact, they are quite different; sour cream has a far higher content than you might think, so your cake might end up denser and moister than expected.
5. A cream cheese swirl will bring a wonderful surprise to the party. I usually add dollops of softened cream cheese to the batter before swirling it with a knife.
The result is creamy pockets of cheesecake right within the cake, which blends like a dream into the batter. Not to mention the marbled effects and all that jazz — it’s the best way to add another flavor layer to the cake without even trying, I tell you!
6. Don’t have a loaf pan? That’s fine; a bundt pan could do (and you would be whipping up Snickerdoodle Bundt cake!).
Except there’s a tiny problem. A loaf pan bakes much faster, around 45 to 50 minutes, while a bundt pan takes at least 10 to 15 minutes longer, given its complex shape!
Keep an eye on the cake, and always check for doneness with my classic toothpick test.
FAQs
Can I Use A Different Type Of Oil Instead Of Vegetable Oil?
Ah, yes. Totally! You can swap it with canola or melted coconut oil in a 1:1 ratio. I can’t say the flavor will be exactly the same, but one thing is certain: your cake will still be extremely delicious.
Can I Freeze The Snickerdoodle Chocolate Pound Cake?
Absolutely. I see no reason why you can’t! Once the cake has cooled completely, wrap it tightly in plastic wrap and then again in aluminum foil. Trust me, it will stay fresh in the freezer for at least 2 months, 3 if you’re lucky.
How Can I Make This Recipe Gluten-Free?
Leave the all-purpose flour out of the recipe, then replace it with a gluten-free flour blend. That’s your best bet, although I must admit I have never tried it myself. Tell me how the result turned out for you!
Have fun with my favorite recipe
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Snickerdoodle Chocolate Pound Cake
Ingredients
- ¼ cup unsalted butter, room temperature
- ¼ cup vegetable oil
- ¾ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- 1 ½ cup all-purpose flour
- 1 tsp cinnamon
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 4 oz semi-sweet chocolate chips
Cinnamon/Sugar Mixture
- 2 tbsp sugar
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (180°C). Butter and line a 5×9-inch (13 x 23 cm) loaf pan with a strip of parchment paper.
- Mix the flour, baking soda, baking powder, cinnamon, and salt in a medium bowl and set it aside.
- In a mixing bowl, mix the butter, vegetable oil, and sugar until creamy. Add the eggs one by one, then toss in some vanilla and mix.
- Slowly add the flour mixture while the mixer’s running on low. Alternate with the buttermilk until everything is mixed. Fold in semi-sweet chocolate chips.
- Pour half your cake batter into the 5 x 9 loaf pan. Mix cinnamon and sugar in a small bowl, then sprinkle half of that mix on top of the batter.
- Pour in the rest of the cake batter. Top it off with the remaining half of the cinnamon sugar mixture. Bake for 40 to 45 minutes. If the top is browning too fast, drape foil over it.
- Doneness test: Stick a small toothpick in the middle. The toothpick should be clean when pulled out.
- Set the whole pan on a cooling rack to rest (5 to 10 minutes). Then, take the cake out of the loaf pan and let it cool completely at room temperature. Enjoy your delicious cake.
Notes
- Substituting browned butter for the regular butter can add a nutty, caramelized taste.
- For a more intense and complex vanilla flavor, use a vanilla bean instead of vanilla extract. Scrape the seeds from the pod and add them to the batter along with the pod itself. Remove the pod before baking.
- Add a pinch of espresso powder or cayenne pepper to the batter to yield a complex chocolate flavor.
- Sour cream can replace buttermilk, although it results in a denser and moister cake.
- Cream cheese swirl: Add dollops of softened cream cheese to the batter before swirling it with a knife. It will create pockets of creamy cheesecake flavor within the cake.
- You can adapt the recipe for a bundt pan, but it will take 60-65 minutes to cook.
