How To Make A Snickerdoodle Cake
Snickerdoodle

How To Make A Snickerdoodle Cake

  • October 25, 2021

Using my vanilla cake recipe as the base, you can create an absolutely mouthwatering snickerdoodle cake filled with buttery cinnamon swirls and topped with creamy brown sugar cinnamon buttercream frosting.Earlier this month, I asked the Sally’s Baking Addiction Facebook group community if they wanted a snickerdoodle cake recipe this fall season.equal parts vanilla cake and snickerdoodle cookies.totally reminding me of brown sugar cinnamon pop tarts.We’ll use enough baking powder to give the cake height without leaving a bitter aftertaste.Drop small spoonfuls over each unbaked cake layer, then swirl with a knife.The cinnamon swirl will slightly sink as the cake bakes, but that’s ok.When you eat the cake, the bits of cinnamon swirl are sticky, chewy, and massively flavorful.Brown sugar isn’t a common ingredient in snickerdoodle cookies, but I really wanted to impart its flavor into the cake.Brown sugar weighed down the cake crumb, so I added some to the frosting.Their creamy texture and slightly tangy flavor– both make snickerdoodles uniquely delicious!Cream of tartar supplies those favorable components, but it didn’t really fit into this cake.So I compromised and added cream cheese to the buttercream frosting.If you crave more flavor, add more cinnamon and/or vanilla extract.Look at all those cinnamon swirl specks on the bottom of a cake layer!If you need a visual for this semi-naked look (pretty much a crumb coat), see my naked cake video tutorial. .

Snickerdoodle Cake with Cream Cheese Frosting

Snickerdoodle Cake with Cream Cheese Frosting

Snickerdoodle Cake with Cream Cheese Frosting

This single layer snickerdoodle cake features a soft vanilla cake with cinnamon brown sugar swirls throughout, topped with a cream cheese frosting for the distinctive tangy flavor of a snickerdoodle cookie!Made in an 8×8″ pan, this is a great small cinnamon swirl cake for brunch or dessert.After some research, however, I determined it might be too finicky and stuck with baking powder, instead deciding to recreate the slight sourness with CREAM CHEESE FROSTING.As my husband Brian said today when polishing off the last slice of the snickerdoodle cake, “I would eat garbage if it had cream cheese frosting on it.”.As I mentioned, this is my standard small vanilla cake recipe, and I decided to bake it in an 8×8 inch square pan for that cute, plush sheet pan effect (and so the cake would be thicker so we could see the swirls).The cake is made with the traditional method using a mixer: cream butter and sugar (I used Domino® Granulated Sugar for moisture and sweetness), add your eggs and vanilla, then alternate adding your dry ingredients with buttermilk (or sour cream or greek yogurt) until a smooth cake batter is formed.Stop once it is smooth and combined, and fold any flour bits that may be on the bottom of the bowl in with a spatula.You really don’t need butter or any additional moisture for the swirl because the Domino® Light Brown Sugar melts into glorious layers as the cake bakes.So all you do is mix brown sugar and cinnamon together in a small bowl and you’re ready to swirl!Let’s recap: soft vanilla cake, rivers of cinnamon brown sugar swirls, and cream cheese frosting blanketing the top.Mixer Ingredients For the Cake: 1 ½ cups (187g) all-purpose flour (measured via spoon and level method if not by weight).Trace the bottom of the cake pan on a piece of parchment paper and cut it to match.Add the eggs one at a time, beating on medium speed until fully incorporated after each addition.Bake for 35-37 minutes, until browned on top and a toothpick inserted in the center comes out clean.Add the powdered sugar and vanilla paste or extract, and beat or whisk until combined – it will be thick.Add milk, whisking in one tablespoon at a time, until just pourable (this may be more or less than what is called for depending on the temperature of your ingredients and your desired consistency).Notes *if you don’t have buttermilk, you can substitute an equal amount of sour cream or full-fat Greek yogurt, or use 1/2 tablespoon of lemon juice mixed with 1/2 cup of milk and leave to curdle for 5 minutes before using.Please rate it and leave a comment, tag me on Instagram @katiebirdbakes, and sign up for my email list to receive my recipes straight to your inbox every time I post! .

Snickerdoodle Cake Recipe

Snickerdoodle Cake Recipe

Snickerdoodle Cake Recipe

Add the softened butter and sugar to a large mixing bowl and beat until light and fluffy. .

Snickerdoodle Cake I Recipe

Snickerdoodle Cake I Recipe

Snickerdoodle Cake I Recipe

Rating: 5 stars Looking over the recipe and judging from other reviews it was apparent this cake needed "something.".Also, with the second half of the topping I added about 1 TBSP of flour, 2 TBPS of brown sugar and then cut in 2 TBSP of room temp butter until it resembeled more of a crumbly mixture and sprinkled that on top.I also followed other reviewers suggestions and drizzeled 1/2 a stick of melted butter over the top while it was still warm.I used one stick of softened margerine instead of shortening (I don't keep shortening on hand outside of the holidays) and I took naples34102's advice and added a teaspoon each of vanilla extract and ground cinnamon to the actual cake batter, BUT I still added the cinnamon/sugar mixture on the top.EDITED: I baked mine in a dark cake pan at 350* for just under thirty minutes.After it cooled, I found the edges and bottom were tough and seemed to be overdone.I'm trying to save the cake now with a vanilla glaze, but next time, I think my mistake might have been using margerine (higher water content?).EDITED AGAIN: Now that I know I'm supposed to reduce the oven's heat 25 degrees when using a dark baking pan, I'll do this next time I make this cake.I would highly recommend though adding a teaspoon of vanilla extract to the wet ingredients before mixing.Also I poured half the batter in the pan sprinkled it with the pecan mix poured in the rest of the batter and then covered it with the rest of the pecan mix.When it was done I poured half a stick of melted butter over the hot cake and drizzled powdered sugar icing on top.I added a teaspoon of vanilla and used butter flavored shortening instead of the regular.I received rave reviews from all the workers that are in my home doing construction projects inside and out!I am very happy to have stumbled on such a fluffy light simple cake that is sure to please even the most sophisticated of palates!!I also made a mixture of 1C brown sugar 2 t cinnamon 1/2 t vanilla and 2 T margarine.I substituted butter for the shortening and increaed the cinnamon to 2 teaspoons. .

Snickerdoodle Layer Cake

Snickerdoodle Layer Cake

Snickerdoodle Layer Cake

This easy Snickerdoodle Layer Cake is full of cinnamon and sugar!The moist cake, the lightly crunchy snickerdoodle crumble and the snickerdoodle cookie filling make the most amazing combination of cake and cookie in one.If that process intimidates you, check out my tutorial on how to level and torte a cake.If you have trouble finding snickerdoodle in stores, you can just use regular sugar cookies.So for this crumble, combine the crushed up cookie crumbs with a little flour, sugar and cinnamon and then stir in some melted butter.You end up with as a crispy crumble that will maintain some cookie crunch once layered into the cake.It’s also not as thick as cookie dough, so slicing and eating isn’t difficult.I swirled some frosting on top and added some snickerdoodles and some left over cookie crumble, but feel free to cut that down if you think there’s already plenty going on in the cake itself.Such be a great way to enjoy your favorite cookie and a cake this holiday season!Cuisine: American Print Pin Description This easy Snickerdoodle Layer Cake is full of cinnamon and sugar!Ingredients Snickerdoodle Cake Layers 2 1/2 cups ( 325g ) all purpose flour.( ) unsalted butter, room temperature 1/2 cup vegetable oil.unsalted butter, room temperature 2 1/2 cups ( 375g ) snickerdoodle cookie crumbs.1 – 2 tbsp milk or water Snickerdoodle Buttercream* 1 cup ( 224g ) unsalted butter, room temperature.– tbsp (45-60ml) water or milk 4 snickerdoodles, cut in half Instructions 1.Prepare two 8 inch cake pans with parchment paper circles in the bottom and grease the sides.Combine the flour, baking powder, cinnamon and salt in a medium sized bowl and set aside.Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until fully creamed and light in color and fluffy, about 3-4 minutes.Add half of the dry ingredients to the batter and mix until mostly combined.Divide the batter evenly between the cakes pans and bake for 32-36 minutes, or until a toothpick comes out with a few crumbs.To make the snickerdoodle crumble, preheat oven to 350°F (176°C) and prepare a cookie sheet with a silicone baking mat or parchment paper.Combine the cookie crumbs, flour, sugar, cinnamon and salt.Spread the mixture evenly onto the cookie sheet and bake for 6-8 minutes, or until lightly golden.Remove from the oven and allow it to cool for about 5 minutes, then use a fork or something similar to toss the mixture and break it up.To make the snickerdoodle filling, add the butter to a large mixer bowl and beat until smooth, then stir in the cookie crumbs.Add the cinnamon, vanilla extract and salt and mix until well combined.To make the snickerdoodle buttercream, beat the butter and shortening together until smooth.Slowly add half of the powdered sugar and mix until smooth.Add the cinnamon, vanilla extract, salt and 2 tablespoons of water or milk and mix until smooth.Slowly add the remaining powdered sugar and mix until smooth.Add additional water or milk, as needed to get the right consistency of frosting.Sprinkle an even layer of the snickerdoodle crumble over the filling, about 6 tablespoons.The cake is best when stored in an airtight container and eaten within 2-3 days.I used about 35 medium sized cookies to get the 4 cups (600g) of crumbs you’ll need.You could reduce the amount of buttercream needed if you don’t plan on decorating the cake the same way – with tall swirls of frosting on top. .

Snickerdoodle Cake

Snickerdoodle Cake

Snickerdoodle Cake

This snickerdoodle cake is an easy moist cake full of sweet cinnamon flavor and topped with a creamy frosting!Topped with a simple dairy free cream cheese frosting, it’s one delicious vegan cake that can easily be made gluten free!How do you make a snickerdoodle cake?Cinnamon – The key ingredient for a snickerdoodle cake!– The key ingredient for a snickerdoodle cake!Unsweetened almond milk – To mix everything together.I used my cream cheese frosting, and added extra cinnamon to it!Start by adding all your dry ingredients into a large mixing bowl.Sprinkle with cinnamon and refrigerate for 30 minutes before serving.Can I use this recipe to make snickerdoodle muffins?If you’d like to make snickerdoodle muffins or snickerdoodle cupcakes, you can easily use this exact cake batter for it!Simply prepare the batter as instructed, then make the following changes-.Tips to make the best cake.Snickerdoodle Cake This easy snickerdoodle cake is a fluffy cinnamon cake topped with a simple cream cheese frosting!5 from 20 votes Print Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 20 Slices Calories: 275 kcal Author: Arman Ingredients 4 1/2 cups all purpose flour use gluten free, if needed * See notes.1 1/2 cups white sugar.3/4 cup + 3 tablespoons oil canola, vegetable, or any neutral flavored oil.1 tablespoon vinegar white or apple cider vinegar.2 cups cream cheese frosting ** See notes Instructions Preheat the oven to 180C/350F.Let the cakes cool in the pans completely, before frosting in between each one and covering with extra frosting on top and on the sides.Refrigerate the cake for 30 minutes so the frosting can stick to the cake and firm up. .

Caramel Snickerdoodle Cake Recipe

Caramel Snickerdoodle Cake Recipe

Caramel Snickerdoodle Cake Recipe

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Snickerdoodle Cake

Snickerdoodle Cake

Snickerdoodle Cake

This cake recipe is based on our favorite vanilla buttermilk cake recipe, but the additional swirls of cinnamon and brown sugar take it to the next level!First, in a small bowl stir together the brown sugar and cinnamon.In the large mixing bowl of your stand mixer fitted with a paddle attachment, add the softened butter and mix at medium speed until smooth.Layering the Batter with the Cinnamon & Sugar Swirl.This easy caramel sauce perfectly complements the buttery, cinnamon swirls in this soft vanilla cake.You could even drizzle some between the cake layers if you’d like even more caramel flavor.Add the brown sugar and the remaining ingredients (heavy cream, salt, vanilla extract, and light corn syrup).Makes 1 cup caramel.We actually prefer to freeze or cake layers, even if just for a few hours as we feel it gives the cake an additional boost of moisture (assuming that the cake layers are wrapped while still warm.).This creamy frosting is based on our original Cream Cheese frosting recipe, but with one teaspoon ground cinnamon added to it.So, if at any time it becomes too soft while you are frosting the cake or piping, etc.- just pop it in the freezer!Cakes frosted with cream cheese frosting should be refrigerated until within a couple of hours before serving.If you need a cinnamon frosting option that can stay out for many hours, you can add one teaspoon cinnamon to our Classic Vanilla Buttercream!Top with the third cake layer and frost the cake with a thin coat of cinnamon cream cheese frosting.Return the frosted layer cake to the freezer for 15 minutes to firm things up before applying the caramel drip.We hope that you enjoy this delicious cake recipe!Continue to Content Snickerdoodle Cake Print This delicious Snickerdoodle Cake has wonderful vanilla flavor with a swirl of cinnamon and sugar.1 Tablespoon (12g) vanilla extract For the Caramel Sauce 1/2 stick (57g) unsalted butter (if using salted butter, do not add additional salt).1 Tablespoon (18g) light corn syrup For the Cinnamon Cream Cheese Frosting 2 sticks (or 1 cup/226g) unsalted butter, slightly softened.1 teaspoon (3g) cinnamon Instructions For the Cinnamon Swirl In a small bowl stir together the brown sugar and cinnamon.Set aside for later For the Cake Batter Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans.Set aside In another bowl, add the buttermilk, oil and vanilla.Allow the cake layers to cool in their pans on a wire rack for 10 minutes before turning them out.Makes 1 cup caramel.Beat on low to medium speed until the butter is softened and smooth.Add the vanilla.Gradually add the powdered sugar and cinnamon beating on low speed until blended.You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.Assembling and Decorating the Cake Fill and frost the cake with Cinnamon Cream Cheese Frosting.If adding a caramel drip, chill the frosted cake for 10-15 minutes before applying.If it is too thin, allow to cool a few minutes more.This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend Recipe makes 7 1/2 cups batter.Love Cinnamon Cakes or Caramel Cakes?If you love all things cinnamon or caramel (or cinnamon AND caramel), make sure to put these cake and frosting recipes on your must-bake list! .

Low Carb Snickerdoodle Cake Recipe

Low Carb Snickerdoodle Cake Recipe

Low Carb Snickerdoodle Cake Recipe

Low Carb Snickerdoodle Cake.Low Carb Snickerdoodle Cake Recipe Print Author: Andres Regalado Recipe type: Dessert Ingredients ½ Cup of Brown Sugar Substitute.1.5 Teaspoons of Cinnamon.2 Teaspoons of Sweetener. .

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