Snickerdoodle Cake With Cinnamon Cream Cheese Frosting
Snickerdoodle

Snickerdoodle Cake With Cinnamon Cream Cheese Frosting

  • June 18, 2022

Because when you find something as delicious as a snickerdoodle, you turn it into every other cinnamon + sugar treat you can.So next time you’re in a pinch but still want to wow the crowd—or just sit alone in front of Netflix with a cup of tea and a slice, I’m not judging—THIS doctored up box cake is the recipe you’re going to pull out.It’s a cinnamon-flavored white cake with the absolutely perfect crumb (yes, I do my fair share of Great British Baking Show binging) and absurdly creamy, eat-it-by-the-bowlful cream cheese frosting.Add vanilla extract and blend completely before adding cinnamon.A cinnamon-spiced whipped cream would make a nice, light frosting, whereas the buttercream is going to be a sweeter, thicker choice.You could even take that buttercream one step further and turn this thing into a white chocolate snickerdoodle cake!As I mentioned, the cinnamon cream cheese frosting brings a bit of rich tang to this snickerdoodle cake.It’s creamy and delicious, but also a little bit of a looser frosting if not overly sweetened.Which means that if you’re looking to get sturdy layers and crisp edges on your frosted snickerdoodle cake, buttercream is probably a really good choice.I've found that the best way to tell if your cakes are done is to lightly press the center and watch for it to spring back to place.You can also use the skewer or toothpick method by inserting your tool into the center of the cake and seeing if it comes out clean.Another important key is to make sure you aren't opening the oven and checking on your cakes too early or too often, both of which can result in uneven baking, longer baking times, and—the worst—a sunken cake.Yet another set of cookie experts claim that these delicious cinnamon sugar drop cookies are actually of Dutch origin and were brought over to the United States by immigrants.Snickerdoodles can best be compared to sugar cookies with one major difference in the recipe: cream of tartar.And, most importantly, snickerdoodles are famously rolled in a mixture of cinnamon and sugar prior to baking for that perfect blend of sweet and spicy. .

Snickerdoodle Cake with Cinnamon Cream Cheese Frosting Recipe

Snickerdoodle Cake with Cinnamon Cream Cheese Frosting Recipe

Snickerdoodle Cake with Cinnamon Cream Cheese Frosting Recipe

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var moduleName = 'actionToolbar'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();.All the delicious, cinnamony flavors of snickerdoodles are baked into a cake using Betty Crocker™ Super Moist™ white cake mix and whipped cream cheese frosting.2 In large bowl, beat Cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping sides of bowl occasionally.3 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.Remove cakes from pans to lined cooling rack.5 Place 1 cooled cake layer bottom side up on serving plate.Top with second cake layer bottom side down.(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22RecipeSteps_2ee1ece6-a33c-4f37-aafb-6377bfa48ff1\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22r2d7671b28a3e4bacbbd18a1b2a3a2a15\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpSteps\x22,\x22deferredContainerView\x22\x3a\x22RecipeDetail\x22\x7d,\x22viewName\x22\x3a\x22RecipeSteps\x22\x7d'); 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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

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.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.Make the cake batter: Use the basic creaming method.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.(Once you add the remaining ingredients, you won’t be able to detect its texture anyway.).If you find the buttercream too sweet, add extra salt.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

Snickerdoodle Cake

Snickerdoodle Cake

We are in love with this combination of flavors, and the swirled cake slices are beautiful.*You can find the full, printable cake recipe further down in this post, but here is a quick rundown of our steps!Preheat the oven to 350 degrees F, grease and flour three 8×2 inch round pans.Next, in another bowl, combine the buttermilk, vegetable oil and pure vanilla extract.Slowly add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened and fluffy.Next, add the room temperature eggs one at a time, mixing until the yellow of the yolk disappears.Scoop approximately one cup of cake batter in each of the three 8-inch round pans.Bake the cake layers for 25 to 30 minutes or until a toothpick comes out clean or with just a few moist crumbs attached.This easy caramel sauce perfectly complements the buttery, cinnamon swirls in this soft vanilla cake.Caramel sauce is an optional step as the snickerdoodle cake has amazing flavor just as it is, but it does add an impressive look and decadence to this recipe!Add the brown sugar and the remaining ingredients (heavy cream, salt, vanilla extract, and light corn syrup).Some bakers prefer to work with layers that are still partially frozen as they are easier to handle and less fragile.It’s simply a combination of butter, powdered sugar, vanilla, cinnamon, and a pinch of salt- you can whip up a batch in no time.After crumb coating the cake (thin layer), I like to freeze the tier for 15-20 minutes to firm things up.Return the frosted layer cake to the freezer for 15 minutes to firm things up before applying the caramel drip.I added the drip around the top of the cake, close to the edge using a disposable piping bag with the tip snipped away.Next, I drizzled more caramel sauce on the top center of the cake, leaving space for the border that we will add next.It is sure to be a crowd pleaser, whether you are celebrating a birthday, a baby shower, the holiday season, or no occasion at all!Ingredients For the Cinnamon Swirl 1/2 cup (108g) packed light brown sugar.1 teaspoon (2g) ground cinnamon For the Cake 1 1/2 sticks (170g) unsalted butter, softened ( holds it shape but dents when pressed).1 Tablespoon (18g) light corn syrup For the Cinnamon Cream Cheese Frosting 2 sticks (or 1 cup/226g) unsalted butter, slightly softened.Set aside for later For the Cake Batter Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans.In the bowl of your mixer, add the butter and mix at medium speed until smooth.Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.Allow the cake layers to cool in their pans on a wire rack for 10 minutes before turning them out.For the Cinnamon Cream Cheese Frosting Cut the butter into slices and add to the bowl of your mixer.Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated.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.I like to chill the cake in the freezer for 15 minutes after applying a thin crumb coat to firm things up.Then apply second coat of frosting and smooth to your liking (I use a bench scraper).If adding a caramel drip, chill the frosted cake for 10-15 minutes before applying.Add the cooled (but dripping consistency) caramel to a piping bag with the tip snipped away.Here is a substitution: To a measuring cup, add 1 Tablespoons vinegar or lemon juice. .

Snickerdoodle Bars with Cinnamon Cream Cheese Frosting

Snickerdoodle Bars with Cinnamon Cream Cheese Frosting

Snickerdoodle Bars with Cinnamon Cream Cheese Frosting

The classic snickerdoodle recipe is turned into bar form for an amazing dessert that is going to become a new favorite.We are big dessert fans and if you are too, you need to try these Fluffernutter Stuffed Cookies or this Cinnamon Apple Bread.Since fall is almost here, make these fluffy pumpkin favorites and eat them while the leaves start changing colors!When I was trying to come up with the best recipe to celebrate my blogs birthday I knew I needed something that represented Home Cooked Harvest well.Ok, so these snickerdoodle bars aren’t huge and flashy, but they are amazing and delicious and you are going to love them.If you love the flavor of cinnamon then you need to try these snickerdoodle cookie bars.In fact, these almost taste like a cinnamon roll in bar form.Cream of tartar give them a tanginess which matches perfectly with all of the cinnamon.Once the bars have cooled down they get topped with a thick, creamy cinnamon frosting.A scrumptious cream cheese frosting that has lots of cinnamon mixed in, but not a ton of sugar.The bars are sweet enough on their own, so I didn’t want an overly sugary frosting.These do require a little chilling time in the fridge because this dough is super soft.Chilling the dough will make it easier to spread over the layer of sugary cinnamon.You could forego the chill time, but it will make the dough harder to spread.The rolled dough gets a bath in a bowl of cinnamon and sugar to make a delicious outer layer.Cream of tartar is a very important ingredient when making snickerdoodles, it gives them some of their specific traits.Also, with traditional snickerdoodles, you have to form all of the dough into tablespoon sized balls and then those each get rolled in cinnamon and sugar.Granulated sugar will be in the bars themselves and also in the cinnamon mixture that is sprinkled in the center.Be Sure to Check Use Fresh Ingredients and Make Sure Baking Soda is Still Active.Make the Cinnamon Cream Cheese Frosting Sweeter by Adding More Powdered Sugar.In a small bowl, combine together the granulated sugar and cinnamon.In a medium sized bowl, whisk together flour, cream of tartar, baking soda, and salt.Create a sling out of parchment paper and press it into the baking pan.Drop dough by the spoonful over the top of the sugar and cinnamon layer.In the bowl of a stand mixer, add softened butter, cream cheese, and vanilla extract.But, because these bars have a layer of cinnamon and sugar, it makes it easier to spread the dough on if it has been chilled.But, because these bars have a layer of cinnamon and sugar, it makes it easier to spread the dough on if it has been chilled.Make sure not to over bake these bars or they will end up hard instead of nice and soft.Make sure not to over bake these bars or they will end up hard instead of nice and soft.If you are having trouble spreading the dough onto the cinnamon sugar layer, I find that the method that works best is to put a little butter on your hands and gently press the dough into place, trying to cover as much of the cinnamon sugar layer as possible.If you are having trouble spreading the dough onto the cinnamon sugar layer, I find that the method that works best is to put a little butter on your hands and gently press the dough into place, trying to cover as much of the cinnamon sugar layer as possible.Cooked snickerdoodle bars freeze well (see directions below under storage instructions).Cooked snickerdoodle bars freeze well (see directions below under storage instructions).Grapes contain tartaric acid salt which builds up on the sides of the wine barrels during the process.Grapes contain tartaric acid salt which builds up on the sides of the wine barrels during the process.How to Refrigerate: The frosted snickerdoodle bars need to be kept in the fridge.How to Freeze Snickerdoodles: Let the bars cool off completely and cut them into squares.Put them into an airtight glass, BPA-free freezer-safe bag or freezer-safe plastic container.Put them into an airtight glass, BPA-free freezer-safe bag or freezer-safe plastic container.The classic snickerdoodle recipe is turned into bar form for an amazing dessert that is going to become a new favorite.pinch of salt Instructions In a small bowl, combine together the granulated sugar and cinnamon.In a medium sized bowl, whisk together flour, cream of tartar, baking soda, and salt.Create a sling out of parchment paper and press it into the baking pan.Drop dough by the spoonful over the top of the sugar and cinnamon layer.In the bowl of a stand mixer, add softened butter, cream cheese, and vanilla extract.Notes If you are having trouble spreading the dough onto the cinnamon sugar layer, I find that the method that works best is to put a little butter on your hands and gently press the dough into place, trying to cover as much of the cinnamon sugar layer as possible.Chill the dough for 30 minutes to make it easier to spread on cinnamon layer.It’s an option to leave off the cinnamon sugar layer or the frosting.Frosted snickerdoodle bars will last 3-4 day in an airtight container in the refrigerator.Values will vary among brands, so we encourage you to calculate these on your own for most accurate results. .

Snickerdoodle Cake

Snickerdoodle Cake

Snickerdoodle Cake

Made with simple ingredients and ready in 25 minutes, no eggs, no butter, and no milk is needed!That is partly my own fault, as I am intent on making desserts whenever I host friends or family over.Whether it’s hosting them for an afternoon coffee, a morning tea, or even a full fledged dinner, they know that there will ALWAYS be some form of dessert served.While I typically make a pudding (everyone loves a hot fudge one) or a cheesecake (blueberry is always a crowd pleaser!), I’ve recently been loving making a simple yet delicious cinnamon cake.I’ve been meaning to share this recipe for quite some time, especially with some groceries becoming harder to come across!The texture cake is moist, fluffy, and with a light crumb.White and brown sugar – A combination of white and brown sugar gives the cake a tender crumb while keeping the cake itself moist and fluffy in the middle.Baking soda – The key leavening agent that also gives the cake some rise.– The key leavening agent that also gives the cake some rise.Cream of tartar – Reacts with the vinegar to hold the cake together.Start by adding all your dry ingredients into a large mixing bowl.Next, add your wet ingredients, and mix until a thick batter remains.Carefully distribute the batter amongst two 8-inch cake pans and bake for around 25 minutes, or until a toothpick comes out clean.If you’d like to make this a single layer cake, simply halve the ingredients.Let the cake sit at room temperature for 30 minutes, before enjoying it.: Leftover cake should be stored in the refrigerator, covered, for up to 2 weeks.Let the cake sit at room temperature for 30 minutes, before enjoying it.5 from 52 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.2 cups cream cheese frosting ** See notes Instructions Preheat the oven to 180C/350F.Let the cake sit at room temperature for 30 minutes, before enjoying it. .

Snickerdoodle Cake

Snickerdoodle Cake

Snickerdoodle Cake

This snickerdoodle cake is a cinnamon lover's dream.This cake is topped with a cinnamon cream cheese frosting and extra cookie dough balls.They are a soft sugar cookie dough usually made with cream of tartar.They taste like a slightly tangy sugar cookie with loads of cinnamon flavor.This cake is perfect for the holiday season or a special occasion.This is a vanilla cake with cinnamon swirled into each layer.You can substitute 1 cup of whole milk and mix in 1 Tablespoon of lemon juice.You can substitute 1 cup of whole milk and mix in 1 Tablespoon of lemon juice.STEP 2: Mix wet ingredients- Start by beating the butter, oil, and sugar in a large bowl for 3 minutes on high speed.Next, add in the vanilla and eggs and mix on medium speed.Use a butter knife to swirl in the cinnamon into the cake batter.Cool the snickerdoodle layer cake on a wire rack.Add in the cinnamon mixture slowly so it can swirl into the dough.Once combined, place the cookie dough into the fridge to chill while you make the frosting.Place the butter on the counter for 30 minutes for it to be slightly cold.Beat the butter and cream cheese on high for 2-3 minutes until light and fluffy.To prevent a gritty frosting, make sure to sift the powdered sugar.After the powdered sugar is added, it will make a very thick frosting.Add in the vanilla and heavy cream and beat on high.Use a large serrated knife to trim the cake layers so they are flat and smooth.Take the cookie dough in small fistfuls and flatten it as much as you can in your hands.Fill any holes with frosting on the sides of the cake.Freeze for 15 minutes to lock the filling and crumbs into place.Top the snickerdoodle cake with extra frosting and balls of the cookie dough.The cake is best if enjoyed after it sits on the counter for 30 minutes - 1 hour.Make sure to leave a STAR REVIEW if you loved this recipe! .

Snickerdoodle Cupcakes

Snickerdoodle Cupcakes

Snickerdoodle Cupcakes

They’re topped with a smooth and creamy cinnamon frosting that’s quick and easy to make.The cupcakes themselves are so tender and moist, thanks to cake flour and buttermilk, and the spiced icing has both butter and cream cheese (and a touch of brown sugar!).With Christmas just over a week away, you still have enough time to add these to your dessert menu–and if your family is anything like mine, they won’t last long!Use softened (not melty) unsalted butter and any neutral cooking oil.Use softened (not melty) unsalted butter and any neutral cooking oil.If you forget to set yours out to thaw, just let them sit in warm water for 10-15 minutes.If you forget to set yours out to thaw, just let them sit in warm water for 10-15 minutes.Unlike most of my recipes, I recommend using cake flour for these snickerdoodle cupcakes.Unlike most of my recipes, I recommend using cake flour for these snickerdoodle cupcakes.I use cream cheese in the frosting to add to that signature tangy snickerdoodle flavor.I use cream cheese in the frosting to add to that signature tangy snickerdoodle flavor.To avoid this, once you have creamed together your wet ingredients, switch over to a spatula and combine by hand.Evenly divide the batter into your cupcake pan and bake at 350F for 17 minutes or until a toothpick comes out with a few moist crumbs.If the toothpick comes out clean, the cupcakes are definitely finished baking (and could potentially even be overbaked at this point), so remove them immediately.Pause to scrape the sides and bottom of the bowl, then add the vanilla and cinnamon.Add heavy cream and slowly increase the mixer to high speed.Spread or pipe frosting on top of your cooled cupcakes and enjoy!It uses slightly more butter and less cream cheese than the original, which I think allows the signature cinnamon/sugar flavors to shine while still providing that classic tanginess!These snickerdoodle cupcakes are also best enjoyed fairly soon after baking, or they’ll dry out.They're topped with a smooth and creamy cinnamon frosting that's so quick easy to make.▢ ¼ teaspoon salt if needed Recommended Equipment ▢ Cupcake tin.In a large bowl, combine butter, sugar, and oil and use an electric mixer to beat together until light and creamy and well-combined.In a separate bowl, whisk together cake flour, cream of tartar, cinnamon, baking soda, and salt.Stir by hand using a spatula, the batter should be mostly smooth and combined, avoid over-mixing as this will make the cupcakes dry.Evenly divide batter into prepared cupcake tin and transfer to 350F (175C) oven.Bake for 17 minutes or until a toothpick inserted in the center of a cupcake comes out clean or (preferably) with moist crumbs.Frosting Combine butter, cream cheese, and brown sugar in a large bowl and use an electric mixer to beat together until smooth and creamy.Gradually, with mixer on low speed, add powdered sugar until combined.Scrape down the sides and bottom of the bowl and stir in cinnamon and vanilla extract.Add heavy cream and slowly increase speed to high.Beat for 15 seconds on high speed until frosting is smooth and light.Taste-test and add ¼ teaspoon salt if needed (this helps to cut the sweetness of the frosting).I used an Ateco 848 piping tip to frost the cupcakes in the photos and video. .

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