Snickerdoodle Cake With Cream Of Tartar
- July 13, 2022
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.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 54 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 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.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.(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 Recipe
Add the softened butter and sugar to a large mixing bowl and beat until light and fluffy. .
High Altitude Snickerdoodle Cake
This means that I may make a small commission if you purchase a product using those links.Snickerdoodles are soft, chewy, sweet and spicy cookies that are coated in cinnamon and sugar.To get as much snickerdoodle flavor into today’s cake as possible, of course there’s plenty of butter, sugar and cinnamon.There’s also buttermilk, which is rich and sour, and perfectly emulates the tangy flavor of the cream of tartar.See the recipe card at the end of the post for the full ingredients list and instructions.Buttermilk is acidic and tangy, and it’s the perfect ingredient to both flavor the cake and give it a beautiful texture and soft crumb.I make this high altitude cake using the standard creaming method.It’s fluffy and creamy, cinnamony and sweet, and complements the cake perfectly.An extra sprinkling of cinnamon-sugar on top of the cake adds that cookie essence, since snickerdoodles are always coated in cinnamon-sugar before they’re baked.In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, cream cheese and sugars for 5-7 minutes until light and fluffy.In a separate bowl, sift together the flour, salt, baking powder, and nutmeg.Set the pans on wire racks, cover loosely with clean kitchen towels, and cool completely before frosting.TIP: The cake can also be made one day ahead of time; keep fresh and moist by cooling in the pans for one hour, then turning out the warm cakes onto pieces of plastic wrap.In the bowl of your stand mixer fitted with the whisk attachment, beat the butter and vanilla bean seeds/paste for one minute.Add the milk or cream and whip on medium high, scraping the bowl down occasionally, for 4-5 minutes until very light and fluffy.Stack the cakes, filling them with a ¼ inch thick layer of buttercream between each.I also suggest reading my comprehensive posts on making Perfect American Buttercream and How to Stack, Fill, Crumb Coat and Frost Layer Cakes.I’ve even heard from someone who made this cake to sell at a charity auction, where it sold for $2700!I also suggest reading my comprehensive posts on making Perfect American Buttercream and How to Stack, Fill, Crumb Coat and Frost Layer Cakes.Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations! .
Snickerdoodle Coffee Cake Recipe (Snip Doodles)
“So I have a complaint about your snickerdoodle recipe!” I told New York Times bestselling author Stella Parks as I interviewed her recently at Omnivore Books.Stella digs even further into the history of snickerdoodles in her book – and in fact, all this historical information on each recipe is one of my favorite things about Bravetart.This was a quick coffee cake dusted with cinnamon sugar, and Stella discovered that the recipe was super easy to duplicate just by adding some extra milk to snickerdoodle cookie dough. .
Snickerdoodle Recipe Without Cream Of Tartar » Hummingbird High
I got a ton of people raving about its strong buttery and cinnamon flavors, as well as its perfectly chewy texture.That is, most people have all the ingredients to make snickerdoodles in their pantry already—butter, sugar, flour, eggs, and the like.So since then, I’ve been working hard to develop a snickerdoodle recipe without cream of tartar.The cinnamon sugar gives the cookies their distinct flavor, texture, and appearance.However, Stella Parks, the main pastry expert at Serious Eats, argues that snickerdoodles don’t necessarily need cream of tartar.In her cookbook, she writes that the earliest recipes for snickerdoodles used baking powder.Many home cooks wanted to try the snickerdoodle recipe, but couldn’t access baking powder.As a result, these home cooks made their own by mixing together baking soda and cream of tartar.However, Stella argues that a snickerdoodle recipe without cream of tartar is the more authentic, original thing.That being said, if you were to use a snickerdoodle recipe WITH cream of tartar, you’d end up with a different cookie.In addition to having an effect on flavor, skipping the cream of tartar would also result in different textured cookies.It’s the snickerdoodle recipe in my cookbook, Weeknight Baking, and uses cream of tartar.All you need is flour, baking powder, salt, butter, sugar, eggs, vanilla, and cinnamon!Their high butter ratio means that they keep well for days, making them great for presents sent over the mail and more.Now that I’ve convinced you to make these snickerdoodles, here’s your shopping list for the recipe:.You need 2 Tablespoons ground cinnamon to make this snickerdoodle recipe without cream of tartar.When measuring out the cinnamon for the snickerdoodle topping, you might be shocked by how much it is and be tempted to the scale the quantity back before even trying it.In fact, you can omit it completely and make plain old chewy sugar cookies instead!And if you’re feeling creative and want to do some experimenting, check out my cookbook, Weeknight Baking.You need 1 teaspoon baking powder to make this snickerdoodle recipe without cream of tartar.It makes an equally delicious snickerdoodle cookie but with baking soda and cream of tartar instead.Whisk together the granulated sugar for the topping and the ground cinnamon in a shallow bowl.First, cream the butter and sugars, then add the egg, vanilla, and dry ingredients.Once the cookie dough balls have been formed, roll each one in the bowl with the cinnamon sugar topping.When pulled out of the oven, the centers then fall, giving each snickerdoodle cookie its signature crispy edges.The residual heat from the pan will continue to bake the cookies to the perfect texture.The pan will continue to bake them even after you pull them out of the oven, leading to hard and overdone cookies.I think their craggy surfaces are beautiful, and I love the way that their cracks hold cinnamon sugar.First, test the baking powder by adding a pinch of it to a bowl of hot water.Hang the thermometer on one of the center oven racks to monitor the temperature inside.To wit—many years ago, when I still lived in San Francisco, I rented an apartment with a faulty oven.That is, you didn’t increase decrease the amount of sugar (a lot of folks do this because they are worried about their health or think that the recipe will be too sweet) or use an egg substitute?If you reduce the sugar, the cookies won’t spread in the same way and will stay puffy.Specifically: if you pack a heavy cup of flour, your cookies will come out too puffy.Use a butter knife or bench scraper to level off the mound so that the ingredient is flush with the top edges of the measuring cup.If you’re measuring a dry ingredient that has a tendency to clump or get packed down (like flour, confectioners’ sugar, or cocoa powder), give them a quick whisk in their bags or containers first before scooping into the measuring cup.The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.When ready to bake, you’ll need to roll the cookie dough balls in the snickerdoodle topping.The aluminum foil will prevent the cookies from absorbing any other flavors or odors in the freezer.I like to save the leftovers in an airtight container to sprinkle on my breakfast oatmeal and toast throughout the rest of the week—I wouldn’t keep it any longer than that though (because I mean… you did roll raw cookie dough in the stuff, lol).I find that doing so makes the best cookies, ensuring that none of them have overly burnt bottoms or raw centers.Use the video player below to watch my Instagram Story tutorial on how to make snickerdoodles without cream of tartar!The circles underneath my bio indicate saved Instagram Story highlights for various recipes.Snickerdoodle Recipe Without Cream of Tartar Author: Michelle Lopez yield: 20 cookies Prep Time: 5 mins Work Time: 15 mins Bake Time: 12 mins 4.94 from 47 votes PRINT Ingredients For the Snickerdoodle Topping ¼ cup (1.75 ounces or 50 grams) granulated sugar.2 Tablespoons ground cinnamon For the Snickerdoodle Dough 2 ⅓ cups (10.5 ounces or 298 grams) all-purpose flour.2 teaspoons pure vanilla extract Instructions For the Snickerdoodle Cookies Without Cream of Tartar Prep the oven and pans.Whisk together ¼ cup (1.75 ounces or 50 grams) granulated sugar and the ground cinnamon in a shallow bowl.In the bowl of a stand mixer fitted with the paddle attachment , combine the sugar and butter.Beat on medium-high speed until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.Reduce the mixer to low and add the egg and vanilla and beat until just combined.With the mixer on low, gradually add the dry ingredients and beat until just combined.Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.Place the coated cookies at least 3 inches apart on the prepared sheet pans.Bake one pan at a time for 12 minutes, or until the edges have set but the centers are still gooey.The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.Notes Because this dough has a LOT of butter in it, it has a tendency to really want to stick to the bottom and sides of the bowl when mixing.I like to save the leftovers in an airtight container to sprinkle on my breakfast oatmeal and toast throughout the rest of the week—I wouldn’t keep it any longer than that though (because I mean… you did roll raw cookie dough in the stuff, lol).I find that doing so makes the best cookies, ensuring that none of them have overly burnt bottoms or raw centers.Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world.Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. .
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! .
Cake Mix Snickerdoodle Cookies ⋆ Real Housemoms
Cookies out of cake mix are super fluffy and easy to make for last-minute company.I always keep yellow cake mix on hand now, that way I can whip up these cookies anytime I want!These snickerdoodle cookies made with cake mix will last about 2 weeks in an airtight container.These simple cookies are made with sugar, flour, and butter (or oil!).This snickerdoodle cookie variation uses traditional ingredients plus cream of tartar, a couple of eggs, and vanilla extract.Instead of flour, I use a yellow box cake mix to make these snickerdoodle cookies super fluffy and light.They’re as simple as boxed yellow cake mix, cinnamon, cream of tartar, vegetable oil, eggs, and vanilla extract.If you’re making homemade cinnamon sugar, mix that together in a small bowl while the dough rests.Now, bake the cookies until the edges are just slightly set but still light and fluffy, and soft.This step makes the dough easier to work with and gives the cookies the best soft and chewy texture.Tools used to make this Cake Mix Snickerdoodle Cookies recipe.It’ll release your homemade cookies or sheet pan dinners like it’s nothing!Add eggs vanilla, and oil to dry ingredients and mix with a wooden spoon until completely combined.Place coated dough balls on prepared baking sheets, leaving 2-inches between cookies.Notes Store extra cookies in an airtight container for up to 2 weeks or freeze for several months. .