This buttery comfortable snickerdoodle cake is swirled with cinnamon sugar and topped with a brown sugar cinnamon cream cheese frosting. I embellish mine semi-naked fashion with mini snickerdoodle cookies on high! Recipe features a how-to video!
A Enjoyable Fall Birthday Cake: Snickerdoodle Cake
Spice cake at all times makes a comfy fall birthday cake, however if you would like one thing slightly lighter and extra whimsical, do that snickerdoodle cake!
Why you’ll adore this cake:
- Based mostly on my well-loved yellow cake recipe, however made with the reverse creaming methodology for a melt-in-your mouth crumb.
- Fairly cinnamon sugar ripple provides snickerdoodle taste with out being overwhelming.
- The straightforward brown sugar cinnamon cream cheese frosting has that quintessential snickerdoodle tang, AND isn’t too candy.
- Lovable mini snickerdoodle cookie ornament: these are completely optionally available however a lot enjoyable! To make them, merely put together a half batch of my snickerdoodle recipe (I exploit an entire egg) and use ¾-1 teaspoon of dough per cookie.
Whereas I do embody directions for making this recipe in a 9×13 pan, I encourage you to strive your hand at snickerdoodle cake in layer cake kind! My video under will stroll you thru all of the steps, and you’ll at all times take a look at my publish on find out how to embellish a cake for those who want extra pointers.
What You Want
This snickerdoodle cake recipe makes use of simply 12 elements for each the cake and the frosting! Let’s go over just a few of them earlier than we begin baking.
- Cake flour. Cake flour is my desire, however you’ll be able to substitute all-purpose if that’s all you will have readily available. When you do, you will have 3 cups or 375g.
- Butter and oil. My recipe makes use of a mix of oil and butter to make a snickerdoodle cake that’s tremendous comfortable and moist. The oil may also stop the cake from drying out within the fridge. My most popular oil currently has been avocado oil, however you can additionally use vegetable or canola oil.
- Baking powder. Sure, you will have a full tablespoon of baking powder! This isn’t a typo.
- Buttermilk. This provides a delicate tang and a few moisture as effectively. Be sure that your buttermilk and your eggs are each at room temperature earlier than including them to the batter.
- Cream cheese. Be sure that to make use of block fashion, full fats cream cheese. Low fats or spreadable cream cheese may make your frosting too runny.
You may discover this snickerdoodle cake is lacking a basic cookie ingredient: cream of tartar! I discuss extra about this alternative within the FAQ part under.
SAM’S TIP: Use all room temperature elements for the cake batter. It will make combining the elements a lot simpler and can yield a extra easy, velvety cake batter.
Keep in mind, that is simply an outline of the elements I used and why. For the total recipe please scroll right down to the underside of the publish!
Tips on how to Make Snickerdoodle Cake
Reverse Creaming Technique
I first launched this methodology with my caramel cake, and since then, I’ve been just a bit obsessive about it! Not solely does it yield a stunning, plush cake texture, however it additionally safeguards in opposition to over-mixing. It’s almost unattainable to over-mix a cake when utilizing the reverse creaming methodology!
- Whisk collectively the flour, sugar, baking powder, and salt, then add a tablespoon of butter and blend on low pace till integrated.
- Proceed including the remaining butter, working one tablespoon at a time and ready till every tablespoon is totally integrated earlier than including the following. Whenever you’re completed, the combination could have a sandy texture.
- Stir within the oil together with your mixer on low pace till the whole lot is moistened.
- Mix the buttermilk, eggs, and vanilla in a separate bowl, then progressively add this to the dry elements together with your mixer on low pace. Be sure that to pause to scrape the edges and backside of the bowl.
Cinnamon Sugar Swirl + Frosting
- Divide the cake batter greased, floured, and parchment lined pans, then sprinkle a heaping tablespoon of cinnamon sugar over every pan. Use a knife to swirl the cinnamon sugar into the batter.
- Bake the desserts at 350F for 28-Half-hour or till a toothpick inserted within the middle comes out clear or with just a few moist crumbs. Don’t over-bake! Invert the desserts onto cooling racks after quarter-hour and let cool utterly earlier than frosting.
- Make the frosting – Beat the cream cheese, butter, and brown sugar till easy and creamy, then add the cinnamon, vanilla, and salt. Step by step add the powdered sugar and blend till easy.
- Stage your desserts if wanted, then stack and frost as desired. I don’t use a lot frosting between the layers as a result of I love to do ornamental swirls on high, which provides plenty of frosting. I exploit the Ateco 846 tip for the swirls.
SAM’S TIP: Don’t stress an excessive amount of about your cinnamon sugar swirl; it doesn’t have to be good! Simply do your greatest to work it into the cake batter (not an excessive amount of although–we don’t need to lose the swirl!). Even when it doesn’t prove precisely the way you hoped, it’s going to nonetheless style wonderful!
Often Requested Questions
You should use this frosting for easy decorations (like I did within the photographs above), however if you wish to do extra intricate piping like you’ll be able to with my conventional cream cheese frosting, you will have so as to add extra sugar. You will want about one extra cup of powdered sugar to get this to a sturdy, pipeable consistency.
Whereas I initially tried many variations of this snickerdoodle cake with cream of tartar (attempting to emulate the elements of a basic snickerdoodle), finally it didn’t make the most effective cake base. As a substitute, we’ll add some buttermilk, which makes the cake appropriately tangy and tremendous moist too! That is additionally why I exploit cream cheese within the frosting; it emulates that basic snickerdoodle tang with out being overwhelmingly cream tacky!
You could possibly, however since this snickerdoodle cake recipe is de facto designed to be eaten with a fork, I’d advocate you strive my snickerdoodle cupcakes as an alternative. That recipe makes use of a unique approach (conventional creaming methodology) for sturdier, completely handheld outcomes.
If you’re a fan of snickerdoodle cookies, please do that snickerdoodle cake and let me know what you assume!
Take pleasure in!
Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video under! When you do that recipe, you should definitely tag me on Instagram, and you may as well discover me on YouTube and Fb
Snickerdoodle Cake
Servings: 12 servings
Energy: 719kcal
Stop your display from going darkish
Directions
-
Preheat oven to 350F (175C). Evenly grease and flour the edges and bottoms of three 8” spherical baking pans. Put aside.
-
In a big bowl (or the bowl of a stand mixer) whisk collectively flour, sugar, baking powder, and salt till well-combined.
3 ⅓ cups (375 g) cake flour, 2 cups (400 g) granulated sugar, 1 Tablespoon baking powder, ¾ teaspoon salt
-
Utilizing an electrical mixer on low pace, add butter one tablespoon at a time. Don’t add the following tablespoon till the primary has been totally integrated. Combination ought to resemble sandy, coarse crumbs.
½ cup (113 g) unsalted butter
-
Add the oil and stir on low-speed till all the dry elements have been moistened.
½ cup (118 ml) impartial cooking oil
-
In a separate bowl (I exploit a big measuring cup) whisk collectively buttermilk, eggs, and vanilla extract till effectively mixed.
1 ⅓ cup buttermilk, 3 giant eggs, 1 teaspoon vanilla extract
-
With mixer on low-speed, progressively pour milk combination into flour combination. As soon as mixed, scrape down the edges and backside of the bowl utilizing a spatula. Stir as soon as extra till batter is uniform and easy.
-
Evenly divide cake batter into ready pans and put together cinnamon swirl.
Cinnamon Swirl
-
In a small bowl, whisk collectively sugar and cinnamon for cake swirl
3 Tablespoons granulated sugar, 2 ½ teaspoons floor cinnamon
-
Sprinkle a heaping Tablespoon of cinnamon/sugar over every cake layer. Use a butter knife to swirl the combination into the cake batter..
-
Switch desserts to middle rack of 350F (175C) oven and bake for 28-Half-hour or till a toothpick inserted within the middle comes out clear or with just a few moist crumbs.
-
Permit desserts to chill for quarter-hour after which invert onto a cooling rack to chill utterly earlier than frosting.
Frosting
-
In a big mixing bowl, mix cream cheese, butter, and brown sugar and use an electrical mixer to beat till easy and creamy.
8 oz (226 g) cream cheese, ½ cup (113 g) unsalted butter, ¼ cup (50 g) mild brown sugar
-
Add floor cinnamon, vanilla extract and salt, stir till mixed.
1 teaspoon floor cinnamon, ½ teaspoon vanilla extract, ⅛ teaspoon salt
-
With mixer on low pace, progressively add powdered sugar till frosting is easy and creamy.
3 cups (375 g) powdered sugar
Meeting
-
If desserts are domed or unlevel, stage desserts earlier than meeting. I do skinny layers of frosting between cake layers, a semi-naked frosting across the cake, after which ornamental swirls on high utilizing an Ateco 846 or 848 tip.
Notes
All objective flour
Chances are you’ll substitute 3 cups/375 grams of cake flour for the all objective flour.
Baking in several cake pans
9” cake pans: bake for barely much less time, checking at 22-23 minutes.
Utilizing solely two 8” or 9” pans: Muffins will want roughly 30-35 minutes in 8” pans or roughly 25 minutes in 9” pans. (Word that pans have to be deep sufficient – about 2”, don’t fill pans greater than ¾ full).
13×9 pan: Approximate bake time will likely be Half-hour.
Storing
Retailer in an hermetic container at room temperature for as much as 24 hours or within the fridge for as much as 5 days.
Vitamin
Serving: 1serving | Energy: 719kcal | Carbohydrates: 99g | Protein: 8g | Fats: 34g | Saturated Fats: 15g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 12g | Trans Fats: 1g | Ldl cholesterol: 104mg | Sodium: 357mg | Potassium: 126mg | Fiber: 1g | Sugar: 72g | Vitamin A: 832IU | Vitamin C: 0.02mg | Calcium: 149mg | Iron: 1mg
Dietary info is predicated on third-party calculations and needs to be thought of an estimate solely. Precise dietary content material will fluctuate primarily based upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
Associated Recipes
