One such dessert that tastes like the authentic, old-fashioned version of cinnamon sugar cookies is this snickerdoodle cake, which you sure must try to taste. You bring together the delightful flavours of warm cinnamon and a sweet sugar hit with the comforting lightness and fluff of a cake - perfect for either celebrations or family gatherings and just to keep your sweet cravings satisfied. For now, let's take you step by step to create a stunning snicker doodle cake that promises to impress any loved one.
Why Snickerdoodle Cake?
The snickerdoodle cookie's unique cinnamon flavour coupled with the underpinning, slightly tangy undertone produced by cream of tartar easily makes it the favourite. Then translating that into a cake develops layers of moisture, richness, and indulgence. This means it's appealing to any age, from a baking first-timer to an experienced enthusiast.
If you love the idea of Snickerdoodle Cake, wait until you try Cinnamon-Swirl Snickerdoodle Cupcakes! These little bites of cinnamon-sugar heaven are a must-bake treat—don’t miss out on the chance to indulge!
Ingredients You'll Need
Before diving into the recipe, let’s gather the essentials. For the cake, you’ll need:
Dry Ingredients:
2 ¾ cups all-purpose flour
1 ¾ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon ground cinnamon
Wet Ingredients:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup whole milk
For the Cinnamon-Sugar Coating:
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Optional Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons heavy cream
A dash of cinnamon
Step-by-Step Recipe
1. Preheat and Prepare
Begin the whole process by setting your oven at 350°F (175°C) and this is for preheating the oven. Prepare an 8-inch round of cake pans by greasing them and flouring them or by lining them with parchment paper. This way, it will prevent the cake from sticking to the pan once it’s done baking.
2. Mix Dry Ingredients
In a medium bowl to blend, combine the flour, baking powder, baking soda, salt, and cinnamon. Leave this mixture aside; this will be the base for the taste of your cake.
3. Cream Butter and Sugar
In a large mixing bowl, first, combine the butter and sugar with your hand mixer or stand mixer. Blend at medium speed until the mix is light and fluffy—frequent beating during mixing helps ensure a moist cake.
4. Add Eggs and Vanilla
Finally, fold in the eggs one at a time each time after adding and beating it well. You need to add vanilla extract so that you can make it blend well and get a stunning taste.
5. Add Wet and Dry Ingredients
Slowly mix the dry ingredients into the wet ingredients, and then some more milk. Start and finish with the dry mixture to get a less lumpy batter. Stir slowly; do not over-mix – this is important since too much mixing leads to a tough cake.
6. Mix for Cinnamon-Sugar Coating
Combine granulated sugar and cinnamon in a little dish. Pour a thick layer generously on the bottom of each of the prepared cake pans. This layer should be poured over a layer of the batter, which should then be levelled by spreading the spatula over it.
7. Bake the Cake
Put the pans into the preheated oven and bake for 25-30 minutes or until a toothpick that is inserted in the middle has a clean look. The cinnamon sugar added here will brown nicely to give you a lovely caramel effect.
8. Cool the Layers
Let them stay in the baking pans for ten minutes before turning them over on a wire rack for cooling.
Optional Frosting
While the cake is delicious on its own, a vanilla cinnamon cake buttercream frosting takes it to the next level.
How to Make the Frosting:
Beat the butter until creamy.
Add the powdered sugar, this gradually, one cup of it at a time.
Then add the vanilla extract and cinnamon to the bowl.
I like to finish off my frosting with heavy cream adding one tablespoon at a time until the frosting thickens to the consistency you want.
Assembling the Cake
Layering: Put one cake layer on a serving plate or cake stand. Cover it with a good layer of frosting on top.
Stacking: Now put the second layer and then also frost the top and sides of the cake.
Decorating: You may use extra cinnamon sugar to dust on top of the frosting or better yet, use a piping bag to draw a border around the frosting.
Tips for Success
Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for smoother mixing.
Don’t Skip the Cinnamon-Sugar Coating: This step gives the cake a signature snickerdoodle feel to it.
Storage: Place the cake in an airtight container at room temperature for up to 2 days or place in the refrigerator for up to 5 days.
Serving Suggestions
This snicker doodle cake should be served with coffee or milk to make it perfect for breakfast or an evening snack. It also becomes a great appetizing centerpiece for holiday tables, birthdays and any decorating of a dessert table.
Final Thoughts…
Preparing a Snickerdoodle Cake is a perfect opportunity to diversify the use of cinnamon and sugar in a new and equally delicious product. This cake is more moist, has a caramelized crust and can even include a glossy cinnamon buttercream frosting, making it perfect for any party. No, it is not just a sweet treat; it’s a warm breeze that brings happiness to the room where our food is made.
For anyone who would like to take their cake to the next level, Frosting and Feroze goes well and adds that professional touch to any home-baked cake. They are great for adding flavour and a finishing touch to your homemade dessert masterpiece at any gathering.
So, put on your apron, try this Snickerdoodle Cake recipe and learn how to savour each bite!
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