Best Snickerdoodle Cake Ii Recipes

SNICKERDOODLE CAKE WITH STREUSEL TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix 2 tablespoons white sugar and 2 teaspoons cinnamon together and sprinkle 1/2 of the mixture into the bottom of the greased baking pan. Save remaining 1/2 and set aside for sprinkling over cake batter.
• Cream together sugar, butter, and vanilla extract with an electric mixer in a large bowl. Add eggs; mix to combine.
• Sift together all-purpose flour, cinnamon, baking powder, and salt in a separate bowl. Stir into the egg mixture in batches, alternating with milk.
• Pour batter into the prepared baking pan. Sprinkle with reserved cinnamon and sugar mixture. Set aside.
• Mix brown sugar and cake flour together in a bowl until well combined. Cut in butter using a pastry blender; work mixture until crumbly to create streusel. Sprinkle streusel on top of cake.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely before serving.

SNICKERDOODLE CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans and line the bottom of each with parchment.
• Whisk together the flour, baking powder, cinnamon and salt in a medium bowl. Whisk the egg white, milk and vanilla together in another medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium-high until light and fluffy. Add about a third of the flour mixture and beat on medium-low until incorporated. Now add a third of the egg-milk mixture and continue to beat on medium-low until incorporated, scraping down the side of the bowl as needed. Repeat with the remaining flour and egg-milk mixtures, finishing with the flour. Divide the cake batter evenly between the prepared cake pans and bake until the cake bounces back when pressed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool completely in the cake pans on a rack.
• Make the buttercream: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water.
• Add the 3/4 cup sugar, cream of tartar, salt and egg whites, to the mixing bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes.
• Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue whisking on medium-high speed. The mixture will deflate and appear curdled. Continue whisking until the buttercream comes back together to form a smooth and spreadable consistency. Beat in 1 teaspoon cinnamon and vanilla.
• Combine the remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon together in a small bowl.
• To assemble: Slice each cake in half horizontally for a total of 4 cake rounds (set aside one of the bottom pieces for the top layer). Put 1 round on a cake stand or serving platter, and spread about 1 cup of the buttercream on top, all the way to the edge. Sprinkle with some of the cinnamon-sugar. Repeat with 2 more layers of cake, buttercream and cinnamon-sugar. Place the reserved cake round on top (browned-side up). Frost with the remaining buttercream and sprinkle with the remaining cinnamon-sugar. Let sit for at least 1 hour before slicing and serving.

SNICKERDOODLE CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, slowly add the dry ingredients. With the mixer still running on low speed, slowly pour in the buttermilk then mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour batter evenly into cake pans. If desired, weigh them with a kitchen scale to ensure accuracy. Set aside for a few minutes as you make the cinnamon swirl.
• With a fork, mix the brown sugar, flour, and cinnamon together until combined. Pour the melted butter on top and mix just until combined. Use immediately in the cake batter (next step) because the longer it sits out, the harder it will get as a result of the butter solidifying.
• Drop small spoonfuls of the cinnamon swirl on each of the unbaked cakes. Use a knife to gently swirl the spoonfuls into the batter. Some pieces will remain as chunks (that's fine!) and some will swirl into the batter.
• Bake for around 23-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Switch the mixer up to medium-high speed and add the cream cheese one piece at a time, mixing until each has combined before adding the next. Once the cream cheese is combined, add the brown sugar and beat on medium-high speed until combined, about 1 minute. Stop the mixer and add the cinnamon, confectioners' sugar, heavy cream, vanilla extract, and salt. Turn the mixer on low speed and beat for 30 seconds, then turn the mixer up to medium-high speed and beat until completely combined and creamy. Add more confectioners' sugar if frosting seems too thin- I usually add another 1/4 cup (30g) of confectioners' sugar. You can add more heavy cream if frosting seems too thick or an extra pinch of salt if frosting is too sweet. (I usually add another pinch of salt.) If you crave extra flavor, add a little more cinnamon and/or vanilla extract.
• Using a large serrated knife, slice the domes off the cooled cakes (a semi-thin layer) to create a flat surface. Discard domes (or crumble over ice cream!). Place 1 cake layer on a cake stand, cake turntable, or serving plate. Evenly spread about 1 and 1/2 cups of frosting on top. Top with 2nd cake layer and evenly spread another 1 and 1/2 cups of frosting on top. Top with the third cake layer. I decorated my snickerdoodle cake with a crumb coat, which makes it a semi-naked style cake. To recreate this, spread a thin layer of frosting around the sides and top of the cake (save extra frosting for the top in the next step). An icing spatula and bench scraper are helpful for creating this look. (If you need a visual, see my Naked Cake video tutorial.) Chill the crumb coated cake uncovered in the refrigerator or freezer for at least 30 minutes to help set the crumb coat.
• Spread a little extra frosting on top of the cake and use any leftover frosting to pipe detail around the edges, if desired. I used Wilton 8B piping tip. Garnish with snickerdoodles if desired.
• Refrigerate cake for at least 30-60 minutes before slicing and serving. This helps the cake hold its shape when cutting.
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

APPLE SNICKERDOODLE DUMP CAKE

Steps:

• Preheat oven to 350°. Toss apples with sugars and fruit juices; spread into a greased 11x7-in. baking dish., Place cookie mix in a bowl; stir in contents of cinnamon-sugar packet. Sprinkle over apples. Drizzle with butter. Top with pecans., Bake until golden brown and apples are tender, 35-40 minutes. Serve warm.

SNICKERDOODLE POKE CAKE

Steps:

• Heat oven to 350° F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
• In large bowl, beat cake mix, water, oil, eggs, vanilla and cinnamon with electric mixer on medium speed until smooth. Pour into baking dish.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted into center comes out clean. Cool completely, about 30 minutes.
• Use wooden dowel or skewer to make holes in cake about 1 inch apart, pressing all the way down to bottom of pan. Pour condensed milk over cake, using spatula to spread it over surface and encourage it down the holes.
• Spread with whipped topping. Refrigerate 1 hour before serving.

SNICKERDOODLES

Steps:

• Preheat oven to 375°. Cream butter and 1 cup sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture., In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets., Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.

SNICKERDOODLES II

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix together the shortening and 1 1/2 cups of white sugar until smooth. Stir in the eggs one at a time, blending well after each. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended.
• Roll the dough into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet.
• Bake in the preheated oven for 8 to 10 minutes or until lightly browned, but still soft.