matchaberry
Culinary Explorer
I would love to share with you a decadent treat that will surely satisfy your sweet tooth - Snickerdoodle Cake. Inspired by the classic snickerdoodle cookie, this cake is a delightful twist on a beloved favorite. Imagine layers of tender, cinnamon-infused cake, sandwiched between creamy layers of vanilla frosting, and topped with a generous dusting of cinnamon sugar. It's a dessert that embodies the warm flavors of cinnamon and sugar, perfect for cozy gatherings or indulgent moments of self-care. So, gather your ingredients and let's embark on a journey to create this irresistible Snickerdoodle Cake that will surely become a new favorite in your repertoire!
Ingredients:
For the Cake:
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup sour cream, at room temperature
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-4 tablespoons heavy cream or milk
- Additional cinnamon sugar for dusting
- Cinnamon sticks or snickerdoodle cookies (optional)
- Preheat the Oven and Prepare Pans:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Prepare the Cinnamon Sugar Swirl:
- In a small bowl, mix together the granulated sugar and ground cinnamon for the swirl.
- Assemble the Cake:
- Divide the cake batter evenly between the prepared cake pans.
- Sprinkle the cinnamon sugar swirl mixture evenly over the batter in each cake pan.
- Use a knife or toothpick to gently swirl the cinnamon sugar mixture into the cake batter.
- Bake the Cake:
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Make the Frosting:
- In a large mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Mix in the vanilla extract.
- Add heavy cream or milk, one tablespoon at a time, until the frosting reaches your desired consistency.
- Assemble and Frost the Cake:
- Once the cakes are completely cooled, place one layer on a serving plate or cake stand.
- Spread a layer of frosting over the top of the cake layer.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Garnish and Serve:
- Sprinkle the top of the cake with additional cinnamon sugar.
- Garnish with cinnamon sticks or snickerdoodle cookies, if desired.
- Slice and serve your irresistible Snickerdoodle Cake and enjoy every delicious bite!
I can't wait to treat myself to a slice of pure bliss!
I can practically smell that warm, comforting aroma already. Can't wait to bake up this sweet treat and indulge in a slice of pure deliciousness. Thanks for sharing your mouthwatering recipe! 
