Snickerdoodle Cake

The Snickerdoodle Cake is a show-stopping dessert that encapsulates the warmth and sweetness of traditional snickerdoodle cookies, transforming them into a soft, fluffy, and delightful layered cake. The combination of cinnamon, sugar, and creamy frosting creates a symphony of flavors – a nostalgic embrace for those who grew up savoring the classic cookies. This cake not only pleases the palate but also invites you to take part in the joy of baking, making it a perfect centerpiece for celebrations, gatherings, or a cozy afternoon treat.

Ingredients for Snickerdoodle Cake

Baking this Snickerdoodle Cake requires a variety of ingredients, each contributing to the cake’s moist texture and delicious flavor profile.

List of Ingredients with Measurements

• Cake:
  • 3 and 2/3 cups (433g) cake flour (spooned & leveled)
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
  • 1 and 2/3 cups (330g) granulated sugar
  • 3 large eggs + 2 additional egg whites, at room temperature
  • 1 Tablespoon pure vanilla extract
  • 1 and 1/2 cups (360ml) buttermilk, at room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/3 cup all-purpose flour (41g) or cake flour (38g) (spooned & leveled)
  • 1 Tablespoon ground cinnamon
• Cinnamon Swirl:
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
  • 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
  • 8 ounces (226g) full-fat brick cream cheese, room temperature and sliced into 4 pieces
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1 Tablespoon ground cinnamon
  • 5 and 1/2 cups (660g) confectioners’ sugar
  • 1/4 cup (60ml) heavy cream or whole milk
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
• Optional Garnish:
  • Snickerdoodle cookies

Optional Ingredient Substitutions

• Cake Flour: If you don’t have cake flour, you can substitute it with all-purpose flour by measuring 1 cup and removing 2 tablespoons before leveling it off.
• Buttermilk: You can make a buttermilk substitute by mixing 1 tablespoon of white vinegar or lemon juice with milk to equal one cup. Let it sit for about 5-10 minutes.
• Cream Cheese: For a lighter option, you can use Neufchâtel cheese instead of cream cheese.
• Butter: If you’re looking to lessen the saturated fats, you can replace part of the butter with applesauce or yogurt, though this may affect flavor and texture.

How to Make Snickerdoodle Cake Directions

Creating a Snickerdoodle Cake may seem like a daunting task, but the process is straightforward and very rewarding. Let’s dive into the step-by-step instructions to ensure your cake turns out perfectly.

Step 1: Prepare the Cake Batter

• Preheat your oven to 350°F (177°C). Grease three 9-inch cake pans and line them with parchment paper rounds to help the cakes release easily post-baking. Another layer of grease on the parchment paper is recommended for added security.
• In a large bowl, whisk together the cake flour, salt, baking powder, and baking soda until well combined. This dry mixture is crucial as it creates the structure of the cake.
• In a separate mixing bowl, use either a handheld or stand mixer fitted with a paddle attachment to beat the softened butter and granulated sugar together on high speed. Mix for about three minutes until the mixture looks smooth and creamy. The color should be light and fluffy after this period.
• Gradually add the eggs and egg whites, one at a time, and the vanilla extract, making sure to scrape down the sides with a spatula as needed. Mix this on high speed for about two minutes. The batter might look slightly curdled, which is normal.
• With the mixer on low speed, begin adding in the dry ingredients, alternating with the buttermilk. Start with a third of the flour mixture, add half of the buttermilk, repeat until the dry ingredients and buttermilk are fully blended into a smooth batter. You may need to scrape down the sides once or twice to ensure no lumps remain.

Step 2: Create the Cinnamon Swirl

• In a separate bowl, use a fork to combine the brown sugar, flour, and ground cinnamon. Once mixed, pour in the melted butter and stir until you’ve reached a consistent mixture.
• The cinnamon swirl mixture should be used immediately to prevent the butter from solidifying, which can make it difficult to incorporate into the cake.

Step 3: Assemble and Bake the Cake

• Pour the prepared batter evenly into the three cake pans. To ensure even layers, you can weigh the batter using a kitchen scale.
• Drop spoonfuls of the cinnamon swirl mixture on top of each pan of batter. Use a knife or a toothpick to gently swirl the cinnamon mix into the batter, creating a beautiful marbled effect. It’s fine to leave some chunks intact for that extra burst of flavor.
• Place the cakes in the preheated oven and bake for 23-26 minutes. Check for doneness by inserting a toothpick in the center of the cake. If it comes out clean, the cakes are ready.

Step 4: Prepare the Frosting and Layer the Cake

• Let the cakes cool completely in the pans on a wire rack. Once cool, level the tops of the cakes using a serrated knife for easier stacking.
• For the frosting, beat the softened unsalted butter in a large bowl until creamy, about two minutes. Gradually add the cream cheese, one piece at a time, mixing until incorporated before adding the next piece.
• After the cream cheese is mixed in, add the brown sugar followed by the confectioners’ sugar. For a smooth consistency, beat this until well combined.
• Add the heavy cream, vanilla extract, cinnamon, and salt. Mix on low speed for about 30 seconds, then increase to medium-high speed until the frosting is light and fluffy. If the frosting appears too thin, adjust with additional confectioners’ sugar.
• Place one cake layer on a serving platter and spread about 1 and 1/2 cups of frosting on top. Repeat with the second layer, and then place the third layer on top. Apply a thin layer of frosting around the sides, known as a crumb coat, to seal in any crumbs. Chill it for at least 30 minutes to set the crumb coat.
• Finally, use any remaining frosting to decorate the top and edges of the cake. If desired, pipe additional details around the edges and garnish with crushed snickerdoodle cookies for a delightful presentation.

How to Serve Snickerdoodle Cake

The Snickerdoodle Cake is a versatile dessert that can be enjoyed in various settings, from formal gatherings to casual family get-togethers.

Best Ways to Serve Snickerdoodle Cake

• Classic Style: Serve slices of the cake with a dollop of whipped cream on the side for added texture.
• Pair with Ice Cream: This cake pairs beautifully with vanilla ice cream, as the creamy meltiness contrasts delightfully with the rich, spiced cake.
• Garnish Options: Consider garnishing with extra cinnamon, a sprinkle of confectioners’ sugar, or a drizzle of caramel sauce for an extra touch of indulgence.

Serving Suggestions or Pairings

• Beverage Pairings: For a cozy treat, serve with a cup of spiced chai tea or ginger ale. The light spices in these drinks complement the flavors of the cake.
• Celebrate with Style: This cake is perfect for birthdays, anniversaries, or holiday gatherings. It can serve as a centerpiece that invites conversation and joy.

How to Store Snickerdoodle Cake

Proper storage of your Snickerdoodle Cake ensures that it remains fresh and delicious for days!

Proper Storage Methods

• Refrigerate: Cover the cake tightly with plastic wrap or store in an airtight container. Place it in the refrigerator for up to five days.
• Room Temperature: If you plan to consume the cake within two days, you can leave it at room temperature in an airtight container.

Tips for Reheating or Freezing

• To Reheat: If you’d like to enjoy a warm slice, you can microwave a piece for about 10-15 seconds, just enough to slightly warm it without melting the frosting.
• Freezing: To freeze, wrap slices individually in plastic wrap and then in aluminum foil, or place the entire cake in a freezer-safe container. It can be frozen for up to three months. To thaw, let it sit in the refrigerator overnight before serving.

Tips to Make Snickerdoodle Cake

To ensure your Snickerdoodle Cake is a hit, consider these helpful tips.

Common Mistakes to Avoid

• Overmixing the Batter: Be careful not to overmix when adding wet and dry ingredients. Overmixing can cause the cake to be dense rather than light and fluffy.
• Not Measuring Ingredients Accurately: Baking is a science, so measuring ingredients properly is key. Use a kitchen scale for the best precision.

Helpful Tips for Better Results

• Temperature Matters: Ensure that your butter, eggs, and buttermilk are at room temperature before starting to help the ingredients amalgamate smoothly.
• Cool Cakes Completely: Allow the cakes to cool completely before frosting to avoid melting your frosting or compromising the cake structure.

Variation of Snickerdoodle Cake

Feel free to get creative with the recipe and customize it to your liking!

Suggested Variations or Twists on the Recipe

• Chocolate Chip Snickerdoodle Cake: Mix in semi-sweet chocolate chips into the batter for a delightful chocolate twist.
• Caramel Swirl: Incorporate a caramel swirl in place of the cinnamon sugar for a different flavor profile.

Adjustments for Dietary Preferences

• Gluten-Free: Substitute regular flour for a gluten-free cake flour blend to accommodate gluten sensitivities.
• Dairy-Free: Use a dairy-free butter and a non-dairy milk substitute for buttermilk to make the cake dairy-free.

FAQs

What Can I Do If the Dish Isn’t Turning Out Right?

If your Snickerdoodle Cake seems too dense, it may be due to overmixing, incorrect ingredient measurements, or not enough leavening agents. Double-check your quantities and mixing method.

Can I Make This Ahead of Time?

Absolutely! The cake layers can be baked and stored in the fridge one or two days in advance or frozen for longer storage. Frosting can also be prepared ahead of time.

What Can I Substitute for Ingredients?

If you don’t have buttermilk, a mixture of milk and vinegar or lemon juice can serve as a substitute. For cake flour, all-purpose flour can be adjusted by removing a bit to achieve a lighter texture.

The Snickerdoodle Cake is more than a dessert; it’s a celebration of flavors that brings people together. With its cinnamon-sugar essence, moist layers, and indulgent frosting, this cake is sure to become a treasured recipe in your baking repertoire. Whether for special occasions or a simple gathering, there’s nothing quite like the joy it brings to the table. Happy baking!