Best 4 Snickerdoodle Cake Ii Recipes
Indulge in the heavenly goodness of Snickerdoodle Cake, a delectable treat that tantalizes taste buds with its irresistible flavors and textures. This classic cake, inspired by the beloved snickerdoodle cookie, combines the best of both worlds, offering a moist and fluffy crumb enveloped in a warm, cinnamon-sugar embrace. With its irresistible aroma and cozy, comforting vibes, Snickerdoodle Cake is the perfect companion for any occasion, be it a cozy family gathering, a festive holiday celebration, or a simple afternoon tea party.
This article presents not just one, but three tempting variations of Snickerdoodle Cake, each offering a unique twist on this timeless classic. From the traditional Snickerdoodle Cake II, known for its perfect balance of flavors and textures, to the indulgent Snickerdoodle Coffee Cake, featuring a delectable streusel topping, and the innovative Snickerdoodle Cheesecake, a harmonious blend of creamy cheesecake and cinnamon-sugar goodness, there's a Snickerdoodle Cake here to satisfy every craving.
Get ready to embark on a culinary adventure as we guide you through the simple steps to create these delightful cakes. With easy-to-follow instructions and helpful tips, we'll ensure your Snickerdoodle Cake turns out perfect every time. Whether you're a seasoned baker or just starting out, these recipes will lead you to a sweet and satisfying success, filling your kitchen with the irresistible aroma of cinnamon and sugar, and leaving your taste buds craving more.
SNICKERDOODLE CAKE II
A quick and easy crumb cake with a cinnamon sugar topping.
Provided by JANET BUMGARNER
Categories Desserts Cakes Coffee Cake Recipes
Time 40m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. Make topping by mixing 1/4 cup sugar and 1/2 teaspoon cinnamon with 1 tablespoon butter. Set aside.
- In a large bowl mix flour, baking powder and 1/2 cup sugar. Cut in shortening to a fine grain. In a separate small bowl beat egg, then pour in milk and mix together. Beat into dry mixture with minimum of strokes.
- Spread batter into prepared pan and sprinkle with topping. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve warm.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 36.6 g, Cholesterol 25.7 mg, Fat 8.2 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 2.7 g, Sodium 126.6 mg, Sugar 17.7 g
SNICKERDOODLE CAKE
This comforting layered cake tastes just like the classic cookie!
Provided by Food Network Kitchen
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 16
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.
SNICKERDOODLES
The history of this whimsically named treat is widely disputed, but the popularity of this classic cinnamon-sugar-coated cookie is undeniable! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 81 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
SNICKERDOODLE CAKE
A classic vanilla cake with a twist! This recipe was actually a creative mistake. I was trying to make up a decadent chocolate cake, and had already added in the cinnamon, when I discovered that I was out of cocoa powder! I decided to continue to make this recipe and was shocked when it turned out! This recipe is pretty special to me because it was the very first recipe I actually made up myself. The honey in the frosting adds a hint of an interesting sweetness, even though with a teaspoon you can't taste it. For a more obvious honey flavor, add up to 1/3 cup (or to taste) of honey.
Provided by Jessica13
Time 1h15m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans with shortening and dust with about 1 teaspoon flour, shaking to remove excess flour.
- Beat 1/2 cup butter in a bowl using an electric mixer until light and fluffy. Add white sugar and beat until incorporated into the creamed butter. Add eggs, 1 at a time, to creamed butter mixture, beating until thoroughly combined before adding the next egg. Stir 1 teaspoon vanilla extract into creamed butter mixture.
- Whisk flour, baking soda, baking powder, salt, and cinnamon together in a bowl. Gradually beat 1/3 the flour mixture into butter mixture, alternating with the 3/4 cup milk and ending with flour mixture until batter is smooth. Pour batter into the prepared cake pans.
- Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Turn cakes onto a wire rack to cool completely, at least 30 minutes.
- Beat 1/2 cup butter in a bowl using an electric mixer until smooth and creamy; beat in 1 teaspoon vanilla extract and honey. Gradually beat enough confectioners' sugar into creamed butter mixture to reach desired consistency, adding 1 tablespoon milk if needed to thin the icing.
- Spread 1/3 the icing over the top of 1 cake using a spatula. Place the second cake over the icing layer and spread remaining icing over entire cake.
Nutrition Facts : Calories 509 calories, Carbohydrate 76.3 g, Cholesterol 106.2 mg, Fat 21 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 12.5 g, Sodium 577.5 mg, Sugar 56.4 g
Tips:
- To achieve a moist and tender cake, ensure all ingredients are at room temperature before mixing. This allows them to blend evenly and properly.
- Do not overmix the batter, as this can result in a tough and dense cake. Mix only until the ingredients are just combined.
- Use parchment paper or lightly grease the baking pan to prevent the cake from sticking.
- For a crispy cinnamon-sugar coating, combine the cinnamon and sugar in a shallow bowl and roll the cut dough balls in the mixture before placing them in the baking dish.
- Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Allow the cake to cool completely before serving to allow the flavors to develop and the cake to settle.
Conclusion:
With its soft and tender crumb, sweet cinnamon-sugar filling, and irresistible streusel topping, this Snickerdoodle Cake is a delightful treat that embodies the classic flavors of snickerdoodles in cake form. Perfect for any occasion, this dessert is sure to bring joy and satisfaction to all who indulge in its deliciousness. Whether you're a fan of snickerdoodles or simply enjoy cozy and comforting desserts, this Snickerdoodle Cake is an absolute must-try. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.
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