Snickerdoodle Cake

Howdy!

It has been a bit since I’ve posted, and for that, I sincerely apologize! I have been busy training for my marathon (I am still in need of DONATIONS, help me out, you know you want to!), working and all that jazz! But don’t worry, I’m here to bring you another recipe! This one might look familiar because I’ve made it in cupcakes, BUT for the cake, I changed it up a bit! I filled the cake with a yummy Cinnamon Cream Cheese, and frosted it with a Cinnamon Buttercream. The reason for the butter cream is simple… 1. I love buttercream, and 2. It is much better for decorating, and I wanted to make something beautiful for my friends! Afterall, it WAS our three-girl celebration weekend BIRTHDAY CAKE! So no more stalling, let’s get to it…

Cake:

You’ll need…

Snickerdoodle Cake Ingredients

You’ll need to…

Pre-heat your oven to 350° F. In a small bowl, sift together flour, cinnamon, baking powder, and salt and set aside. In a small saucepan on very low heat, stir the whipping cream and butter together until the butter is melted. Remove from heat and set aside.

In a medium bowl, beat eggs and sugar together until thick (a few minutes) and then add the vanilla. Add the flour mixture to the eggs and sugar mixture and mix until they are blended. Then add the butter and milk mixture and mix until well blended.

Pour the batter into two 9-inch cake rounds, and bake for 15-18 minutes. Use a toothpick to check; if it comes out clean, it is done! Let cool for 10 minutes in the cake pan, then move to a wire cooling rack to cool completely. Level your cakes (you want the top to be flat so they sit properly on top of each other.)

Filling:

You’ll need…

Cinnamon Cream Cheese Frosting (Lemon extract not pictured.... sorry!)

You’ll need to…

Cream the butter and cream cheese until smooth. Add the vanilla and cinnamon and mix until well blended.

Add powdered sugar slowly until you reach the consistency you like. (I always add a half cup at a time, until I reach the perfect taste and consistency… you can always add more, but you can’t take any out so slow is best!)

Frosting:

You’ll need…

Buttercream Frosting Ingredients (Cinnamon not pictured... so sorry!)

You’ll need to…

In a large bowl, beat the butter until smooth. Slowly add powdered sugar to the butter. (I add it in 1 cup at a time to keep from being covered in sugar, and to make sure I don’t add too much… you want to get the perfect consistency for you!)

Add in the salt, cinnamon, and vanilla, and mix until well incorporated. Slowly add in your whipping cream. (I also add this in slowly, 1 tbsp at a time, so that I get the right consistency… you may use more or less than 2 tbsp, depending on the consistency you like.)

On the top of your bottom cake, pipe a ring of buttercream around the outside of the cake. Then, inside the ring of buttercream, cover the cake with your cream cheese filling. (I realize this sounds weird/confusing, but I hope the picture helps a bit!)

Place your second cake on top of the bottom cake, and the frost the cake with the buttercream frosting.

Refrigerate for 2 hours, then decorate. I used a wilton Star (1m ) tip, and made flowers over the cake, but you can do whatever you like!

Happy Birthday to ME!

Happy Birthday to ALL OF US 🙂

This was our yummy birthday treat, and we definitely enjoyed it! It was a great way to end our dinner, and a great way to begin our girls night out on the town! This cake is so yummy, it will definitely satisfy your sweet tooth! No lie, I was craving sweets the week after our celebration, and I might have eaten two pieces because it was just that good (or because I have no self control when it comes to my sweet tooth… you decide.) I hope you go make this cake… I promise, you will not be disappointed! I know my friends and I were VERY happy with this creation!

I’m off for a nice night of relaxation before an amazing day of AGGIE FOOTBALL tomorrow, WHOOP!

Have a great night, see you next post! And as always, feel free to leave comments/suggestions/questions!

Love,

Katie

……………………………….

Here’s the full recipe…

Snickerdoodle Cake with Cinnamon Cream Cheese Filling & Cinnamon Buttercream Frosting

Ingredients:

Cake:

2 cups all purpose flour

1 ½ tsp baking powder

2 ½ tsp ground cinnamon

¼ tsp salt

1 cup whipping cream

½  cup butter

4 large eggs

2 cups sugar

1 tsp vanilla

 

Filling:

4 oz cream cheese

¼ cup butter

1 ½ cups powdered sugar

½ tsp vanilla

½ tsp lemon extract

1 1/8 tsp ground cinnamon

Frosting:

2 cup butter

7 cups powdered sugar

1 tsp salt

2 tbsp ground cinnamon

4 tsp vanilla

4 tbsp whipping cream

You’ll need to…

Cake…

1. Pre-heat your oven to 350° F.
2. In a small bowl, sift together flour, cinnamon, baking powder, and salt and set aside.
3. In a small saucepan on very low heat, stir the whipping cream and butter together until the butter is melted. Remove from heat and set aside.
4. In a medium bowl, beat eggs and sugar together until thick (a few minutes) and then add the vanilla.
5. Add the flour mixture to the eggs and sugar mixture and mix until they are blended. Then add the butter and milk mixture and mix until well blended.
6. Pour the batter into two 9-inch cake rounds, and bake for 15-18 minutes. Use a toothpick to check; if it comes out clean, it is done!
7. Let cool for 10 minutes in the cake pan, then move to a wire cooling rack to cool completely.

Filling…

1. Cream the butter and cream cheese until smooth.
2. Add the vanilla and cinnamon and mix until well blended.
3. Add powdered sugar slowly until you reach the consistency you like. (I always add a half cup at a time, until I reach the perfect taste and consistency… you can always add more, but you can’t take any out so slow is best!)

Frosting…

1. In a large bowl, beat the butter until smooth.
2. Slowly add powdered sugar to the butter. (I add it in 1 cup at a time to keep from being covered in sugar, and to make sure I don’t add too much… you want to get the perfect consistency for you!)
3. Add in the salt, cinnamon, and vanilla, and mix until well incorporated.
4. Slowly add in your whipping cream. (I also add this in slowly, 1 tbsp at a time, so that I get the right consistency… you may use more or less than 2 tbsp, depending on the consistency you like.)
5. On the top of your bottom cake, pipe a ring of buttercream around the outside of the cake. Then, inside the ring of buttercream, cover the cake with your cream cheese filling.
6. Place the top cake on top of the bottom cake, and frost your cake completely with buttercream.
7. Refrigerate for 2 hours, then decorate.

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