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Snickerdoodle Cake

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Snickerdoodle cookie meet your cake cousin! Moist, vanilla white cake partners up with a cinnamon swirl and is enrobed in a luscious cream cheese, brown sugar, cinnamon buttercream frosting.  Will one slice be enough?!

The Cinnamon Cream Cheese Frosting recipe is courtesy of Sally’s Baking Addiction.

  • Author: Erin Thomas
  • Prep Time: About 30 Minutes
  • Cook Time: 30-35 Minutes
  • Total Time: 1 to 1-1/2 Hours
  • Yield: Two 8- or 9-inch layers; One 9 x 13-inch sheet cake; 20-24 cupcakes 1x

Ingredients

Scale

For Sour Cream Cake:

2–3/4 cups cake flour*

1–1/2 cups + 2 tbsp. granulated sugar

1 tbsp. baking powder

3/4 tsp. salt (kosher or table)

1 cup (2 sticks) unsalted butter, at room temperature

4 large egg whites + 1 large egg, at room temperature

3/4 cup all-fat sour cream

1/4 cup water

1 tbsp. vanilla

For Cinnamon Swirl:

1/4 cup brown sugar (light or dark), packed

1 tbsp. cinnamon

1 tbsp. all-purpose flour

1 tbsp. unsalted butter, at room temperature

1 tbsp. water

For Cinnamon Cream Cheese Frosting:

1–1/4 cups (2–1/2 sticks) unsalted butter, at room temperature

1–8 oz. package cream cheese, at room temperature and cut into pieces

3/4 cup brown sugar (light or dark), packed

1 tbsp. cinnamon

5–1/2 cups powdered sugar, sifted

1/4 cup whole milk or heavy cream

1 tsp. vanilla

1/4 tsp. salt (table or kosher)

Instructions

Preheat oven to 350 degrees F.  Grease and flour two 8-inch or two 9-inch cake pans.  Set aside.

Prepare Cinnamon Swirl by combining brown sugar, cinnamon, a.p. flour, butter and water in a small bowl.  Mix thoroughly into a paste-like consistency.  Set aside.

Prepare Sour Cream Cake by mixing dry ingredients together (cake flour, granulated sugar, baking powder and salt) in a large bowl.  Add the unsalted butter and beat into a paste-like consistency.

Beat the eggs white in, and then whole egg; being sure to beat well after each addition.  Scrap down the sides and bottom of the bowl after each addition.

In a small bowl or pourable mixing cup, whisk sour cream, water and vanilla together until smooth. Add the sour cream mixture to the flour batter in thirds, again beating well after each addition.  Again scrap down the bowl sides and bottom.  Pour into prepared cake pans.

Using a spoon, drop dollops of Cinnamon Swirl on the top of the cake batter.  Use a knife to swirl the cinnamon mixture into the cake batter.  Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean.  Cool on a wire rack for about 5 minutes before turning out onto a wire rack to cool completely.

To make Cinnamon Cream Cheese Frosting, beat butter in a large bowl using a hand-held mixer or a standing mixer. Add the cream cheese in pieces, beating well after each addition.  Blend brown sugar into cream cheese mixture until well combined.  Add cinnamon, powdered sugar, milk or cream, and vanilla.  Slowly increase the mixer speed until everything is throughly combined and creamy.  If the frosting seems too thick, gradually add more milk/cream by teaspoons.  Too thin, add more powdered sugar in 1/4 cup amounts.

To assemble the cake, level the tops of each cake layer.  Place one cake layer on a serving plate. Top with about 1 to 1-1/2 cups Cinnamon Cream Cheese Frosting.  Spread evenly and place second cake layer on top.  Use remaining frosting to cover sides and top of cake evenly.  If desired, decorate the cake with various cake decorating tips.  To achieve the rosette swirls in the photo, I used a Wilton 1M decorating tip.

Store the finished cake in a tightly sealed container in the refrigerator for up to 5 days.

Notes

*Don’t have cake flour?  Make your own.  Measure one cup of all-purpose flour and remove 2 tbsp. of it.  Replace with 2 tbsp. cornstarch.  Sift flour and cornstarch together twice to thoroughly mix.  Use measure for measure in your baking recipes.

Other cake and cupcakes can be used with this recipe:

9 x 13″ cake pan: Pour batter into greased & floured cake pan.  Dollop Cinnamon Swirl on top and swirl in with a butter knife. Bake for 23-25 minutes. Frost top with Cinnamon Cream Cheese Frosting.

Cupcakes:  Line a muffin tin with cupcake liners.  Fill about 3/4 full.  Dollop Cinnamon Swirl on top.  Use butter knife to swirl into the batter.  Bake for 18-20 minutes.  Makes 20-24 cupcakes. Frost tops with Cinnamon Cream Cheese Frosting.

Nutrition

Find it online: http://gloveboxeats.com/?p=2270