It really does taste like a Snickerdoodle cookie but in the form of a cake!! Here is the 11th day of the 12 DAYS OF CHRISTMAS CAKES!!
It’s the 11th day, everybody!! Whoop whooop!!! Only 1 more day to go after today! ?? ?? ?? ?? ??
I have to say it again but I think this is one of my favorite cake!! The taste is unique and it’s so moist and delicious!! The flavor of the cinnamon is there but it’s not too overpowering. And if you close your eyes, it really looks taste like snickerdoodles. I think I will keep this recipe for my winter dessert repertoire. It’s just a perfect winter dessert!!
The cake itself is the usual ceraming butter, sugar, egg, vanilla, then add the dry and wet ingredients. What makes it a snickerdoodle is the cinnamon swirl. It’s easy to make, takes no time at all, and uses ingredients that you already have in your house. So make sure not to skip this step!!
In a stand mixer bowl, mix together the butter and sugar until it’s light and fluffy. The mixture should double its size.
Then add the eggs and vanilla extract and mix again.
Add the dry mixture while the machine is in LOW speed. Remember nice and low, or else your kitchen will look like a winter wonderland!! ?
Add the buttermilk and mix again.
After you do the final mix and scraping the sides and the bottom, the batter should look like this.
What makes this a Snickerdoodle cake? The Cinnamon swirl of course!! It make this cake deliicous and cinnamon-y.
Put dollops of the swirl mixture and swirl with knife.
Frost and assemble the cake. If you are doing a crumb coat or a light frosting, you just need 1 recipe of the cinnamon buttercream. If you are frosting all the cake, you probably want to make 2 recipes.
So Cute!! And the popcorn garland is so cute!! Do your family make garlands every year? Whether you do or don’t, I bet you will make this cake every year from now on!!
Happy Baking !!!
| Servings |
12 servings
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- 3 2/3 cups cake flour
- 1 tsp salt
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1 1/2 cups unsalted butter room temperature
- 1 2/3 cups granulated sugar
- 3 eggs room temperature
- 2 egg whites room temperature
- 1 tbsp pure vanilla extract
- 1 1/2 cups buttermilk room temperature
- 1/2 cup packed light brown sugar
- 1/3 cup all-purpose flour or cake flour
- 1 tbsp ground cinnamon
- 1/4 cup unsalted butter melted
- 4 cups powdered sugar
- 1 cup butter
- 2-3 tsp of vanilla extract
- 1-2 tbsp of milk
- 1 tsp of ground cinnamon
Ingredients
Cake
Cinnamon Swirl
Cinnamon Buttercream Frosting
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- Preheat oven to 350°F. Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. P
- In a medium bowl, whisk the cake flour, salt, baking powder, and baking soda together. This is the dry mixture.
- In a stand mixer bowl, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl.
- Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes.
- With the mixer running on low speed, slowly add the dry ingredients.
- With the mixer still running on low speed, slowly pour in the buttermilk then mix just until combined. Scrape the sides and bottom of the bowl and mix until everything is combined.
- Pour batter evenly into cake pans.
- Make the cinnamon swirl by combining brown sugar, flour, and cinnamon together with a fork.
- Pour the melted butter on top and mix just until combined.
- Drop small spoonfuls of the cinnamon swirl on each of the unbaked cakes. Use a knife to swirl the cinnamon swirl into the cake.
- Bake for around 25-30 minutes or until the cakes are baked through. The cake is done when an inserted toothpick comes out clean. Allow cakes to cool in the pan for 10 minutes. Invert the cake and let cool before assembling.
- In a stand mixer bowl, mix together butter, powdered sugar, vanilla extract and milk.
- Add in the cinnamon and mix again.
- Frost and assemble the cake.
Adapted from : Sally's Baking Addiction
