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
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.
CAKE MIX SNICKERDOODLES
We love a great shortcut when baking a batch of cookies! These quick and easy snickerdoodle cookies start with an easy-to-use package of Betty Crocker™ Super Moist™ white cake mix so you only need to add a few more ingredients to transform the mix into snickerdoodles. Don't forget to roll your dough in cinnamon sugar at the end to give them a perfectly sweet and flavorful finish.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 42
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick cookie sheets). Mix cake mix, butter and egg in large bowl with spoon until dough forms (some dry mix will remain).
- Shape dough into 1-inch balls. Mix sugar and cinnamon in small bowl. Roll balls in cinnamon-sugar mixture. Place about 2 inches apart on ungreased cookie sheet.
- Bake 10 to 12 minutes or until set. Remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 5 g, TransFat 0 g
SNICKERDOODLE CAKE
If you love snickerdoodle cookies then you will love this moist delicious cake. The cinnamon gives this cake a wonderful flavor. This is now our most favorite cake in the house. The smell while it's baking is intoxicating:)
Provided by raaschs63
Categories Dessert
Time 42m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350º and grease/flour a 9x13 inch pan. In a large mixing bowl add cake mix, milk, melted butter, pudding mix, eggs, vanilla, and cinnamon. Blend with a hand mixer for 1 minute at low speed. Stop and scrape down all sides of bowl and increase mixer speed to medium for 2 more minutes. Pour batter into 9x13 pan and spread out evenly. Bake at 350º for 32-38 minutes (I always check at 32 minutes) or until a toothpick inserted in the middle comes out clean. Cool on a wire rack. Frost with the following Butter Cream Frosting recipe:.
- BUTTER CREAM FROSTING.
- 8 Tbls. (or 1 stick) butter (slightly softened).
- 3 ¾ cups confectioners` sugar.
- 3-4 Tbls. Milk (I used 4 Tbls.).
- 1 teas. vanilla extract.
- 1 teas. Cinnamon.
- Place all ingredients in mixing bowl and beat on low/ medium until fluffy. Spread on cooled cake. ENJOY!
Nutrition Facts : Calories 603.6, Fat 26.5, SaturatedFat 13.6, Cholesterol 107.7, Sodium 543.5, Carbohydrate 87.8, Fiber 0.9, Sugar 73.9, Protein 5.4
SNICKERDOODLE CAKE
Moist, rich and SO easy to make and freeze. Perfect for gift-giving, or keep a steady supply in the freezer for "pop-in" company. Just like it's name, it will remind you of the cookies, except moist and rich!
Provided by Aunt Yaya
Categories Breakfast
Time 52m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F and spray a bundt pan with "butter-flavored" cooking spray and set aside.
- In a large mixing bowl mix together (at medium speed) the dry cake mix(reserving the 2 T in a small bowl), and the next 5 ingredients until well-blended. Set aside.
- Meanwhile add the cinnamon, sugar and nuts to the 2 T. of the reserved dry cake mix.
- Pour 1/2 of the cake batter into the prepared pan.
- Sprinkle the cinnamon mixture over the top of this, and then evenly distribute the remaining batter.
- Bake for 45 minutes or until cake springs back when lightly touched.
- If desired, after the cake has cooled completely, you may squiggle a glaze of 1 cup of powdered sugar mixed with 1 to 2 tablespoons milk over the top.
Nutrition Facts : Calories 259.1, Fat 12.7, SaturatedFat 3.2, Cholesterol 59.8, Sodium 249, Carbohydrate 33.4, Fiber 0.5, Sugar 21, Protein 3.5
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