A moist layer cake with warm cinnamon-sugar flavor, cream cheese frosting, and a brown sugar-cinnamon filling that captures the essence of classic snickerdoodle cookies in cake form.
american
Nutrition
High in calories, sugar, and saturated fat from butter and cream cheese with moderate protein from eggs and dairy.
| Calories | 354 kcal |
| Energy | 1483 kJ |
| Protein | 4 g |
| Total Fat | 15 g |
| Saturated Fat | 10 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 4 g |
| Cholesterol | 52 mg |
| Carbohydrate | 61 g |
| Sugars | 57 g |
| Dietary Fibre | 1 g |
| Sodium | 238 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dessertbakingcakesbirthdayfamily friendly
Snickerdoodle Cake
The Pioneer Woman (Ree Drummond)
12
servings
0
per serve
0
minutes
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Stand Mixer
Cake pans
Small saucepan
Wire cooling rack
Offset spatula
Fine mesh strainer
Instructions
1
For the cake:
Preheat the oven to 325°F. Spray two 8-inch cake pans with baking spray and line with parchment paper.
Preheat the oven to 325°F. Spray two 8-inch cake pans with baking spray and line with parchment paper.
2
In a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, baking powder, baking soda, and salt. Mix on low speed until combined. Gradually add the cubed butter, mixing on low speed until incorporated. Increase the speed to medium-high and mix until the mixture looks sandy, about 2 minutes.
3
Add the buttermilk and vanilla, mixing on medium-low speed until just combined, 30 seconds to 1 minute. Scrape down the sides of the bowl. With the mixer on low speed, add the eggs one at a time, mixing well between each addition. Mix just until the batter comes together.
4
Divide the batter between the 2 prepared pans. Bake until the cakes are golden brown and spring back when gently pressed, 40 to 45 minutes. Let the cakes cool for 10 minutes in the pans, then turn them out onto a wire rack to cool completely, about 45 minutes.
5
For the frosting:
In a small saucepan, melt 1 tablespoon of the butter and 1 tablespoon of the milk over medium heat. Whisk in the brown sugar and cook until just bubbling and the brown sugar dissolves, about 2 minutes. Stir in 1 1/2 teaspoons of the cinnamon. Pour into a medium heatproof bowl and set aside to cool to room temperature, about 15 minutes.
In a small saucepan, melt 1 tablespoon of the butter and 1 tablespoon of the milk over medium heat. Whisk in the brown sugar and cook until just bubbling and the brown sugar dissolves, about 2 minutes. Stir in 1 1/2 teaspoons of the cinnamon. Pour into a medium heatproof bowl and set aside to cool to room temperature, about 15 minutes.
6
In a stand mixer fitted with the paddle attachment, beat the cream cheese and remaining 1 cup butter on medium-high speed until creamy and light, about 2 minutes. Reduce the speed to low and add 3 cups of the powdered sugar, mixing until combined. Add the vanilla, 1/2 teaspoon cinnamon, and the remaining 1 tablespoon milk and mix to incorporate. Add another 3 cups of the powdered sugar and mix to incorporate. Increase the speed to medium-high and beat until light and fluffy, about 3 minutes.
7
Measure out 3/4 cup of the frosting and stir it into the cooled brown sugar mixture until fully incorporated and smooth.
8
To decorate:
Spread 1 tablespoon of the cream cheese frosting on a cake stand or platter and place a cake layer on top to keep the cake from sliding while you decorate. Spread the top of the cake with 1/2 cup of the cheese frosting. Then top with the brown sugar-cinnamon filling, spreading in an even layer all the way to the edges. Top with the remaining cake layer, bottom-side up. Chill in the refrigerator until the filling firms up, about 30 minutes.
Spread 1 tablespoon of the cream cheese frosting on a cake stand or platter and place a cake layer on top to keep the cake from sliding while you decorate. Spread the top of the cake with 1/2 cup of the cheese frosting. Then top with the brown sugar-cinnamon filling, spreading in an even layer all the way to the edges. Top with the remaining cake layer, bottom-side up. Chill in the refrigerator until the filling firms up, about 30 minutes.
9
Spread the remaining cream cheese frosting over the top and sides of the cake. Smooth it out, then use an offset spatula to create a swirl on the top of the cake for a textured design. In a small bowl, combine the remaining 1/4 teaspoon cinnamon and 1/4 teaspoon powdered sugar. Use a fine mesh strainer to dust the cinnamon sugar over the top of the cake.
Snickerdoodle Cake
The Pioneer Woman (Ree Drummond)
12
servings
0
per serve
0
minutes
A moist layer cake with warm cinnamon-sugar flavor, cream cheese frosting, and a brown sugar-cinnamon filling that captures the essence of classic snickerdoodle cookies in cake form.
american
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Stand Mixer
Cake pans
Small saucepan
Wire cooling rack
Offset spatula
Fine mesh strainer
Instructions
1
For the cake:
Preheat the oven to 325°F. Spray two 8-inch cake pans with baking spray and line with parchment paper.
Preheat the oven to 325°F. Spray two 8-inch cake pans with baking spray and line with parchment paper.
2
In a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, baking powder, baking soda, and salt. Mix on low speed until combined. Gradually add the cubed butter, mixing on low speed until incorporated. Increase the speed to medium-high and mix until the mixture looks sandy, about 2 minutes.
3
Add the buttermilk and vanilla, mixing on medium-low speed until just combined, 30 seconds to 1 minute. Scrape down the sides of the bowl. With the mixer on low speed, add the eggs one at a time, mixing well between each addition. Mix just until the batter comes together.
4
Divide the batter between the 2 prepared pans. Bake until the cakes are golden brown and spring back when gently pressed, 40 to 45 minutes. Let the cakes cool for 10 minutes in the pans, then turn them out onto a wire rack to cool completely, about 45 minutes.
5
For the frosting:
In a small saucepan, melt 1 tablespoon of the butter and 1 tablespoon of the milk over medium heat. Whisk in the brown sugar and cook until just bubbling and the brown sugar dissolves, about 2 minutes. Stir in 1 1/2 teaspoons of the cinnamon. Pour into a medium heatproof bowl and set aside to cool to room temperature, about 15 minutes.
In a small saucepan, melt 1 tablespoon of the butter and 1 tablespoon of the milk over medium heat. Whisk in the brown sugar and cook until just bubbling and the brown sugar dissolves, about 2 minutes. Stir in 1 1/2 teaspoons of the cinnamon. Pour into a medium heatproof bowl and set aside to cool to room temperature, about 15 minutes.
6
In a stand mixer fitted with the paddle attachment, beat the cream cheese and remaining 1 cup butter on medium-high speed until creamy and light, about 2 minutes. Reduce the speed to low and add 3 cups of the powdered sugar, mixing until combined. Add the vanilla, 1/2 teaspoon cinnamon, and the remaining 1 tablespoon milk and mix to incorporate. Add another 3 cups of the powdered sugar and mix to incorporate. Increase the speed to medium-high and beat until light and fluffy, about 3 minutes.
7
Measure out 3/4 cup of the frosting and stir it into the cooled brown sugar mixture until fully incorporated and smooth.
8
To decorate:
Spread 1 tablespoon of the cream cheese frosting on a cake stand or platter and place a cake layer on top to keep the cake from sliding while you decorate. Spread the top of the cake with 1/2 cup of the cheese frosting. Then top with the brown sugar-cinnamon filling, spreading in an even layer all the way to the edges. Top with the remaining cake layer, bottom-side up. Chill in the refrigerator until the filling firms up, about 30 minutes.
Spread 1 tablespoon of the cream cheese frosting on a cake stand or platter and place a cake layer on top to keep the cake from sliding while you decorate. Spread the top of the cake with 1/2 cup of the cheese frosting. Then top with the brown sugar-cinnamon filling, spreading in an even layer all the way to the edges. Top with the remaining cake layer, bottom-side up. Chill in the refrigerator until the filling firms up, about 30 minutes.
9
Spread the remaining cream cheese frosting over the top and sides of the cake. Smooth it out, then use an offset spatula to create a swirl on the top of the cake for a textured design. In a small bowl, combine the remaining 1/4 teaspoon cinnamon and 1/4 teaspoon powdered sugar. Use a fine mesh strainer to dust the cinnamon sugar over the top of the cake.
dessertbakingcakesbirthdayfamily friendly
Nutrition
High in calories, sugar, and saturated fat from butter and cream cheese with moderate protein from eggs and dairy.
| Calories | 354 kcal |
| Energy | 1483 kJ |
| Protein | 4 g |
| Total Fat | 15 g |
| Saturated Fat | 10 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 4 g |
| Cholesterol | 52 mg |
| Carbohydrate | 61 g |
| Sugars | 57 g |
| Dietary Fibre | 1 g |
| Sodium | 238 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
