8 Inch Snickerdoodle Cake!
7 Gingerbread Kids Cupcakes
6 Christmas Cookie Shapes
5 ingredients, 5 minutes S’more Cups
4 Layer Red Velvet Cake
3 Dozen Cookies
2 Dozen Reindeer
And a Cream Cheese Bonanza Caaaake
Sorry for the delay in posting! I actually ran out of butter yesterday!! Started with about 5 boxes of 4 sticks… down to half a stick. I restocked (thanks to Publix’s BOGO) and now I’m ready for the next few days with 4 boxes>16 sticks>8 cups of butter!!
Today’s dessert is an 8 inch snickerdoodle cake. The inspiration comes from my love of snickerdoodle cookies. I’ve never made or heard of a snickerdoodle cake but now I have no idea why… it is delicious!! I used the vanilla buttercream frosting recipe that was used in the gingerbread cupcakes and it was the perfect combination. This cake makes 3 – 8inch layers.
Snickerdoodle Cake Ingredients
- 1 1/2 cups flour
- 1 1/2 cups cake flour
- 1 tbsp baking soda
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1 cup butter
- 1 3/4 cups sugar
- 4 eggs
- 2 tsp vanilla
- 1 1/4 cups milk
Vanilla Buttercream Frosting: see the recipe in yesterday’s post of the gingerbread cupcakes. I made another batch of frosting and have some left over for later, or eating by itself! 🙂
- Preheat oven to 350 degrees. Prep 3 8-inch round cake pans. I have detailed how to do this below.
- Sift both flours, baking powder, salt and cinnamon in a bowl.
- Beat butter and sugar until fluffy. Add eggs, one at a time. Add vanilla.
- Add flour mixture to the butter mix and alternate with milk until fully combined.
- Divide batter among 3 pans and bake for about 20 minutes, rotating half way through.
- As soon as the cake comes out of the oven, put directly into the freezer for about 1 hour. This will lock in the moisture.
- Frost with buttercream frosting and decorate! Don’t forget to add cinnamon to some part of the decorations for added flavor.
And remember, never leave the kitchen with a clean apron!
Tricks from the Kitchen: Easy Cake Removal Technique
If you want your cake to come out of the pans without breaking, crumbling or sticking, this is a super easy technique I recently learned and it hasn’t failed. First, you will need the cake pans, parchment paper, an exacto knife or similar and cooking spray. Use the bottom of the cake pan as your stencil and cut around the pan to cut the parchment paper into 8 inch circles. Then spray the inside of the cake pan with cooking spray, place a circle on the bottom of the pan and spray on top of that too. Once the cake is done, you should only have to give the pan a little shake and the cake will come out perfectly!
I didn’t take too many pictures tonight because I had two friends over and we were having just too much fun! I’ll make sure to capture more later. Here is the batter before the oven and the decorated cake! I put about 1 cup of frosting between each layer. The frosting is so good, we ended up eating some before the cake was even done! If you are wondering how I got the gingerbread man shape… I used a cookie cutout and put cinnamon sugar on the inside of it.
The assistants!! 🙂 ❤