Tuesday, March 19, 2013

Snickerdoodle Cake with Cinnamon Cream Cheese Frosting



I love cinnamon, so when I saw this Snickerdoodle cake on Always with Butter it immediately went on my "to bake" list.  I save layer cakes for special occasions and a couple of weeks ago we were invited over to a friend's house for dinner. I, of course, volunteered to bring dessert. This cake was the first thing that came into my brain...and I'm glad it did. 

I only changed one thing about this cake. Instead of making the brown sugar buttercream that the original recipe uses, I whipped up some cinnamon cream cheese frosting. Cinnamon + cream cheese = crazy good.


Snickerdoodle Cake with Cinnamon Cream Cheese Frosting
Cake recipe from Always with Butter

For cake:
1 1/2 cups all purpose flour
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 sticks of butter, softened
1 3/4 cups sugar
4 eggs
2 teaspoon vanilla
1 1/4 cups milk

Preheat oven to 325. Grease and flour two cake pans, set aside.

Sift together both flours, baking powder, salt and the cinnamon. Set aside.

In a large mixing bowl, cream together the butter and sugar until pale and fluffy. Add the eggs one at a time and then the vanilla. 

Add dry mixture, alternating between the milk in three batches.

Bake for 35-38 min.


For the Frosting:
2 (8 oz.) pkgs. cream cheese, softened
1 stick butter, softened
2 teaspoons vanilla
2 1/2 teaspoons cinnamon
6 cups powdered sugar

In a large bowl, cream the butter and cream cheese until combined and smooth. Add vanilla and cinnamon. Add the powdered sugar and beat on a low speed until it is all combined. Turn mixer on high until frosting is smooth and spreadable. 

Frost cake and enjoy!!

Serves 8-12; depending on how you slice it! :)



4 comments:

  1. I'M COMING OVER. No, seriously, this looks great! Kiddo has just discovered a love for snickerdoodle cookies -- I bet he would love this!

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  2. Okay, HOW do you make your layer cakes look so perfect?! Mine taste good, but they look like they were assembled and frosted by a blindfolded person. Yours looks SO amazing. WANT!

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  3. I just made this recipe as cupcakes. It made a perfect 24 with the cups filled about 3/4ths full. I baked them for about 22 minutes. The icing, should be scaled down for the cupcakes as I only used half of it and it more than enough covered each cupcake with tall peeks. There was basically equal amount cupcake and icing on each one. But the good thing is I have lots of extra of that delicious icing to use on something else (or more of these cupcakes!) They turned out absolutely delicious and delicate, though just a tad on the dry side. I think next time I will substitute 1/4 cup butter for 1/4 veg. oil to get a bit more moisture. Thanks so much for posting this scrumptious cake!

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