Name: Snickerdoodle Cake
Prep time: 45 min
Total time: 3 h
Yield: 12 serving(s)
Ingredients: Baking spray, for the pans; 2 1/2 c. all-purpose flour; 1 3/4 c. granulated sugar; 2 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1 tsp. kosher salt; 3/4 c. (1 1/2 sticks) salted butter, cubed, at room temperature; 1 1/4 c. buttermilk, at room temperature; 2 tsp. vanilla extract; 3 large eggs, at room temperature; 1 c. (2 sticks) plus 1 tablespoon salted butter, at room temperature; 2 tbsp. milk; 3 tbsp. packed light brown sugar; 2 1/4 tsp. ground cinnamon; 4 oz. cream cheese, at room temperature; 6 c. plus 1/4 teaspoon powdered sugar

Step 1For the cake: Preheat the oven to 325°F. Spray two 8-inch cake pans with baking spray and line with parchment paper.

Step 2In 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.

Step 3Add 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.

Step 4Divide 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.

Step 5For 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.

Step 6In 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.

Step 7Measure out 3/4 cup of the frosting and stir it into the cooled brown sugar mixture until fully incorporated and smooth.

Step 8To 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.

Step 9Spread 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

Ingredients

For the cake:

For the frosting:

Directions

Cakes and Cupcakes