Monday, October 14, 2019

Snickerdoodle Cake

Snickerdoodle Cake, Fall Cake Recipes, Thanksgiving Desserts, Snickerdoodles, Polkadot Cake, White and Gold CakeLast weekend, I made my Snickerdoodle Cake, a recipe I created over five years ago, that became beloved with friends.  It's a cake that deserves to be made over and over, especially in the fall.

This recipe begins with a buttermilk cake that's a little dense like pound cake, but still soft, tender and fluffy.  It's rich and moist from both butter and cream cheese creamed together with white and brown sugars, and flavored with vanilla and a pinch of nutmeg.  The buttermilk cake has a slight tang that tastes just like a snickerdoodle cookie, and it's good enough to eat on its own, but even more spectacular layered with fluffy buttercream.

The buttercream is silky, just sweet enough, and spiced with plenty of cinnamon and vanilla bean paste.  I topped the cake off with a generous sprinkling of cinnamon and sugar, which gives the cake a little crunch and that classic snickerdoodle cookie flavor.  On my original cake, I decorated the sides with Pirouette cookies and piped pretty rosettes on top.  I considered keeping this one the same, but what's an updated post without an updated design to admire?  So I swept the sides of the cake perfectly smooth, keeping the top edge rough, and carefully placed bronze sugar pearls in a polkadot pattern around the sides.  I also baked a small batch of snickerdoodle cookies, which I intended on placing on top of the cake, but ended up taking them off, since they really just didn't seem to go with the simple elegance of the polkadots.




Snickerdoodle Cake, Fall Cake Recipes, Thanksgiving Desserts, Snickerdoodles, Polkadot Cake, White and Gold Cake

Snickerdoodle Cake, Fall Cake Recipes, Thanksgiving Desserts, Snickerdoodles, Polkadot Cake, White and Gold Cake

Snickerdoodle Cake, Fall Cake Recipes, Thanksgiving Desserts, Snickerdoodles, Polkadot Cake, White and Gold Cake

Snickerdoodle Cake, Fall Cake Recipes, Thanksgiving Desserts, Snickerdoodles, Polkadot Cake, White and Gold Cake

Snickerdoodle Cake, Fall Cake Recipes, Thanksgiving Desserts, Snickerdoodles, Polkadot Cake, White and Gold Cake




Making this cake again reassured me that I have, and do, make some pretty great cakes.  Sometimes, I like to revisit old recipes of mine that I haven't made in a while; whether I just want to taste them again, or I want to see if they're as good as I remember, or review the ingredients and method to check if they need any improving or updating, it's a good habit.

I've had a few baking fails lately - it happens to everyone, I know, but I feel so let down when it happens to me.  A batch of banana muffins last weekend were possibly the worst muffins I'd ever baked, and a carrot cake recipe that I've baked dozens of times to perfection just wasn't right.  I could pinpoint the reason, and knew what I had mis-measured and mixed incorrectly (and sometimes, I'm just too distracted by my little boys running around, that I mess things up), but when a recipe flops, I get so frustrated, that I start to doubt my baking skills, and wonder if I've completely lost my touch.  An overreaction, sure, but I'm my own worst critic, and sometimes have unreasonably high expectations of myself.

This snickerdoodle cake, though.  It's exceptional.




Snickerdoodle Cake, Fall Cake Recipes, Thanksgiving Desserts, Snickerdoodles, Polkadot Cake, White and Gold Cake

Snickerdoodle Cake, Fall Cake Recipes, Thanksgiving Desserts, Snickerdoodles, Polkadot Cake, White and Gold Cake

Snickerdoodle Cake, Fall Cake Recipes, Thanksgiving Desserts, Snickerdoodles, Polkadot Cake, White and Gold Cake

Snickerdoodle Cake, Fall Cake Recipes, Thanksgiving Desserts, Snickerdoodles, Polkadot Cake, White and Gold Cake

Snickerdoodle Cake, Fall Cake Recipes, Thanksgiving Desserts, Snickerdoodles, Polkadot Cake, White and Gold Cake

Snickerdoodle Cake, Fall Cake Recipes, Thanksgiving Desserts, Snickerdoodles, Polkadot Cake, White and Gold Cake

Snickerdoodle Cake, Fall Cake Recipes, Thanksgiving Desserts, Snickerdoodles, Polkadot Cake, White and Gold Cake




Baking Notes:
  1. In addition to letting your butter and cream cheese soften to room temperature so that you can easily cream them with the sugar, you should let all your dairy ingredients (including eggs and buttermilk) warm up to room temperature, which makes for a better cake batter.
  2. You can (and I have) make this cake using all-purpose flour instead of cake flour, however, the cake flour makes a much lighter and more tender cake that is just heavenly.
  3. If you don't have buttermilk, pour 1 tablespoon white distilled vinegar into a liquid measuring cup, then add whole milk up to the 1 cup line.  Warm in the microwave on high for one minute to curdle the milk.  You don't need to let it cool, and can add it to your batter while it's warm.
  4. For other decorating ideas for this cake, see my original post for Snickerdoodle Cake.
  5. Note that I live at high altitude (5,000 feet), so my recipes are created for high altitude.  Don't let that deter you from trying them if you live at sea level!  Please be sure to review this post and this post for all my baking tips and FAQs before baking.

Snickerdoodle Cake
printable

Cake.
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened to room temperature
  • 3 ounces cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 2/3 cup light brown sugar, lightly packed
  • 3 large eggs
  • 2 teaspoons vanilla
  • 2 1/4 cups cake flour
  • 3/4 teaspoon coarse Kosher salt
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1 cup whole buttermilk
Buttercream.
  • 2 cups (4 sticks) unsalted butter, softened to room temperature
  • 1 vanilla bean, seeds scraped (or 2 teaspoons vanilla bean paste)
  • 4 cups powdered sugar
  • 1 tablespoon meringue powder (optional)
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon coarse Kosher salt
  • 2-4 tablespoons milk or cream, if needed
  • cinnamon and sugar, for sprinkling on top (1 tablespoon granulated sugar + 1/2 teaspoon cinnamon)
Getting Started.
Preheat the oven to 350.  Prepare three 8-inch round pans by spraying the bottoms only with non-stick spray.  Note that for the cake in this post, I wanted a very tall cake to decorate, so I baked the batter in three 6-inch pans, and split each cake for a total of 6 layers.

Cake.
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, cream cheese and sugars for 5-7 minutes until light and fluffy.  Scrape the bowl down and beat in the eggs, one at a time, beating for a full minute after each addition.  Beat in the vanilla.
In a separate bowl, sift together the flour, salt, baking powder, baking soda and nutmeg.  With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk, starting and ending with the flour; mix just until combined.
Divide the batter between the pans.  Bake for 25-30 minutes, until a toothpick in the center comes out with moist crumbs but not batter.  Set the pans on wire racks, cover loosely with clean kitchen towels, and cool completely before frosting.  (The cake can also be made one day ahead of time; keep fresh and moist by cooling in the pans for one hour, then turning out the warm cakes onto pieces of plastic wrap.  Wrap each cake individually in plastic wrap and assemble/frost/decorate the following day.)
Buttercream.
In the bowl of your stand mixer fitted with the whisk attachment, beat the butter and vanilla bean seeds/paste for one minute.  In a separate bowl, combine the powdered sugar, meringue powder, cinnamon, nutmeg and salt, then with the mixer on low, add by spoonfuls to the butter until mostly combined.  Add the milk or cream and whip on medium high, scraping the bowl down occasionally, for 4-5 minutes until very light and fluffy.
Assembly.
Stack the cakes, filling them with a ¼ inch thick layer of buttercream between each.  Frost all over with a thin crumb coat of buttercream, then chill for 15 minutes before frosting all over with a final layer of buttercream.  Sprinkle the top of the cake with the cinnamon/sugar mixture.
Yields 15-20 servings
Recipe from Curly Girl Kitchen

2 comments :

  1. Snickerdoodles are my favorite cookies, so I definitely need to try this cake! It sounds and looks amazing and delicious! <3

    ReplyDelete
  2. Hello dear,
    The recipe of Snicker doodle Cake is really amazing. And definitely I want to try this at my home for my parents. But I have a question about it can you answer me that can I make it egg less or not? Please suggest me.

    ReplyDelete

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