Snickerdoodle Cake with Brown Sugar Buttercream
I was put in charge of making a dessert for one of my co-workers, an amazing secretary’s, birthday. She bakes herself so I felt like I had to make something a little bit more advanced. Plus, I have yet to make one of my big cakes for work and figured this would be a great opportunity to show off a little. I knew that she could do without chocolate, so that was out. I decided upon a snickerdoodle cake with brown sugar buttercream frosting. Perfect! Who doesn’t like snickerdoodles and their cinnamon-sugar goodness? Below is the recipe for the snickerdoodle cake and brown sugar buttercream, adapted from Foodie with Family.
Here’s what you will need:
- 1 1/2 cups all purpose flour
- 1 1/2 cups cake flour. See below if you don’t have cake flour, you can make it!
- 1 tablespoon baking powder
- 1 1/2 tablespoon ground cinnamon
- 2 sticks butter or margarine, softened to room temp. I used margarine in mine.
- 1 3/4 cup granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 1/4 cup milk. Use whichever kind you have, skim through whole.
***To make cake flour: Measure out the same amount of all purpose flour as you need cake flour. For each cup of flour, take out 2 tablespoons. Replace those 2 tablespoons with 2 tablespoons of cornstarch. Voila, cake flour!***
For the frosting:
- 2 1/4 sticks butter or margarine. I used margarine once again.
- 1/2 cup light brown sugar, packed
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 cup half and half
- 3-4 cups confectionery sugar
How to make cake:
- Preheat oven to 325 degrees.
- Line 2- 8 or 9 inch square or round cake pans with parchment paper (I used square). Spray with cooking spray.
- Cream the butter and sugar together until well blended.
- Add the remaining ingredients and mix until all ingredients are incorporated and mixed evenly.
- Divide the batter evenly between the two pans and smooth the tops so they are even.
- Bake until toothpick comes out clean, about 35 minutes.
- Allow cakes to cool completely.
How to make the frosting:
- Beat together the butter, cinnamon, and brown sugar until fluffy.
- Add 3 cups of the powdered sugar and the vanilla and beat, starting on low and slowly increasing speed until all the sugar is incorporated.
- Scrape down the bowl and add the half and half.
- Beat until half and half is incorporated.
- Continue to add powdered sugar until you get the frosting consistency you would like. For me, I did not need to add any more sugar.
Now let’s assemble this cake!
- Trim the tops of the cooled cakes so that they are flat. If they are not flat, you will have a very silly looking, uneven cake. Plus, you can give the scraps to the beggars, kids, husband, dog, etc. My scraps were Zack’s breakfast.
- Put one cake layer on your cake stand or plate you plan on using. Spread frosting on the top of the cake layer, just enough to cover it.
- Put the second cake layer on top of the first.
- Frost the top and sides of the cake with the remaining buttercream.
- Decorate and garnish to your liking. I piped the bottom and outlined the top cake layer and garnished with a whole cinnamon stick.
- Keep refrigerated until ready to serve, covered tightly.
I can assure you it tasted just as good as it looked. The birthday girl was very pleased as well as my other co-workers.
The subtle hint of cinnamon in the cake and the brown sugar in the frosting really captured the snickerdoodle taste. The brown sugar frosting enhanced the cake rather then overpowered it. It wasn’t too rich and kept you coming for more. It’s a crowd pleaser for all!
Let me know how yours turned out and happy baking!