Introduction
Snickerdoodle Cake is a delightful, soft cake that captures the essence of the classic snickerdoodle cookie. With a warm, cinnamon-sugar flavor and a soft, buttery texture, this cake is a perfect dessert for any occasion. It’s a perfect twist on the traditional cookie, making it a great option for anyone who loves the familiar flavors of snickerdoodles but wants something a little more decadent. The cake’s combination of cinnamon, vanilla, and the tender crumb makes it a crowd-pleaser, whether served at a family gathering, a holiday celebration, or a simple afternoon snack with a cup of coffee. Whether you top it with frosting or enjoy it as is, Snickerdoodle Cake brings all the cozy, comforting flavors of snickerdoodles in cake form, and it’s sure to become a new favorite in your dessert rotation.
The History of Snickerdoodle Cake
Snickerdoodles, the cookies that inspired this cake, have been around for centuries, with their origins tracing back to New England in the 19th century. The name “snickerdoodle” is believed to have come from an old German word “schneckennudeln,” which means “snail noodles,” possibly referring to the twisted shape of the dough or the sugar coating. Though the exact origins of Snickerdoodle Cake are unclear, it is a natural evolution of the beloved cookie into a moist, cake form. The cake captures the traditional cinnamon-sugar flavor, using similar ingredients but with a light, fluffy texture that’s perfect for those who enjoy snickerdoodles but prefer a more substantial dessert. It has become popular in recent years as a festive and comforting dessert that is ideal for gatherings, especially around the fall and winter months.
Ingredients Breakdown
The Snickerdoodle Cake is made with simple ingredients that come together to create a rich, flavorful dessert. The base of the cake consists of all-purpose flour, sugar, butter, eggs, and a bit of vanilla extract, all contributing to the cake’s moist and soft texture. Cinnamon, a key ingredient in traditional snickerdoodle cookies, is also used in the cake to provide that familiar warmth and spice. Additionally, baking powder helps the cake rise and gives it a light, airy crumb, while a pinch of salt balances out the sweetness. The cake’s finishing touch is a generous dusting of cinnamon sugar, which not only enhances the flavor but adds a bit of crunch to the top of the cake. For an extra touch, some variations may include a cream cheese frosting or a glaze to complement the cake’s cinnamon flavor.
Step-by-Step Recipe:
- Preheat the Oven and Prepare Pans: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper for easy removal.
- Make the Cake Batter: In a large bowl, cream together 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar until light and fluffy. Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, 1 ½ teaspoons of ground cinnamon, and a pinch of salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in batches, alternating with 1 cup of milk. Begin and end with the dry ingredients. Mix until just combined, ensuring not to overmix.
- Bake the Cake: Pour the batter into the prepared cake pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Cinnamon Sugar Topping: While the cake cools, prepare the cinnamon-sugar topping by mixing ¼ cup of granulated sugar with 2 tablespoons of cinnamon. Once the cake has cooled, sprinkle the cinnamon-sugar mixture generously over the top of the cake.
- Serve and Enjoy: Once the cake is fully cooled and topped with cinnamon sugar, slice and serve. Optionally, you can frost the cake with cream cheese frosting or a simple glaze for added sweetness.
Tips for the Perfect Snickerdoodle Cake
To ensure your Snickerdoodle Cake turns out perfectly, there are a few tips to keep in mind. Make sure the butter is at room temperature before creaming it with the sugar to achieve a light and airy texture. When mixing the dry ingredients, it’s important to whisk them well to ensure the cinnamon and leavening agents are evenly distributed throughout the flour. If the cake batter feels too thick, you can add a little extra milk, but be careful not to make it too runny. For an extra touch of flavor, consider adding a dash of nutmeg or even a small spoonful of brown sugar to the batter. If you want to ensure a moist cake, don’t overbake it—test the cake with a toothpick toward the end of the baking time and remove it from the oven as soon as it comes out clean.
Variations and Customizations
The Snickerdoodle Cake is a versatile dessert that can be easily customized to suit different preferences. For example, you can add a layer of cream cheese frosting for a tangy contrast to the sweet, cinnamon cake. You could also add chopped nuts such as pecans or walnuts to the batter for added texture. If you prefer a more decadent version, drizzle a caramel sauce or a glaze over the cake after it’s cooled. To make the cake even spicier, try adding extra cinnamon or even incorporating cardamom or ginger into the batter. For a dairy-free version, you can substitute the butter and milk with plant-based alternatives such as coconut oil and almond milk.
Health Considerations and Nutritional Value
While Snickerdoodle Cake is a delicious treat, it is important to enjoy it in moderation, as it is a rich dessert that contains sugar, butter, and flour. A slice of Snickerdoodle Cake can be around 250-350 calories, depending on the size and whether it’s topped with frosting or icing. For those with dietary restrictions, there are ways to make this cake healthier by swapping out ingredients such as using whole wheat flour, reducing the sugar, or opting for a lower-fat butter substitute. Though not necessarily a health food, Snickerdoodle Cake can be enjoyed as an occasional treat, especially when made with mindful ingredient substitutions.
FAQ
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake ahead of time and store it in an airtight container for up to 3 days. You can also freeze the cake for up to 3 months; just make sure to wrap it tightly in plastic wrap and foil.
Q: Can I make this cake in a different pan size?
A: Yes, you can use a different size pan, but be mindful that baking times may vary. If you use a smaller pan, the cake may need more time to bake; if you use a larger pan, it may bake more quickly.
Q: Can I use a different flavor of frosting?
A: Absolutely! While cream cheese frosting pairs nicely with Snickerdoodle Cake, you can try other frostings like vanilla buttercream or caramel frosting to create a unique flavor profile.
Snickerdoodle Cake Recipe
Ingredients
Vanilla Cake
- ▢ 1 box vanilla cake mix 15.25 ounces
- ▢ 3 eggs
- ▢ ½ cup vegetable oil
- ▢ 1 cup buttermilk
- ▢ 1 teaspoon vanilla extract
Cinnamon Swirl
- ▢ ½ cup packed brown sugar
- ▢ ⅓ cup all-purpose flour
- ▢ 1 tablespoon cinnamon
- ▢ ⅓ cup melted butter
Cream Cheese Glaze
- ▢ 8 ounces softened cream cheese
- ▢ ½ cup softened butter
- ▢ 1 teaspoon vanilla extract
- ▢ 2 cups powdered sugar
Cinnamon Sugar Mixture
- ▢ ⅓ cup granulated or sanding sugar
- ▢ 2 teaspoons cinnamon
Instructions
- Preheat the oven to 350°F.
Vanilla Cake
- In a large bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and vanilla extract. Mix with a hand-held or stand mixer until the batter is thick and well combined. Set aside.
Cinnamon Swirl
- In a small bowl, combine the brown sugar, flour, cinnamon, and melted butter. Stir until all ingredients are thoroughly mixed.
Cake Assembly and Baking
- Liberally spray a Bundt pan with nonstick cooking spray. Pour half of the cake batter into the prepared pan. Spoon half of the cinnamon swirl mixture over the batter. Use a toothpick or skewer to swirl the cinnamon mixture through the batter. Pour the remaining cake batter into the pan, covering the cinnamon mixture. Top with the remaining cinnamon swirl mixture and swirl again with a toothpick.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out with just a few crumbs (but no raw batter). Remove from the oven and allow the cake to cool in the pan for at least 15 minutes.
- After 15 minutes, invert the cake onto your serving plate and allow it to cool completely.
Cream Cheese Glaze
- In a bowl, combine the softened cream cheese and butter. Mix with a hand-held mixer until smooth. Add the vanilla extract and powdered sugar, continuing to mix until the glaze reaches a frosting consistency. If the glaze is too thick, you can add a tablespoon of milk or microwave it for 20 seconds.
- Transfer the cream cheese glaze to a piping or zipper bag and cut a small triangle from the bottom. Using a zigzag motion, pipe the glaze over the top of the cake.
Cinnamon Sugar Mixture
- While the glaze is still wet, combine the cinnamon and sugar in a small bowl and mix until evenly distributed. Sprinkle the cinnamon sugar mixture generously over the top of the cake.
- Serve immediately or store in the refrigerator for up to 4 days.
Notes
This cake can be frozen for up to 3 months.