Snickerdoodle Cake

  • Total:60 mins
  • Prep:30 mins
  • Cook:30 mins
  • Cool:60 mins
  • Yield:Serves 10-12

The only thing better than a warm cinnamon-scented homemade snickerdoodle is a slice of this cake inspired by the iconic cookie. It has all the cinnamon-sugar flavors you love baked into the tender cake layers and topped with a fluffy marshmallow frosting. Using a culinary torch to toast the frosting lends an extra fun touch and toasty flavor.

Ingredients

  • For the Cake:
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1o tablespoons butter (softened)
  • 1 1/4 cups sugar
  • 3 large eggs (at room temperature)
  • 1 1/4 cups milk
  • 2 teaspoons vanilla extract
  • For the Marshmallow Frosting:
  • 1 cup granulated sugar
  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1 1/2 teaspoons vanilla extract
  • 6 tablespoons boiling water

Steps to Make It

Note: while there are multiple steps to this recipe, this cake is broken down into workable categories to help you better plan for preparation and cooking.

Make the Cake

  1. Gather the ingredients. Preheat the oven to 350 F. Grease two 9-inch round cake tins with butter, then flour the sides and line bottom with a round piece parchment paper.
  2. In a medium bowl, whisk the flour, baking powder, cinnamon, and salt until well blended.
  3. In a medium bowl, beat the butter and sugar using a hand or stand mixer on medium-high speed until light and fluffy, 3 to 4 minutes.
  4. Add the eggs and beat on medium-high until light and fluffy, about 1 minute.
  5. Add the milk, vanilla, and flour mixture. Starting on low speed, mix until just combined. Increase speed to high and beat for 10 seconds. Scrape down the sides of the bowl and beat for 10 more seconds.
  6. Evenly spoon the batter into prepared pans. Tap pans on the counter to remove any air bubbles. Bake until the tops are golden and a metal skewer inserted in the center comes out clean, 28 to 32 minutes. Let cool completely before frosting.

Make the Marshmallow Frosting

  1. In a deep bowl, add the sugar, egg whites, cream of tartar, and vanilla. Using a hand mixer or stand mixer on medium-high speed, beat until the egg whites thicken a bit and begin to look glossy, 1 to 2 minutes.
  2. With the mixer on medium-high speed, very slowly drizzle in the boiling water. Increase the speed to high, and beat for 5 minutes until glossy, stiff peaks form when you lift the beaters from the bowl. Use frosting immediately.
  3. Once the cake layers have cooled completely, put one layer on a cake stand or dish. Spread 1/2 of the frosting on top. Top with remaining layer and spread remaining frosting over.
  4. Use a baker’s torch to toast the frosting, if desired.

Recipe Variations

  • We love the dramatic look of the tiers, but you can also bake the batter up into cupcakes. The recipe will yield about three dozen.
  • We love this cake paired with a fluffy marshmallow frosting, but peanut butter fudge frosting, vanilla buttercream, and caramel frosting would be equally divine.

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