Snickerdoodle Cake Recipe – Learn under Expert Guide:For a lovely take on the traditional snickerdoodle cookie, the Snickerdoodle Cake is the perfect way to satisfy your craving for something sweet. The warm and comforting smells of cinnamon and sugar are combined with a cake base that is moist and supple to create this heavenlyly delicious dessert.
Snickerdoodle Cake Recipe – Learn under Expert Guide
Whether you are planning a big occasion or just want to satisfy your urge for a warm and comforting dessert on a chilly evening, this Snickerdoodle Cake is sure to be a hit. We will walk you through the process of making this enticing delight, so make sure you follow along with us.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 2 tablespoons ground cinnamon
- 1/4 cup granulated sugar (for cinnamon sugar topping)
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Instructions
- Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Either grease and flour a round cake pan measuring 9 inches in diameter, or line it with parchment paper to make removal easier.
- The all-purpose flour, baking powder, baking soda, and salt should be mixed together in a basin of medium size using a whisk until everyone is evenly distributed. Put aside for later.
- The butter that has been softened and one and a half cups of granulated sugar should be creamed together in a large mixing bowl until the mixture is frothy and light.
- When using a hand mixer or a stand mixer set to medium speed, this typically takes around three to four minutes.
- Incorporate the eggs one at a time by beating them in, making sure that each egg is completely included before adding the next layer. Incorporate the vanilla extract after that.
- The dry flour combination should be added to the wet ingredients in a gradual manner, with the sour cream being added in succession.
- Start and finish with the dry ingredients, combining them until they are almost completely incorporated. Take care not to overmix the ingredients, as doing so can lead to a cake that is dense.
- When you are ready to make the cinnamon sugar topping, combine the remaining quarter cup of granulated sugar with the ground cinnamon in a small bowl.
- Half of the cake mixture should be poured into the prepared pan, and it should be smoothed out evenly. An equal amount of the cinnamon sugar mixture should be sprinkled over the batter.
- After carefully spooning the remaining batter over the cinnamon sugar layer, use a spatula to level it out and make sure it is even.
- Using a measuring spoon, evenly distribute the leftover cinnamon sugar mixture over the top of the cake batter.
- In order to achieve a marbled appearance in the cake batter, use a butter knife or skewer to gently swirl the cinnamon sugar mixture together with the cake batter.
- Put the cake pan into the oven that has been warmed and bake it for thirty-five to forty minutes, or until a toothpick that has been inserted into the center of the cake comes out clean.
- Remove the cake from the oven once it has been baked and allow it to cool for ten to fifteen minutes while it is still in the pan. The next step is to carefully place it on a wire rack so that it can cool entirely.
- When the Snickerdoodle Cake has reached room temperature, cut it into wedges and serve it. You might want to consider topping each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an additional touch of luxury.
Nutrition
- Serving:Â 1 serving
- Calories: 719 kcal
- Carbohydrates:Â 99 g
- Protein:Â 8 g
- Fat:Â 34
- Saturated Fat:Â 15 g
- Polyunsaturated Fat:Â 4 g
- Monounsaturated Fat:Â 12 g
- Trans Fat:Â 1 g
- Cholesterol:Â 104 mg
- Sodium:Â 357 mg
- Potassium:Â 126 mg
- Fiber:Â 1 g
- Sugar:Â 72 g
- Vitamin A:Â 832 IU
- Vitamin C:Â 0.02 mg
- Calcium:Â 149 mg
- Iron:Â 1 mg
