Snickerdoodle Cake Recipe:- Indeed, you can freeze these muffins without any problems. They should be placed on a baking sheet in a single layer, and then they should be frozen until they become firm. Put them to the side once they have reached the desired temperature. After that, put them in a freezer bag or similar container that is airtight, and then put them in the freezer for a period of time (up to three months) that is suitable for their preservation. The food should be allowed to thaw in the microwave or refrigerator for a full twenty-four hours before it is consumed.
Snickerdoodle Cake Recipe
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup sour cream
For the Cinnamon-Sugar Swirl:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
For the Vanilla Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-4 tablespoons heavy cream or milk
Also see : Healthy Carrot Orange Oat Muffins Recipe
Instructions
Set the oven temperature to 350°F (175°C). Two 9-inch round cake pans should be lined with parchment paper or greased and floured. Mix the flour, baking soda, baking powder, salt, and ground cinnamon in a medium-sized basin. Put aside. Beat the softened butter and granulated sugar in a large mixing basin until light and fluffy, 3 to 4 minutes. One egg at a time, add them, beating thoroughly after each addition. Add the vanilla extract and stir.
Add the dry components to the wet ingredients gradually, starting and finishing with the dry ingredients and alternating with the sour cream. Take care not to over-mix; only mix until barely mixed. For the cinnamon-sugar swirl, mix the ground cinnamon and granulated sugar in a small basin. Evenly distribute the cake batter among the ready-made cake pans.
Evenly distribute the cinnamon-sugar mixture across the batter in every pan. Gently stir the cinnamon-sugar mixture into the batter using a knife or skewer. A toothpick put into the centre of the cakes should come out clean after 25 to 30 minutes of baking in a preheated oven. After taking the cakes out of the oven, let them cool in the pans for ten minutes before moving them to a wire rack to finish cooling.
Make the vanilla buttercream icing while the cakes are cooling. Creamy texture is achieved by beating softened butter in a large mixing basin. Beat in the heavy cream or milk, vanilla extract, and powdered sugar gradually until smooth and frothy. After the cakes cool fully, use a lot of vanilla buttercream frosting to coat the top of one cake layer.
After putting the second cake layer on top, use the leftover frosting to ice the edges and top of the cake. Enjoy the pleasure of this Snicker doodle Cake after slicing and serving!
Nutrition
- Calories: 450 kcal
- Fat: 21 g
- Saturated Fat: 13 g
- Cholesterol: 95 mg
- Sodium: 220 mg
- Carbohydrates: 61 g
- Fiber: 1 g
- Sugars: 45 g
- Protein: 4 g
Tips
For best blending and texture, make sure all of your ingredients—especially the butter and eggs—are room temperature. Once the dry ingredients are added, avoid over mixing the mixture as this may cause the cake to become dense.
You can flavour the cake batter with a small pinch of allspice or nutmeg. Increase the amount of ground cinnamon in the cake batter or the cinnamon-sugar swirl if you’d like a stronger cinnamon flavour.
FAQ
Q.1) Can I use salted butter instead of unsalted butter?
Although salted butter can be used, unsalted butter is preferred in order to properly regulate the cake’s salinity.
Q.2) Can I make this cake ahead of time?
Yes, you can bake the cake layers in advance and keep them for up to two days at room temperature when firmly covered. The unfrosted cake layers can also be frozen for a maximum of three months.
Q.3) Can I use Greek yogurt instead of sour cream?
To answer your question, yes, you may use Greek yogurt in place of sour cream in this recipe that calls for sour cream.
Q.4) How should I store the leftover cake?
At room temperature, the leftover cake can be stored for up to three days in an airtight container. Alternatively, it can be stored in the refrigerator for up to five days. Before serving, let the cake to come to room temperature so that it can achieve its optimal texture and flavour.