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Snickerdoodle Cake with Cream Cheese Frosting

Whoops, this post is a little late due to my hectic schedule at week. The bottom line is, the end of the semester at college is VERY stressful and students at this time should probably be avoided at all costs :). Now on to the recipe! At Thanksgiving, my family began planning my cousin’s family birthday party for this weekend since she’s turning 22 on the 7th! Happy early birthday Nicole!! :). She asked me to make her birthday cake for her and originally she said she wanted a carrot cake, but I knew no one in my family would eat it especially since I swear my mother took an oath as a child to never touch fruit or vegetables in her life, even if they are incorporated in a dessert. So instead, Nicole told me she wanted a snickerdoodle cake like the Mini Snickerdoodle Bundt Cakes I made for Thanksgiving.

Snickerdoodle Cake with Cream Cheese Frosting


Adapted from Martha Stewart

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour (not self- rising), sifted
  • 1 tablespoon baking powder1/2 teaspoon salt
  • 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups sugar, plus 2 tablespoons for dusting
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups milk
  1. Preheat oven to 350 degrees. Spray two 9 inch cake pans. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon
  2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each
  3. Divide batter evenly among pans, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cakes


Itsy Bitsy Foodies

  • 1 8-ounce package cream cheese
  • 1/2 cup butter, softened’
  • 2 tsp vanilla
  • 4 cups powdered sugar
  1. Cream butter and cream cheese together
  2. Stir in vanilla
  3. Add in 4 cups powdered sugar, 1/2 cup at a time until desired consistency is reached

Here is a picture of the batter which had a very thick consistency

And here are the cakes, right before popping them into the oven. I dusted the tops of them with a little cinnamon sugar as well just to bring out the flavors a little more

Frosting this thing was definitlely quite a battle. I sliced both cakes in half and put a layer of frosting between each (yeah, it was a huge cake). But now I know why I have never been a fan of baking cakes…you need so much patience!!!

Uh, yeah…I was not kidding when I said the cake was huge. Maybe now you believe me! 😉


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