Thursday, January 10, 2008

Snickerdoodle Cake

Today my oldest daughter, Melody, celebrated her 15th birthday. Two of my children always request a chocolate birthday cake, Joy likes something pink, and my husband prefers spice or banana cake. But Melody always chooses my personal favorite, Snickerdoodle Cake. Here is the recipe:


Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 pkg. (18.25 oz.) plain white cake mix
1cup whole milk
1 stick butter, melted
3 large eggs
1 t. pure vanilla extract
2 t. cinnamon
Cinnamon Buttercream Frosting

1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.

2. Place the cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. place the pans in the oven side by side.

3. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27-29 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.

4. Meanwhile, prepare the Cinnamon Buttercream Frosting (recipe follows).

5. Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes.

Buttercream Frosting

1 stick butter, softened
33/4 cup confectioners' sugar, sifted
3 to 4 Tablespoons milk
1 teaspoon pure vanilla extract
1 teaspoon cinnamon

1. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the confectioners' sugar, 3 T. milk, vanilla, and cinnamon. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Blend in up to 1 T. milk if the frosting seems too stiff.

Recipe taken from The Cake Mix Doctor by Anne Byrn

1 comment:

Anonymous said...

Right after I read this, one of the guys here at work mentioned that he loved snickerdoodle cookies. Silly me! I said, "what about snickerdoodle cake?" Guess I'm committed now! It looks delicious.

I'm wishing, however, that I was there celebrating both January birthdays with you guys!