Snickerdoodle Cake #CakeSliceBakers

Are you a Snickerdoodle Cookies fan?  You are going to ADORE this cake.  It has all the flavors you love and takes only minutes before it is ready for the oven.

It's time for the Cake Slice Bakers......

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The Cake Book: Beautiful Sweet Treats for Every Craving by Rebecca Firth. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is a new year and a new book - The Cake Book: Beautiful Sweet Treats for Every Craving - and our choices for June 2024 were ~

Brown Butter Snickerdoodle Cake with Cinnamon Spice Frosting

• All That's Left Are The Crumbs
• A Day in the Life on the Farm
• My Recipe Reviews
• Karen's Kitchen Stories

Boozy Strawberry-Basil Cheesecake

• No member of the group choose to bake this cake

Gavin's Ice Cream Cereal Cake

• No member of the group choose to bake this cake

It appears that there are a lot of Snickerdoodle Fans in this group. We all chose the same cake, and I, for one am happy I did.  In fact, I am enjoying a piece with my coffee for breakfast as I write this post.  It is a wonderful coffee cake.

Desserts, Cake, Cinnamon, Breakfast

Desserts

American

Yield: 15 servings

Author: Wendy Klik

Snickerdoodle Cake

Are you a Snickerdoodle Cookies fan? You are going to ADORE this cake. It has all the flavors you love and takes only minutes before it is ready for the oven.

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Ingredients

Cake

• 1/2 c. brown sugar
• 2 t. cinnamon
• 1 stick butter
• 1 1/2 c. sugar
• 1/4 c. canola oil
• 2 eggs
• 1 c.buttermilk
• 1/2 c. sour cream
• 2 t. vanilla
• 2 t. baking powder
• 1 t. baking soda
• 1 t. kosher salt
• 2 1/2 c. flour

Frosting1

• 1 1/2 sticks butter, cut into 12 pieces
• 3 1/2 c. powdered sugar
• 3 T. buttermilk
• 1 1/2 t. cinnamon
• 1 t. white vinegar
• 1 t. vanilla

Instructions

Cake

1. Combine the brown sugar and cinnamon. Set aside.
2. Allow the eggs, sour cream, and buttermilk to come to room temperature.
3. Meanwhile, melt the butter in a small skillet over medium heat. Once melted, increase the heat to medium-high and stir constantly until browned bits start to fall to the bottom of the pan. Remove from heat to the large bowl of a stand mixer and let cool to room temperature.
4. Place the bowl with the melted butter onto the mixer fitted with the paddle attachment. Add the sugar and oil and mix until frothy. Add the eggs, one at a time, mixing well after each. Stir in the buttermilk, sour cream, and vanilla.
5. Combine the baking powder, baking soda, salt, and flour. With the mixer on low speed, gradually add to the bowl just until combined then increase the speed and mix well.
6. Spread half of the batter into a 9x13" baking pan that has been treated with baking spray. Sprinkle the brown sugar/cinnamon mixture evenly over the batter and then top with the remaining batter.
7. Bake in a preheated 350* oven for 45 minutes, until golden brown and a skewer inserted removes cleanly. Remove from the oven and allow to cool completely.

Frosting

1. In the small bowl of a stand mixer, fitted with the paddle attachment, combine the butter and sugar until smooth. Mix in the buttermilk, vinegar, cinnamon, and vanilla. Increase speed and mix until light and fluffy.
2. Spread over the cooled cake and serve immediately or refrigerate until serving.

Notes

Adapted from a recipe found in The Cake Book

Nutrition Facts

Calories

497.31

Fat (grams)

21.94 g

Sat. Fat (grams)

11.29 g

Carbs (grams)

73.05 g

Fiber (grams)

0.88 g

Net carbs

72.17 g

Sugar (grams)

55.86 g

Protein (grams)

3.88 g

Sodium (milligrams)

459.08 mg

Cholesterol (grams)

68.92 mg

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