Snicker-doodle cake

This cake is COZY IN A PAN. A twist on my favorite vanilla cake, this one is cinnamony and sugary and brings you back to the days when you were little and would sprinkle it on toast. Perfect for any season, but especially the colder months, this snickerdoodle cake pairs amazingly with my fluffy vanilla buttercream. Honestly, though, I just eat this plain.





SNICKERDOODLE cake


Total time: 35 mins

Makes: 3 8inch cakes



Ingredients:
  • 4 cups all purpose flour (spooned and leveled *Check out my chocolate cake recipe for more info)

  • 2 2/3 cups sugar

  • 2 Tablespoons baking powder

  • 1/2 teaspoon kosher salt

  • 3/4 cup (1.5 sticks) unsalted butter, cut into cubes and at room temperature

  • 2 cups milk (2% or whole)

  • 4 large eggs

  • 4 teaspoons vanilla

  • 1/2 cup sugar mixed with 1 teaspoon of cinnamon


Directions:
  1. Preheat the oven to 350 and prepare 3 8-inch cake pans with wax paper, cooking spray and flour. (*For a more in depth explanation, check out my chocolate cake recipe. :)

  2. In the bowl of a stand mixer fitted with a paddle, mix the flour, sugar, baking powder, salt, and butter on low speed until it looks like sand.

  3. Add 1 cup of milk, and beat on medium high for 30 seconds, or until it is just combined.

  4. In a small bowl, whisk together the rest of the milk (1 cup), eggs, and vanilla. Then add to the mixer and beat another 30 seconds, or until everything is just combined and smooth and creamy.

  5. Pour the batter evenly into the pans, then sprinkle 3 or 4 spoonfuls of the cinnamon sugar evenly across the top of each cake. Then use a knife to gently swirl it in.

  6. Bake for 28-33 minutes. To check if the cake is done, poke a toothpick in the middle- you want to see a few crumbs stick.

  7. Let the cakes cool in their pan for 10 minutes, then use a sharp knife to go around the edges. Cover the top with a big piece of plastic wrap and flip the pan over, remove the wax paper, then wrap up the cake (it will still be warm) and put it in a ziplock bag.


Notes:
  1. STORAGE: If you plan to frost it the same day you bake it, keep the cakes in their bags on counter until they cool completely (roughly 1 hr). If not, just put the bags in the freezer until need them; let them thaw for 15 minutes or so on the counter before you're ready to frost. This cake will keep fresh and delicious in the freezer for 2 weeks.