SNICKERDOODLE CAKE
This is a snickerdoodle cake that I have made in the past. It is very rich, but very good. I made a giant cookie to put between the layers, rather than mixing/crumbling the cookie in with the cake, which I have never tried to do. Hope it is a helpful idea.
CAKE
Favorite white cake recipe for two 8 or 9 inch layers. Add 2 tsps cinnamon to the batter before baking
COOKIE
1 c butter
1 ½ c sugar
2 eggs
2 ¾ c flour
2 tsp cream of tartar
1 tsp baking soda
¼ teaspoon salt
2 teaspoons cinnamon
Cream together the butter and sugar, mixing until light and fluffy. Add the eggs one at a time, mixing well after each. Combine the dry ingredients, then add to the butter mixture, blending well. Line a 9” cake pan with a parchment circle. Pat approximately half of the dough evenly into the pan. (Freeze the remaining dough or make cookies). Cook in a 325 degree oven for approximately 20 minutes, rotating the pan halfway through, until the top is golden and the cookie is set. Cool the cookie for a few minutes then remove it from the pan, turning the cookie right side up. While it is still warm and soft, level the cookie with a large serrated knife.
BUTTERCREAM
Brown sugar swiss meringue buttercream with cinnamon (Best)
Or:
4 sticks butter (1 pound) room temp
1 c packed light brown sugar
2 tsp ground cinnamon
2 pound bag powdered sugar
1 tsp vanilla
½ c half and half, or more as needed (can substitute cream or milk)
Blend the butter and brown sugar in a large mixer until smooth and creamy, for several minutes. Mix in vanilla and cinnamon. Mix in powdered sugar, beating for several minutes until well blended. Add half and half (or cream or milk) until the desired consistency
ASSEMBLY
Level the cake layers if needed. Place one cake layer on a cake plate. Cover the layer with a layer of frosting. Place the cookie layer on top of the frosting, and spread another layer of frosting on top of the cookie. Place the second cake layer on top of the frosted cookie. Crumb coat the entire cake with frosting. Refrigerate until set, then frost completely.
I must make this cake. I swear my mouth is daydreaming about it constantly. :-)
I originally made this with Wasc recipe years ago before going scratch, and i don't recall having any problems with it. the cookie layer is much thinner than the cake layer, so shouldn't be a weight issue. if your cake recipe can stand up normally to a few layers of filling or fondant should be fine. Can't promise if your recipe is really soft cake of course. The cookie is a relatively soft cookie, and i think softens up a bit when sealed in the cake, so also not a problem to cut.
Love snickerdoodles so this cake recipe sounds wonderful, thanks!
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