Snickerdoodle Cookie Cake Recipes

CAKE MIX SNICKERDOODLES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick cookie sheets). Mix cake mix, butter and egg in large bowl with spoon until dough forms (some dry mix will remain).
• Shape dough into 1-inch balls. Mix sugar and cinnamon in small bowl. Roll balls in cinnamon-sugar mixture. Place about 2 inches apart on ungreased cookie sheet.
• Bake 10 to 12 minutes or until set. Remove from cookie sheet to cooling rack.

SNICKERDOODLE CAKE

Steps:

• Preheat oven to 350º and grease/flour a 9x13 inch pan. In a large mixing bowl add cake mix, milk, melted butter, pudding mix, eggs, vanilla, and cinnamon. Blend with a hand mixer for 1 minute at low speed. Stop and scrape down all sides of bowl and increase mixer speed to medium for 2 more minutes. Pour batter into 9x13 pan and spread out evenly. Bake at 350º for 32-38 minutes (I always check at 32 minutes) or until a toothpick inserted in the middle comes out clean. Cool on a wire rack. Frost with the following Butter Cream Frosting recipe:.
• BUTTER CREAM FROSTING.
• 8 Tbls. (or 1 stick) butter (slightly softened).
• 3 ¾ cups confectioners` sugar.
• 3-4 Tbls. Milk (I used 4 Tbls.).
• 1 teas. vanilla extract.
• 1 teas. Cinnamon.
• Place all ingredients in mixing bowl and beat on low/ medium until fluffy. Spread on cooled cake. ENJOY!

SNICKERDOODLE COOKIE CAKE

Steps:

• In a small bowl, whisk together the melted butter and egg white until combined.
• Add both sugars and the cinnamon and whisk again until smooth. Set aside.
• Preheat the oven to 350ºF (177ºC). Spray a 9" springform pan with non-stick spray*. Set aside.
• In a large bowl, toss together the flour, cornstarch, baking soda, cinnamon, and salt. Set aside.
• In a medium size bowl, whisk together the butter and sugar until smooth. Whisk in the egg, egg yolk, and vanilla extract until completely combined.
• Pour the wet ingredients into the dry ingredients and stir with a large spatula until no flour clumps remain. Pour the cinnamon ribbon batter into the bowl and stir a few times to create swirls (about 5 to 7 strokes). Batter will be very wet. This is ok.
• Pour the cookie dough into the prepared pan and press evenly to the edges of the pan with the spatula. Sprinkle with cinnamon sugar coating, then bake for 30 minutes until edges are set and a toothpick inserted in the center comes out mostly clean. Remove from oven and allow to cool on a wire rack completely before decorating with frosting.
• In a medium bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the butter, milk or cream, and vanilla extract. Turn the mixer onto low and slowly add the cinnamon, salt, and powdered sugar. Increase mixer speed to medium and beat until completely combined, scraping down sides as needed. Add salt to taste.
• Remove cooled cookie cake from springform pan and place on serving platter. Fill a piping bag with the frosting and decorate the cookie cake. I like to use a Wilton 1M tip. Sprinkle with additional cinnamon sugar mixture, if desired. Cookie cake remains fresh covered tightly at room temperature for up to 4 days. Undecorated cookie cake may be frozen, up to 2 months. Thaw in refrigerator overnight and allow to come to room temperature before decorating.

SNICKERDOODLE CAKE MIX COOKIES RECIPE BY TASTY

Steps:

• Combine cake mix, cinnamon, oil, and eggs in a mixing bowl.
• Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a bowl of cinnamon sugar.
• Cover dough ball in cinnamon sugar and transfer to a parchment paper-lined baking sheet.
• Bake at 350°F (180°C) for 10-12 minutes.
• Enjoy!

SNICKERDOODLE CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, slowly add the dry ingredients. With the mixer still running on low speed, slowly pour in the buttermilk then mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour batter evenly into cake pans. If desired, weigh them with a kitchen scale to ensure accuracy. Set aside for a few minutes as you make the cinnamon swirl.
• With a fork, mix the brown sugar, flour, and cinnamon together until combined. Pour the melted butter on top and mix just until combined. Use immediately in the cake batter (next step) because the longer it sits out, the harder it will get as a result of the butter solidifying.
• Drop small spoonfuls of the cinnamon swirl on each of the unbaked cakes. Use a knife to gently swirl the spoonfuls into the batter. Some pieces will remain as chunks (that's fine!) and some will swirl into the batter.
• Bake for around 23-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Switch the mixer up to medium-high speed and add the cream cheese one piece at a time, mixing until each has combined before adding the next. Once the cream cheese is combined, add the brown sugar and beat on medium-high speed until combined, about 1 minute. Stop the mixer and add the cinnamon, confectioners' sugar, heavy cream, vanilla extract, and salt. Turn the mixer on low speed and beat for 30 seconds, then turn the mixer up to medium-high speed and beat until completely combined and creamy. Add more confectioners' sugar if frosting seems too thin- I usually add another 1/4 cup (30g) of confectioners' sugar. You can add more heavy cream if frosting seems too thick or an extra pinch of salt if frosting is too sweet. (I usually add another pinch of salt.) If you crave extra flavor, add a little more cinnamon and/or vanilla extract.
• Using a large serrated knife, slice the domes off the cooled cakes (a semi-thin layer) to create a flat surface. Discard domes (or crumble over ice cream!). Place 1 cake layer on a cake stand, cake turntable, or serving plate. Evenly spread about 1 and 1/2 cups of frosting on top. Top with 2nd cake layer and evenly spread another 1 and 1/2 cups of frosting on top. Top with the third cake layer. I decorated my snickerdoodle cake with a crumb coat, which makes it a semi-naked style cake. To recreate this, spread a thin layer of frosting around the sides and top of the cake (save extra frosting for the top in the next step). An icing spatula and bench scraper are helpful for creating this look. (If you need a visual, see my Naked Cake video tutorial.) Chill the crumb coated cake uncovered in the refrigerator or freezer for at least 30 minutes to help set the crumb coat.
• Spread a little extra frosting on top of the cake and use any leftover frosting to pipe detail around the edges, if desired. I used Wilton 8B piping tip. Garnish with snickerdoodles if desired.
• Refrigerate cake for at least 30-60 minutes before slicing and serving. This helps the cake hold its shape when cutting.
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

SNICKERDOODLE COOKIE CAKE

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Line bottoms of three 8- or 9-inch round cake pans with parchment paper; grease with butter or cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed until combined.
• Shape 8 rounded teaspoons of dough into balls, and roll in the cinnamon sugar included with the cookie mix. Place on cookie sheet; bake 5 to 6 minutes or until edges are set. Cool completely.
• Meanwhile, divide remaining dough among cake pans; spread to cover bottoms of pans. Sprinkle with remaining cinnamon sugar. Bake 25 to 30 minutes or until edges are golden. Cool completely.
• In medium bowl, beat softened butter, brown sugar and cinnamon with electric mixer on medium speed until smooth. Decrease speed to low; add powdered sugar, vanilla and cream until combined. Increase speed to high; beat about 2 minutes or until light and creamy.
• Place 1 cookie layer on cake stand or large plate. Cover with one-third of the frosting. Top with another cookie layer, another one-third of the frosting, and then the final cookie layer. Place remaining frosting in decorating bag with tip; pipe on top. Decorate with the 8 mini cookies.
• Store covered at room temperature, and use within a few days.

SNICKERDOODLE COOKIE CAKE RECIPE

Steps:

• For the cake: Preheat the oven to 350°F. Grease and flour two 8-inch pans. Combine the vanilla cake mix with the vanilla pudding. Add the eggs and egg white, followed by the buttermilk, oil, sour cream and vanilla extract. Beat on medium speed until all the ingredients are well combined. Use a spatula to scrap down the side of the bowl and turn the batter over from the bottom until well mixed. Set the batter aside and prepare the streusel. For the streusel: Combine all dry ingredients in a medium-sized bowl. In a separate bowl, melt the butter. Pour the melted butter over dry ingredients. Use a pastry cutter or fork to blend butter into dry ingredients to create a crumbly mixture. Layer the cake batter and the streusel, swirling together with a knife. Any remaining streusel can be sprinkled over the top. Bake at 350°F for 35 to 38 minutes until the cakes are done. Check for doneness by inserting a toothpick in the middle of the cake. If the toothpick comes out clean, your cupcakes are done. Allow to cool completely then "tort" the top of the cake, cutting off the dome so it is complexly flat. Then cut each layer in half. For the frosting: Allow butter to come to room temperature so it is soft but not melted. Beat butter in mixer on medium speed until smooth and creamy for 3 minutes. Add the brown sugar and containing mixing for another 2 minutes. Slowly add powdered sugar 1 cup at a time while continuing to beat on medium speed. Add cinnamon and mix into frosting. As the frosting starts to thicken, add the vanilla extract and heavy whipping cream alternating in with the and increase mixer speed to high to whip frosting for another 3 minutes until it's smooth and creamy. To assemble the cake: Place a dollop of frosting on the bottom of the cake plate and place the bottom layer of cake on top. The frosting will help prevent the cake from sliding. In order to create even layers, I use a piping bag fitted with an open round tip, or simply cut off the end of the piping bag. I also highly suggest to use a lazy Suzan to rotate the cake as you work. Fill the first layer of frosting by using your piping bag and pipe from the outside edge into the center. Gently spread the frosting with an offset spatula to fill in the gaps. Place the next layer of cake on top and repeat the above instructions to fill the layer of frosting. Repeat a third time. For the top layer of cake, place it inverted, so the bottom of the cake is actually the top, creating a nice and smooth top edge. Proceed to add your crumb coat by adding a cup of frosting to the top of the cake and gently spread out to the edges and down the sides. Use the leftover frosting in your piping bags to fill in the cracks between the layers. Using an offset spatula or icing smoother, the wipe away excess frosting, leaving you just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it. Refrigerate the cake for 15-20 minutes to allow the crumb coat to harden. Remove the cake from the refrigerator and proceed to the remaining frosting to the top and edges of the cake. To get a nice smooth edge, use your offset spatula and icing smoother to wipe away excess frosting. Once you are satisfied with the frosting of the cake, crush 5 Snickerdoodle cookies into crumbs and press the crumbs around the bottom of the cake, and sprinkle the remaining cookies on top.

SNICKERDOODLE CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans and line the bottom of each with parchment.
• Whisk together the flour, baking powder, cinnamon and salt in a medium bowl. Whisk the egg white, milk and vanilla together in another medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium-high until light and fluffy. Add about a third of the flour mixture and beat on medium-low until incorporated. Now add a third of the egg-milk mixture and continue to beat on medium-low until incorporated, scraping down the side of the bowl as needed. Repeat with the remaining flour and egg-milk mixtures, finishing with the flour. Divide the cake batter evenly between the prepared cake pans and bake until the cake bounces back when pressed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool completely in the cake pans on a rack.
• Make the buttercream: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water.
• Add the 3/4 cup sugar, cream of tartar, salt and egg whites, to the mixing bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes.
• Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue whisking on medium-high speed. The mixture will deflate and appear curdled. Continue whisking until the buttercream comes back together to form a smooth and spreadable consistency. Beat in 1 teaspoon cinnamon and vanilla.
• Combine the remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon together in a small bowl.
• To assemble: Slice each cake in half horizontally for a total of 4 cake rounds (set aside one of the bottom pieces for the top layer). Put 1 round on a cake stand or serving platter, and spread about 1 cup of the buttercream on top, all the way to the edge. Sprinkle with some of the cinnamon-sugar. Repeat with 2 more layers of cake, buttercream and cinnamon-sugar. Place the reserved cake round on top (browned-side up). Frost with the remaining buttercream and sprinkle with the remaining cinnamon-sugar. Let sit for at least 1 hour before slicing and serving.

SNICKERDOODLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans with shortening and dust with about 1 teaspoon flour, shaking to remove excess flour.
• Beat 1/2 cup butter in a bowl using an electric mixer until light and fluffy. Add white sugar and beat until incorporated into the creamed butter. Add eggs, 1 at a time, to creamed butter mixture, beating until thoroughly combined before adding the next egg. Stir 1 teaspoon vanilla extract into creamed butter mixture.
• Whisk flour, baking soda, baking powder, salt, and cinnamon together in a bowl. Gradually beat 1/3 the flour mixture into butter mixture, alternating with the 3/4 cup milk and ending with flour mixture until batter is smooth. Pour batter into the prepared cake pans.
• Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Turn cakes onto a wire rack to cool completely, at least 30 minutes.
• Beat 1/2 cup butter in a bowl using an electric mixer until smooth and creamy; beat in 1 teaspoon vanilla extract and honey. Gradually beat enough confectioners' sugar into creamed butter mixture to reach desired consistency, adding 1 tablespoon milk if needed to thin the icing.
• Spread 1/3 the icing over the top of 1 cake using a spatula. Place the second cake over the icing layer and spread remaining icing over entire cake.