Snickerdoodle Cake With Cinnamon Cream Cheese Frosting Recipes

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SNICKERDOODLE CAKE WITH CINNAMON CREAM CHEESE FROSTING

All the delicious, cinnamony flavors of snickerdoodles are baked into a cake using Betty Crocker™ Super Moist™ white cake mix and whipped cream cheese frosting.

Provided by Stephanie Wise

Categories     Dessert

Time 1h40m

Yield 8

Number Of Ingredients 10



Snickerdoodle Cake with Cinnamon Cream Cheese Frosting image

Steps:

  • Heat oven to 350°F for shiny metal pans (325°F for dark or nonstick pans).Spray 2 (9-inch) round cake pans with cooking spray; lightly flour. Place sheet of cooking parchment paper on cooling rack; lightly spray paper with cooking spray.
  • In large bowl, beat Cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping sides of bowl occasionally. Divide batter evenly between pans.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove cakes from pans to lined cooling rack. Cool completely, about 45 minutes.
  • Meanwhile, in large bowl, stir together Frosting ingredients.
  • Place 1 cooled cake layer bottom side up on serving plate. Frost top. Top with second cake layer bottom side down. Frost sides and top of cake. Garnish with cinnamon sticks.

Nutrition Facts : ServingSize 1 Serving

1 box Betty Crocker™ Super Moist™ white cake mix
3 teaspoons ground cinnamon
1 1/4 cups water
1/3 cup vegetable oil
2 teaspoons vanilla
3 egg whites
2 containers (12 oz each) Betty Crocker™ Whipped cream cheese frosting
2 tablespoons packed light brown sugar
4 teaspoons ground cinnamon
Cinnamon sticks

JACKIE'S SNICKERDOODLE CAKE WITH CINNAMON BUTTERCREAM FROSTING

This recipe is one from my friend Jackie. It sure sounds good to me! Prep time is approximate and includes the cooling time of the cake, and the time frosting is in the fridge.

Provided by Lindas Busy Kitchen

Categories     Dessert

Time 1h12m

Yield 12 serving(s)

Number Of Ingredients 11



Jackie's Snickerdoodle Cake With Cinnamon Buttercream Frosting image

Steps:

  • Snickerdoodle Cake:.
  • Preheat oven to 350. Grease and flour two 9" round cake pans.
  • Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in large mixing bowl.
  • Mix for 3 minutes scraping sides as needed.
  • Divide batter between pans. Place in oven side by side.
  • Bake until they are golden brown. About 27-29 minutes.
  • Remove from oven and cool for 10 minutes. After 10 minutes invert them onto another rack and allow to cool completely.
  • Meanwhile, prepare Cinnamon Buttercream Frosting. Frost cake.
  • Place in refrigerator until the frosting sets, about 20 minutes. Keep refrigerated.
  • Cinnamon Buttercream Frosting:.
  • Place butter in large mixing bowl. Blend with an electric mixer on low until fluffy, 30 seconds.
  • Add confectionary sugar, 3 T. milk and vanilla. Blend on low until sugar is incorporated, about 1 minute.
  • Add cinnamon. Increase speed to medium and beat until light and fluffy, 1 minute more.
  • Blend in up to 1 tablespoon milk if the frosting seems too stiff.

1 (18 1/4 ounce) white cake mix
1 cup whole milk
1/2 cup butter, melted
3 large eggs
1 teaspoon vanilla
2 teaspoons ground cinnamon
1/2 cup butter, at room temperature
3 3/4 cups confectioners' sugar
3 tablespoons milk (or more)
1 teaspoon vanilla
1 teaspoon cinnamon

SNICKERDOODLE CAKE

A classic vanilla cake with a twist! This recipe was actually a creative mistake. I was trying to make up a decadent chocolate cake, and had already added in the cinnamon, when I discovered that I was out of cocoa powder! I decided to continue to make this recipe and was shocked when it turned out! This recipe is pretty special to me because it was the very first recipe I actually made up myself. The honey in the frosting adds a hint of an interesting sweetness, even though with a teaspoon you can't taste it. For a more obvious honey flavor, add up to 1/3 cup (or to taste) of honey.

Provided by Jessica13

Categories     Desserts     Cakes

Time 1h15m

Yield 10

Number Of Ingredients 17



Snickerdoodle Cake image

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.

Nutrition Facts : Calories 509 calories, Carbohydrate 76.3 g, Cholesterol 106.2 mg, Fat 21 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 12.5 g, Sodium 577.5 mg, Sugar 56.4 g

1 teaspoon shortening, or as needed
1 teaspoon all-purpose flour
½ cup butter, softened
1 ½ cups white sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¾ cup milk
½ cup butter, at room temperature
1 teaspoon vanilla extract
1 teaspoon honey
2 cups confectioners' sugar, or as needed
1 tablespoon milk, or as needed

SNICKERDOODLE CAKE

If you love snickerdoodle cookies then you will love this moist delicious cake. The cinnamon gives this cake a wonderful flavor. This is now our most favorite cake in the house. The smell while it's baking is intoxicating:)

Provided by raaschs63

Categories     Dessert

Time 42m

Yield 10-12 serving(s)

Number Of Ingredients 12



Snickerdoodle Cake image

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!

Nutrition Facts : Calories 603.6, Fat 26.5, SaturatedFat 13.6, Cholesterol 107.7, Sodium 543.5, Carbohydrate 87.8, Fiber 0.9, Sugar 73.9, Protein 5.4

1 (18 1/4 ounce) package white cake mix
1 cup whole milk
1/2 cup butter (melted)
1 (3 1/3 ounce) package instant white chocolate pudding and pie filling mix (add even if you have a cake mix with a pudding already in it)
3 extra large eggs
1 teaspoon vanilla extract
2 teaspoons cinnamon
8 tablespoons butter, slightly softened (or 1 stick)
3 3/4 cups confectioners' sugar
3 -4 tablespoons milk (I used 4 Tbls.)
1 teaspoon vanilla extract
1 teaspoon cinnamon

SNICKERDOODLE CAKE I

Sugar and cinnamon topping. Like the famous cookie, only BIGGER!

Provided by KATEE2

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 24

Number Of Ingredients 9



Snickerdoodle Cake I image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a medium bowl, sift together flour, baking powder and salt. Set aside.
  • In a large bowl, cream shortening and 2 cups sugar until fluffy. Add eggs one at a time, mixing well with each addition. Alternately add milk and flour mixture in three stages, mixing well with each addition.
  • In a small bowl, mix 3 tablespoons sugar with 1 teaspoon cinnamon. Sprinkle this mixture evenly over cake.
  • Pour into prepared 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until done.

Nutrition Facts : Calories 167.2 calories, Carbohydrate 28.9 g, Cholesterol 16.3 mg, Fat 5 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 1.3 g, Sodium 99.4 mg, Sugar 18.8 g

2 cups white sugar
½ cup shortening
2 eggs
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
3 tablespoons white sugar
1 teaspoon ground cinnamon

SNICKERDOODLE COOKIE CAKE

If you've never made a cookie cake, you're in for a treat. This cinnamon-kissed iteration is surprisingly easy to assemble!

Provided by Annalise Sandberg

Categories     Dessert

Time 1h

Yield 8

Number Of Ingredients 10



Snickerdoodle Cookie Cake image

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.

Nutrition Facts : Calories 1190, Carbohydrate 167 g, Cholesterol 175 mg, Fat 11, Fiber 0 g, Protein 4 g, SaturatedFat 31 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 125 g, TransFat 2 g

2 pouches Betty Crocker™ Snickerdoodle cookie mix
1 cup butter, melted
2 eggs
2 tablespoons water
1 cup butter, softened
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
3 cups powdered sugar, sifted
1 teaspoon vanilla
3 tablespoons heavy whipping cream or milk

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