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Tuesday, August 2, 2011
Recipe / cake Snickerdoodle Birthday Cake
Posted By Priscilla Tsai on Tue, Aug 2, 2011 at 3:36 PM
Remember how I said all boys love cinnamon sugar Snickerdoodle cookies? Well, one of the biggest Snickerdoodle fans I know is my boyfriend Mike. So to celebrate his birthday, I turned that cookie into a cake.
Here it is: A cinnamon-flecked cake slathered in brown sugar buttercream, and garnished with Snickerdoodle cookies.
(The cake banner was made with kabob skewers, twine, magazine pages, and a little rubber cement.)
Make it for the Snickerdoodle-lover in your life.
Snickerdoodle Cake
2 1/4 cups cake flour
1 tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 1/4 cups whole milk
2 large egg whites
1 egg
1 1/2 cups sugar
1 stick (8 tbsp or 4 oz) unsalted butter, at room temperature
Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.
Cake: Sift together the flour, baking powder, salt and cinnamon. Whisk together the milk, egg and egg whites in a medium bowl.
Cream the sugar and butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
Add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.
Divide the batter between the two pans and smooth the tops with a rubber spatula. Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch — a thin knife inserted into the centers should come out clean.
Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners. Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).
Brown Sugar Buttercream
1 1/2 sticks butter, softened
1/3 cup brown sugar
1/2 tsp cinnamon
3 cups powdered sugar
3 Tbsp half and half
Mix butter, brown sugar, and cinnamon. Alternating, add powdered sugar and half and half. Beat until light and fluffy.
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