Friday, September 30, 2011

Recipe - Snickerdoodle Cake with Brown Sugar Cinnamon Buttercream Frosting

I tried a new recipe for this month's cake night with the girls. The recipe is from, and it was a winner. The cake was lovely and light, and the frosting was sweet and delicious. I pretty much stuck to the original recipe listed here, except I didn't have cake flour so I used this little trick as a substitution, and it worked perfectly. I also halved the frosting, since I was making cupcakes and not a cake with four layers of frosting as the recipe calls for. And I topped each cupcake with a homemade snickerdoodle (this snickerdoodle recipe is a favorite in our home; we make them often and they never last long).

Snickerdoodle Cake with Brown Sugar Cinnamon Buttercream
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 sticks butter, softened to room temperature
1 3/4 cups fine or superfine sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 1/4 cups whole milk, warmed to room temperature

For the buttercream:
4 1/2 sticks butter, softened to room temperature
1 cup light brown sugar, packed
2 teaspoons ground cinnamon
8-9 cups confectioner's (powdered) sugar
1 teaspoon vanilla extract
1/2 cup of half and half, plus more if needed

Preheat oven to 325 degrees. Butter and flour two 8- or 9-inch round cake pans. In a mixing bowl, whisk together the flours, baking powder, salt and cinnamon. Set aside. Cream together the butter and sugar until fluffy and pale in colour. Beat the eggs in one at a time, fully incorporating each egg and scraping down the bowl between each addition. Add about 1/3 of the milk, beat to incorporate, then 1/3 of the flour, again beating to incorporate. Repeat this process, scraping down the bowl as necessary, until all of the milk and flour are added and mixed in evenly. Divide the batter evenly between the two pans and bake, rotating midway through, for about 35 minutes or until the cake tests done. Let the cakes cool in the pan on a rack for 5 minutes before turning out onto the racks to finish cooling. If making cupcakes divide batter into 24 cupcake liners and bake for 22 minutes or until done.

To make the buttercream (half the recipe if making cupcakes):
Beat together the butter, brown sugar and cinnamon until fluffy and pale in color. Add 6 cups of the confectioner's sugar and the vanilla extract and beat, starting on low and moving up to high, until it is fully incorporated. Scrape down the bowl and add the half and half. Beat to incorporate again. Add another 2 cups of the confectioner's sugar and beat, starting on low and moving up to high, until fully incorporated. Check the consistency of the buttercream. If it needs to be thicker, add the remaining confectioner's sugar. If it is too thick, add more half and half a teaspoon at a time, beating after each addition, until it reaches the consistency you like.

To assemble and frost the cake:
Level out your cooled cakes and cut each into two even layers. Place one layer on a cake plate then add a layer of buttercream, spreading to the edges and evening out as you go. Repeat with the remaining layers. Frost the top and sides of the cake with the remaining buttercream.
Cover and refrigerate for at least an hour before slicing. Store leftovers tightly covered in the refrigerator.

No comments: