Doodle Cake Recipes

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SNICKERDOODLE CAKE



Snickerdoodle Cake image

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

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

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

SNICKERDOODLE CAKE



Snickerdoodle Cake image

This comforting layered cake tastes just like the classic cookie!

Provided by Food Network Kitchen

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 16

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fine salt
6 large egg whites
1 cup whole milk, at room temperature
1 tablespoon pure vanilla extract
1 1/2 cups sugar
Pinch cream of tartar
3/4 cup plus 1 tablespoon sugar
Pinch fine salt
6 large egg whites
4 sticks (16 ounces) unsalted butter, cut into 1 1/2-inch chunks, at room temperature
1 1/2 teaspoons ground cinnamon
1/2 teaspoon pure vanilla extract

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.

CUTE GOLDEN DOODLE DOG CAKE



Cute Golden Doodle Dog Cake image

The grass tip creates the most celebrated, easily accomplished decorations! Its serrated edges make ridges in the icing as you squeeze it out.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 20

Number Of Ingredients 9

2 boxes Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix boxes
Tray or cardboard covered with wrapping paper and plastic food wrap or foil
2 1/2 containers Betty Crocker™ Rich & Creamy creamy white frosting
Brown gel food color
Yellow gel food color
3 large chocolate-covered candies
1 stick chewy chocolate licorice
1 roll Betty Crocker™ Fruit Roll-Ups® strawberry chewy fruit snack (from 5-oz box)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottoms only of two 13x9-inch pans with baking spray with flour. Make and bake cake mixes as directed on boxes for 13x9-inch pans. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Meanwhile, cut out paper templates (see Expert Tips below). Place cooled cakes on work surface. Place templates over cakes as shown.
  • Cut cake around templates. (Discard cake pieces cut from around templates, or save for another use.) Arrange cake pieces on tray as shown. Freeze 1 hour for easier frosting.
  • Tint 1 container frosting light brown, using brown and yellow gels. Spread frosting over entire cake to seal in crumbs, using extra frosting to attach nose, ears and legs on cake.
  • Tint 1/2 container frosting dark brown, using brown and yellow gels. Using pastry bag fitted with grass icing tip (#233 or #133, depending on manufacturer), frost ears. Tint remaining container frosting light brown, using brown and yellow gels. Frost head, using grass tip. Create definition near eyebrows by applying additional frosting with grass tip.
  • Frost remainder of dog body, using remaining light brown frosting and grass tip. Place chocolate-covered candies on face for eyes and nose. Cut licorice in 8 thin strips, and place on feet to define paws. Cut fruit snack for collar and tag, and place at neck. Use gel, if desired, to make dog's initial on tag.

Nutrition Facts : Calories 550, Carbohydrate 80 g, Cholesterol 55 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 58 g, TransFat 4 g

SNICKERDOODLE CAKE I



Snickerdoodle Cake I image

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

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

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

SNICKERDOODLE CAKE



Snickerdoodle Cake image

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

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

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

DOODLE CAKES



Doodle Cakes image

Let your kids play with their food! Our doodle cakes are made with Betty Crocker™ Super Moist™ White Cake and vanilla frosting and decorated with edible color markers.

Provided by By Paula Jones

Categories     Dessert

Time 2h5m

Yield 4

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1 container (12 oz) Betty Crocker™ whipped vanilla frosting
3/4 lb purchased pure white rolled fondant
Powdered sugar if needed
Edible color markers

Steps:

  • Heat oven as directed on box. Make cake batter as directed on box, using water, oil and egg whites. Fill 4 mini (4 inch) springform pans half full with cake batter. Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool completely in pans on cooling rack, about 45 minutes.
  • Remove cooled cakes from pans; place each on cake board. Place strips of cooking parchment paper underneath edges of cakes. With icing spatula, spread frosting over cakes, making it as smooth as possible. Place cakes in freezer to set.
  • Meanwhile, place fondant on clean work surface. Use powdered sugar if fondant begins to stick to surface. With rolling pin, roll fondant to about 1/4-inch thickness. Do not roll fondant too thin or it will crack when cakes are assembled.
  • Invert cake pan over rolled fondant to check for sizing. Cut fondant 1 inch larger than cake diameter to ensure it drapes properly. Cut 4 rounds.
  • Remove cakes from freezer. Carefully drape 1 fondant round over each cake, smoothing it with hands and shaping it to cake. Using sharp paring knife, trim off excess fondant. Remove and discard parchment paper from underneath each cake. Return cakes to freezer to set.
  • Using edible markers, draw on cakes as desired.

Nutrition Facts : ServingSize 1 Serving

DOODLE CAKE



Doodle Cake image

This recipe is a very old one that I found in a magazine many years ago. Every time I bake it, I get rave reviews for it and people are always asking for a copy of the recipe. I have found that it needs to bake about 15 minutes longer in my oven in order to get completely done in the middle.

Provided by Carol Robinson

Categories     Dessert

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 11

2 cups plain flour
2 cups white sugar
1 (20 ounce) can crushed pineapple, do not drain
2 whole eggs
2 teaspoons baking soda
1/2 teaspoon salt
1 (6 ounce) can evaporated milk (Pet brand preferred)
1/2 cup margarine
1 1/4 cups sugar
1 cup pecan pieces
1 cup grated coconut

Steps:

  • Preheat oven to 350°F.
  • Mix cake ingredients together.
  • Pour into 13"x9"x2" cake pan.
  • Bake for about 30 minutes.
  • TOPPING: Mix milk, margarine and sugar together in saucepan.
  • Boil for 3 minutes over medium heat.
  • Add Pecans and coconut.
  • Pour over cake while still hot.

APPLE DOODLES



Apple Doodles image

This apple doodle recipe originally started as an apple cake. But I worked it into a recipe for cookies and have been making them this way ever since. It's a nice way to feature fall's delicious produce. -Cecilia Lorraine Ruiz, Sunnyvale, California

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3-1/2 dozen.

Number Of Ingredients 11

2/3 cup butter-flavored shortening
1 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2-1/4 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup finely chopped peeled tart apple
3/4 cup chopped walnuts, optional

Steps:

  • Preheat oven to 375°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour, cinnamon, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in apple and, if desired, walnuts., Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake until golden brown, 13-15 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 72 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 71mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

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From practicallyhomemade.com


DOODLE CAKE RECIPE - WEBETUTORIAL
Doodle cake is the best recipe for foodies. It will take approx 75 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make doodle cake at your home.. The ingredients or substance mixture for doodle cake …
From webetutorial.com


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