SNICKERDOODLE CRAZY CAKE
This snickerdoodle flavored cake is so easy to make. No eggs, butter, milk or mixing bowl needed.
Provided by Kirbie
Categories Dessert
Time 48m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Grease the interior of an 8 inch x 8 inch baking pan. Then line it with a large sheet of parchment paper. The parchment paper should be large enough to line the bottom and the sides. Don't worry if the parchment paper doesn't completely stick to the sides of the pan. Once the batter is finished mixing, the weight of the batter will help the parchment paper stick to the pan.
- Add flour, sugar, cinnamon, baking soda, salt directly into baking pan. Whisk together until evenly combined.
- Make two small wells and 1 large well in the dry ingredients. Add vanilla to one small well and vinegar to the other small well. Add oil to the large well. Pour the water over the top and whisk everything until batter becomes smooth and evenly combined. Make sure to scrape all the flour from the bottom and the corners of the cake pan as flour tends to get stuck in those areas and you need to make sure all the flour is incorporated.
- Place cake into oven and bake for about 35-40 minutes (mine was done around 38 minutes) or until a toothpick inserted comes out clean and the top of the cake should bounce back when you apply light pressure.
- While cake is cooking, making the topping. Add cinnamon and sugar to a small bowl and whisk to evenly combine.
- When cake is done, sprinkle cinnamon sugar evenly over the surface of the cake while the cake is still warm.
- Let cake cool completely before cutting and serving. You can serve as is, or top with frosting or ice cream.
Nutrition Facts : ServingSize 1 slice, Calories 182 kcal, Carbohydrate 31 g, Protein 2 g, Fat 6 g, SaturatedFat 1 g, Sodium 208 mg, Fiber 1 g, Sugar 18 g
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
Time 1h15m
Yield 10
Number Of Ingredients 17
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 II
A quick and easy crumb cake with a cinnamon sugar topping.
Provided by JANET BUMGARNER
Categories Desserts Cakes Coffee Cake Recipes
Time 40m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. Make topping by mixing 1/4 cup sugar and 1/2 teaspoon cinnamon with 1 tablespoon butter. Set aside.
- In a large bowl mix flour, baking powder and 1/2 cup sugar. Cut in shortening to a fine grain. In a separate small bowl beat egg, then pour in milk and mix together. Beat into dry mixture with minimum of strokes.
- Spread batter into prepared pan and sprinkle with topping. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve warm.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 36.6 g, Cholesterol 25.7 mg, Fat 8.2 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 2.7 g, Sodium 126.6 mg, Sugar 17.7 g
SNICKERDOODLE COFFEE CAKE RECIPE
Are you a Snickerdoodle cookie lover? If so, you're going to love this coffee cake! This moist, easy coffee cake tastes just like the cookie!
Provided by Mindee
Categories Breakfast
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick cooking spray. Set aside.
- In a mixing bowl, cream the butter and sugar until well blended and fluffy. Stir in the vanilla and egg. Add the salt and baking powder.
- In a measuring cup, whisk together the milk and sour cream until smooth.
- Beginning and ending with the flour add the milk/sour cream mixture in two additions, mixing well after each addition.
- Spread the batter in the prepared baking dish.
- In the same mixing bowl you just used, beat the softened butter, cinnamon and sugar together into a crumbly mixture.
- Sprinkle the cinnamon sugar mixture across the batter.
- Move a butter knife through the batter in a figure eight motions to swirl the cinnamon mixture the best you can. Does not need to be perfect.
- Bake at 350 degrees for 25-30 minutes. The top will be lightly browned and a toothpick should come out clean.
- Cool for ten minutes then drizzle with icing.
- To make the icing, beat the butter and powdered sugar together and add enough milk to make a glaze consistency.
Nutrition Facts : ServingSize 2 Pieces, Calories 563 calories, Sugar 57.1 g, Sodium 106.2 mg, Fat 23.8 g, SaturatedFat 14.5 g, TransFat 0 g, Carbohydrate 83.8 g, Fiber 1.2 g, Protein 5.9 g, Cholesterol 84 mg
SNICKERDOODLE COOKIE CAKE RECIPE
Snickerdoodle Cookie Cake will be the cake you'll go crazy for. For the snickerdoodle lover in your house!
Provided by Julianne Bayer Dell
Categories Cake Mix
Time 1h18m
Number Of Ingredients 19
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.
Nutrition Facts : Calories 793 calories, Fat 43 g, Carbohydrate 98 g, Fiber 1 g, Protein 4 g, SaturatedFat 22 g, Sodium 386 mg, Sugar 80 g
SNICKERDOODLE POKE CAKE
If you like snickerdoodle cookies, you'll love the flavor of this snickerdoodle cake with the PERFECT amount of cinnamon!! Fast, so EASY, moist, and a great MAKE-AHEAD cake for parties!!
Provided by Averie Sunshine
Categories Cakes & Cupcakes
Time 4h27m
Number Of Ingredients 9
Steps:
- Preheat oven to 350F, line a pan with foil for easier cleanup, spray with cooking spray; set aside.
- To a large bowl, add the cake mix, eggs, water, oil, Greek yogurt, cinnamon, vanilla, and beat with a handheld electric mixer on high power for about 4 minutes, or until blended; stop and scrape down the sides of the bowl as necessary.
- Turn batter out into prepared pan and bake for 20 to 25 minutes, or until cake is set, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow cake to cool in the pan for about 30 minutes.
- Using the blunt end of a wooden spoon, evenly poke holes over the surface of the cake, poking nearly all the way to the bottom of the cake. I did not count, but I poked the cake in about 50 places.
- Slowly and evenly drizzle the sweetened condensed milk over the surface of the cake, allowing it to seep into the holes.
- Evenly spread the whipped topping over the surface of the cake, cover, and refrigerate until chilled, about 3 hours.
- Evenly sprinkle with cinnamon to garnish the cake before serving. Cake will keep airtight in the fridge for 5 to 7 days.
Nutrition Facts : Calories 305 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 290 grams sodium, Sugar 36 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
SNICKERDOODLE CAKE
Using my vanilla cake recipe as the base, create an absolutely mouthwatering snickerdoodle cake filled with buttery cinnamon swirls and topped with creamy brown sugar cinnamon buttercream frosting. Review recipe notes before beginning.
Provided by Sally
Categories Desserts
Time 4h10m
Number Of Ingredients 22
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.
More about "snickerdoodle crazy cake recipe recipe for shrimp"
SNICKERDOODLE CAKE MIX COOKIES RECIPE - EASY SNICKERDOODLE ...
From eatingonadime.com
5/5 (3)Total Time 15 minsCategory DessertCalories 114 per serving
SNICKERDOODLE CRAZY CAKE | 12 TOMATOES
From 12tomatoes.com
4.7/5 (6)Total Time 45 minsServings 6
- In the baking dish, mix together the flour, sugar, brown sugar, cinnamon, baking soda, cream of tartar, and salt.
- Make three depressions or wells in the dry ingredients, two small, and one large. Add the vinegar in one small well, vanilla in the other, and vegetable oil in the large one. Pour 1 cup water over the top and mix until smooth.
SNICKERDOODLE CRAZY CAKE - AMISH 365
From amish365.com
Cuisine American, AmishEstimated Reading Time 4 minsCategory Dessert
- Mix dry ingredients (flour, sugar, brown sugar, cinnamon, baking soda, cream of tartar and salt) in prepared baking dish until well blended.
- Add the vinegar in one depression, vanilla in the other and the vegetable oil in the third larger depression.
SNICKERDOODLE CRAZY CAKE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
Estimated Reading Time 2 mins
SNICKERDOODLE CARAMEL LAYER CAKE - IMPERIAL SUGAR | RECIPES
From imperialsugar.com
5/5 (1)Category Cakes & CupcakesServings 1Estimated Reading Time 7 mins
SNICKERDOODLE CRAZY CAKE - RECIPES-HOMEMADE
From recipes-homemade.com
Estimated Reading Time 40 secs
SNICKERDOODLE POKE CAKE - NEW SOUTH CHARM:
From newsouthcharm.com
5/5 (1)Category DessertCuisine AmericanTotal Time 35 mins
CAKE MIX SNICKERDOODLES | QUICK COOKING | TASTY RECIPES ...
From youtube.com
SNICKERDOODLE CRAZY CAKE ARCHIVES - SWEET LITTLE BLUEBIRD
From sweetlittlebluebird.com
SNICKERDOODLE CRAZY CAKE (NO EGGS, MILK OR BUTTER) - …
From sweetlittlebluebird.com
SNICKERDOODLE COBBLER - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
NEW RECIPE: CRAZY SIMPLE CAKE MIX SNICKERDOODLES ...
From recipechatter.com
SNICKERDOODLE CRAZY CAKE | RECIPE | CRAZY CAKES, YUMMY ...
SNICKERDOODLES RECIPE - HOW TO PREPARE DELICIOUS ...
From pioneerwomansteak.blogspot.com
SNICKERDOODLE CAKE RECIPE - EASY RECIPES
From recipegoulash.com
APPLE SNICKERDOODLE DUMP CAKE RECIPES
From tfrecipes.com
SNICKERDOODLE CRAZY CAKE (NO EGGS, MILK OR BUTTER ...
From dealiciouscooking.com
SNICKERDOODLE CRAZY CAKE | RECIPE | CRAZY CAKES, YUMMY ...
From pinterest.com
EASY TOM YUM SOUP RECIPE: THIS CREAMY THAI SHRIMP SOUP ...
From 30seconds.com
RECIPE FOR SNICKERDOODLE CRAZY CAKE
From share-recipes.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love