I first tried snicker doodle cake at a good friend’s baby shower just a couple of weeks ago. It was a layer cake- and in between each layer, and slathered all over the top and sides, was the most amazing brown sugar cinnamon buttercream. I had that cake on my mind for days.
Brett’s parents were in town last week so we got together with his siblings for a family dinner. My sister-in-law was making taco soup and I was in charge of dessert. Immediately I knew I wanted to make that snicker doodle cake. There is just something perfect about pairing taco soup or chili {or any Mexican food for that matter} with a cinnamon flavored dessert.
Rather than making a layer cake I kept it simple and made a sheet cake. We came home with half of that sheet cake left so we shared it with some friends. Then later, my husband and I polished off what was left just before going to bed. We decided it was better to just get rid of the temptation. And an entire sheet cake was gone in less than a day!
source: Always With Butter
Ooh I bookmarked snickerdoodle bars this week but this looks awesome! Hope you are doing well.
I agree about pairing Mexican food with cinnamon desserts. What can be more perfect? This looks delicious!
Oh lordy, I’m bookmarking this one!
I have never heard of snickerdoodle cake, but I am glad you gave it a try for us, because it sounds delicious!
Oh, this looks awesome. I love brown sugar buttercream! It’s to die for. Pinning this!
I agree with cinnamon desserts and Mexican food. Must be something related to cinnamon fried ice cream 🙂 The cake sounds great!
I can see myself eating this entire thing in one day all by myself!!! yummmmm that looks wonderful.
I love the new look on your blog! I’m trying this at Kelley’s request for his birthday today… sounds scrumptious!
AHHHH We made these tonight and they are the best things in the whole wide world. I am linking to it tomorrow!! LOVE YOU and we really need to do something soon!
AHHHH We made these tonight and they are the best things in the whole wide world. I am linking to it tomorrow!! LOVE YOU and we really need to do something soon!
OMG, this looks amazing! So going on my list!!!
I made this as a 4-layer cake for a baby shower today and it was *perfect*.
my pan was 18×13 so I cut the recipe in half and it wasn’t enough. I think the 2 round 8″ pans fill a 18×13 and not an 18×24 pan. Anyone else tried it in a sheet pan?
Is that pan size really 18 x 24 inches? I haven’t ever seen a pan that big. Am I missing something?
Yes, this really is the size of the pan. It is used in commercial kitchens and is often referred to as a “half pan” you may know it as a texas cake sheet pan? I bought mine at a restaurant supply store years ago, but I am certain they sell them at any good kitchen store. Maybe even a Bed , Bath and Beyond. I am making the butter cream now…..can’t wait to lick the beaters 🙂
You know what I meant to change that! Just a normal sized cake sheet or even a 9×13 if you want a thicker cake!
I am pondering whether or not to make this cake with coconut oil.
If this is made in a 9×13 pan, about how long would you bake it and at what temperature? Thank you.
I’d bake it at 350 for 25ish minutes!
Any idea if I could sub whole wheat pastry flour for that cake flour?
How much is two sticks of butter in grams or cups? The ones in all the stores near me are absolutely huge.
1 cup!