Cinnamon cake layers, cookie filling and a golden buttercream! The perfect cake for your cinnamon cookie cravings!
How to make GOLDEN Buttercream?
The secret of the beautiful color of this frosting lies in the type of sugar. For this recipe the regular white sugar is substituted by brown sugar. Not only gives the brown sugar are fuller flavor but also creates it this beautiful natural colored buttercream.
Another addition to this buttercream is cinnamon. This spice gives the frosting its delicious flavor. How much cinnamon you add is up to you. I usually like a stronger taste and would add up to 2 tsp.
Snicker doodle cake
For the cake batter:
2 1/2 cups (300 g) flour 2 1/2 tsp baking powder 1 1/2 tsp cinnamon 1/2 tsp salt 1/2 cup (57 g) butter, at room temperature 1/2 cup (125 ml) vegetable oil 4 eggs, large 1 1/4 cups (250 g) sugar 1 tbsp vanilla extract 1 1/4 cups (325 ml) milk, at room temperature
For the Snickerdoodle filling: 3/4 cup (170 g) butter 2 1/2 cups (250 g) snickerdoodle cookie crumbs 1/2 cup (75 g) powdered sugar 2 1/2 tsp cinnamon 1/4 tsp vanilla extract 2 tbsp milk
For the Buttercream: 6 eggwhites 1 1/2 cups (150 g) light brown sugar 2 cups (454 g) butter 1 1/2 cups (170 g) shortening, or butter 2 tsp vanilla extract 1 1/2 tsp cinnamon 1/4 tsp salt 8 small snickerdoodles
Start with a medium sized bowl and beat butter, oil, sugar and vanilla until creamy, for about 4 minutes. Add the eggs and milk and mix until fully combined. Sift in the dry ingredients and mix until mostly incorporated. Divide the batter between 2 8-inch baking pans and bake at 350 °F for about 40 minutes.
For the cookie filling use a medium sized bowl. Add butter and beat it until smooth for about 3 minutes. Add the powdered sugar, cinnamon, vanilla, cookie crumbs and salt. Mix it in. If it the consistency is too thick add 1 tablespoon milk. Mix again.
For the buttercream whisk egg whites and sugar in a heatproof bowl and place it on a pot with simmering water (bain-marie). Whisk it continually until it forms soft peaks for 8 minutes. Take out the water bath and keep whisking the meringue until it reaches room temperature and a stiff consistency.
Mix in the butter and shortening in small pieces. Keep mixing it until it comes together in a smooth buttercream. When everything is nicely combined, add the vanilla and cinnamon.
To decorate the cake, cut both cake layers one time horizontally so that you have four cake layers. Now place one cake layer on a cake drum and cover it with a thin layer of buttercream. Pipe a border of buttercream on the edge and fill it with 1/2 cup of the cookie filling. Repeat this step 2 times and then place the last layer on top. Cover the whole cake with a thin layer of buttercream.
Place the cake for about 40 minutes in the fridge or for about 10 minutes in the freezer to harden the crumb coat. Add a second layer of buttercream. Use all your leftover buttercream and make a thick coat. Smooth it with a cake comb until smooth.
When it is smooth, make a small line of cake crumbs around the lower edge of the cake. then pipe swirls on top of the cake with the left over buttercream and place on each one half a cookie.
Using a metal bench scraper with sharp edges ensures to get sharp edges on the cake as well. Rounded edges will keep you from achieving straight edges.
When smoothing a cake it is important to have added a thick layer of buttercream so that you will not reach the crumb coat while smoothing it.
I like a softer consistency buttercream for my cake sides since it makes smoothing it easier. For the buttercream swirls you will need a stiffer buttercream. Place the buttercream in a bowl in the fridge for about 10 minutes. Then mix it with a spatula and fill it in a prepared piping bag. Use it immediately.
Let the cake come to room temperature before serving for at least 30 minutes, to soften the cookie filling.