For the love of anything dessert, Snickerdoodle cookie is another that is taking the centre table in my kitchen, blending the nostalgia of the classic cookies.
Snickerdoodle is not only known for being a signature of cinnamon-sugar coating but also a fusion of textures and tastes, making it a perfect balance between traditional cookies and the celebratory charm of a cake.
And how to get that, is what I will be showing you; everything you need to know, from the lineup of familiar ingredients like flour, sugar, butter, vanilla extract, cream of tartar and baking soda.
Also, towards the end of the blog posts are answers and tips to help you prepare the perfect snickerdoodle cookie cake.
Snickerdoodle Cookie Cake Recipe With Cream of Tartar
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula or wooden spoon
- Baking Pan
- Cooling rack
- Parchment paper (optional)
- 1 cup (227 g) unsalted butter, softened (not melted)
- 1 cup (227 g) granulated sugar
- 1/2 cup (113 g) light brown sugar
- 1 whole egg, at room temperature
- 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 3 cups (425 g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar (refer to the blog post for substitutes)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Preheat your oven to 350°F (175°C). Grease and flour a round cake pan or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This can be done with an electric mixer on medium speed for about 3-5 minutes.
- Add the whole egg and egg yolk to the creamed mixture one at a time, mixing well after each addition. Stir in the vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can affect the texture of the cake.
- Transfer the cookie cake batter to the prepared pan, spreading it evenly.
- In a small bowl, mix a tablespoon of granulated sugar with a teaspoon of ground cinnamon. Sprinkle this mixture evenly over the top of the cookie cake batter.
- Place the pan in the preheated oven and bake for approximately 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the Snickerdoodle Cookie Cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Once the cake has cooled, slice it into wedges or squares. Serve and enjoy your delicious Snickerdoodle Cookie Cake!
- Ensure that the butter is softened, not melted. Softened butter allows for proper creaming with the sugars, resulting in a light and fluffy texture.
- Using eggs at room temperature helps with better incorporation into the batter and promotes even baking.
- Choose a good quality vanilla extract for enhanced flavour. Pure vanilla extract is recommended for the best taste.
- If you don’t have cream of tartar, you can substitute it with a mixture of 1/2 teaspoon of lemon juice or white vinegar plus 1/4 teaspoon of baking soda.
- Avoid overmixing the batter once the dry ingredients are added. Overmixing can result in a dense and tough texture.
- The cinnamon sugar coating on top adds a classic Snickerdoodle flavour. Adjust the amount to your preference or add a bit of nutmeg for extra spice.
- Keep a close eye on the cake during the last few minutes of baking. The edges should be golden brown, and a toothpick inserted into the centre should come out with a few moist crumbs but no wet batter.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps prevent the cake from breaking during removal.
What Cream of Tartar Substitutes Can I Use?
One effective substitute is a combination of baking soda and an acid like lemon juice or white vinegar. For every teaspoon of cream of tartar, use a mixture of 1/2 teaspoon baking soda and 1/2 teaspoon of lemon juice or white vinegar. This replicates the leavening and acidic properties of cream of tartar, contributing to the cake’s rise and texture.
Another option is to use baking powder as a substitute. For each teaspoon of cream of tartar, replace it with 2 teaspoons of baking powder. Keep in mind that baking powder contains both an acid and a base, so it provides a balanced leavening effect.
It’s important to note that while these alternatives can work well in a pinch, they may subtly alter the flavour of your Snickerdoodle Cookie Cake. Cream of tartar has a unique tanginess, and the substitutes might lack this distinct taste.
Experimenting with different substitutes allows you to tailor the cake to your preferences. If you enjoy a slightly different flavour profile, you might find that the substitutes add their own nuances to the final product. The key is to maintain the right balance between acidity and leavening to ensure the cake rises appropriately and retains its characteristic texture.
How to Achieve the Perfect Cinnamon Sugar Coating?
Start by combining granulated sugar and ground cinnamon in a small bowl. The typical ratio is about 1:1, but you can adjust it based on your sweetness preference and the intensity of the cinnamon flavour you desire.
Before applying the cinnamon sugar mixture, make sure your Snickerdoodle Cookie Cake has been prepared and is ready for baking. Once the cake batter is in the pan, evenly sprinkle the cinnamon sugar mixture over the top. Using a spoon or your fingers, gently press the mixture into the surface of the batter.
The key to a perfect cinnamon sugar coating is the distribution. Aim for an even layer across the entire surface of the cake. This ensures that each bite will have a balanced combination of the moist cake and the sweet, spiced topping.
As the Snickerdoodle Cookie Cake bakes, the cinnamon sugar mixture will meld into the top layer, creating a slightly crispy and flavorful crust. The heat of the oven will also allow the cinnamon and sugar to penetrate the cake, infusing it with that characteristic snickerdoodle taste.
Remember not to go overboard with the cinnamon sugar coating; a moderate application is sufficient to achieve the desired effect. Too much might result in an overly sweet or gritty texture.
What Can I Have Snickerdoodle Cookie Cake With?
It is more than a standalone charm.
1. Classic Vanilla Ice Cream
One of the timeless pairings for Snickerdoodle Cookie Cake is a scoop of rich and creamy vanilla ice cream. The warm, cinnamon-infused cake alongside the cold, velvety ice cream creates a perfect balance of temperatures and textures.
2. Whipped Cream and Caramel Sauce
For a decadent twist, top your Snickerdoodle Cookie Cake with a generous dollop of whipped cream and a drizzle of caramel sauce. The airy lightness of the whipped cream complements the dense cake, while caramel adds a sweet and buttery note.
3. Coffee or Chai Latte
Pairing your Snickerdoodle Cookie Cake with a warm cup of coffee or chai latte is a match made in heaven.
The rich, robust flavours of coffee or the aromatic spices of chai beautifully enhance the cinnamon notes in the cake.
4. Fresh Berries or Fruit Compote
Balance the sweetness of the Snickerdoodle Cookie Cake with the tartness of fresh berries or a fruit compote. Whether it’s strawberries, raspberries, or a mix of your favourite fruits, the vibrant flavours add a refreshing contrast.
5. Maple Pecan Topping
Elevate your Snickerdoodle Cookie Cake with a maple pecan topping. The nutty crunch of pecans and the warm, earthy sweetness of maple syrup create a delightful medley of flavours.
6. Yogurt or Greek Yogurt
For a lighter option, serve your Snickerdoodle Cookie Cake with a dollop of yoghurt or Greek yoghurt. The tanginess of the yoghurt complements the sweetness of the cake without overpowering its cinnamon goodness.
7. Salted Caramel Sauce and Sea Salt
Add a touch of sophistication by drizzling your Snickerdoodle Cookie Cake with salted caramel sauce and a sprinkle of sea salt. The combination of sweet and salty creates a gourmet experience.
8. Spiced Chai Whipped Cream
Infuse a bit of spice into your dessert by incorporating chai spices into your whipped cream. Cinnamon, cardamom, and nutmeg in the whipped cream enhance the overall warmth of the Snickerdoodle Cookie Cake.
9. Milk or Hot Chocolate
For a classic and comforting pairing, enjoy your Snickerdoodle Cookie Cake with a glass of cold milk or a steaming mug of hot chocolate. The simplicity of milk complements the richness of the cake.