Snickerdoodle Cookie Cake Recipe With Cream of Tartar
Soft and moist, this delectable treat combines the essence of classic snickerdoodle cookies in a cake form. Topped with a sweet cinnamon sugar coating, it's a heavenly dessert that promises to satisfy your sweet cravings.
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula or wooden spoon
- Whisk
- Baking Pan
- Cooling rack
- Parchment paper (optional)
- Oven
- Timer
Ingredients
- 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
Instructions
- 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!
Video
Notes
- 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.