Snickerdoodle Cake
A magical creation that captures the essence of cinnamon delight with layers of flavor and a perfect balance of sweetness.
Ingredients
Dry Ingredients
- 4.5 cups all-purpose flour
- 1.5 cups white sugar
- 1.5 cups brown sugar
- 2 tablespoons cinnamon
- 1 tablespoon baking soda
- 1.5 teaspoons cream of tartar
- 0.5 teaspoon salt
Wet Ingredients
- 3/4 cup oil (canola, vegetable, or any neutral-flavored oil)
- 3 tablespoons oil
- 1 tablespoon vanilla extract
- 1 tablespoon vinegar (white or apple cider vinegar)
- 3 cups water or any milk of choice
Frosting
- 2 cups cream cheese frosting
Instructions
Preparation
- Preheat your oven to 180C/350F. Grease 3 8-inch cake pans and set them aside.
- In a large mixing bowl, combine flour, white sugar, brown sugar, cinnamon, baking soda, cream of tartar, and salt. Mix until they are well combined.
- Add oil, vanilla extract, vinegar, and water or milk. Stir until a smooth and silky batter forms.
Baking
- Divide the batter evenly among the three cake pans.
- Bake the cakes for 25-27 minutes or until a skewer comes out mostly clean.
- Allow the cakes to cool completely in the pans.
Assembly
- Once cooled, frost between layers with cream cheese frosting, spreading on top and along the sides.
- Refrigerate the cake for 30 minutes for the frosting to adhere.
Notes
The Snickerdoodle Cake isn't just a dessert; it's a magical blend of cinnamon delight, sure to captivate your taste buds.