Snickerdoodle Cake


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I blame pinterest for my not so recent baking extravaganza. I saw this snickerdoodle  recipe everyday until I could not put off making this cake. I was only able  to find hazelnut  pirouettes which, despite,  or perhaps due to this, makes this cake phenomenal. I do have a small piece  of  advice…. make a double  batch of  buttercream . .. I ran out. (Facepalm). so  without further ado from the curly girl kitchen blog!

Snickerdoodle Cake

Vanilla Buttermilk Cake:
·         ¾ cup (1 ½ sticks) unsalted butter, room temperature
·         3 ounces cream cheese, room temperature
·         1 cup granulated sugar
·         2/3 cup light brown sugar
·         3 eggs
·         2 teaspoons vanilla
·         2 ¼ cups all-purpose flour
·         ¾ teaspoon salt
·         ¾ teaspoon baking powder
·         Scant 1/8 teaspoon baking soda
·         ¼ teaspoon nutmeg
·         1 cup buttermilk

Cinnamon Vanilla Bean Buttercream:

·         2 cups (4 sticks) unsalted butter, room temperature
·         1 vanilla bean, seeds scraped (or 1 tablespoon vanilla bean paste)
·         4 cups powdered sugar
·         2 tablespoons meringue powder
·         1 tablespoon cinnamon
·         ¼ teaspoon nutmeg
·         4 tablespoons milk or cream

Garnish:

·         ½ tablespoon cinnamon
·         Pirouette cookies
·         Ribbon

Getting Started:
Preheat the oven to 350.  Prepare three 8-inch or 9-inch round pans by spraying the bottoms only with non-stick spray.

Make the Cake:
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, cream cheese and sugars for 5 minutes until light and fluffy.  Scrape the bowl down and beat in the eggs, one at a time, beating for a full minute after each addition.  Beat in the vanilla.

In a separate bowl, combine the flour, salt, baking powder, baking soda and nutmeg.  With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk, starting and ending with the flour; mix just until combined.

Divide the batter between the pans.  Bake for 25-30 minutes, until a toothpick in the center comes out with moist crumbs but not batter.  Set the pans on wire racks, cover loosely with clean kitchen towels, and cool completely before frosting.  (The cake can also be made one day ahead of time; keep fresh and moist by cooling in the pans for one hour, then turning out the warm cakes onto pieces of plastic wrap.  Wrap each cake individually in plastic wrap and assemble/frost/decorate the following day.)

Make the Frosting:
In the bowl of your stand mixer fitted with the whisk attachment, beat the butter and vanilla bean seeds/paste for one minute.  In a separate bowl, combine the powdered sugar, meringue powder, cinnamon and nutmeg, then with the mixer on low, add by spoonfuls to the butter until mostly combined.  Add the milk or cream and whip on medium high, scraping the bowl down occasionally, for 4-5 minutes until very light and fluffy.

Assembly:
Stack the cakes, filling them with a ¼ inch thick layer of buttercream between each.  Frost all over with a thin crumb coat of buttercream, then chill for 15 minutes before frosting all over with a final layer of buttercream.

Sprinkle the top of the cake with the cinnamon.  Place the pirouettes (cut in half) all around the side of the cake, and tie with a pretty ribbon.

Yields 15-20 servings
Recipe and Design from Curly Girl Kitchen

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