Snickerdoodle Cake, Spice Layers - Master Cookbook Recipe # 255

Name: Snickerdoodle Cake, Spice Layers - Master Cookbook Recipe # 255
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 (Three) 8” or 9” round layers (or one 13x9 sheet cake)
Cuisine: Southern
Ingredients: 3/4 cup salted butter, room temperature; 2 cups granulated sugar; 3 large eggs, room temperature; 2 tsp baking powder; 3/4 tsp salt; 1/2 tsp ground ginger; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1-1/2 cups milk; 2 tsp vanilla extract; 2-1/2 cups all-purpose flour

This Snickerdoodle Cake captures the warm, comforting flavors of the classic cookie in a soft, fluffy layer cake. With a mild blend of cinnamon, nutmeg, and ginger, it offers a gentle spice that isn't overpowering. It’s a wonderful alternative to a standard vanilla cake and is absolutely divine when paired with a cinnamon-spiked cream cheese frosting or a rich caramel icing.

This is recipe #255 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 30 minTotal time: 45 min

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Ingredients

3/4 cup salted butter, room temperature
2 cups granulated sugar
3 large eggs, room temperature
2 tsp baking powder
3/4 tsp salt
1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1-1/2 cups milk
2 tsp vanilla extract
2-1/2 cups all-purpose flour

Instructions

Cream: Preheat your oven to 350°F. In a large bowl, beat the room-temperature butter and granulated sugar together for about 2 minutes until light and fluffy.
Combine: Add the eggs one at a time, beating well after each addition.
Flavor: Mix in the baking powder, salt, ginger, cinnamon, nutmeg, milk, and vanilla extract.
Mix Batter: Gradually add the flour, 1/2 cup at a time. Once incorporated, beat the batter on medium speed for exactly 2 minutes to ensure a perfect crumb.
Bake: Pour the batter into 3 greased and floured cake pans, filling them no more than 3/4 full.
For Round Layers: Bake at 350°F for 25 to 30 minutes until the middle rises and the edges start to pull away from the pan.
For a Sheet Cake: Bake at 325°F for 45 to 55 minutes (do not open the oven for the first 40 minutes).
Frost: Once cooled, frost with Cream Cheese Frosting (Master Cookbook Recipe # 208), making sure to add 1 tsp of ground cinnamon to the icing for that true Snickerdoodle finish.

Notes

Tammy's Tip: "This cake has such a lovely, mild spice flavor. While cream cheese frosting with a little extra cinnamon is my favorite, it is also absolutely delicious with a warm caramel icing poured over the top!"