I may have mentioned before how much I love snickerdoodles. They’re one of my favorite cookies. So, when I saw the recipe for this cake, I was intrigued, and pinned it immediately. Brown sugar buttercream? Sounds like a little bit of heaven.
Original Recipe: Snickerdoodle Cake with Brown Sugar Cinnamon Buttercream by Foodie with Family.
Modifications: None. I followed the recipe to a T. I am not a baker, so I can probably count on one hand the times I’ve made a cake with more than two layers. I was a little worried, to tell you the truth, that this would just turn into a huge mess and have to be thrown out. The original author wrote a great list of “tips” to help things turn out well, and I tried to follow them all.
Procedure: This was definitely out of my comfort zone. All that measuring and trying to be precise was difficult on this mama who usually just tosses in a little of this and a little of that. Actually following the directions wasn’t too hard, though, and I was pretty pleased with myself as it all came together. Even though the recipe says 1 hour, it really takes about 3-4 when you factor in time for cooling and refrigeration.
Verdict: First, I must tell you how absolutely impressed with myself I was that this cake looked so pretty. I mean, just look at it…
So, the icing… out of this WORLD. My eldest tasted it, and promptly busted out with the Hallelujah Chorus. I let the cake sit in the fridge overnight before serving it, to make sure the layers didn’t slide around. The scrap pieces of cake that I leveled off for the layers and ate warm were quite moist, but I felt like the refrigeration took out a little of the moisture, maybe? Hubby and I both thought it was a little dry. It could have been that I just didn’t let it sit out of the fridge long enough before devouring a piece. Other than that, it was fabulous but VERY rich. A little went a long way. In fact, when I was done eating it, I had a sudden craving for some salad… my tastebuds were screaming for me to eat something a little more healthy. (Did I mention the recipe uses 6.5 sticks of butter?!?!?!)
My oldest declared it the best cake I’ve ever made (not a huge feat, considering how few cakes I make, I suppose). My middle liked it, but didn’t finish her piece (too sweet). The youngest didn’t even try it because she doesn’t care for sweets unless the word “chocolate” is in the title. I loved the snickerdoodle flavor, and did I mention the icing? Swoon.
Would I make it again? Maybe. I have a lot of other tasty desserts in my repertoire that are much simpler to make in half the time, so it probably won’t become a “go-to,” but it might be worth the effort again for a special occasion.
This is Day 3 of a 31 day series on actually cooking recipes I’ve pinned.
To view the other recipes, click on the button below: