Description
A delightful twist on the classic snickerdoodle cookie, this cake features cinnamon and sugar in a moist, tender form, perfect for gatherings.
Ingredients
Scale
- 1 Tablespoon unsalted butter (melted)
- 1 large egg white (reserve yolk for cookie cake)
- 2 and ½ Tablespoons granulated sugar
- 2 and ½ Tablespoons brown sugar
- ½ Tablespoon ground cinnamon
- 2 and ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup unsalted butter (melted)
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 large egg + 1 reserved egg yolk
- 1 teaspoon vanilla extract
- 1 and ½ Tablespoons granulated sugar (for coating)
- 1 and ½ teaspoons ground cinnamon (for coating)
- ¼ cup unsalted butter (softened to room temperature)
- 2 Tablespoons milk or cream
- 2 teaspoons vanilla extract (for frosting)
- 1 teaspoon ground cinnamon (for frosting)
- Pinch of salt
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal. Melt the butter and set it aside to cool slightly.
- In a medium bowl, combine the melted butter, egg white, granulated sugar, brown sugar, and ½ tablespoon of ground cinnamon. Mix until well combined to form a thick paste. In another bowl, whisk together 2 and ¼ cups of flour, cornstarch, baking soda, ¾ teaspoon of salt, and the remaining ½ teaspoon of ground cinnamon.
- In a large mixing bowl, beat together the remaining melted butter, brown sugar, granulated sugar, the reserved egg yolk, large egg, and vanilla extract until creamy. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour half of the batter into the prepared pan, then spoon and swirl the cinnamon mixture over it. Top with the remaining batter and gently create more swirls with a knife.
- Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- For the frosting, beat together the softened butter and powdered sugar until smooth. Add milk, vanilla extract, ground cinnamon, and a pinch of salt, and beat until fluffy. Once the cake has cooled, frost the top generously and sprinkle with cinnamon sugar coating for an extra touch.
Notes
Store any leftover cake in an airtight container at room temperature for up to three days. It can also be refrigerated for about a week or frozen for up to three months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg