This is from our Cake Mix Hack recipe collection, and uses a yellow cake mix as the starting point. The Snickerdoodle cake is moist, with a vanilla caramel base flavor with a light taste of cinnamon sugar.
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Adjustable Wire Layer Cake Cutter and Leveler: https://amzn.to/2Kboypr
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Linked Mini Loaf Pans (mine are vintage, here’s a similar pan): https://amzn.to/2Y3tZKf
🍳 RECIPE BELOW ⬇️
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CARAMEL SNICKERDOODLE CAKE RECIPE INGREDIENTS
1 box (18.25 oz) plain yellow cake mix
3 large eggs
1 cup sour cream
8 tbsp unsalted butter, melted
2 tsp cinnamon
2 tsp caramel flavoring
Preheat your oven to 350º F. Generously grease two 8 inch cake pans (or your choice of pans) with butter. If using round or rectangle pans, you can also optionally line the bottom with cut to fit parchment paper, then also grease the parchment paper. Dust the buttered pans with flour, shaking out the excess.
Place the cake mix, melted butter, eggs, sour cream, caramel flavoring and cinnamon into the mixing bowl. Blend on low speed for 1 minute. Stop and scrape down the sides of the bowl with a rubber spatula. Mix on medium speed for 2 – 3 minutes, stopping to scrape the sides of the bowl if needed. The batter should look well combined. Pour the batter into the prepared pans, about ½ to ¾ of the height of the pan, smoothing it out with the spatula. Tap the pans firmly on the counter several times to help the batter settle evenly.
Place the pans into the oven and bake for 25 – 30 minutes. If you’re making cupcakes, a bundt cake or other size pan, review and use the time estimates on the back of the cake mix box as a guideline.
To test the cake for doneness:
The cake springs back when you lightly press with your finger
The cake begins to pull away from the sides of the pan
A toothpick inserted into the middle comes out clean
Remove the cake from the oven and place it on a wire rack to cool for about 20 minutes.
Then remove the cake from the pan, and cool on the wire rack completely, about 30 more minutes.
Caramel Snickerdoodle Frosting Recipe
8 oz cream cheese, softened
8 tbsp unsalted butter, softened
3 cups powdered sugar
1 tsp caramel flavoring (or vanilla extract)
Combine 8 oz of cream cheese and 8 tablespoons of unsalted butter in a large mixing bowl. Blend on medium speed for about a minute. Scrape the sides of the bowl, then add 3 cups of powdered sugar and 1 tsp of caramel flavoring. You can also use vanilla extract if you prefer.
Begin blending on low speed until the sugar is incorporated, then increase the speed to medium and blend for about a minute, stopping to scrape the sides of the bowl once.
Place a generous portion of frosting on top of the first layer and use an offset spatula to spread to the sides. Then top with the second cake layer. And add more frosting to the top, spreading over the top and down the sides.
Serve immediately. This cake will keep for about 3 days, refrigerated.
This is also the perfect snickerdoodle cupcake recipe, and when topped with a mountain of cream cheese frosting, these are showstoppers!
Thank you so much for watching! I’ll see you in the next video!
xoxo Annie ♥
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