Snickerdoodle Poke Cake Recipes

SNICKERDOODLE POKE CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 13x9-inch pan with cooking spray and set aside. Prepare the cake: In a large bowl, whisk together the cake mix, milk, melted butter, eggs, 2 teaspoons vanilla and 1 teaspoon cinnamon until well-combined. Pour the batter evenly into the prepared baking pan. Bake 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let cool 10 to 15 minutes. Prepare the filling: With the handle end of a wooden spoon, poke holes all over the cake; make plenty of holes so the filling can soak into the cake. In a medium bowl, whisk together the pudding mix and the milk. Whisk until the pudding is dissolved. Evenly pour over the poked cake, filling the holes as much as possible. Cover the cake with plastic wrap and refrigerate for 2 to 4 hours or until the pudding is set. Prepare the frosting: In a medium bowl, use an electric mixer to combine the butter, powdered sugar (start with 3 cups and see if you need any more), cream, vanilla and cinnamon. Beat until light and fluffy. Spread the frosting over the cake. Refrigerate for at least 4 hours before serving. Store, covered, in the refrigerator.

SNICKERDOODLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans with shortening and dust with about 1 teaspoon flour, shaking to remove excess flour.
• Beat 1/2 cup butter in a bowl using an electric mixer until light and fluffy. Add white sugar and beat until incorporated into the creamed butter. Add eggs, 1 at a time, to creamed butter mixture, beating until thoroughly combined before adding the next egg. Stir 1 teaspoon vanilla extract into creamed butter mixture.
• Whisk flour, baking soda, baking powder, salt, and cinnamon together in a bowl. Gradually beat 1/3 the flour mixture into butter mixture, alternating with the 3/4 cup milk and ending with flour mixture until batter is smooth. Pour batter into the prepared cake pans.
• Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Turn cakes onto a wire rack to cool completely, at least 30 minutes.
• Beat 1/2 cup butter in a bowl using an electric mixer until smooth and creamy; beat in 1 teaspoon vanilla extract and honey. Gradually beat enough confectioners' sugar into creamed butter mixture to reach desired consistency, adding 1 tablespoon milk if needed to thin the icing.
• Spread 1/3 the icing over the top of 1 cake using a spatula. Place the second cake over the icing layer and spread remaining icing over entire cake.

SNICKERDOODLE POKE CAKE

Steps:

• Preheat oven to 350F, line a pan with foil for easier cleanup, spray with cooking spray; set aside.
• To a large bowl, add the cake mix, eggs, water, oil, Greek yogurt, cinnamon, vanilla, and beat with a handheld electric mixer on high power for about 4 minutes, or until blended; stop and scrape down the sides of the bowl as necessary.
• Turn batter out into prepared pan and bake for 20 to 25 minutes, or until cake is set, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow cake to cool in the pan for about 30 minutes.
• Using the blunt end of a wooden spoon, evenly poke holes over the surface of the cake, poking nearly all the way to the bottom of the cake. I did not count, but I poked the cake in about 50 places.
• Slowly and evenly drizzle the sweetened condensed milk over the surface of the cake, allowing it to seep into the holes.
• Evenly spread the whipped topping over the surface of the cake, cover, and refrigerate until chilled, about 3 hours.
• Evenly sprinkle with cinnamon to garnish the cake before serving. Cake will keep airtight in the fridge for 5 to 7 days.

SNICKERDOODLE CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans and line the bottom of each with parchment.
• Whisk together the flour, baking powder, cinnamon and salt in a medium bowl. Whisk the egg white, milk and vanilla together in another medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium-high until light and fluffy. Add about a third of the flour mixture and beat on medium-low until incorporated. Now add a third of the egg-milk mixture and continue to beat on medium-low until incorporated, scraping down the side of the bowl as needed. Repeat with the remaining flour and egg-milk mixtures, finishing with the flour. Divide the cake batter evenly between the prepared cake pans and bake until the cake bounces back when pressed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool completely in the cake pans on a rack.
• Make the buttercream: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water.
• Add the 3/4 cup sugar, cream of tartar, salt and egg whites, to the mixing bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes.
• Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue whisking on medium-high speed. The mixture will deflate and appear curdled. Continue whisking until the buttercream comes back together to form a smooth and spreadable consistency. Beat in 1 teaspoon cinnamon and vanilla.
• Combine the remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon together in a small bowl.
• To assemble: Slice each cake in half horizontally for a total of 4 cake rounds (set aside one of the bottom pieces for the top layer). Put 1 round on a cake stand or serving platter, and spread about 1 cup of the buttercream on top, all the way to the edge. Sprinkle with some of the cinnamon-sugar. Repeat with 2 more layers of cake, buttercream and cinnamon-sugar. Place the reserved cake round on top (browned-side up). Frost with the remaining buttercream and sprinkle with the remaining cinnamon-sugar. Let sit for at least 1 hour before slicing and serving.

SNICKERDOODLE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a medium bowl, sift together flour, baking powder and salt. Set aside.
• In a large bowl, cream shortening and 2 cups sugar until fluffy. Add eggs one at a time, mixing well with each addition. Alternately add milk and flour mixture in three stages, mixing well with each addition.
• In a small bowl, mix 3 tablespoons sugar with 1 teaspoon cinnamon. Sprinkle this mixture evenly over cake.
• Pour into prepared 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until done.