Food bloggers get to make their own birthday cake. I learned that this year. Some people might find this unusual but I was so excited about it.
Those who know me offline might notice that my birthday was a few weeks ago and wonder why I waited so long for cake. As fate would have it, I moved apartments two days after my birthday so I thought it best to wait until I unpack and settle in before inviting people over to celebrate.
As a side note, I’ve decided that the worst part of moving as a renter isn’t the packing, the obscure non-refundable fees or the chaos. It comes after all of that. You’ve just arrived in your new home and you are told to examine it closely and take note of all the defects so that you don’t get charged for them on your way out. When I moved last week I was so excited about my new home, until I took a fine comb to it. Okay, so I still love it but I didn’t love noticing all the flaws right off the bat. I’d rather ease into those.
While procrastinating my unpacking, I stumbled upon this snickerdoodle cake from Foodie with Family and knew it would make the perfect birthday treat. I’ve been practicing my layer cake skills so this felt like the perfect excuse to crank out another one.
The cake was moist and the icing super sweet – the perfect combination in a layer cake. I have a terrible habit of propping my computer up on my counter and watching Netflix marathons of CBS dramas while I bake. Pretty harmless in theory but sometimes I get incredibly distracted. In this instance, that distraction led to my doing a pretty horrendous job in cutting one of the cakes in half. Never one to waste cake, I mixed it with 1 cup of melted chocolate and made truffles to top the cake with!
If you don’t have cake flour on hand, don’t worry about rushing out to the grocery store. You can make some at home! Combine 1 ¾ cup all purpose flour with ¼ cup cornstarch to make 2 cups of cake flour. Sift it 4-5 times to make sure it is completely combined.
- 1 ½ Cups flour
- 1 ½ Cups cake flour
- 1 Tablespoon baking powder
- ½ Teaspoon salt
- 1 Tablespoon ground cinnamon
- 2 Sticks of butter, softened
- 1 ¾ Cups sugar
- 4 Large eggs, room temperature
- 1 Tablespoon vanilla extract
- 1 ¼ Cup milk
- 4 ½ Sticks of butter, softened
- 1 Cup brown sugar
- 2 Teaspoons ground cinnamon
- 8-9 Cups icing sugar
- 1 Teaspoon vanilla extract
- ½ Cup of heavy cream
Recipe (recipe from Foodie with Family)
- Preheat the oven to 325 degrees. Butter and flour two 9 inch round cake pans.
- In a large bowl, whisk flours, baking powder, salt and cinnamon.
- In the bowl of a stand mixer, cream butter and sugar. Add the eggs one at a time, beating until fully incorporated. Scrape down the sides before beating in vanilla. Beat in ⅓ of milk followed by ⅓ of flour mixture. Continue this until everything has been combined into the batter.
- Pour batter into two pans and bake for 35 minutes, or until a toothpick inserted comes out clean. Rotate the two pans halfway through the baking process.
- Let cake cool completely before cutting. While cake is cooling, prepare icing.
- Beat softened butter, brown sugar and cinnamon in the bowl of a stand mixer. Slowly add in ⅔ of the icing sugar in batches, beating to fully incorporate and occasionally scraping down the sides of the bowl with a spatula. Beat in vanilla extract and heavy cream. Add in two more cups of icing sugar. Test the icing by putting some on a spoon. If you want the icing to be a little thicker, mix in the rest of the icing sugar.
- Once the cakes are cooled, slice both cakes in half and get ready to start layering! Place on half of a cake (cut part down) on a cake stand. Top with a generous scoop of icing and spread. Add another half cake (cut part down) and repeat the process with the icing. Once the layers are done, add a crumb coat and refrigerate for about 30 minutes. Remove from fridge and finishing icing in desired style.
- Optional: Decorate the top of the cake with whole cinnamon sticks and chocolate truffles!