Snickerdoodle cake with chocolate frosting and a cream cheese filling.
Baked for a small get-together with my college friends.
The illustrated cake recipe is at the end of the post. Enjoy!
Breakfast: Candied sweet potato wedges
Lunch: Mixed greens salad with feta cheese, applesauce, potato latkes
Dinner: Spinach, carrots, broccoli, chicken breast
Dessert: Reese’s pieces and chocolate chip cookie
1 package (18.25 oz) of plain white cake mix
1 cup whole milk
8 tablespoons (1 stick) butter, melted
3 large eggs
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon
1) Place a rack in the center of the oven and preheat the oven to 350 degrees Fahrenheit. Place parchment paper into the bottoms of both cake pans, cutting to shape if needed. Set the pans aside.
2) Place the cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowls with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides again if needed. The batter should look well combined. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side. Wrap a damp towel around each cake pan to keep the cakes flat for a more professional-looking layered cake.
3) Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27 to 29 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
Cakes cooling on wire rack. Note that I had to level these cakes because
I neglected to wrap the pans in a damp towel before baking.
4) Meanwhile, prepare cream cheese frosting and chocolate frosting.
Cream cheese frosting
5) Place one cake layer, right side up, on a serving platter. Spread the top with cream cheese frosting, reserving about half a cup for decoration. Place the second layer, right side up, on top of the first layer.
Cakes with cream cheese frosting filling in between them
6) Using the chocolate frosting, frost the top and sides of the cake with clean, smooth strokes.
The frosted cake.
7) For the decoration, pipe the cream cheese frosting in stripes on top of the cake. Use a toothpick to then make alternating sweeps perpendicular to the frosting stripes.
The decorated cake.