Courtesy Of: Lindsay
Prepare two 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
Combine the flour, baking powder, cinnamon and salt in a medium sized bowl and set aside.
Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until fully creamed and light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
Add half of the dry ingredients to the batter and mix until mostly combined. Slowly add the milk and mix until well combined.
Add the remaining dry ingredients and mix until combined and smooth, but do not over mix. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
Divide the batter evenly between the cakes pans and bake for 32-36 minutes, or until a toothpick comes out with a few crumbs, then remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
Preheat oven to 350°F (176°C) and prepare a cookie sheet with a silicone baking mat or parchment paper.
Combine the cookie crumbs, flour, sugar, cinnamon and salt. Add the melted butter and toss until well coated.
Spread the mixture evenly onto the cookie sheet and bake for 6-8 minutes, or until lightly golden, then remove from the oven and allow it to cool for about 5 minutes, then use a fork or something similar to toss the mixture and break it up. Allow to cool completely.
Add the butter to a large mixer bowl and beat until smooth, then stir in the cookie crumbs.
Add the powdered sugar and mix until well combined.
Add the cinnamon, vanilla extract and salt and mix until well combined.
Add some milk or water, as needed to get a smooth consistency. It’ll be on the thick side.
Beat the butter and shortening together until smooth, then slowly add half of the powdered sugar and mix until smooth.
Add the cinnamon, vanilla extract, salt and 2 tablespoons of water or milk and mix until smooth, then slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed to get the right consistency of frosting.
Use a cake leveler or a large serrated knife, remove the domes from the top of the cakes so that they’re flat. Next, cut each cake horizontally to make 4 layers of cake total.
To build the cake, place the first layer of cake on a cardboard cake circle or a serving platter. Spread about a third of the snickerdoodle filling (about 3/4 cup) into an even layer on top of the cake layer. Your filling should be thick enough that it will stay in place. If it isn’t, too much liquid was added to it and thinned it out.
Sprinkle an even layer of the snickerdoodle crumble over the filling, about 6 tablespoons. Press the crumble down into the frosting and spread a very thin layer of frosting over the crumble so that the next cake layer will stick to it.
Add another layer of cake, filling and crumble and then another layer of each, for three layers of each. For help moving the thin cake layers around, I find a cake lifter to be helpful.
Add the final layer of cake on top, then frost the outside of the cake with the remaining snickerdoodle buttercream.
To decorate the cake, press cookie crumbles into the sides of the cake, along the bottom third of the cake. Pipe tall swirls of frosting around the top edge of the cake and top with more cookie crumble and snickerdoodles that have been cut in half.
Ingredients
Directions
Prepare two 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
Combine the flour, baking powder, cinnamon and salt in a medium sized bowl and set aside.
Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until fully creamed and light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
Add half of the dry ingredients to the batter and mix until mostly combined. Slowly add the milk and mix until well combined.
Add the remaining dry ingredients and mix until combined and smooth, but do not over mix. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
Divide the batter evenly between the cakes pans and bake for 32-36 minutes, or until a toothpick comes out with a few crumbs, then remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
Preheat oven to 350°F (176°C) and prepare a cookie sheet with a silicone baking mat or parchment paper.
Combine the cookie crumbs, flour, sugar, cinnamon and salt. Add the melted butter and toss until well coated.
Spread the mixture evenly onto the cookie sheet and bake for 6-8 minutes, or until lightly golden, then remove from the oven and allow it to cool for about 5 minutes, then use a fork or something similar to toss the mixture and break it up. Allow to cool completely.
Add the butter to a large mixer bowl and beat until smooth, then stir in the cookie crumbs.
Add the powdered sugar and mix until well combined.
Add the cinnamon, vanilla extract and salt and mix until well combined.
Add some milk or water, as needed to get a smooth consistency. It’ll be on the thick side.
Beat the butter and shortening together until smooth, then slowly add half of the powdered sugar and mix until smooth.
Add the cinnamon, vanilla extract, salt and 2 tablespoons of water or milk and mix until smooth, then slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed to get the right consistency of frosting.
Use a cake leveler or a large serrated knife, remove the domes from the top of the cakes so that they’re flat. Next, cut each cake horizontally to make 4 layers of cake total.
To build the cake, place the first layer of cake on a cardboard cake circle or a serving platter. Spread about a third of the snickerdoodle filling (about 3/4 cup) into an even layer on top of the cake layer. Your filling should be thick enough that it will stay in place. If it isn’t, too much liquid was added to it and thinned it out.
Sprinkle an even layer of the snickerdoodle crumble over the filling, about 6 tablespoons. Press the crumble down into the frosting and spread a very thin layer of frosting over the crumble so that the next cake layer will stick to it.
Add another layer of cake, filling and crumble and then another layer of each, for three layers of each. For help moving the thin cake layers around, I find a cake lifter to be helpful.
Add the final layer of cake on top, then frost the outside of the cake with the remaining snickerdoodle buttercream.
To decorate the cake, press cookie crumbles into the sides of the cake, along the bottom third of the cake. Pipe tall swirls of frosting around the top edge of the cake and top with more cookie crumble and snickerdoodles that have been cut in half.