Snickerdoodle Caramel Layer Cake

Products Used
1
68
109
By @bakescupcakes
Prep Time:
1h 30m
Bake/Cook Time:
25m - 30m
Yield:
1 8-inch triple layer cake

This elegant triple layer cake is just dripping with caramel sauce and tastes like your favorite snickerdoodle cookies!  Perfect for parties all year round.

Este pastel elegante de tres capas chorrea la salsa de caramelo y sabe a tu galleta favorita de azúcar y canela (Snickerdoodle)! Perfecto para fiestas todo él año.

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Rate it yourself
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Ingredients

    • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

    Directions

    1. Preheat oven to 350°F. Butter and flour three 8-inch cake pans and set aside.  In a small bowl, stir together brown sugar and 1 teaspoon cinnamon and set aside.
    2. In a large bowl, mix together flour, baking powder, and 1/2 teaspoon cinnamon. Set aside.  In bowl of a mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each. Add vanilla.  With mixer on medium low speed, add flour and milk alternately, starting and ending with flour mixture and scraping bowl as needed.
    3. Divide 1/2 batter evenly amongst 3 prepared pans. Divide cinnamon/brown sugar mixture between three cakes, sprinkling evenly over batter, then top each with remaining half of batter. Spread to cover and then swirl gently with a knife. Bake for about 25 - 30 minutes or until a toothpick inserted in center of cake comes out clean.
    4. While cakes are cooling, prepare caramel sauce: Melt butter in a small saucepan over medium heat. Add sugars, stirring until mixture starts to bubble. Slowly whisk in cream. Bring to a boil over medium heat, stirring constantly until thick, several minutes. Remove from heat and add vanilla. Set aside to cool.
    5. Once caramel sauce has reached room temperature, prepare frosting: In bowl of your mixer, beat butter, 1/2 cup caramel sauce, and heavy cream on medium-low speed until smooth. Change mixer speed to low and slowly add powdered sugar and cinnamon. Once powdered sugar is just barely mixed in, increase speed to high and beat for one minute.
    6. Assemble and frost cake, leveling layers with a serrated knife if necessary. Chill frosted cake for one hour and then pour remaining caramel sauce over top, spreading gently to edges and allowing it to drip down sides. It may be necessary to slightly heat caramel sauce before spreading over top of cake – be sure not to overheat it as it will cause frosting to melt.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Kristan Roland @bakescupcakes.

    Rate & Review
    or to post comments
    Christine
    Aug 23, 2017

    I loved this cake. I was a little skeptical because it seemed like it would be super sweet but the cinnamon throughout and the cream cheese/cinnamon frosting and the buttery flavor of the caramel included in the frosting and as a garnish made it something completely unexpected. It was such an amazing cake. My whole family loved it; I made another for a friend's birthday and I'm making another tomorrow for another friend at their request. Thank you so much for this cake!

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    Pastel de capas de caramelo y Snickerdoodle (galleta de azúcar y canela)

    Products Used
    1
    68
    109
    Por @bakescupcakes
    Tiempo de preparación:
    1h 30m
    Tiempo de cocción / cocción:
    25m - 30m
    Rendimiento:
    1 pastel de 3 capas de 8 pulgadas

    Este pastel elegante de tres capas chorrea la salsa de caramelo y sabe a tu galleta favorita de azúcar y canela (Snickerdoodle)! Perfecto para fiestas todo él año.

    Clasificación:
    Califíquelo usted mismo
    Blogger
    Member
    Tested by Imperial
    Products Used

    Ingredientes

    • *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

    Direcciones

    1. Precaliente el Horno a 350 F. engrase con mantequilla y harina 3 moldes de pastel de 8 pulgadas y ponga a un lado.
    2. En un envase grande, mezcle la harina, polvo de hornear y 1/2 cucharadita de canela. Ponga a un lado. En el envase de una batidora de pie, bata la mantequilla y azúcar en velocidad media hasta que este suave y esponjosa, alrededor de 2 minutos. Agregue huevos uno a la vez, batiendo bien después de cada adición. Agregue vainilla. Con la batidora a velocidad media baja, agregue la harina y la leche de manera alterna, comenzando y terminando con la mezcla de harina y raspando el envase cuando sea necesario.
    3. Divida 1/2 mezcla de manera uniforme entre las tres bandejas preparadas. Divida la mezcla de canela/azúcar morena entre los tres pasteles, espolvoreando de manera uniforme sobre la mezcla, luego coloque encima el resto de la mezcla. Unte para cubrir y luego utilizando un cuchillo haga un remolino gentilmente. Hornee por alrededor de 25 a 30 minutos o hasta que un mondadientes salga limpio luego de ser insertado en el centro del pastel.
    4. Mientras los pasteles se enfrían, prepare la salsa de caramelo: Derrita la mantequilla en un sarten pequeño sobre fuego medio. Agregue los azucares, revolviendo hasta que la mezcla comienza a hacer burbujas. Lentamente agregue con una espumadora l crema. Ponga a hervir a fuego medio, revolviendo constantemente hasta que este grueso, varios minutos. Remueva del fuego y agregue la vainilla. Ponga a un lado a enfriar.
    5. Una vez que la salsa de caramelo haya alcanzado la temperatura ambiente, prepara el glaseado: En el envase de su mezcla, bata la mantequilla, 1/2 taza de salsa de caramelo, y crema pesada a velocidad media baja hasta que este suave. Cambie la velocidad de la batidora a baja y lentamente agregue el azúcar en polvo y la canela. Una vez que el azúcar en polvo este casi mezclada, incremente la velocidad a alta y bata por un minuto más.
    6. Ensamble y agregue el glaseado al pastel, nivelando el pastel con un cuchillo de repostería como sea necesario. Ponga a enfriar el pastel por una hora y luego vierta el resto de la salsa de caramelo sobre la parte de arriba, untando gentilmente hasta las orillas y dejando que gotee a los lados. Es posible que sea necesario calentar un poco la salsa de caramelo antes de untarla sobre el pastel- asegúrese de no calentarla de mas ya que causara que el glaseado se derrita.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Kristan Roland @bakescupcakes.

    Christine
    Aug 23, 2017

    I loved this cake. I was a little skeptical because it seemed like it would be super sweet but the cinnamon throughout and the cream cheese/cinnamon frosting and the buttery flavor of the caramel included in the frosting and as a garnish made it something completely unexpected. It was such an amazing cake. My whole family loved it; I made another for a friend's birthday and I'm making another tomorrow for another friend at their request. Thank you so much for this cake!

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