snickerdoodle cake

The EASIEST Snickerdoodle Cake made with no eggs, no milk and no butter! Also known as Crazy Cake, Wacky Cake and Depression Cake, this super moist cake is budget friendly, made with ingredients right from the pantry. You won&#39;t believe how delicious this cake is! No Bowls, No Mixers, Dairy Free, Vegan. 45 minute cake! The Original Viral Recipe from Sweet Little Bluebird.

Snickerdoodle Crazy Cake (No Eggs, No Milk, No Butter!)

all-purpose flour

sugar

brown sugar

cinnamon

baking soda

cream of tartar (*optional)

salt

canola oil (or vegetable oil)

vanilla extract

apple cider vinegar (or white vinegar)

water

Preheat oven to 350 degrees F.  Spray an 8&quot;x 8&quot; baking dish with non-stick cooking spray.

Mix dry ingredients (flour, sugar, brown sugar, cinnamon, baking soda, cream of tartar and salt)  in prepared baking dish until well blended.

Make 3 depressions in dry ingredients – two small, one larger. Add the vinegar in one depression, vanilla in the other, and the vegetable oil in the third larger depression. Pour water over all. Mix well until smooth. *I use a fork to mix.

Bake on the middle rack of the oven for approximately 35 minutes.

While the cake is baking, mix the cinnamon and sugar for the topping.

Check center of cake with a toothpick to make sure it comes out clean. While the cake is still warm fresh out of the oven, sprinkle cinnamon sugar evenly over top. Allow to cool.

This Snickerdoodle Dulce De Leche Cheesecake has a cinnamon sugar crust, dulce de leche filling and is topped with a layer of white chocolate ganache and more cinnamon sugar! It's a delicious and fun mix of flavors that are perfect for fall!

Snickerdoodle Dulce De Leche Cheesecake

¼ cups (302 grams) vanilla wafer crumbs

(112 grams) salted butter, melted

tbsp (39 grams) sugar

(678 grams) cream cheese, softened

(104 grams) sugar

(90 grams) brown sugar

tbsp (25 grams) all purpose flour

13.4 oz (380 grams) can dulce de leche (about 1 1/4 cups)

eggs, room temperature

4.5 oz white chocolate chips

tbsp heavy whipping cream

tbsp sugar

(180 milliliters) heavy whipping cream

tbsp (44 grams) powdered sugar

vanilla

Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.

. Mix together the crust ingredients until well combined and press the mixture into the bottom and up the sides of the springform pan.

. Bake the crust for 10 minutes, then set aside to cool.

. Cover the outsides of the pan with aluminum foil to prepare it for a water bath. Here is a tutorial on how to set up a pan for a waterbath. Set prepared pan aside.
FILLING

p id=&#8221;instruction-step-6&#8243;>1. Reduce oven temperature to 300°F (148°C).
2.

In a large bowl, beat the cream cheese, sugars and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
3.

Add the dulce de leche and mix on low speed until well combined.
4.

Add the eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
5.

Pour the cheesecake batter into the crust and spread evenly.
6.

Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
7.

Bake the cheesecake for 1 hour 10 minutes.
8.

Turn off the oven and leave the cheesecake in oven with the door closed for 25 minutes. Do not open the door or you’ll release the heat.
9. C

ack oven door and leave the cheesecake in the oven for another 20-30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
10.

emove from oven and let sit on the counter for 15 minutes, then remove the pan from the water bath and remove aluminum foil. Refrigerate cheesecake until completely cooled and firm, 6-7 hours.
TOPPING

=&#8221;instruction-step-16&#8243;>1. When the cheesecake is cool and firm, remove it from the springform pan and place on a serving dish.
2. T

make the white chocolate ganache, put the white chocolate chips and 1/4 tsp of cinnamon in a heat-proof bowl.
3. H

at the heavy whipping cream until it begins to boil, then pour it over the white chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth. If a few lumps remain, microwave the mixture for about 10 seconds, then whisk until smooth.
4. A

low the ganache to cool for about 3 minutes, then spread into an even layer on top of the cheesecake.
5. C

mbine the remaining 3/4 teaspoon of cinnamon and 1 tablespoon of sugar, then sprinkle over the white chocolate ganache. Set the cheesecake in the fridge to firm.
6. T

make the whipped cream, add all ingredients to a mixer bowl and whisk on high speed until stiff peaks form.
7. P

pe swirls of whipped cream around the edge of the cheesecake, then finish it off with snickerdoodle cookies. Refrigerate until ready to serve. Cheesecake is best for 4-5 days.

Snickerdoodle cake is a delicious layered cinnamon cake iced with brown sugar cream cheese frosting and topped with cinnamon and sugar!

Snickerdoodle Cake

boxes yellow cake mix ((about 15 ounces each), NOT prepared)

eggs

whole milk ((16 ounces))

butter ((2 cups), melted)

brown sugar (divided)

pan release

unsalted butter ((1½cups) softened)

block cream cheese ((8 ounces), softened)

white granulated sugar

cinnamon/sugar cereal (optional)

Preheat oven to 350 ℉. Prepare three 8 inch cake pans with pan release (or butter and flour).

In a large mixing bowl combine the 2 powdered cake mixes, milk, butter and eggs. Whisk until smooth and combined. Pour the batter evenly between the 3 pans.

In a separate bowl, mix the brown sugar and cinnamon together. Sprinkle the cinnamon sugar across the top of the cakes and swirl through.

Bake cakes on center oven rack for 20-25 minutes or until a toothpick inserted comes out clean. Allow the cakes cool in the pans for 5 minutes, then turn out onto wire cooling racks.

CAKE

While the cakes are cooling, whip the butter, cream cheese, brown sugar and cinnamon together in a large bowl until light and fluffy. Add the powdered sugar a little bit at a time.

When the sugar is fully incorporated, continue to whip the frosting for an additional 5-7 minutes until light and fluffy.

Place a cooled cake layer onto your serving plate. Generously frost the top, then add the next layer and repeat. Top with the final cake layer and frost the sides and top evenly. (Optional: reserve some frosting to pipe around the edges).

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