Can’t decide between cake and cookies? No need to choose, my Snickerdoodle Cake with Cream Cheese Frosting is decorated with Snickerdoodle Cookies! You get the best of both worlds in this tall, fluffy, gluten free, spiced cake!I shared this cake in the latest issue of Yum. Gluten Free Magazine and I couldn’t keep it to myself! You all deserve some more snickerdoodle-y goodness in your lives! The cake layers are spiced with snickerdoodle-like quantities of cinnamon and brown sugar and studded with chocolate pieces (because obviously the only thing that makes a snickerdoodle better is some chocolate…). These layers are stacked and coated with sharp and cool cream cheese frosting and then decorated with actual snickerdoodle cookies!
As with my other gluten free cakes, this fluffy, moist-crumbed creation doesn’t rely on strange gums or additives for its bounce, just the right combination of flours, and Greek yoghurt. I seriously suggest looking for the flours I have listed in the ingredients. I found mine in my local grocery store and they are even cheaper at some health food stores. Delicious science!(side note: if anyone wants to start a drinking game with the amount of times I use the word snickerdoodle in this post, I feel okay about that.)This cake is pure, brown sugar and cinnamon celebration. You start by making a very simple cake with a hint of brown sugar and cinnamon in the batter (pro-tip: lick the spatula after you’ve finished). Then make a batch of super simple snickerdoodles that start from a base of butter and cream cheese, which adds some extra softness to these cookies (for more snickerdoodle science see Lynn’s informative post). Once the cake and cookies are both cooled you whip up a batch of my easy, by oh so moreish cream cheese frosting and unite the divide. Cookies lovers and cake lovers, no longer do you have to war – there’s something here for everyone!
Snickerdoodle Chocolate Chip Layer Cake with Cream Cheese Frosting and Cookies
Makes one two-layer 8-inch round cake | Serves 10-12 | Gluten Free
Prep time: 30 minutes Cooking time: 40 minutes (not including time for cakes to cool)
Note: If you don’t need this gluten free you can swap out the flours for 280 grams of plain flour.
I would recommend making the cookie dough first as it needs to chill for an hour. While the dough is chilling you can make and bake the cake layers.
- 100 grams brown rice flour
- 100 grams sorghum flour
- 80 grams white rice flour
- 2 teaspoons ground cinnamon
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 125 grams (1/2 cup) butter, softened
- 175 grams caster sugar
- 50 grams brown sugar
- 3 large eggs at room temperature
- 1 egg white (from large egg) at room temperature
- 2 teaspoons vanilla extract
- 2/3 cup plain Greek/natural yoghurt
- 100 grams chopped dark chocolate (or chocolate chips)
- 250 grams cream cheese, softened
- 4 cups icing sugar (ensure this is gluten free)
- 2 teaspoons vanilla extract
- 2-3 tablespoons pouring cream (or milk)
- Preheat your oven to 180C (350F) and grease two 8-inch round cake tins with extra butter. Line the bottoms with circles of baking paper. Set aside until required.
- In a medium bowl whisk together brown rice flour, sorghum flour, white rice flour, ground cinnamon, baking powder, and salt until well mixed.
- In the bowl of a stand mixer (or in a large mixing bowl) cream butter and sugars on a medium-high speed until it reaches a light and creamy consistency, about 1-2 minutes.
- Add eggs and egg white one at a time and beat until just combined. Scrape down the sides of the bowl as required.
- Beat in almond extract.
- Turn mixer speed to low and beat in a flour mixture in three parts, alternating with the yoghurt. Scrape down the sides of the bowl as required. After the last addition, beat until smooth.
- Divide mixture equally between the two prepared tins. Level tops and then bake for 30-40 minutes. Switch the position of the pans every ten minutes. Cakes are done when the tops are slightly golden and they bounce back when lightly pressed. Check the cakes at 30 minutes, and then decide if they need the extra ten minutes.
- Remove cakes from the oven. Cool in tins for 10 minutes. Then remove from tins and allow to cool completely before frosting.
- To make frosting. Beat cream cheese briefly to loosen it up, about two minutes. Then add the remaining ingredients and beat until completely smooth and fluffy, about three minutes.
- To assemble cake. Place one layer on a plate or serving dish and frost with 1/3 of the frosting.
- Place second layer on top and cover top and sides with remaining frosting. Use a large flat-bladed knife or a frosting palette knife to make this easy.
- Decorate with cookies (recipe below). Store in fridge, covered for up to three days. Sit at room temperature for fifteen minutes before serving.
Makes about 15 cookies
- 45 grams butter, softened
- 30 grams cream cheese, softened
- 100 grams caster sugar and 2 tablespoons extra
- 1 large egg
- 35 grams sorghum flour
- 35 grams white rice flour
- 35 grams brown rice flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- Pinch of salt
- 2 teaspoons ground cinnamon
- Preheat oven to 180C (350F) and line two baking sheets with baking paper.
- In the bowl of a standmixer fitted with the paddle attachment beat together butter, cream cheese and caster sugar until light and fluffy.
- Add egg and beat well until incorporated.
- In a small bowl whisk together sorghum flour, white rice flour, brown rice flour, cream of tartar, baking soda and salt.
- With mixer on a low speed add flour mix and beat until combined.
- Combine remaining two tablespoons caster sugar and ground cinnamon in a small bowl.
- Chill dough for an hour.
- Take rounded tablespoonfuls of dough and roll into small bowls. Roll in cinnamon sugar mixture and place on baking sheet. Repeat with remaining dough. Leave about 5cm between dough balls for spreading.
- Bake for 10-12 minutes or until the edges are just firm. Remove and allow to cool completely before using them to decorate the cake.