A Cinnamon Swirled Cake that Tastes like Snickerdoodle Cookies
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작성일 23-09-17 23:12
#케이크 만들기 #케이크 #케이크 레시피 #케익 레시피 #시나몬 #쿠키 #시나몬 케이크 만들기 #간식 #후식 #디저트 #주전부리 #간식 레시피 #후식 레시피 #디저트 레시피 #주전부리 레시피 #간식 만들기 #후식 만들기 #주전부리 만들기 #dessert #dessert recipe #recipe #cake recipe #Cinnamon #Cinnamon cake
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This buttery soft snickerdoodle cake is swirled with cinnamon sugar and topped with a brown sugar cinnamon cream cheese frosting. I decorate mine semi-naked style with mini snickerdoodle cookies on top! Recipe: https://sugarspunrun.com/snickerdoodle-cake/ Ingredients 3 ⅓ cups cake flour (375g) 2 cups granulated sugar (400g) 1 Tablespoon baking powder ¾ teaspoon salt 1/2 cup unsalted butter, softened to room temperature and cut into Tablespoon sized pieces (113g) ½ cup neutral cooking oil (avocado, vegetable, or canola oil) (118ml) 1 ⅓ cup buttermilk, room temperature preferred 3 large eggs, room temperature preferred 1 teaspoon vanilla extract Cinnamon Swirl 3 Tablespoons granulated sugar 2 ½ teaspoons ground cinnamon Frosting 8 oz cream cheese, softened (226g) ½ cup unsalted butter, softened (113g) ¼ cup light brown sugar, firmly packed (50g) 1 teaspoon ground cinnamon ½ teaspoon vanilla extract ⅛ teaspoon salt 3 cups powdered sugar (375g) Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. 8” round cake pans (Affiliate Link): https://amzn.to/3ghsWEW Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Cake leveler (Affiliate Link): https://amzn.to/3MltzrT Ateco 846 tip (Affiliate Link): https://amzn.to/39t9MIc Instructions 00:00 Introduction 00:14 Preheat oven to 350F (175C). Lightly grease and flour the sides and bottoms of three 8” round baking pans. Set aside. 00:18 In a large bowl (or the bowl of a stand mixer) whisk together flour, sugar, baking powder, and salt until well-combined. 01:20 Using an electric mixer on low speed, add butter one tablespoon at a time. Do not add the next tablespoon until the first has been fully incorporated. Mixture should resemble sandy, coarse crumbs. 04:22 Add the oil and stir on low-speed until all of the dry ingredients have been moistened. 05:10 In a separate bowl (I use a large measuring cup) whisk together buttermilk, eggs, and vanilla extract until well combined. 06:30 With mixer on low-speed, gradually pour milk mixture into flour mixture. Once combined, scrape down the sides and bottom of the bowl using a spatula. Stir once more until batter is uniform and smooth. 07:52 Evenly divide cake batter into prepared pans and prepare cinnamon swirl. Cinnamon Swirl 09:15 In a small bowl, whisk together sugar and cinnamon for cake swirl. 09:33 Sprinkle a heaping Tablespoon of cinnamon/sugar over each cake layer. Use a butter knife to swirl the mixture into the cake batter. 10:30 Transfer cakes to center rack of 350F (175C) oven and bake for 28-30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. 10:51 Allow cakes to cool for 15 minutes and then invert onto a cooling rack to cool completely before frosting. Frosting 11:30 In a large mixing bowl, combine cream cheese, butter, and brown sugar and use an electric mixer to beat until smooth and creamy. 12:08 Add ground cinnamon, vanilla extract and salt, stir until combined. 12:31 With mixer on low speed, gradually add powdered sugar until frosting is smooth and creamy. Assembly 13:49 If cakes are domed or unlevel, level cakes before assembly. I do thin layers of frosting between cake layers, a semi-naked frosting around the cake, and then decorative swirls on top using an Ateco 846 or 848 tip. Notes All purpose flour You may substitute 3 cups/375 grams of cake flour for the all purpose flour. Baking in different cake pans 9” cake pans: bake for slightly less time, checking at 22-23 minutes. Using only two 8” or 9” pans: Cakes will need approximately 30-35 minutes in 8” pans or approximately 25 minutes in 9” pans. (Note that pans must be deep enough – about 2”, do not fill pans more than ¾ full). 13x9 pan: Approximate bake time will be 30 minutes. Storing Store in an airtight container at room temperature for up to 24 hours or in the refrigerator for up to 5 days. Facebook: https://www.facebook.com/Sugarspunrun/ Instagram: https://www.instagram.com/sugarspun_sam Pinterest: https://www.pinterest.com/sugarspunrun Email List: https://sugarspunrun.com/subscribe/
A Cinnamon Swirled Cake that Tastes like Snickerdoodle Cookies
#케이크 만들기 #케이크 #케이크 레시피 #케익 레시피 #시나몬 #쿠키 #시나몬 케이크 만들기 #간식 #후식 #디저트 #주전부리 #간식 레시피 #후식 레시피 #디저트 레시피 #주전부리 레시피 #간식 만들기 #후식 만들기 #주전부리 만들기 #dessert #dessert recipe #recipe #cake recipe #Cinnamon #Cinnamon cake
아래 박스안에 나오는 유튜브 상세내용은
지금 이 사이트가 아닌 유튜브에서 그대로 불러온 내용으로
여기에 저장되지 않으며 사이트 검색에서 검색되지 않습니다.
이벤트나 다른 관련 내용이 있는 영상은 해당 유튜브 채널에서 확인하시기 바랍니다.
A Cinnamon Swirled Cake that Tastes like Snickerdoodle Cookies
This buttery soft snickerdoodle cake is swirled with cinnamon sugar and topped with a brown sugar cinnamon cream cheese frosting. I decorate mine semi-naked style with mini snickerdoodle cookies on top! Recipe: https://sugarspunrun.com/snickerdoodle-cake/ Ingredients 3 ⅓ cups cake flour (375g) 2 cups granulated sugar (400g) 1 Tablespoon baking powder ¾ teaspoon salt 1/2 cup unsalted butter, softened to room temperature and cut into Tablespoon sized pieces (113g) ½ cup neutral cooking oil (avocado, vegetable, or canola oil) (118ml) 1 ⅓ cup buttermilk, room temperature preferred 3 large eggs, room temperature preferred 1 teaspoon vanilla extract Cinnamon Swirl 3 Tablespoons granulated sugar 2 ½ teaspoons ground cinnamon Frosting 8 oz cream cheese, softened (226g) ½ cup unsalted butter, softened (113g) ¼ cup light brown sugar, firmly packed (50g) 1 teaspoon ground cinnamon ½ teaspoon vanilla extract ⅛ teaspoon salt 3 cups powdered sugar (375g) Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. 8” round cake pans (Affiliate Link): https://amzn.to/3ghsWEW Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Cake leveler (Affiliate Link): https://amzn.to/3MltzrT Ateco 846 tip (Affiliate Link): https://amzn.to/39t9MIc Instructions 00:00 Introduction 00:14 Preheat oven to 350F (175C). Lightly grease and flour the sides and bottoms of three 8” round baking pans. Set aside. 00:18 In a large bowl (or the bowl of a stand mixer) whisk together flour, sugar, baking powder, and salt until well-combined. 01:20 Using an electric mixer on low speed, add butter one tablespoon at a time. Do not add the next tablespoon until the first has been fully incorporated. Mixture should resemble sandy, coarse crumbs. 04:22 Add the oil and stir on low-speed until all of the dry ingredients have been moistened. 05:10 In a separate bowl (I use a large measuring cup) whisk together buttermilk, eggs, and vanilla extract until well combined. 06:30 With mixer on low-speed, gradually pour milk mixture into flour mixture. Once combined, scrape down the sides and bottom of the bowl using a spatula. Stir once more until batter is uniform and smooth. 07:52 Evenly divide cake batter into prepared pans and prepare cinnamon swirl. Cinnamon Swirl 09:15 In a small bowl, whisk together sugar and cinnamon for cake swirl. 09:33 Sprinkle a heaping Tablespoon of cinnamon/sugar over each cake layer. Use a butter knife to swirl the mixture into the cake batter. 10:30 Transfer cakes to center rack of 350F (175C) oven and bake for 28-30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. 10:51 Allow cakes to cool for 15 minutes and then invert onto a cooling rack to cool completely before frosting. Frosting 11:30 In a large mixing bowl, combine cream cheese, butter, and brown sugar and use an electric mixer to beat until smooth and creamy. 12:08 Add ground cinnamon, vanilla extract and salt, stir until combined. 12:31 With mixer on low speed, gradually add powdered sugar until frosting is smooth and creamy. Assembly 13:49 If cakes are domed or unlevel, level cakes before assembly. I do thin layers of frosting between cake layers, a semi-naked frosting around the cake, and then decorative swirls on top using an Ateco 846 or 848 tip. Notes All purpose flour You may substitute 3 cups/375 grams of cake flour for the all purpose flour. Baking in different cake pans 9” cake pans: bake for slightly less time, checking at 22-23 minutes. Using only two 8” or 9” pans: Cakes will need approximately 30-35 minutes in 8” pans or approximately 25 minutes in 9” pans. (Note that pans must be deep enough – about 2”, do not fill pans more than ¾ full). 13x9 pan: Approximate bake time will be 30 minutes. Storing Store in an airtight container at room temperature for up to 24 hours or in the refrigerator for up to 5 days. Facebook: https://www.facebook.com/Sugarspunrun/ Instagram: https://www.instagram.com/sugarspun_sam Pinterest: https://www.pinterest.com/sugarspunrun Email List: https://sugarspunrun.com/subscribe/
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