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Snickerdoodle Poke Cake

Irresistible Snickerdoodle Poke Cake: A Heavenly Dessert Delight

Welcome to a world of decadence and delight with our Snickerdoodle Poke Cake recipe! This mouthwatering dessert is a delightful twist on the classic Snickerdoodle, blending the warmth of cinnamon with the rich, moist texture of a perfectly baked cake. Whether you’re a seasoned baker or a novice in the kitchen, this recipe promises to be a showstopper at any gathering. So, tie on your apron and let’s dive into the sweet journey of creating a Snickerdoodle Poke Cake masterpiece.

Ingredients: For the Cake:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 1/2 cup whole milk

For the Cinnamon Sugar Filling:

  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions: Step 1: Prepare the Cake Batter

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk. Begin and end with the dry ingredients, mixing until just combined.

Step 2: Bake the Cake

  1. Pour the batter into the prepared baking pan, spreading it evenly.
  2. In a small bowl, mix together the granulated sugar and cinnamon for the filling. Sprinkle this mixture evenly over the cake batter.
  3. Use a knife or skewer to swirl the cinnamon sugar into the cake batter, creating a marbled effect.
  4. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  5. Allow the cake to cool completely in the pan on a wire rack.

Step 3: Prepare the Cream Cheese Frosting

  1. In a large mixing bowl, beat together the softened cream cheese and butter until smooth.
  2. Add the powdered sugar and vanilla extract, beating until creamy and well combined.
  3. Once the cake is completely cooled, use the handle of a wooden spoon to poke holes evenly across the surface.

Step 4: Assemble the Snickerdoodle Poke Cake

  1. Pour the cream cheese frosting over the cake, ensuring it fills the holes.
  2. Use a spatula to spread the frosting evenly across the top.
  3. For an extra touch, sprinkle additional cinnamon sugar on top of the frosting.

Cook Notes:

  • Make sure to cool the cake completely before adding the cream cheese frosting to prevent it from melting.
  • Experiment with different cake pan sizes for varied thickness and baking times.
  • Feel free to add chopped nuts or caramel drizzle for extra flavor and texture.

Variations:

  • Apple Cinnamon Twist: Layer thinly sliced apples on top of the cinnamon sugar filling before baking.
  • Chocolate Chip Delight: Fold in a cup of mini chocolate chips into the cake batter for a chocolatey surprise.

Keto Version: Ingredients:

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1/4 cup granulated erythritol
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup almond milk

Instructions:

  • Follow the same steps as the traditional recipe, replacing the all-purpose flour with a combination of almond and coconut flours. Adjust sweetener to taste.

Low Carb Version: Ingredients:

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup granulated sweetener of choice (e.g., erythritol, stevia)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup unsweetened almond milk

Instructions:

  • Similar to the keto version, substitute the flours and sweetener to reduce the carb content.

Indulge in the heavenly goodness of our Snickerdoodle Poke Cake—a symphony of cinnamon, sweetness, and moist cake that will leave your taste buds dancing. Whether you opt for the classic recipe, experiment with variations, or choose a keto or low-carb twist, this dessert is sure to become a family favorite. So, gather your ingredients, bake with love, and savor the joy of creating a dessert masterpiece that will be remembered for years to come. Happy baking!

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