Snickerdoodle Poke Cake Layer Cake

This Snickerdoodle Poke Cake options 2 dreamy layers of snickerdoodle cake, doused during a cinnamon and sugar sirup, and slathered in snickerdoodle buttercream! This Snickerdoodle Poke Cake is actually out-of-this-world!

I ne'er build layer cakes as a result of I stress regarding decorating them. I haven’t done any cake decorating in years, and once I shop around at alternative blogs, I nearly go over by however lovely they beautify their cakes. I can’t handle the pressure of living up to alternative blogs’ layer cakes! thus I didn’t even attempt, till this Snickerdoodle Poke Cake cake.

Snickerdoodle Poke Cake Layer Cake

The cake decorating was a favourite. I’ve precious to bake for as long as I will keep in mind, however I ne'er involved myself an excessive amount of with a way to build food look lovely and ornate. it had been thus fun to find out decorating techniques. Basket-weaving, fondant, completely different forms of flowers, all that stuff. once I captive to point of entry, i attempted to seek out an analogous category with no such luck.

It’s been nearly ten years since I’ve tried to frost a cake with the goal toward having it look pretty and respectable, coupled with try and pipe a flower. i used to be simply affected that the ice on this Snickerdoodle Poke Cake is as even and sleek because it is.

INGREDIENTS:

For snickerdoodle poke cake:

• 1 box white cake mix
• 1 c. whole milk
• 1/2 c. sour cream or Greek yogurt
• 6 tbsp. unsalted butter melted
• 3 large eggs
• 1 tbsp. cinnamon
• 2 tsp. vanilla
• 1 - 12 oz. can sweetened condensed milk
• 1/2 c. butter melted
• 1/2 c. packed brown sugar
• 1 tsp. cinnamon

For snickerdoodle buttercream:

• 1 c. unsalted butter softened
• 4 - 5 c. powdered sugar
• 2 tsp. cinnamon
• 2 tsp. vanilla
• 1/4 c. milk or cream

INSTRUCTIONS:

For snickerdoodle poke cake:

1. In a large bowl, whisk together cake mix, whole milk, sour cream, butter, eggs, cinnamon, and vanilla.
2. Divide batter evenly into two greased or parchment paper-lined 9-inch round cake pans.
3. Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted near the center comes out clean.
4. Cool for 15 minutes before removing cakes from pans to wire racks.
5. While cakes are still warm, gently poke holes with a fork, toothpick, or similar utensil, but not poking through the bottom of the cake.
6. In a small bowl, whisk together sweetened condensed milk, butter, brown sugar, and cinnamon.
7. Divide the sweetened condensed milk mixture between the two layers, drizzling it evenly over the top, keeping it away from the edges by about 1/2-inch. Use a knife or spoon to keep the mixture on the top of the cakes, and not down the sides. Allow the cakes to sit and absorb the mixture for about 5-10 minutes.
8. Refrigerate cakes til firm, about 1 hour. This will make transferring them to a serving platter much easier. They become slightly fragile with all the holes.
9. Meanwhile, prepare snickerdoodle buttercream.

For snickerdoodle buttercream:

1. In a large mixing bowl, combine butter, 4 c. powdered sugar, cinnamon, vanilla, and cream.
2. Beat on medium speed for 2 minutes.
3. Add more powdered sugar or cream as needed to achieve desired consistency. It should be thick and fluffy, but able to be piped.
4. Beat an additional 3-5 minutes for fluffiness.
5. Carefully transfer one cake to a serving platter. Spread it with a 1/4-inch thick layer of buttercream. Arrange the second cake layer on top.
6. Frost cake. Cut and serve.

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