A unique flavor blend of butterscotch, marshmallow, and of course snickerdoodle!

The indulgence of snickerdoodle is one thing but the creative versatility of that same fascinating flavor is another! Today, I am going to share with you one of my top 3 snickerdoodle cake recipes. Golden, cinnamon spiced layers of cake filled with whipped marshmallow fluff, butterscotch sauce, and sparkling flakes of cinnamon-sugar.

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.

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Butterscotch and Marshmallow Snickerdoodle Cake

Butterscotch and Marshmallow Snickerdoodle Cake

Prep Time: 5 minutes
Cook Time: 20 minutes
Additional Time: 15 minutes
Total Time: 40 minutes

A unique flavor blend of butterscotch, marshmallow, and of course snickerdoodle!

Ingredients

  • 2 & 3/4 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup vegetable shortening
  • 1 & 2/3 cups granulated white sugar
  • 5 eggs at room temperature
  • 1 & 1/4 cups milk at room temperature
  • Buttercream (I suggest my cinnamon buttercream)
  • 1/4 cup cinnamon sugar blend
  • Butterscotch chips
  • Butterscotch sauce
  • 4 cups Marshmallow fluff
  • Marshmallows for garnish

Instructions

  1. Preheat oven to 350 degrees.
  2. In a standard sized mixing bowl, whisk together your dry ingredients - flour, baking powder, cinnamon, and salt.
  3. In a larger mixing bowl, whip shortening on a high speed until fluffy.
  4. Add in white granulated sugar and mix into shortening on a lower speed until incorporated.
  5. One at a time, add eggs and mix in after each addition.
  6. Blend in vanilla extract.
  7. Add in dry mixture and mix on a low speed until just combined.
  8. Pour into your prepared cake pan(s).
  9. Bake cake(s) for 20 minutes or until your cake tester comes out clean.
  10. Once baked, pull from oven, sprinkle cinnamon-sugar onto each cake, and allow to cool.
  11. When cakes of cooled, level each cake and half each cake into 2 separate layers. This will depend on how many snickerdoodle layers your cake will have.
  12. Fill each cake layer with a generous amount of marshmallow fluff.
  13. Top with another snickerdoodle layer and repeat until all your cake layers have been filled and stacked.
  14. Use remaining whipped cream or buttercream to cover cake.
  15. Once cake is covered, slowly pour butterscotch syrup along the edges of the top cake layer.
  16. Top with all of your favorite fixings. Mine are marshmallows, melted butterscotch, and pizzelle cookies.
  17. Slice, serve, and ENJOY!

Notes

  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.

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More Cake Theme Tutorials👉 https://bit.ly/2NN3s39Let’s have a Llama Party! I had so much fun working with fondant though more practice will definitely be needed😅 Also been enjoying learning new techniques to share with everyone here so keep sending those comments over on the MANCAKE channel with what you'd like to see make next. I'll see you all very soon with another yummy tutorial so be sure to ring the bell when you subscribe 👉 https://bit.ly/30otZW3

Posted by Man Cake on Wednesday, July 10, 2019

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