Snickerdoodle Cake w/ Cinnamon Cream Chs Frosting

Lance Washburn


You can make a Splenda Powdered Sugar by doing the following:

Place 6c Granulated Splenda & 6t. Cornstarch in a food processor until mixture resembles powdered sugar.

For the frosting, just add the powdered sugar until desired sweetness is reached.

★★★★★ 2 votes
25 Min
35 Min



1 1/2 c
whole wheat flour
1 1/2 c
whole wheat pastry flour
1 Tbsp
baking powder
1/2 tsp
1 Tbsp
ground cinnamon
2 stick
unsalted butter, room temperature
1 c
truvia baking blend
4 large
eggs, room temperature
1 Tbsp
pure vanilla extract
1/2 c
half and half, more if needed


8 oz
fat free cream cheese, room temperature
1 stick
unsalted butter, room temperature
1/4 c
splenda brown sugar blend
1 tsp
pure vanilla extract
1/2 tsp
ground cinnamon
4-6 c
powdered sugar


1Preheat oven to 325°F. Butter and flour two 8- or 9-inch round cake pans.
2In a mixing bowl, whisk together the flours, baking powder, salt and cinnamon. Set aside.
3Cream together the butter and sugar until fluffy and pale in color.
4Beat the eggs in one at a time, fully incorporating each egg and scraping down the bowl between each addition. Beat in the vanilla.
5Add about 1/3 of the milk, beat to incorporate, then 1/3 of the flour, again beating to incorporate. Repeat this process, scraping down the bowl as necessary, until all of the milk and flour are added and mixed in evenly.
6Divide the batter evenly between the two pans and bake, rotating midway through, for about 35 minutes or until the cake tests done.
7Let the cakes cool in the pan on a rack for 5 minutes before turning out onto the racks to finish cooling.
8To make the frosting:

In an electric mixer, cream butter and cream cheese until light and fluffy. Beat in brown sugar, vanilla, and cinnamon until fully incorporated. Gradually add powdered sugar in small portions, scraping down the sides with each addition, until desired consistency is reached.

About this Recipe

Course/Dish: Cakes