Mini Snickerdoodle Layer Cake
Cinnamon cake with cinnamon cream cheese icing in a delicious cake to serve 2-4. When you need something a little bigger and more special than a mug cake this is perfect.
I’ve seen so many photos of beautiful layered mini cakes lately that I wanted to make my own. Since you microwave the cake part you only need to dirty 3 bowls. One for the batter, one for the icing, and one to cook the cakes in. That’s my kind of recipe. One thing I hate washing is multiple cake pans. Layer cakes are pretty but the dish washing adds up fast. With this method, I could easily and quickly make a pretty layer cake. This is perfect to serve 4. Or serve 2 with leftovers. We never have a problem eating leftover cake in my house.
I actually took a cake decorating class once at a local craft store. It was fun and I went on make one of my sister-in-law’s wedding cakes but most of the time I can’t be bothered with fancy decorating. I do like piping bags, though. I’m not the best at spreading icing nice and smoothly (as you can see above) so using a piping bag I can cover the imperfections. Cupcakes are the best to pipe icing onto. A little swirl with a star tip and they look beautiful. One of my other problems is I always misplace my piping tips. I have a tackle box type thing for cake decorating supplies but it’s down in the basement. The little tips never make it back down there and I’m sure they are in the back of some random drawer in my kitchen.
I don’t think this cake looks too bad with the little swirly things. I couldn’t find a tip for the piping bag, again, so I just cut the end off and made some swirls.
Mini Snickerdoodle Layer Cake – Low Carb, Grain Free, THM S
Cake Ingredients:
1/2 cup unsweetened almond milk
2 eggs
1/4 cup sour cream
1 tsp vanilla
1/2 cup almond flour
1/2 cup coconut flour
1 tsp cinnamon
1/2 tsp baking powder
1/4 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
Icing Ingredients:
4 oz cream cheese, softened
4 tbsp salted butter, softened
1/2 cup erythritol, finely ground into a powder ***
1/2 cup xylitol, finely ground into a powder ***
1 tsp cinnamon
1 tsp vanilla
1 tbsp unsweetened almond milk
*** Or sub another sweetener that measures 1:1 for sugar. It is helpful to have the bulk of a 1:1 sweetener for icings.
Instructions:
In a medium mixing bowl whisk together the eggs, almond milk, sour cream, and vanilla. Stir in the dry ingredients.
Spray a 16 oz Corningware bowl with cooking spray. Spoon 1/3 of the batter into the bowl. Microwave for about 2 minutes and 20 seconds. Microwave times will vary. The cake should be cooked through. Let cool for one minute. Invert onto a cooling rack.
Repeat to make a second and third cake. You can keep reusing the same bowl. Just spray it with cooking spray in between batches. Let cakes cool completely.
To make the icing beat the cream cheese and butter until smooth. Beat in the other ingredients until well incorporated. This makes a generous amount of icing. Put a generous amount between the layers or you will end up with too much. This cake gets much of its flavor and sweetness from the icing. Spread or pipe the remaining icing on the outside of the cake.
And then check out these other almond flour cake recipes!
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Snickerdoodle Mini Layer Cake
Ingredients
Cake Ingredients:
- 1/2 cup unsweetened almond milk
- 2 eggs
- 1/4 cup sour cream
- 1 tsp vanilla
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
Icing Ingredients:
- 4 oz cream cheese softened
- 4 tbsp salted butter softened
- 1 cup powdered sweetener
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 tbsp unsweetened almond milk
Instructions
- In a medium mixing bowl whisk together the eggs, almond milk, sour cream, and vanilla. Stir in the dry ingredients.
- Spray a 16 oz Corningware bowl with cooking spray. Spoon 1/3 of the batter into the bowl. Microwave for about 2 minutes and 20 seconds. Microwave times will vary. The cake should be cooked through. Let cool for one minute. Invert onto a cooling rack.
- Repeat to make a second and third cake. You can keep reusing the same bowl. Just spray it with cooking spray in between batches. Let cakes cool completely.
- To make the icing beat the cream cheese and butter until smooth. Beat in the other ingredients until well incorporated. This makes a generous amount of icing. Put a generous amount between the layers or you will end up with too much. This cake gets much of its flavor and sweetness from the icing. Spread or pipe the remaining icing on the outside of the cake.
Notes
Nutrition
Can I double the recipe to make a 3 layer 8″ cake and bake in the oven?
Yes, that should be fine. I’d love to see pictures of how it turns out!
Can we use baking blend in place of the almond flour and coconut flour?
Yes, use a little bit less.
How is the best way to grind the sugar substitute ingredients listed? I have done it once with success and once without and can’t remember which was which!!
I grind in my food processor.
I made this tonight and love it. But guess what? With my mommy brain I used cream cheese instead of sour cream in the cake mix. I only got two layers out of the cake mix. But oh was it good. The cream cheese made tge cake heavier than what it should have been, I guess. Oh but it was good. Tasted like a great coffee cake. I microwaved the 2 layers separately in a glass bowl I think 16 ounce but it looks bigger than your cake for 2 min and 20 sec then added 30 secs. Thanks for this delicious dish.
Can you bake this…if so…what size cake pan, temperature and time?
I have not baked it yet. I suggest baking at 350 in two regular 9 inch cake pans. Start checking them at 20 min. Bake until they are firm in the center.
Thank you!
This cake looks like a perfectly formed tiny dream. I want it now!
WOW. This looks seriously awesome!
This mini cake is lovely and so cute! Love the layers, and excellent job on the frosting!! I want it for breakfast 🙂
This cake is decorated to perfection. I use plastic ziploc bags all of the time, but I put my tip at the bottom. The rustic texture on the side perfectly showcases the speckles in the frosting and I love the effect of the little loops. Can you tell that I love layer cakes? I, too, took decorating classes from a local craft store (Jo-Ann’s) – gasp! 25 years ago?! Anyway, I love this concept and the photos are great!