I giggle when I read the title of this cake. It’s like the lovechild of everything that is delicious and yummy about Christmas. I’ve said it before and I’ll say it again, I’m an eggnog gal. And I’ve also made it quite clear that I swoon for snickerdoodles. The only sensible thing to do in such a situation would be to combine them, right?! And so, being the sensible person I am 😉 that’s exactly what I did! Three fluffy layers of dairy-free eggnog cake filled with edible snickerdoodle cookie dough and covered in a spiced rum buttercream.
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Here’s some straight-up truth talk for you all who have made it past that first paragraph: I eat cookie dough all the time. Like we’re talking full-on raw eggs and raw flour. Getting all dangerous up in here and, knock on wood, so far I’ve managed roughly 33 years of this unscathed and without salmonella poisoning. But seeing as I’m a professional food blogger now 😂 I will do what’s proper and teach you how to avoid food poisoning and heat treat your flour. It’s really quite simple. So simple in fact, I have no excuse not to. Clearly, I’m just lazy.
First up, grab a cookie sheet and spread the flour that you’ll use in the snickerdoodle dough on the tray evenly. Next, pop it into a preheated 350-degree oven for 5 minutes and bam…you’ve got yourself some heat-treated-perfectly-safe-to-eat-raw flour. See…I told you it was easy. Last, let this flour cool off while you start mixing up the cake batter and it will be ready to be used when it’s time to make the edible snickerdoodle cookie dough. Or don’t do it. Live dangerously. It’s up to you.
Preheat the oven to 350 degrees and prepare three 6-inch round cake pans.
In the bowl of a stand mixer cream butter, oil, and sugar on high for 2 minutes with the whisk attachment.
Add in the egg whites and mix on high for 2 minutes.
Add in the yogurt and vanilla extract and mix on high for 2 minutes.
Combine all the dry ingredients into the mixer and begin to mix on low.
While the mixer is on low slowly pour in the eggnog and mix until combined. Be careful to not overmix the batter.
Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out with a few crumbs.
Cool in pans for 10 minutes and then invert on a cooling rack to fully cool.
SNICKERDOODLE COOKIE DOUGH FILLING INSTRUCTIONS:
Spread the flour on a cookie tray and bake in a 350-degree oven for 5 minutes to heat-treat. Allow to fully cool before using.
In the bowl of a stand mixer combine the melted butter, sugar, and vanilla extract and beat on low until combined and smooth.
Add in the heat-treated flour, cinnamon, and salt and mix until a dough forms.
Add the milk in a tablespoon at a time and mix after each addition until the desired soft dough-like consistency is reached.
On a piece of parchment paper roll the dough out and cut two 5 ½ inch wide circles. Set aside.
Roll the remaining dough into balls and use for final cake decoration.
SPICED RUM BUTTERCREAM INSTRUCTIONS:
In the bowl of a stand mixer beat the butter and shortening on high speed with the paddle attachment until light and fluffy.
Add in the icing sugar, cinnamon, nutmeg, salt, vanilla extract, rum emulsion, and milk and mix on low until combined.
Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.
CINNAMON GANACHE DRIP INSTRUCTIONS:
In a microwave-safe bowl heat the cinnamon chips and milk in 30-second intervals until fully melted and smooth stirring between each interval.
Depending on the kind of milk, the drip may require a touch more milk to thin or a bit more cinnamon chips to thicken. *I always test my ganache drips over the edge of the kitchen sink before applying to a cake to check the consistency.
Place one leveled layer of eggnog cake on a cake board or plate. Top with approximately 1 cup of buttercream.
Place one snickerdoodle cookie dough circle down on the buttercream and top with a tiny bit of buttercream to help it stick to the next cake layer.
Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.
Cover the cake with another layer of buttercream and smooth sides using the Wilton Cake Smoother. Refrigerate while the cinnamon ganache drip is prepared.
On a well-chilled cake, with a spoon or a piping bag, drip the warm cinnamon ganache over the edges of the cake and put back in the refrigerator to chill.
Decorate as you please. I used a Wilton 6B tip and piped buttercream dollops around the top border and placed a snickerdoodle cookie dough ball on top. Enjoy!