The Sweetest Snickerdoodle Layer Cake

Food bloggers get to make their own birthday cake. I learned that this year. Some people might find this unusual but I was so excited about it.

Those who know me offline might notice that my birthday was a few weeks ago and wonder why I waited so long for cake. As fate would have it, I moved apartments two days after my birthday so I thought it best to wait until I unpack and settle in before inviting people over to celebrate.

As a side note, I’ve decided that the worst part of moving as a renter isn’t the packing, the obscure non-refundable fees or the chaos. It comes after all of that. You’ve just arrived in your new home and you are told to examine it closely and take note of all the defects so that you don’t get charged for them on your way out. When I moved last week I was so excited about my new home, until I took a fine comb to it. Okay, so I still love it but I didn’t love noticing all the flaws right off the bat. I’d rather ease into those.

While procrastinating my unpacking, I stumbled upon this snickerdoodle cake from Foodie with Family and knew it would make the perfect birthday treat. I’ve been practicing my layer cake skills so this felt like the perfect excuse to crank out another one.

The cake was moist and the icing super sweet - the perfect combination in a layer cake. I have a terrible habit of propping my computer up on my counter and watching Netflix marathons of CBS dramas while I bake. Pretty harmless in theory but sometimes I get incredibly distracted. In this instance, that distraction led to my doing a pretty horrendous job in cutting one of the cakes in half. Never one to waste cake, I mixed it with 1 cup of melted chocolate and made truffles to top the cake with!

If you don’t have cake flour on hand, don’t worry about rushing out to the grocery store. You can make some at home! Combine 1 ¾ cup all purpose flour with ¼ cup cornstarch to make 2 cups of cake flour. Sift it 4-5 times to make sure it is completely combined.

Cake Ingredients

  • 1 ½ Cups flour
  • 1 ½ Cups cake flour
  • 1 Tablespoon baking powder
  • ½ Teaspoon salt
  • 1 Tablespoon ground cinnamon
  • 2 Sticks of butter, softened
  • 1 ¾ Cups sugar
  • 4 Large eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 1 ¼ Cup milk


Icing Ingredients

  • 4 ½ Sticks of butter, softened
  • 1 Cup brown sugar
  • 2 Teaspoons ground cinnamon
  • 8-9 Cups icing sugar
  • 1 Teaspoon vanilla extract
  • ½ Cup of heavy cream


Recipe (recipe from Foodie with Family)

  • Preheat the oven to 325 degrees. Butter and flour two 9 inch round cake pans.
  • In a large bowl, whisk flours, baking powder, salt and cinnamon.
  • In the bowl of a stand mixer, cream butter and sugar. Add the eggs one at a time, beating until fully incorporated. Scrape down the sides before beating in vanilla. Beat in ⅓ of milk followed by ⅓ of flour mixture. Continue this until everything has been combined into the batter.
  • Pour batter into two pans and bake for 35 minutes, or until a toothpick inserted comes out clean. Rotate the two pans halfway through the baking process.
  • Let cake cool completely before cutting. While cake is cooling, prepare icing.
  • Beat softened butter, brown sugar and cinnamon in the bowl of a stand mixer. Slowly add in ⅔ of the icing sugar in batches, beating to fully incorporate and occasionally scraping down the sides of the bowl with a spatula. Beat in vanilla extract and heavy cream. Add in two more cups of icing sugar. Test the icing by putting some on a spoon. If you want the icing to be a little thicker, mix in the rest of the icing sugar.
  • Once the cakes are cooled, slice both cakes in half and get ready to start layering! Place on half of a cake (cut part down) on a cake stand. Top with a generous scoop of icing and spread. Add another half cake (cut part down) and repeat the process with the icing. Once the layers are done, add a crumb coat and refrigerate for about 30 minutes. Remove from fridge and finishing icing in desired style.
  • Optional: Decorate the top of the cake with whole cinnamon sticks and chocolate truffles!



2016 Food Trends I Can’t Get Enough Of

I’ll be the first to admit that I’m not always the trendiest. When I see something I like, I want it to stick around, regardless of whether it’s trending or not.

Food Trends

2016 has been a year of photo-friendly decadence and I’ve loved every minute of it. Naturally, I don’t want to say good bye so here are my top food trends of 2016 that I hope will last through the fall and into the New Year.


It seems that every summer, s’mores make an appearance at campfires around America, reminding us of how much we love the pairing of toasted marshmallow and chocolate between two slabs of graham cracker. This year however, the ‘s’mores’ craze seems to have gotten amplified. All of a sudden, s’mores is a flavor option for just about anything. S’mores milkshake? I’ve got you covered. S’mores cheese ball? Don’t worry, got that too. S’mores dip? I don’t think I need to tell you that it’s out there.

Over-The-Top Milkshakes

I won’t dwell on this one because anyone who is on Instagram has likely seen these pop up in their feed in the past year. I think I speak for everyone when I say that going back to regular milkshakes after a year of eating milkshakes out of mason jars that have been dipped in chocolate and topped with donuts will be nearly impossible. If you want to give the trend a try, start small before attempting to make milkshakes at Black Tap’s level. I haven’t been to New York in five years but Black Tap’s Instagram account has me thinking I need to book a trip ASAP.


On the savory side of the spectrum, I’ve loved seeing burrata pop up on more and more menus. Whoever thought to stuff mozzarella with ricotta is a genius. It’s just the right balance of creamy and solid to transform even the most simple caprese salad. Cheese isn’t exactly revolutionary as far as trends go but I love seeing something I’ve been eating for years, get the attention it deserves. What’s next, grilled halloumi? A girl can dream.


Frosé, also known as frozen rose, is usually some type of beverage of a slushy consistency made with frozen rose as a base. Pretty genius right? I had a slushy mimosa during Mardi Gras a few years ago, which I thought was my favorite type of slushy. Then I discovered the watermelon frosé. Sorry frozen mimosa, I’ve moved on.

What 2016 food trends are you holding on to?

Jumbo Peanut Butter Chocolate Banana Muffins

Banana bread is good. Jumbo peanut butter chocolate banana bread muffins are better.

I was sent some silicon bakeware from Trudeau to test out a few months ago and I’ve been slowly making my way through the inventory. One of the muffin tins I received in the load was enormous, bigger than anything I had ever baked with.

Peanut butter and banana are such a delectable combination. Add in some chopped chocolate and peanut butter candies and it’s a flavor explosion in your mouth. It was a no brainer that when I finally got around to using the jumbo muffin tin the final muffins would involved banana, chocolate and peanut butter. Honestly I’m not sure I’ll be making muffins that don’t involve those flavors for a while.

I’m a big snacker. By 3pm I start getting post-lunch hunger pangs and get dangerously close to reaching for the junk food in my office kitchen. That’s why I love having muffins like these on hand instead. True story, these are some of my favorites to throw in my bag on my way out the door in the morning and pull out for an afternoon pick-me-up.


  • 1 ½ Cup (187g) flour
  • ½ Cup (100g) sugar
  • ¾ Teaspoon baking soda
  • ½ Teaspoon fine salt
  • 3 Ripe bananas, mashed
  • 1 Egg
  • ½ Cup unsalted butter, melted
  • ⅓ Cup creamy peanut butter
  • 1 Teaspoon vanilla extract
  • 1 Cup chopped up Reese's cup pieces


  • Preheat the oven to 350 degrees. Spray a jumbo muffin tin with nonstick spray and set aside.
  • In a large bowl, whisk together flour, sugar, baking soda and salt. In a medium bowl, mix together mashed bananas, egg, butter, peanut butter and vanilla extract. Gently mix wet ingredients into dry ingredients, followed by the Reese’s cup pieces.
  • Pour batter into 6 jumbo muffin tin holes. Bake for about 25 minutes, or until a toothpick inserted into the middle comes out clean.


Birthday Cake Ice Cream

As a kid, picking between ice cream or cake on my birthday seemed like a monumental choice. As an adult however, my decisions seem to have much higher stakes. That being said I get to eat ice cream AND cake for my birthday, often for breakfast, so it all kind of works out.  

If you’ve been to Sweet Sundays lately, you might have noticed a lack of new content. I’ve taken a bit of a blogging break this past month to take care of some things in my personal life, namely getting my anxiety in order. After falling out of my routine for so many weeks and letting a general apathy for things that previously made me so happy take control of my day-to-day, I knew that I had to pick something really great to bring me back to blogging. Enter sprinkles.

My birthday is around the corner so I’ve been testing out different recipes to treat myself with on the day. After making this ice cream though, I think I’m done testing because not much is going to top it.

Whether you have a birthday coming up, love sprinkles or just need a mid-heat wave pick-me-up, give this ice cream a try. You get cake crumbles and sprinkles in every bite, on top of the wonderfully creamy custard base. It doesn’t get much better than that.

Do you have a favorite birthday sweet treat? I’d love to hear about it!


  • 1 Cup milk
  • 1 ¾ Cup heavy cream
  • ¾ Cup sugar
  • 5 Egg yolks
  • 2 Cups crumbled funfetti cake (about ¾ of a box mix), divided
  • ⅓ Cup sprinkles
  • ⅔ Cup white chocolate chips, divided



  • Heat the milk and the heavy cream over medium heat in a saucepan. While it is heating up, vigorously whisk sugar and egg yolks together in a large bowl. When the milk and cream begins to simmer, temper into the yolk and sugar before returning to the saucepan and reducing the heat to medium low. Whisk continuously until the  custard reaches a temperature of 160 degrees. This makes the eggs safe to eat. It’s important to whisk so that the ice cream doesn’t become scrambled eggs.
  • Pour into a clean bowl, cover and refrigerate until cool, about 8 hours or overnight.
  • Once the custard is cool, churn in an ice cream machine according to manufacturer’s instructions. When there are about 5 minutes left to the churning, add all but 2 tablespoons of the funfetti cake, followed by sprinkles and ⅓ cup of white chocolate chips.
  • Place ice cream in a loaf pan and top with remaining cake crumbles. Melt the remaining chocolate chips and drizzle on top. Freeze until ready to eat.