Snickerdoodle Cake

4.1
(21)

A classic vanilla cake with a twist! This recipe was actually a creative mistake. I was trying to make up a decadent chocolate cake, and had already added in the cinnamon, when I discovered that I was out of cocoa powder! I decided to continue to make this recipe and was shocked when it turned out! This recipe is pretty special to me because it was the very first recipe I actually made up myself. The honey in the frosting adds a hint of an interesting sweetness, even though with a teaspoon you can't taste it. For a more obvious honey flavor, add up to 1/3 cup (or to taste) of honey.

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Prep Time:
20 mins
Cook Time:
25 mins
Additional Time:
30 mins
Total Time:
1 hrs 15 mins
Servings:
10
Yield:
10 servings

Ingredients

  • 1 teaspoon shortening, or as needed

  • 1 teaspoon all-purpose flour

Cake:

  • ½ cup butter, softened

  • 1 ½ cups white sugar

  • 3 eggs

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • ½ teaspoon ground cinnamon

  • ¾ cup milk (Optional)

Icing:

  • ½ cup butter, at room temperature

  • 1 teaspoon vanilla extract

  • 1 teaspoon honey (Optional)

  • 2 cups confectioners' sugar, or as needed

  • 1 tablespoon milk, or as needed (Optional)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans with shortening and dust with about 1 teaspoon flour, shaking to remove excess flour.

  2. Beat 1/2 cup butter in a bowl using an electric mixer until light and fluffy. Add white sugar and beat until incorporated into the creamed butter. Add eggs, 1 at a time, to creamed butter mixture, beating until thoroughly combined before adding the next egg. Stir 1 teaspoon vanilla extract into creamed butter mixture.

  3. Whisk flour, baking soda, baking powder, salt, and cinnamon together in a bowl. Gradually beat 1/3 the flour mixture into butter mixture, alternating with the 3/4 cup milk and ending with flour mixture until batter is smooth. Pour batter into the prepared cake pans.

  4. Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Turn cakes onto a wire rack to cool completely, at least 30 minutes.

  5. Beat 1/2 cup butter in a bowl using an electric mixer until smooth and creamy; beat in 1 teaspoon vanilla extract and honey. Gradually beat enough confectioners' sugar into creamed butter mixture to reach desired consistency, adding 1 tablespoon milk if needed to thin the icing.

  6. Spread 1/3 the icing over the top of 1 cake using a spatula. Place the second cake over the icing layer and spread remaining icing over entire cake.

Cook's Note:

If you don't mind the extra fat and calories, use 1 cup butter in the batter and about 1/2 cup to 2/3 cup milk in the batter. Substitute half-and-half for the milk if desired.

You can also use the springs-back-to-the-touch test when checking to see if it is done.

Use a 9x13-inch baking dish in place of the 2 cake pans if desired.

Nutrition Facts (per serving)

509 Calories
21g Fat
76g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 509
% Daily Value *
Total Fat 21g 27%
Saturated Fat 13g 63%
Cholesterol 106mg 35%
Sodium 578mg 25%
Total Carbohydrate 76g 28%
Dietary Fiber 1g 3%
Total Sugars 56g
Protein 5g
Calcium 69mg 5%
Iron 2mg 8%
Potassium 86mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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