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.

Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
30 mins
total:
1 hr 15 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Cake:
Icing:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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

509 calories; protein 5.4g 11% DV; carbohydrates 76.3g 25% DV; fat 21g 32% DV; cholesterol 106.2mg 35% DV; sodium 577.5mg 23% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/22/2014
This is a very yummy cake and frosting. It was moist and delicious. The frosting is something I will use on other cakes too. For this recipe I added 1 tsp of cinnamon to the frosting. It turned out wonderful. I WOULD SUGGEST YOU BAKE THE CAKE FOR 20-25 MIN INSTEAD OF 25-30. Read More
(7)

Most helpful critical review

Rating: 3 stars
06/23/2016
I liked the cake but did not find it as spectacular as others. The rest of the family did not care for it. If I make it again I think I will try substituting half or all of the butter for oil. The texture was a little off for cake and it was a bit too crumbly. A cream cheese frosting would go wonderfully with the flavor of the cake as it reminded me of cinnamon rolls. Read More
20 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/21/2014
This is a very yummy cake and frosting. It was moist and delicious. The frosting is something I will use on other cakes too. For this recipe I added 1 tsp of cinnamon to the frosting. It turned out wonderful. I WOULD SUGGEST YOU BAKE THE CAKE FOR 20-25 MIN INSTEAD OF 25-30. Read More
(7)
Rating: 5 stars
10/27/2014
Snickerdoodlicious! After forgetting one egg and having a hard time getting the icing to what I considered a good consistency this cake is fantastic even with those few accidents. Mind you this is the first time I have made homemade icing and decided to give it a go. I think perhaps it calls for a bit too much butter in the icing and not quite enough powdered sugar. So you may want to work a bit with that ratio. I also made my cake in a 9 x 13 glass baking dish and it worked perfect. Otherwise I did this to the letter (except the extra egg of course LOL) and loved it. It does indeed taste like a snickerdoodle. Added to the recipe box. Read More
(3)
Rating: 5 stars
05/20/2014
Good cake easy to make and it does taste like a snickerdoodle. I didn't want to wait for butter to soften so I used coconut oil instead. The cake came out a little dry but I'm not sure if that is due to my recipe change or 25 min may have been too long for my oven so I'm not deducting any points for that. Anyway it is still quite enjoyable! I doubled the frosting recipe which I reccommend for the 2 layer cake because I had just enough frosting left over to do a little piping around the edges and I don't think it would have been enough to cover the cake otherwise. It was perfect spreading consistency and I didn't even need to add any milk. But I think next time I will add more honey and decrease the butter a bit and add some milk or cream to get that good consistency but that's just a personal preference most buttercream recipes are too buttery for me. Read More
(1)
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Rating: 5 stars
01/15/2016
I knew this cake was going to be amazing when the batter was complete - it was a smooth velvety batter full of flavor. I LOVED this recipe and that's coming from someone who is pathologically picky about recipes. I used a 9x13 pan because I was feeling entirely too lazy to layer and I added pumpkin pie spice (1/2 t.) nutmeg (1/4t.) and doubled the cinnamon (I do this with ANY cinnamon recipe because I LOVE the flavor!). Hands down one of my new favorite cakes. Great recipe - thank you for sharing!!! Read More
(1)
Rating: 4 stars
03/02/2017
I had left over vanilla frosting so I didn't use this glaze. But otherwise followed the recipe was easy to make and deliciously cinnamon-y! Read More
Rating: 4 stars
06/11/2018
Very good. Hit of cinnomon and not over whelming. I make them into cup cakes cooking for 20 mins at 350 degrees in a dark pan. Made just under 2 dozens. Could not get the icing thick enough to stay on the cupcake so make my own whipped cream frosting. Read More
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Rating: 5 stars
10/05/2014
It was very simple and easy to make. I loved it as did my family. It didn't last very long! Read More
Rating: 2 stars
05/26/2015
Nobody cared for this at al. Did not taste like a snickerdoodle not enough cinnamon and it was very dry even after adding more milk to the batter. Will not be making this one again. Read More
Rating: 4 stars
04/17/2020
I used half and half instead of milk and I used 1 tsp of cinnamon. Made cupcakes baked 13 minutes. I put a little cocoa powder, 1/2 tsp, in icing to give a hint of chocolate. Read More
Rating: 3 stars
06/23/2016
I liked the cake but did not find it as spectacular as others. The rest of the family did not care for it. If I make it again I think I will try substituting half or all of the butter for oil. The texture was a little off for cake and it was a bit too crumbly. A cream cheese frosting would go wonderfully with the flavor of the cake as it reminded me of cinnamon rolls. Read More