Recipes Desserts Cakes Snickerdoodle Cake 4.1 (21) 15 Reviews 9 Photos 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 by Jessica13 Published on June 18, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 9 9 9 9 Prep Time: 20 mins Cook Time: 25 mins Additional Time: 30 mins Total Time: 1 hrs 15 mins Servings: 10 Yield: 10 servings Jump to Nutrition Facts 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 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. 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. I Made It Print Nutrition Facts (per serving) 509 Calories 21g Fat 76g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved