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My review
Snickerdoodle Cake
6
Jessica13
"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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Ingredients
1 h 15 m servings 509Original recipe yields 10 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- 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.
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Reviews
Read all reviews 1319 Ratings
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Most helpful positive review
6/21/2014
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 tur...
Most helpful critical review
6/22/2016
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. ...
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6/21/2014
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 tur...
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...
1/15/2016
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 ...
5/20/2014
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 th...
8/13/2019
Very good cake, I didn’t use the frosting as my husband doesn’t care for any type of frosting. I think I baked mine too long though because it was pretty dark but still moist and tasty. I used a...
6/11/2018
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 ...
3/2/2017
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!
6/22/2016
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. ...
2/6/2016
Very tasty and easy to make. HOWEVER, it is very runny as it bakes and goes more out than up.