Snickerdoodle Cake

Name: Snickerdoodle Cake
Prep time: 20 min
Cook time: 25 min
Total time: 75 min
Yield: 10 servings
Ingredients: 1 teaspoon shortening, or as needed; 1 teaspoon all-purpose flour; 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; ½ cup butter, at room temperature; 1 teaspoon vanilla extract; 1 teaspoon honey; 2 cups confectioners' sugar, or as needed; 1 tablespoon milk, or as needed

Rating: 4.2 stars

20 Ratings
14 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.

By Jessica13

Gallery

Recipe Summary

prep:

20 mins

cook:

25 mins

additional:

30 mins

total:

1 hr 15 mins

Servings:

Yield:

10 servings

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.
Step 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.
Step 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.
Step 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; 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)

Most helpful positive review

maryjam75

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

Helpful

(7)

Most helpful critical review

Patti

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

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

maryjam75

06/21/2014

Helpful

(7)

Dottie

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

Helpful

(3)

Aerin

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

Helpful

(1)

Jo Lynn

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

Helpful

(1)

Gayatri

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

Kimberly

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

carladawn

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

Brenda

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

cornelia13

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

Patti

06/23/2016

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Nutritional Information

Snickerdoodle Cake

Servings Per Recipe: 10
Calories: 509

% Daily Value *

protein: 11 %

carbohydrates: 25 %

exchange other carbs:

dietary fiber: 3 %

sugars:

fat: 32 %

saturated fat: 63 %

cholesterol: 35 %

vitamin a iu: 14 %

niacin equivalents: 20 %

vitamin b6: 3 %

vitamin c:

folate: 14 %

calcium: 7 %

iron: 9 %

magnesium: 4 %

potassium: 2 %

sodium: 23 %

thiamin: 22 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Snickerdoodle Cake

1 of 14

All Reviews

maryjam75

06/21/2014

Helpful

(7)

Dottie

10/27/2014

Helpful

(3)

Aerin

05/20/2014

Helpful

(1)

Jo Lynn

01/15/2016

Helpful

(1)

Gayatri

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!

Kimberly

06/11/2018

carladawn

10/05/2014

It was very simple and easy to make. I loved it as did my family. It didn't last very long!

Brenda

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.

cornelia13

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.

Patti