Reviewed: May 20, 2012

I wish there were a way to add comments w/o rating. I don't think it's fair for me to rate this since I did the changes noted by many reviewers and was not happy with the outcome (should get only 3 stars max with changes). However, I wanted to reiterate what one reviewer mentioned about dryness and cooking time. Start checking this cake very early and go by your toothpick test and NOT the color. This is a very easy cake to overcook. Mine should not have been overdone based on the cooking time, yet it was so dry that between that and the so-so taste, I am not inspired to try it again. It rose nicely and looked great, but was not moist.

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Reviewer:

Madagascar Mama

Reviewed: May 17, 2012

Made these into cupcakes and topped with buttercream icing with a little cinnamon sugar mixed in. Let me just say..one of the best cupcakes ever! I couldn't stop eating them, ate four in a row.

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SweetTooth

Cooking Level: Intermediate

Reviewed: Mar. 6, 2012

BEST CAKE EVER. Added 1 teaspoon of vanilla, 1/2 teaspoon of cream of tarter, substituted butter instead of shortening and added the cinnamon right into the cake!

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Ua0003

Reviewed: Feb. 20, 2012

Awesome! I made cupcakes out of the recipe for my Snickerdoodle-loving MIL's birthday and she loved them! The cake was light and fluffy and the tops were perfectly crisp, just like the cookies. Topped with a simple buttercream and sprinkled with cinnamon sugar. Yum! Thanks :)

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CookinBug

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Home Town: Ithaca, Michigan, USA

Reviewed: Feb. 9, 2012

LOVE LOVE LOVE THESE!!!!! I made a couple of minor changes, I used margarine instead of shortning (because I can't find shortning here in Spain) and I added 1 tsp each of vanilla and cinnamon to the batter as other reviewers suggested. Will make this again and again and again. . . .

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Reviewer:

Nikki

Cooking Level: Intermediate

Reviewed: Jan. 9, 2012

AMAZING isn't the word for this cake ADDICTING is more like it Snickerdoodles are my daughters favorite cookie so when I came across this recipe I decided to try it but adding a layer of cinnamon/sugar between layers of batter 1tsp of vanilla in the batter and using the streusel topping & melted butter as suggested by different reviews we had it gone in 1 night it had a crispy top & moist cake ummmmmm!! I recommend this recipe to anyone, this recipe will be a keeper in our house from now on!!!!!!!

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pandabug7818

Reviewed: Dec. 21, 2011

My grandson LOVES Snickerdoodle Cookies. He asked me if I could bake him Snickerdoodle Cupcakes for Christmas. I found this recipe and thought I'd give it a try. I substituted butter for the shortening and increaed the cinnamon to 2 teaspoons. He gave it a THUMBS UP! So, I will make it again. NOTE: Any recipe I cook which calls for milk, I substitute Lactose Free Whole Milk. It made NO difference in the outcome of this recipe.

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Reviewer:

Candice

Cooking Level: Intermediate

Living In: Albany, Oregon, USA

Reviewed: Dec. 1, 2011

I prefer the cookie much better than the cake. My husband kept asking me to find a snickerdoodle cake recipe and I gave this one a try. We both said that it needed some kind of frosting. Tomorrow I'll add a little frosting to improve our liking.

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Reviewer:

moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

Reviewed: Nov. 5, 2011

Thank you Katee2, naples 34102, and Sarah Jo! I modified the recipe slightly (as naples 34102 suggested) by using butter instead of shortening, adding vanilla and cinnamon to the batter. I halved the recipe and the batter made nine cupcakes. I cooked at 325 degrees (thank you Sarah Jo) for 20 minutes. I also added a little sugar and cinnamon on top before baking. I finalized it with a maple cream cheese frosting. Yum!! I am SO happy I found this recipe. It will be my go-to recipe for snickerdoodle cupcakes.

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