Reviewed: May 2, 2013

This tastes just like a snickerdoodle cookie! I, too, added 1/2 t of cinnamon and vanilla extract to the batter. Glad I did, since I made buttercream frosting to go with this, not the sugar-cinnamon topping. Also, made cupcakes: 350 degrees for 19 minutes and 15 minutes for mini cupcakes. Thanks for the recipe! Update: I used Buttercream Frosting II from this site and followed it to the letter, but added 1 t of cinnamon. Wow! Made this cupcake stand out even more.

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Reviewer:

Mandy14

Cooking Level: Beginning

Home Town: Rochester, New York, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Feb. 15, 2013

This is exactly what the name says it is: a cake that tastes like a snickerdoodle cookie. The texture is a bit more crumbly than normal cake; it is also denser and a bit drier. It was an interesting recipe-the kids loved it with frosting.

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Reviewer:

IUMGRAD2

Cooking Level: Expert

Reviewed: Jan. 23, 2013

Everyone loved this cake. I sprinkled some cinnamon & a little vanilla extract into the batter. Doubled the cinnamon & sugar for the top but put 1/2 the batter in the pan, sprinkled 1/2 the cinnamon-sugar mixture on and put the rest of the batter in the pan sprinkling the rest of the cinn.-sugar mixture on top. Made a Cinnamon Cream Cheese frosting which was very good but a little to sweet for me. Next time I will try a glaze or a frosting that isn't so sweet.

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Reviewer:

Blazer

Cooking Level: Intermediate

Reviewed: Jan. 22, 2013

It was so good. I used margarine instead of shortening and it turned out fine. Some of the sugar and cinnamon mixture on top caramelized and gave it a nice crunch. The inside was soft and moist but the edges were crunchy. I baked it for the full 40 minutes in an 8x8 inch pan.

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Reviewer:

Ms.Geena

Reviewed: Jan. 21, 2013

If you're craving that snickerdoodle taste without having the time to make cookies, then this is the recipe for you! This is so easy and quick to make - I think from the time I started until I got it in the oven was maybe 15 minutes. The only thing I changed was I added 1/4 teaspoon of cream of tartar to the dry ingredients because my cookie recipe calls for that, and in my opinion it's what makes that cookie 'special'. Otherwise, I followed the recipe, and it turned out great. A word of caution, make sure you start checking your cake before the 35 minutes is up. Mine was done at about 30 minutes, and I probably could have taken it out of the oven a couple of minutes before that even if I had checked it sooner. This had a nice, slightly crunchy topping, and a fluffy, sweet middle. So good! I know I will be making this one again for sure since it's so incredibly easy and uses ingredients that I always have around the house. Thanks for the recipe, Katee2! Okay, so now that I'm done writing out my review, I gotta go get another piece...it is really that good!

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Reviewer:

Kristen B.

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Reviewed: Jan. 15, 2013

I followed recipe exactly. Easier and tastier than a box cake! I do recommend doubling the topping. Yum

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Reviewer:

Dkane

Reviewed: Jan. 13, 2013

Very nice recipe, and it does taste like a snickerdoodle! I did find that adding 1/2 tsp cinnamon and 1/2 tsp. vanilla to the batter helped the flavor. I used butter instead of shortening (I never have shortening) and I really enjoyed the end product. 35 minutes at 350 was perfect for my oven. Thanks for sharing!

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Reviewer:

collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: Sep. 30, 2012

Very moist and flavorful. I did add about a cup of Pumpkin because it just sounded good! And it was! Next time I would add some of the sugar/cinnamon topping to the cake mix as well. I think it would also be good with a light cream cheese frosting.

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Reviewer:

Jharmon40

Cooking Level: Intermediate

Reviewed: Sep. 23, 2012

Pretty yummy! It's more of a pound cake or breakfast kind of cake because it is dense and forms a crust on top rather than being delicate and fluffy. You definitely need to add a teaspoon or so of cinnamon into the cake batter as well. I make a cinnamon buttercream frosting which was yummy but kind of the wrong pairing. What I will do next time is make this in a loaf pan which is is the more appropriate than cupcakes as I did, and heavily glaze it with a basic glaze with cinnamon added. This way, the thinner glaze will seep in and make it yummy. Then it will be 5 stars.

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Reviewer:

stinige

Reviewed: Sep. 16, 2012

Just made it and it was fantastic after tweeking it a little of course.I used butter instead of shortening. Ialso added 1 tsp cinnamon and 1 tsp vanilla and 1 tsp cream of tartar ( like the cookie has in the recipe-makes the authentic taste) to the batter. Then I doubled the sugar and cinnamon and did half batter, half the cinnamon and sugar then rest of the batter. Then I swirled it like you would for a marble cake. Then the other half of the sugar and cinnamon I added 1 Tbls flour, 2 Tbls brown sugar and then cut 2 Tbls room temperature butter and cut it in to resemble crumbles. I scattered this on top and baked at directed. OMG! It's half gone already!!! Easier than making cookies!!!

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