Recipe by 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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shortening, or as needed
1 1/2 cups
butter, at room temperature
confectioners' sugar, or as needed
milk, or as needed
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 189
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