Snickerdoodle Cake Recipe - Allrecipes.com
Snickerdoodle Cake Recipe
  • READY IN hrs

Snickerdoodle Cake

Recipe by  

"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 Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    1 hr 15 mins

Directions

  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.
  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.
  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.
  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.
  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.
  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.
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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 More Reviews

Jun 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 turned out wonderful. I WOULD SUGGEST YOU BAKE THE CAKE FOR 20-25 MIN INSTEAD OF 25-30.

 
Oct 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.

 

5 Ratings

May 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.

 
Oct 05, 2014

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

 

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Nutrition

  • Calories
  • 509 kcal
  • 25%
  • Carbohydrates
  • 76.3 g
  • 25%
  • Cholesterol
  • 114 mg
  • 38%
  • Fat
  • 21 g
  • 32%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 578 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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