Snickerdoodle Cake

Snickerdoodle Cake


"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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45 m servings
Serving size has been adjusted!
Original recipe yields 10 servings

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  • Prep

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  1. Preheat oven to 350 degrees Fahrenheit.
  2. FOR BATTER: Cream 1/2 cup butter until light and fluffy in standing mixer or with hand beater in a large bowl. Beat in sugar until incorporated. Add eggs, one at a time, and vanilla extract. Set aside.
  3. In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon until thoroughly mixed. Set aside.
  4. Gradually beat 1/3 flour mixture into the butter mixture, then alternate with milk, flour, milk, and ending with flour mixture. Beat until smooth.
  5. Grease 2 round 8-inch cake pans (or 1 9x13 in sheet pan) with shortening and dust lightly with flour. Remove excess flour. Evenly distribute batter between 2 cake pans.
  6. Bake in 350 degree oven for 25-30 minutes or until golden brown and a toothpick inserted into the center comes out clean. Turn out onto wire cooling rack and let cool completely before icing.
  7. FOR ICING: Beat room temperature butter until creamy. Beat in vanilla and honey, if using. Gradually add in enough powdered sugar to reach desired consistency. If too thick, add in enough half-and-half or milk to thin. Use spatula to cover cake in frosting. NOTE: If using 2 round cakes, spread icing layer between 2 cakes.


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