Prep 10 mins
Cook 35 mins
A classic vanilla cake with a twist! I had a creative streak in the kitchen one day and decided to make up a recipe. My original plan was a cinnamon chocolate cake, but I had added in all ingredients except cocoa - including cinnamon - when I realized I didn't have cocoa! I carried out my idea anyways, and it was a huge hit! My mom said it tasted like a snickerdoodle... hence the name "Snickerdoodle Cake."
- 1 cup butter, softened
- 1 1⁄2 cups sugar
- 1⁄2 teaspoon vanilla extract
- 3 eggs
- 2⁄3 cup milk, divided
- 2 cups flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 cup butter
- 1 teaspoon vanilla extract
- 3 cups powdered sugar (or as needed)
- 1 tablespoon honey (or to taste)
- 2 tablespoons milk (if needed)
- Pre-heat oven to 350 degrees Fahrenheit.
- Beat butter until smooth, about 2-3 minutes, with hand beater or in standing mixer in a large bowl. Beat in sugar; cream thoroughly. Beat in eggs, one at a time, until incorporated. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until combined.
- Beat 1/3 of the flour mixture into the butter mixture, 1/2 of the milk, 1/3 of the flour, the rest of the milk, and then the rest of the flour. Mix well after each addition. (TIP: When alternating milk/flour, always begin and end with flour.) Batter will be thick.
- Grease two 8-inch round pans or one 9x13 inch pan with shortening and dust with flour. You can also place a round piece of parchment paper in the bottom of the pan AFTER greasing/flouring.
- Pour the batter into the pan(s). If using round pans, be sure to distribute evenly.
- Bake in pre-heated oven for 30-35 minutes or until golden brown and a toothpick inserted comes out clean.
- FOR FROSTING: In a small bowl, cream the butter until smooth. Beat in vanilla and honey. Gradually add in powdered sugar until desired consistency is reached. If necessary, add milk 1 T. at a time to thin.