Snickerdoodle Cake
- Ready In:
- 45mins
- Ingredients:
- 15
- Yields:
-
2 8-inch cakes
- Serves:
- 10-12
ingredients
- 236.59 ml butter, softened
- 354.88 ml sugar
- 2.46 ml vanilla extract
- 3 eggs
- 157.80 ml milk, divided
- 473.18 ml flour
- 4.92 ml baking powder
- 9.85 ml baking soda
- 2.46 ml cinnamon
- 2.46 ml salt
- 118.29 ml butter
- 4.92 ml vanilla extract
- 709.77 ml powdered sugar (or as needed)
- 14.79 ml honey (or to taste)
- 29.58 ml milk (if needed)
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!