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Snickerdoodle Cake
Snickerdoodle Cake
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
75 minutes
Delicious snickerdoodle cake with honey-vanilla frosting made from cinnamon-sugar vanilla batter.
Ingredients:
  • 1 teaspoon shortening, or as needed
  • 1 teaspoon all-purpose flour
  • 0.5 cup butter, softened
  • 3 eggs
  • 2 teaspoons baking soda
  • 0.75 cup milk
  • 0.5 cup butter, at room temperature
  • 1 teaspoon honey
  • 2 cups confectioners' sugar, or as needed
  • 1 tablespoon milk, or as needed
Instructions:
  • Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans with shortening and lightly dust with approximately 1 teaspoon of flour, shaking off any excess.
  • In a bowl, use an electric mixer to beat 1/2 cup of butter until light and fluffy. Incorporate white sugar into the creamed butter mixture. Add eggs one at a time, ensuring each is thoroughly combined before adding the next. Stir in 1 teaspoon of vanilla extract.
  • In a bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Beat in the flour mixture gradually into the butter mixture, alternating with milk until smooth. Pour batter into cake pans.
  • Place the cake in the preheated oven and bake until golden brown, and a toothpick inserted in the center comes out clean, for 25 to 30 minutes. Let the cakes cool on a wire rack for at least 30 minutes before serving.
  • In a bowl, cream together 1/2 cup butter using an electric mixer until smooth and creamy. Mix in 1 teaspoon vanilla extract and honey. Gradually add confectioners' sugar until the icing reaches desired consistency, adding 1 tablespoon milk if needed to reach the right thickness.
  • Spread a generous layer of icing over one cake using a spatula. Place the second cake on top and cover the entire cake with the remaining icing.

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