Snickerdoodle Cake
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cups
All-Purpose Flour1.5 cups
White Sugar3
Eggs1 tsp
Vanilla Extract2 tsps
Baking Soda1 tsp
Baking Powder1 tsp
Salt1 tsp
Ground Cinnamon1 tbsp
Milk (or as needed optional)1 tsp
Honey (optional)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease two 8-inch cake pans with shortening and dust with about 1 teaspoon flour, shaking to remove excess flour
3
Beat 1/2 cup butter in a bowl using an electric mixer until light and fluffy
4
Add white sugar and beat until incorporated into the creamed butter
5
Add eggs, 1 at a time, to creamed butter mixture, beating until thoroughly combined before adding the next egg
6
Stir 1 teaspoon vanilla extract into creamed butter mixture
7
Whisk flour, baking soda, baking powder, salt, and cinnamon together in a bowl
8
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
9
Pour batter into the prepared cake pans
10
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
11
Turn cakes onto a wire rack to cool completely, at least 30 minutes
12
Beat 1/2 cup butter in a bowl using an electric mixer until smooth and creamy; beat in 1 teaspoon vanilla extract and honey
13
Gradually beat enough confectioners' sugar into creamed butter mixture to reach desired consistency, adding 1 tablespoon milk if needed to thin the icing
14
Spread 1/3 the icing over the top of 1 cake using a spatula
15
Place the second cake over the icing layer and spread remaining icing over entire cake