vanilla cake with a modern touch! Actually, this dish was a creative blunder. When I realized I was out of cocoa powder, I had already started to create a rich chocolate cake and had already added the cinnamon. I chose to continue preparing this dish, and I was amazed by the results! Since it was the first recipe I truly created on my own, this one holds a particular place in my heart. Though you can’t taste the honey with a teaspoon, it does give the frosting a sense of intriguing sweetness. Add as much honey as desired (up to 1/3 cup) for a more pronounced honey flavor.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 teaspoon shortening, or as needed
- 1 teaspoon all-purpose flour
- ½ cup butter, softened
- 1 ½ cups white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cup milk (Optional)
- ½ cup butter, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon honey (Optional)
- 2 cups confectioners’ sugar, or as needed
- 1 tablespoon milk, or as needed (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans with shortening and dust with about 1 teaspoon flour, shaking to remove excess flour.
- Beat 1/2 cup butter in a bowl using an electric mixer until light and fluffy. Add white sugar and beat until incorporated into the creamed butter. Add eggs, 1 at a time, to creamed butter mixture, beating until thoroughly combined before adding the next egg. Stir 1 teaspoon vanilla extract into creamed butter mixture.
- Whisk flour, baking soda, baking powder, salt, and cinnamon together in a bowl. 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. Pour batter into the prepared cake pans.
- 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. Turn cakes onto a wire rack to cool completely, at least 30 minutes.
- Beat 1/2 cup butter in a bowl using an electric mixer until smooth and creamy; beat in 1 teaspoon vanilla extract and honey. Gradually beat enough confectioners’ sugar into creamed butter mixture to reach desired consistency, adding 1 tablespoon milk if needed to thin the icing.
- Spread 1/3 the icing over the top of 1 cake using a spatula. Place the second cake over the icing layer and spread remaining icing over entire cake.
- If you don’t mind the extra fat and calories, use 1 cup butter in the batter and about 1/2 cup to 2/3 cup milk in the batter. Substitute half-and-half for the milk if desired.
- You can also use the springs-back-to-the-touch test when checking to see if it is done.
- Use a 9×13-inch baking dish in place of the 2 cake pans if desired.
Nutrition Facts
| Calories | 509 kcal |
| Carbohydrate | 76 g |
| Cholesterol | 106 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 13 g |
| Sodium | 578 mg |
| Sugars | 56 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the directions exactly and this cake is very dry. I did not overtake it. The icing is really good but I did have to double the recipe to frost a layer cake.
I used half and half instead of milk and I used 1 tsp of cinnamon. Made cupcakes baked 13 minutes. I put a little cocoa powder, 1/2 tsp, in icing to give a hint of chocolate.
Very good cake, I didn’t use the frosting as my husband doesn’t care for any type of frosting. I think I baked mine too long though because it was pretty dark but still moist and tasty. I used a 9×13” cake pan
Very good. Hit of cinnomon and not over whelming. I make them into cup cakes cooking for 20 mins at 350 degrees in a dark pan. Made just under 2 dozens. Could not get the icing thick enough to stay on the cupcake so make my own whipped cream frosting.
I had left over vanilla frosting, so I didn’t use this glaze. But otherwise followed the recipe, was easy to make and deliciously cinnamon-y!
I liked the cake, but did not find it as spectacular as others. The rest of the family did not care for it. If I make it again I think I will try substituting half or all of the butter for oil. The texture was a little off for cake and it was a bit too crumbly. A cream cheese frosting would go wonderfully with the flavor of the cake, as it reminded me of cinnamon rolls.
Very tasty and easy to make. HOWEVER, it is very runny as it bakes and goes more out than up.
Snickerdoodle in a cake is an awesome idea! Cake is delicious. My icing didn’t turn out so great, but that could be my fault!
I knew this cake was going to be amazing when the batter was complete – it was a smooth, velvety batter full of flavor. I LOVED this recipe, and that’s coming from someone who is pathologically picky about recipes. I used a 9×13 pan because I was feeling entirely too lazy to layer, and I added pumpkin pie spice (1/2 t.), nutmeg (1/4t.) and doubled the cinnamon (I do this with ANY cinnamon recipe because I LOVE the flavor!). Hands down one of my new favorite cakes. Great recipe – thank you for sharing!!!
Nobody cared for this at al. Did not taste like a snickerdoodle, not enough cinnamon and it was very dry even after adding more milk to the batter. Will not be making this one again.
delicious. …cinnamony sweet…yummo…easy to make.
Snickerdoodlicious! After forgetting one egg and having a hard time getting the icing to what I considered a good consistency, this cake is fantastic even with those few accidents. Mind you this is the first time I have made homemade icing and decided to give it a go. I think perhaps it calls for a bit too much butter in the icing and not quite enough powdered sugar. So you may want to work a bit with that ratio. I also made my cake in a 9 x 13 glass baking dish and it worked perfect. Otherwise I did this to the letter (except the extra egg of course LOL), and loved it. It does indeed taste like a snickerdoodle. Added to the recipe box.
It was very simple and easy to make. I loved it, as did my family. It didn’t last very long!
This is a very yummy cake and frosting. It was moist and delicious. The frosting is something I will use on other cakes too. For this recipe I added 1 tsp of cinnamon to the frosting. It turned out wonderful. I WOULD SUGGEST YOU BAKE THE CAKE FOR 20-25 MIN INSTEAD OF 25-30.
Good cake, easy to make and it does taste like a snickerdoodle. I didn’t want to wait for butter to soften so I used coconut oil instead. The cake came out a little dry, but I’m not sure if that is due to my recipe change or 25 min may have been too long for my oven, so I’m not deducting any points for that. Anyway, it is still quite enjoyable! I doubled the frosting recipe, which I reccommend for the 2 layer cake because I had just enough frosting left over to do a little piping around the edges and I don’t think it would have been enough to cover the cake otherwise. It was perfect spreading consistency and I didn’t even need to add any milk. But, I think next time I will add more honey and decrease the butter a bit and add some milk or cream to get that good consistency, but that’s just a personal preference, most buttercream recipes are too buttery for me.